12 servings

How to Make It

Step 1

Sprinkle roast with salt and pepper and place, fat side up, on a rack in a shallow roasting pan.

Step 2

Bake at 325°, basting occasionally with pan drippings, for about 2 hours and 45 minutes, until a meat thermometer inserted into thickest portion registers 145° (medium-rare), or to desired degree of doneness. Remove roast from pan, reserve drippings; let stand 20 minutes before slicing.

Step 3

Pour drippings into a large saucepan; skim fat. Add shallots and cook over medium-high heat, stirring occasionally, until reduced by half. Whisk in port wine.

Step 4

Whisk together flour and broths; whisk into wine mixture. Bring to a boil; reduce heat, and simmer, whisking often, 15 minutes or until thickened. Stir in peppercorns; serve with roast. Garnish, if desired.

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