- Brush with oil; sprinkle with remaining thyme. Roast 2 to 2-1/2
- hours or until a thermometer reads 160°. Remove roast from oven;
- tent with foil. Let stand 10 minutes before slicing. Yield: 8
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.