3 to 4poundbeef roastsirloin, round, rump, cross rib cuts are all good
4clovesgarlicpeeled and sliced
1large onioncut in chunks
28ouncecan whole tomatoes
1cupbeef stock or consommé
1tbsphot saucemore or less to taste
1tspfreshly ground black pepper
Trim the beef roast of excess fat. Heat the olive oil over medium heat in an oven safe pot. A Dutch oven works well. Brown the roast very well on all sides. Toss in the onions and garlic and cook until slightly browned.
Add all the remaining ingredients to the pot, stir well. Cover and roast in a 350 degree oven for 2-2 ½ hours. Remove the roast and place the pot on the stovetop. If necessary boil the tomato braising liquid to reduce to a slightly thickened sauce.
To serve, slice the beef and serve with the tomato thyme sauce spooned over the top. This recipe goes well with roasted potatoes, pasta, steamed rice, roasted vegetables or Parmesan Herb Popovers.