Preheat oven to 475 degrees F. Rub beef with salt, thyme, pepper and half of stout
. Place in a baking dish
and roast for 10 minutes. Remove from oven and lay all vegetables under beef, pour stout over and pour broth in bottom of pan. Roast 35 minutes or until medium rare (135 degrees F on a thermometer). Remove meat from pan to rest; pour pan juices and veggies into a pan. Skim
all of the fat from top. Bring to boil. Strain
au jus, and serve with sliced beef.