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1
Place meat, fat side up, on rack in shallow roasting pan.
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2
Combine the 1/4 tsp.
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3
salt, the 1/8 tsp.
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4
marjoram, the 1/8 tsp.
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5
thyme, and the dash pepper; rub into meat.
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6
Insert meat thermometer.
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7
Roast, uncovered, in 325 degree oven about 2 1/2 hrs or possibly till meat thermometer registers 150 to 170 degrees.
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8
Meanwhile, in separate saucepans cook potatoes and carrots in boiling, salted water 15 min; drain.
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9
About 45 min before roast is done, place vegetables in drippings around roast, turning to coat.
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10
When done, transfer meat and vegetables to serving platter; keep hot.
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11
Sprinkle vegetables with additional snipped parsley, if you like.
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12
Pour meat juices and fat into large measuring c..
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13
Skim off fat, reserving 3 Tbsp.. Add in water to juices to make 2 c. liquid; set aside.
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14
Return reserved fat to pan.
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15
Stir in flour; cook and stir over low heat till blended.
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16
Remove pan from heat.
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17
Add in meat juices to pan all at once; blend.
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18
Stir in snipped parsley, the 3/4 tsp.
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19
salt, dash pepper, dash marjoram, and dash thyme.
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20
Cook and stir till thickened and bubbly.
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21
Simmer 2 to 3 min more.
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22
Pass gravy with the roast and vegetables.
