Instructions: In small bowl and using fork, crush garlic with salt until in rough paste; mix in oil, pepper and fennel seeds. Cut slits over top and sides of roast; rub paste over roast. Place in shallow dish; cover and refrigerate for at least 8 hours or up to 24 hours. Let stand at room temperature for 30 minutes.

Transfer roast to roasting pan. Roast in 325F 160C oven for 90 minutes until meat thermometer registers 160F 70C. Tent with foil and let stand for 10 minutes before slicing thinly.

Serve with green beans and mashed potatoes.

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