Rub roast with garlic; press pepper and salt into surface. Place meat on center of buttered foil. Wrap roast. Place on rack in roasting pan. Roast in preheated 375°F over for 45 minutes for rare or 1 hour for medium rare. Remove foil. Pour meat drippings into a small saucepan. Replace roast on rack. Roast for 10 to 15 minutes at 400°F (until browned). Boil drippings until reduced to a shiny glaze. Pour glaze over roast before serving. Let roast stand for 20 minutes for easier slicing.
- 4 pounds beef blade roast
- 4 cloves garlic -- crushed
- 1 tablespoon peppercorns -- cracked
- 1 teaspoon kosher salt
NOTES : Cook time leaves roast extremely rare.