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1
Preheat oven to 450F.
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2
Rub the butter evenly over the roast a place it in a flameproof roasting pan.
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3
Drizzle with the oil.
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4
Place the meat in the hot oven and brown, turning it once or twice to brown it on all sides, about 15 minutes.
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5
Reduce the heat to 350F Season the roast with salt and pepper.
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6
Arrange the carrots, onion, thyme and bay leaf around the meat.
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7
Pour the water into the pan.
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8
Roast the meat until the internal temperature registers 150 to 155F on an instant-read thermometer, about 1 hour and 45 minutes.
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9
Baste the roast every 15 minutes with the drippings in the pan, adding more water if necessary to keep the vegetables from burning.
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10
Remove the roast from the oven and place the meat on a platter or cutting board.
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11
Don't turn off the oven yet.
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12
Use a small, sharp knife to make 8 to 10 incisions or pockets, cutting across the roast but not all the way through.
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13
These pockets should be 1/2 inch apart and large enough to hold a slice of cheese and a slice of ham.
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14
Tuck a slice of ham and a slice of cheese into each pocket.
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15
Let some of the cheese stick out by about 1/2 inch so it can melt over the top of the meat and provide a delicious cheesy crust.
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16
Return the roast to the pan.
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17
Roast the meat until the cheese is melted and browned on top, 15 to 20 minutes.
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18
Remove the roast to a cutting board and let rest for 15 minutes before slicing.
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19
Meanwhile, place the roasting pan on top of the stove over high heat.
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20
Deglaze the pan with the port and beef broth, scraping up all the brown bits from the bottom with a wooden spoon.
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21
Remove from the heat and pout the sauce through a strainer into a bowl or degreasing cup.
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22
Press on the vegetables with the back of a wooden spoon to extract as much juice as possible.
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23
Discard the vegetables.
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24
Degrease the sauce.
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25
Taste and adjust the seasoning and pout into a sauceboat.
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26
Cut the meat, slicing in between the pockets of ham and cheese so that each person gets a slice of meat containing one of these pockets.
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27
Sprinkle with the parsley and serve.
