3 lbs. chuck eye, rolled cross rib, or prime rib roast
2 tbsp. olive oil
3 cloves garlic, peeled and crushed
1 c. bread crumbs
1/4 c. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. black pepper

Wipe roast. Place on roasting rack. Heat oil in skillet. Add garlic. Saute 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 degrees until meat thermometer registers 140 degrees for rare - 160 degrees for medium or 170 degrees for well done. Remove from oven. Allow to stand for 15 minutes before carving. Garnish with parsley.