1/2 teaspoon thyme
1/2 teaspoon caraway
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon paprika
2 heaping tablespoons finely ground bread crumbs
With a sharp, pointed knife, make tiny shallow slashes all over the surface of the meat, rub all over with olive oil, then rub in odori fini. Wrap in waxed paper and let stand in refrigerator from 8 to 24 hours, then take it out 1 hour before cooking.
Comments: This is enough for a small roast, but I often double it. Roast according to your favorite cookbook. The gravy from this roast needs little seasoning besides salt.