| Place meat in pan with fat side up. Preheat oven to 500 degrees. Brown meat from 20 to 30 minutes in oven. Then reduce heat to 300 degrees. Continue roasting meat, uncovered, at this temperature for 30 minutes to the pound for well done, 22 minutes to the pound for medium rare roast and 16 minutes to the pound for rare roast. Remove roast from pan and cover with foil. Let roast rest while preparing the gravy. For gravy: Mix 1/2 C. flour with 1 C. water to make thickening for gravy. Add 1 to 2 cups of boiling water to drippings. Remove some of the fat from pan. Stir well to get all of the flavor from drippings on bottom of the pan. Add thickening while stirring constantly. Bring to boil and continue to boil for at least 2 minutes. If needed, make more thickening and add until gravy is desired consistency. Taste. Add salt and pepper as needed for flavor. For 4 pound roast increase the browning time to 35 minutes. |
