“This is a pretty easy recipe, but takes some effort. It is very good. Sometimes I have used only the 1 1/2 cups of wine and sometimes a whole bottle, so get something cheap. Also, instead of making the gravy in the same pan, I had to pour it into a saucepan and make it that way. I have added a water/cornstarch mixture to thicken it. Normally served with rice or mashed potatoes.”
READY IN:
2hrs 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 450. Mix a liberal amount of salt and pepper together with the rosemary cayenne, sugar, and garlic, and rub it all over the roast. Place the meat in a roasting pan (use a rack if the roast is boneless, but don’t bother if the bone is still in) and put in the oven. Roast, undisturbed, for 15 minutes.
  2. Open the oven and pour about ½ cup of wine or stock over the roast; lower the heat to 325. Continue to roast, adding about ¼ cup of liquid every 15 minutes or so. If the liquid accumulates on the the bottom of the pan, use it to baste; if not, add more.
  3. Start checking the roast after 1 1/4 hours of total cooking time (it's likely to take about 1 1/2 hours). When it is done, an instant-read thermometer will register 145° to 150°, remove it to a warm platter.
  4. Put the roasting pan on the stove over one or two burners set to medium-high. If there is a great deal of liquid in it, reduce it to about 3/4 cup, scraping the bottom of the pan with a wooden spoon to release any brown bits that have accumulated. If the pan is dry, add 1 cup of liquid and follow the same process.
  5. When the sauce has reduced some, stir in the butter if you like, slice the roast and serve it with the sauce.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: