Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This is one of the recipes that my Aunt Diane submitted for my grandmothers cook book.

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Mix: 1 Tablespoon of butter, 1 chopped garlic clove, 1 Tablespoon of chopped parsley with 1/4 teaspoons each of salt & pepper.
  3. Poke holes in roast and put the above mixture into holes.
  4. Place roast into a shallow roasting pan with a small amount of water fat side up.
  5. Place the cut up vegetables around the roast.
  6. Bake 2 to 2-1/2 hours or until meat thermometer inserted into thickest part of meat registers 130°F to 135°F for medium-rare doneness.
  7. Remove from oven.
  8. Cover and let stand 20 minute before carving.

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