Start with roast at room temperature. Preheat over to 375 degrees.
With a sharp knife, make 8 small incisions around roast. Place a sliver of garlic into each incision. Take tablespoon of olive oil and spread over roast. Sprinkle roast with salt & pepper. Place roast directly on oven rack with fatty side up with a drip pan on the rack below.
Brown the roast at 375 degrees for 30 minutes. Lower temperature to 225 degrees and cook an additional 1 & 1/2 hours to 2 &1/2 hours. Pull roast when inside tempurature of meat is 135-140 degrees. Let roast set for 15 minutes in tented aluminum foil.
Gravy: On stove top, take roast drippings in pan and add some water, red wine or beef stock to loosen them from the pan. Dissolve 1 teaspoon cornstarch in water and add to the pan. Stir quickly to avoid lumping. Add salt and pepper to taste.
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|Serving Size: 1 Serving (5g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 31 (91%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 0.8mg||0 %|
|Potassium 21.4mg||1 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 0.7g|
|Protein 0.2g||0 %|
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Calories per serving: 34
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