Wipe roast and place on roasting rack. Heat oil in skillet. Add garlic and saute 2 minutes, pressing juice from garlic into oil. Discard garlic. (My note: I finely minced the garlic and left it in.) Mix in bread crumbs, parsley, salt and black pepper. Press mixture onto roast, coating well. Insert meat thermometer into thickest portion of meat. Roast at 325 degrees until meat thermometer registers 60ºC or rare (18-20 minutes per pound) 70ºC or medium (20-22 minutes per pound) or 80ºC or well done (22-24 minutes per pound. Remove from oven. Allow to stand 15-20 minutes before carving.