1) REMOVE ROAST FROM FRIDGE AND SEASON WITH SALT, PEPPER, AND GARLIC (MINCED OR POWDER)
2) SET ASIDE FOR 1 HOUR PRIOR TO COOKING TO ALLOW THE MEAT TO COME UP TO ROOM TEMPERATURE.
3) PREHEAT OVEN TO 325℉
4) HEAT OLIVE OIL IN LARGE SKILLET OR GRIDDLE THAT WILL FIT YOUR ROAST
5) WHEN THE OIL IS HOT, PLACE THE ROAST IN THE PAN OR GRIDDLE
6) SEAR EACH SIDE OF THE MEAT, USING UTENSILS TO TURN AS EACH SIDE AND ENDS ARE SEARED
7) TRANSFER MEAT TO OVEN THAT HAS BEEN HEATED TO 325℉ AND PLACE ROAST ON A CENTER RACK.
8) COOK IN OVEN FOR APPROXIMATELY 12-15 MINUTES PERPOUND OR UNTIL THE INTERNAL TEMPERATURE REACHES 125℉
9) ALLOW ROAST TO REST FOR 20 MINUTES, THE TEMPERATURE SHOULD RISE ANOTHER 10℉.THIS SHOULD BRING YOUR ROAST TO A NICE 135℉ MEDIUM DONENESS.
2) SET ASIDE FOR 1 HOUR PRIOR TO COOKING TO ALLOW THE MEAT TO COME UP TO ROOM TEMPERATURE.
3) PREHEAT OVEN TO 325℉
4) HEAT OLIVE OIL IN LARGE SKILLET OR GRIDDLE THAT WILL FIT YOUR ROAST
5) WHEN THE OIL IS HOT, PLACE THE ROAST IN THE PAN OR GRIDDLE
6) SEAR EACH SIDE OF THE MEAT, USING UTENSILS TO TURN AS EACH SIDE AND ENDS ARE SEARED
7) TRANSFER MEAT TO OVEN THAT HAS BEEN HEATED TO 325℉ AND PLACE ROAST ON A CENTER RACK.
8) COOK IN OVEN FOR APPROXIMATELY 12-15 MINUTES PERPOUND OR UNTIL THE INTERNAL TEMPERATURE REACHES 125℉
9) ALLOW ROAST TO REST FOR 20 MINUTES, THE TEMPERATURE SHOULD RISE ANOTHER 10℉.THIS SHOULD BRING YOUR ROAST TO A NICE 135℉ MEDIUM DONENESS.
