Makes: 8 servings

Description: Slathered in a blend of garlic, kosher salt, peppercorns, Italian parsley and fresh rosemary this roast beef has you salivating before it even gets in the oven. As it roasts, the fragrant garlic and rosemary lures everyone into the kitchen and by the time everything is ready your entire family will already be sitting at the table waiting for dinner!

Ingredients:
8 cloves  fresh garlic
4 sprigs  fresh rosemary
1 bunch  italian parsley
3 tbsp  kosher salt
4 tbsp  whole peppercorns
4 tbsp  extra virgin olive oil
4lb  shoulder roast or your choice peice of roast

Instructions: Set roast aside, bring it to room temperature before cooking.

Blend all of the remaining ingredients in blender or food processor until a paste forms. Add extra olive oil as needed to create paste like consistency (some peppercorns will remain whole, this is normal).

Bring oven to 450 degrees.

Slather roast in paste.
Place roast on rack in roasting pan.
Place roast in oven.
Reduce oven temp to 350.

Cooking Chart: (I only have hands on experience with preparing the roast rare)
For RARE:
10 mins per pound until roast is an internal temperature of 120 degrees.
For MEDIUM:
15 mins per pound
For WELL:
20 mins per pound

Take roast out and let stand COVERED for 15 mins before cutting and serving.

(remember to remove any butcher string prior to cutting and serving!)