Garlic and herb crusted roast beef

January 4, 2:03 PMSeattle Garden & Kitchen ExaminerJerry & Kristy

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Fresh garlic and herbed
crusted raost is wonderful 

Try this recipe for a wonderful garlic and herb crusted roast.

Ingredients:

3-5 lbs roast (boneless beef round rump, chuck eye, shoulder blade, etc)

4 tbsp. olive oil (can use different types of oil if you prefer)
5 cloves garlic, minced (I use up to 9 cloves - we LOVE garlic)
1 c. seasoned fine bread crumbs (homemade or store bought)
1/4 c. finely chopped fresh rosemary or thyme or both (adjust to taste)
1/2 tsp. both salt and coarsely ground pepper (I use more pepper)

Instructions:

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.