8 to 10 lbs. inner round roast beef or sirloin, rolled
1 clove garlic
Lawrey's seasoned salt
Paprika

Pierce roast with a knife and poke garlic slivers into the slit. Season with Lawrey's salt and paprika. Put on a flat pan and place on the pit with the cover down. Use a meat thermometer to test for doneness. It should take about 2 1/2 to 3 hours for the meat to be rare.

This roast is wonderful served with little new potatoes steamed quickly, placed in baking pan with drippings from roast, sprinkled with Lawrey's salt and roasted in oven for 1/2 hour. (You may or may not peel the potatoes before roasting them. It's strictly a matter of preference.) Add a cooked vegetable or asparagus or broccoli and a green salad with my special Roquefort Dressing to compliment this entree.

Refer to sections on SALADS AND DRESSINGS, SIDE DISHES AND DESSERTS.