3 cloves garlic, peeled, divided
1 (5 1/2 lb.) beef rump roast
3/4 tsp. thyme
1/4 tsp. salt
1/4 tsp. black pepper
3/4 c. pearl onions
4 c. orange juice
1/4 c. beef broth

Preheat oven to 500 degrees.

Cut and clove garlic into fine slivers.

Make small incisions over the surface of the roast, pushing the pieces of garlic into each incision.

Combine 1/2 teaspoon thyme, salt and pepper. Rub over the surface of the meat.

Place the roast into the roasting pan. Put into the preheated oven and immediately reduce the heat to 350 degrees. Roast the meat for 18 minutes per pound.

While the meat is cooking, peel the onions, trimming off the stem end. Place a shallow X in the stem end.

Bring a medium pan of water to a boil, add the onions and cook for 7 minutes. Drain and set aside.

Combine the orange juice, 1 crushed clove of garlic and 1/4 teaspoon of thyme. Bring to a boil and continue boiling until reduced by half, about 20 minutes. Set 1/4 cup aside.

During the last 45 minutes of roasting time, baste the roast with the orange juice every 15 minutes.

Combine onions with reserved 1/4 cup orange juice and beef broth in a medium saucepan. Bring to a boil, reduce heat and cook for 5-7 minutes to glaze. Stir often to prevent burning.

Carve roast, arrange on platter, garnish with glazed onions.