| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Polkadot, Faylen, Beef, Garlic |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef roast |
| 2 |
tb |
Olive oil |
| 3 |
|
Cloves garlic, peeled and crushed |
| 1 |
c |
Bread crumbs |
| 1/4 |
c |
Chopped fresh parsley |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
INSTRUCTIONS
Wipe roast and place on roasting rack. Heat oil in skillet. Add garlic and
saute 2 minutes, pressing juice from garlic into oil. Discard garlic. (My
note: I finely minced the garlic and left it in.)
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 for rare
(18-20 minutes per pound) 160 for medium (20-22 minutes per pound) or 170
for well done (22-24 minutes per pound.
Remove from oven. Allow to stand 15-20 minutes before carving.
Source: Eve Protin
* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN
Posted to MC-Recipe Digest V1 #704 by Lisa Clarke <lisa@gaf.com> on Aug 1,
9
A Message from our Provider:
“Jesus: the most exciting person in the universe”