I recommend getting your roast coated in the crust and allowing to sit overnight to absorb some of the wonderful flavors. Just remember that the roast must be removed from the refrigerator at least a few hours before you are
planning on roasting it, to warm.

To prepare for crust, wipe down the roast and place on a roasting rack.

Heat your oil in a skillet. Add the garlic. SautÈ 2 minutes, pressing the juice from the garlic into the oil. Take the pan off of the heat. Mix in bread crumbs, parsley, seasonings, salt and black pepper. Allowing to cool slightly, press the mixture on to the roast, coating well. The roast can be sealed tightly and refrigerated at this point.

When ready to put into oven, preheat oven to 450*F. Insert meat thermometer into the thickest portion of the muscle. When the oven has reached 450*F, place the roast in and cook at this temperature for approximately 20 minutes. This will sear the meat, keeping the juices in. Reduce the heat to 325*F and continue cooking until done to your taste. This type of roast does not need to be basted.

(Optional:
About an hour to an hour and a half before the roast is to be complete,you may opt to place in pan with the roast, sliced onions and potatoes. I usually figure about 1/2 to 1 potato and onions each per guest depending on how
large of an appetite they have. The potatoes I usually chunk up in about golf ball size. The potatoes I just peel and slice once in half and place around the roast. I often times cover the vegetables with a piece of aluminum foil covering just the vegetables at the bottom for about half the cooking, so that they have an opportunity to steam slightly and they don¼t blacken that way. Makes throwing
dinner together fast and easy.)

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 I decribe below. The meat will stay amazingly
hot and juicy for a great period of time.

Roast at 325*F until meat thermometer registers 140*F for rare (16 to 18 min. per lb.), 160*F for medium (20 to 22 min. per lb.) or 170*F for well done (24 to 26 min. per lb.) 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. Allow to stand for 15 to 20 minutes before carving.