Prep Time
10 Mins
Bake Time
3 Hours
Stand Time
10 Mins
Cook Time
10 Mins
Makes 16 servings

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

How to Make It

Step 1

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

Step 2

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

Step 3

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.

Step 4

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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