The gravy for this recipe calls for a dry red wine. We recommend either Merlot or Cabernet Sauvignon.

Ron Poole, Saluda, North Carolina
Recipe by Southern Living December 2005

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Recipe Summary

prep:
10 mins
bake:
3 hrs
stand:
10 mins
cook:
10 mins
total:
3 hrs 30 mins
Yield:
Makes 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients. Reserve 3 tablespoons flour mixture. Pat remaining flour mixture evenly over roast.

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  • Place roast, fat side up, on a rack in a shallow roasting pan.

  • Bake, uncovered, at 325° for 3 hours or until meat thermometer registers 135° or until desired degree of doneness. Remove roast from pan, reserving drippings. Let stand 10 minutes before serving.

  • Whisk together reserved 3 tablespoons flour mixture, 1/2 cup pan drippings (adding additional water, if necessary, to equal 1/2 cup), wine, broth, and 1/2 cup water in a saucepan over medium heat. Cook, stirring occasionally, until thick and bubbly. Serve over roast.

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