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1
To prepare for crust:
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2
Wipe down the roast and place on a roasting rack.
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3
Heat your oil in a skillet and add the garlic.
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4
Saute 2 minutes, pressing the juice from the garlic into the oil.
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5
Take the pan off of the heat.
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6
Mix in bread crumbs, parsley, seasonings, salt and black pepper, allowing to cool slightly, press the mixture onto the roast, coating well.
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7
The roast can be sealed tightly and refrigerated at this point
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8
When ready to put into oven, preheat oven to 450u00b0F.
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9
Insert meat thermometer into the thickest portion of the muscle.
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10
When the oven has reached 450u00b0F, place the roast in and cook at this temperature for approximately 20 minutes.
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11
This will sear the meat, keeping the juices inches
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12
Reduce the heat to 325u00b0F and continue cooking until done to your taste.
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13
This type of roast does not need to be basted.
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14
Roast at 325u00b0F until meat thermometer registers 140u00b0F for rare (16 to 18 minutes per lb.), 160u00b0F for medium (20 to 22 minutes per lb.) or 170u00b0F for well done (24 to 26 minute per lb.) *.
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15
Remove from the oven and place a sheet of aluminum foil and then several kitchen towels over the roast. It will continue to cook after being removed from the oven, the juices will settle and the texture will be firmer which will allow easier carving.
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16
Allow to stand for 15 to 20 minutes before carving.
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17
(*Remember if roasting more than one item at a time in a oven that it will always take longer. Figure your appropriate time frame for roasting and estimate additional time depending upon how much food will be in the oven at any one time. It is better to overestimate the amount of time needed than to under estimate. Meat can always be pulled from the oven early if done sooner than you expect and covered with towels as described above. The meat will stay hot and juicy for a long period of time.).
