As Soon as it is cool enough for the oven to go on the kids and grandkids and great-grands make a dinner reservation at Mama Sweigart's Kitchen!!! aka Lala, and Lyn Starr! My high school girl friend's grandmother from England taught Lynne and I how to roast beef in the oven...oooh sooo goood!! :)
Bring meat to room tempature. Dry meat with paper towel.
Using a paring knife make slits in meat 1/2 way down, every 2", insert a clove of garlic in slits.
Rub the dry rub all over the meat. Place on a rack over a shallow pan to catch juices. Do NOT cover.
Roast 35 minutes per lb in a 350 oven, for med rare.
Cover with a foil tent and let rest for 10 minutes for juices to re-enter meat.
Slice, removing garlic before serving.
Serve the English way: Mashed potatoes, peas and ajus (drippings from meat) over meat and potatoes. A green salad with cherry tomatoes. Creamed horseradish on the side (whip heavy cream, fold in horseradish)