For the beef: Allow the beef to stand at room temperature before roasting, 30 minutes. Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F.
Mix together the thyme, salt, pepper and garlic in a small bowl. Make 1-inch-long, 1/2-inch-deep slits all over the meat using a paring knife. Rub the garlic mixture into the slits and onto the rest of the meat. Place the meat, fat-side up, in a shallow roasting pan. Roast for 45 minutes. Cover the meat with foil and continue to roast until a meat thermometer inserted straight down into the center of the meat registers 145 degrees F for medium-rare, 65 to 75 minutes. Place the roast on a baking sheet and tent with foil. Allow to rest for 20 minutes.
For the sauce: Combine any juices from the rested meat with the broth, marsala, arrowroot and thyme in a medium saucepan. Bring to a boil, stirring constantly. Reduce the heat and simmer until thick, 20 minutes. Whisk in the butter until smooth and season with salt and pepper. Pour the sauce into a serving pitcher.
Slice the roast into 1/2-inch-thick slices and arrange on a platter. Serve the sauce alongside.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2616.55 Kcal (10955 kJ)
Calories from fat	2037.84 Kcal
		% Daily Value*
Total Fat	226.43g	348%
Cholesterol	512.79mg	171%
Sodium	2634.16mg	110%
Potassium	1922.49mg	41%
Total Carbs	19.51g	7%
Sugars	0.03g	0%
Dietary Fiber	0.49g	2%
Protein	111.9g	224%
Vitamin C	2.7mg	5%
Vitamin A	0.1mg	4%
Iron	14.1mg	78%
Calcium	81.7mg	8%

Amount Per 100 g
Calories	277.6 Kcal (1162 kJ)
Calories from fat	216.2 Kcal
		% Daily Value*
Total Fat	24.02g	348%
Cholesterol	54.4mg	171%
Sodium	279.47mg	110%
Potassium	203.96mg	41%
Total Carbs	2.07g	7%
Sugars	0g	0%
Dietary Fiber	0.05g	2%
Protein	11.87g	224%
Vitamin C	0.3mg	5%
Iron	1.5mg	78%
Calcium	8.7mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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