3 lb. beef roast
2 tbsp. olive oil
3 cloves garlic, peeled and crushed
1 cup bread crumbs
1/4 cup chopped fresh parsley
1/2 tsp. salt
1/2 tsp. black pepper

Wipe roast and place on roasting rack. Heat oil in skillet. Add garlic and sauté 2 minutes, pressing out garlic juice.

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°F until meat thermometer registers 140°F for rare (18-20 minutes per pound) 160°F for medium (20-22 minutes per pound) or 170°F for well done (22-24 minutes per pound).

Note: A wireless oven thermometer with alarm is recommended.