- Serves: 1 Roast
- Prep Time: 2-3 hours
- Cook Time: about 1 1/2-2 hours
- 1 (4-5lb) New York Strip Roast, trussed
- 4 Garlic Cloves
- 1 tsp. Fresh Thyme
- 1 tsp. Fresh Rosemary
- 2 tsp. Salt
- 1 tsp. Black Pepper
- 1/2 c. Dry White Wine
- 3 tbsp. Unsalted Butter, at room temperature
- 4 Red Potatoes, scrubbed & quartered
- 1 Yellow Onion, quartered
- 2 Carrots, trimmed/peeled & cut into large chunks
In a food processor or using a morter and pessel, process or grind garlic and salt into a paste. Add thyme, rosemary, pepper, and butter, and continue to process until smooth and pasty. Pat roast dry with paper towels, then coat in compound butter. Allow roast to sit at room temperature about 2 to 3 hours.
Preheat oven to 450 degrees, and set a roasting rack in the bottom of a large roasting pan. Arrange potatoes, onion, and carrots in the bottom of the pan, then pour in white wine. Lay the roast fat-side up on the roasting rack, then place uncovered on the middle rack of the oven. Roast for 10 minutes, then reduce heat to 350; continue roasting until desired doneness is reached (about 12 to 13 minutes per pound), basting every 20 minutes. Monitor liquid in roasting pan, and replenish with water if it evaporates completely. Tent with foil if roast is browning too quickly.
To serve, allow roast to rest at least 10 minutes or up to 20 minutes before carving. Serve with roasted vegetables and pan-sauce.