1 (3 to 3 1/2 pound) chuck eye, rolled
cross rib or prime rib roast
1/4 cup olive oil
3 cloves garlic, peeled and crushed
1 cup bread crumbs
1/4 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
Wipe roast and place on roasting rack. Heat oil in skillet. Add garlic. Saut 2 minutes pressing juice from garlic into oil. Discard garlic. Mix in bread crumbs, parsley, salt and black pepper. Press mixture onto roast, coating well. Insert roast thermometer in thickest portion of muscle. Roast at 325 degrees F until meat thermometer registers 140 degrees F for rare (18 to 20 minutes per pound) or 160 degrees F for medium (20 to 22 minutes per pound) or 170 degrees F for well done (22 to 24 minutes per pound).
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Remove from oven; allow to stand 15 to 20 minutes before carving. The garlic-crumb coating helps keep juice inside the meat. It can be used on rump roasts or any other cut of meat with very little fat covering.
