Crispy Roast Potatoes with Succulent Beef

Ingredients:
4 to 5 pounds of beef roast (such as sirloin or ribeye)
Salt and pepper, to taste
2 teaspoons olive oil
4 cloves garlic, minced
2 teaspoons fresh rosemary, finely chopped
For the Fondant Potatoes:
6 large potatoes, peeled and cut into cylinders
½ cup unsalted butter
1 cup beef or chicken broth
Fresh thyme sprigs
Salt and pepper, to taste
Instructions:

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