3 lb Beef roast
2 tb Olive oil
3 Cloves garlic, peeled and
-crushed
1 c Bread crumbs
1/4 c Chopped fresh parsley
1/2 ts Salt
1/2 ts Black pepper
- Wipe roast and place on roasting rack. Heat oil in skillet. Add
garlic and saute 2 minutes, pressing juice from garlic into oil.
Discard garlic. (My note: I finely minced the garlic and left it in.)
- Mix in bread crumbs, parsley, salt and black pepper. Press mixture onto roast, coating well.
- Insert meat thermometer into thickest portion of meat.
- Roast at 325 degrees until meat thermometer registers 140 for rare (18-20 minutes per pound) 160 for medium (20-22 minutes per pound) or 170 for well done (22-24 minutes per pound.
- Remove from oven. Allow to stand 15-20 minutes before carving.
