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Oven Roasted Pork Or Beef

A Sunday dinner staple.

Prep
Cook
Serves 8people
Ingredients
1
3 to 5 lb roast
(for beef use rump, or sirloin tip – NOT chuck or tenderloin; for pork use a shoulder roast (aka Boston butt) or even a
sirloin or pork loin as long as it has a some fat on it – NOT tenderloin)
Salt (kosher preferred)
Pepper
1/2
cup water
FOR GRAVY:
Up to ½ cup cold water (you’ll add this to the roasting pan just before making the gravy)
Separately ¾ cup warm water mixed with 3 level TBS corn starch (you can add a teaspoon of Better than Bouillon beef to the water if you want). Mix the water and cornstarch (and beef base) just before you make the gravy.
Directions
1.
Preheat the oven to 450 degrees.
2.
Generously salt and pepper the roast on all sides.
3.
Place the roast in the pan FAT SIDE UP.
4.
Bake UNCOVERED for 30 minutes until the fat starts to brown.
5.
Add ½ cup of water to the roasting pan, put the cover on.
6.
Lower the heat to 325 degrees.
7.
Continue baking for 2 to 2 ½ hours (depending on the size of the roast).
8.
Check about every 30 min to be sure there’s still liquid in the roasting pan.
9.
GRAVY:
10.
Remove the roast from the roasting pan and put the pan on a burner on top of the stove on medium high heat.
11.
Add the ½ cup water to the roasting pan – some roasts contain a lot of water so if there’s already a ½ cup or so of liquid in the pan you won’t need to add the extra water.
12.
Bring the liquid in the pan to a boil.
13.
Mix the warm water, beef base (if you want) and cornstarch together in a small mixing bowl or coffee cup so it forms a slurry.
14.
Slowly pour the slurry into the liquid in the roasting pan, stirring CONSTANTLY and return the mixture to a boil for 1 minute.

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