Roast Beef with Garlic Crust
Yield
4 servingsPrep
20 minCook
2 hrsReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef roast
|
|
| 2 | tablespoons |
olive oil
|
|
| 3 | Cloves |
garlic
peeled and crushed |
*
|
| 1 | cup |
bread crumbs
|
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef roast
|
|
| 3E+1 | ml |
olive oil
|
|
| 3 | Cloves |
garlic
peeled and crushed |
*
|
| 237 | ml |
bread crumbs
|
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Wipe roast and place on roasting rack.
Heat oil in skillet. Add garlic and sauté 2 minutes, pressing juice from garlic into oil. Discard garlic.
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℉ (160℃) 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 to 20 minutes before carving.
