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Pierce roast all over , then season with
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lemon juice, soy, garlic powder, salt and
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pepper. Place meat, fat side up, on a rack
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in a roasting pan and bake at 350 degrees F
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for 1/2 hour per pound.
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Then, remove pan from oven and let cool 1/2
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hour. Wrap the meat in several layers of
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tin-foil and return the foil-wrapped meat
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(without the pan) to the oven for another 1/2
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hour at 350.
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[*Figure about 1-1/2 hours additional time
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beyond the time allocated to cooking the meat
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@ 1/2 hour per lb. While this seems
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daunting, it just means you have to back time
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your roast to your meal. It's also very
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forgiving once it's in the foil. Simply
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don't do that last hour of foil-wrapped
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baking until you're about 1/2 hour away from
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serving.]
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When you remove the foil-wrapped roast from
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the oven, let it cool about 15 minutes then,
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drain juice into the roasting pan.
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Stir the juices together scraping up what
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bits you can.
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Pour THAT mixture into a fat separating-
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measuring cup.
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Pour 1/4 cup of the separated fat into a 3
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quart saucepan, reserving the juice for
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later. (If for some reason there isn't 1/4
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cup of fat, use enough butter to make up the
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difference.)
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Add 1/4 cup flour to the fat, stir well and
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over medium-heat, cook until the mixture
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starts to brown slightly (5-10 minutes.)
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Turn the heat off and use a whisk to stir in
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the juices from the roast and enough stock to
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make 3 cups of liquid.
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When you have stirred all the lumps out of
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the gravy, return to heat until it thickens
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to the consistency you desire.
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You may have to add more stock (I've also
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used milk, sherry and fruit juices.) to keep
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it the right thickness. Then, correct your
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seasonings and serve
