Gravy:
2 teaspoons unbleached flour
1 1/4 beef stock
salt and pepper
Preheat the oven to 425 degrees. Place the roast on a rack in a roasting pan.
Rub with Crisco and season with pepper. Cook the roast for twenty minutes and
then reduce the temperature to 375 degrees and continue to roast for 15 minutes
per pound for rare, 20 minutes per pound for medium, and 25 per pound for well
done. When the roast is cooked, transfer to a warm serving platter. The roast
should stand from 20 to 30 minutes to make the carving easier. For an au jus
gravy, use just the beef juices, adding a bit of stock only if the amount is
dreadfully short. For a thickened gravy, add a bit of the fat, either from the
surface of the stock or from the roast to a skillet. Heat and stir in a couple
of tablespoons of flour to make a roux. Cook until desired shade of brown and
add the beef stock. Cook and stir until thick, seasoning just before serving.
