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1
Preheat the oven to 450.
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2
Mix a liberal amount of salt and pepper together with the rosemary cayenne, sugar, and garlic, and rub it all over the roast.
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3
Place the meat in a roasting pan (use a rack if the roast is boneless, but dont bother if the bone is still in) and put in the oven.
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4
Roast, undisturbed, for 15 minutes.
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5
Open the oven and pour about 1/2 cup of wine or stock over the roast; lower the heat to 325.
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6
Continue to roast, adding about 1/4 cup of liquid every 15 minutes or so.
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7
If the liquid accumulates on the the bottom of the pan, use it to baste; if not, add more.
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8
Start checking the roast after 1 1/4 hours of total cooking time (it's likely to take about 1 1/2 hours).
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9
When it is done, an instant-read thermometer will register 145 to 150, remove it to a warm platter.
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10
Put the roasting pan on the stove over one or two burners set to medium-high.
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11
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.
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12
If the pan is dry, add 1 cup of liquid and follow the same process.
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13
When the sauce has reduced some, stir in the butter if you like, slice the roast and serve it with the sauce.
