Winter is the perfect time to sit down with friends and family and enjoy a hearty meal. This recipe makes a wonderful garlic and herb crusted roast that is sure to please all.
3-5 lbs roast (boneless beef round rump, chuck eye, shoulder blade, etc)
4 tbsp. olive oil
5 cloves garlic, minced
1 c. seasoned fine bread crumbs
1/4 c. finely chopped fresh rosemary or thyme or both (adjust to taste)
1/2 tsp. both salt and coarsely ground pepper
Preheat oven to 325 degrees
Sauté garlic for two or three minutes in a large skillet. Add rosemary, salt and pepper and sauté another minute or two.
Take pan off heat and stir in bread crumbs until well mixed – adding more oil if necessary. Firmly press mixture onto the roast, make sure it is coated well.
Place roast on a roasting rack and insert your meat thermometer into thickest portion of the roast. Cook until the meat thermometer registers 140 degrees for rare, 160 degrees for medium, or 170 degrees for well done.
Allow to stand for 15 minutes after removing from the oven before carving.