| 1 |
Using a small paring knife, make an incision into the roast and insert a piece of slice bacon. Continue doing this until the meat is well larded (this may be done a few hours ahead of cooking). |
| 2 |
Preheat the oven to 400F. |
| 3 |
Season the beef well with salt and freshly ground black pepper. Rub on the marjoram. Place the meat in a roasting pan. Pour the oil on top of the roast and the wine or water around it. |
| 4 |
Put in the oven and cook for 15 minutes. Baste the roast and turn the temperature down to 350 F. Cook till done, basting occasionally. You may need to add some water or wine at some point. For a medium roast, 18 minutes per pound is about right. |
| 5 |
When the roast is done, remove it to a serving platter. Remove the excess grease from the pan juices, then set them on medium heat on top of the stove. Add 1 cup water or beef broth. Mix the flour with some water in a small cup, add some of the hot pan juices, then mix this thickener into the gravy. Bring the sauce to a low boil, season with salt and pepper, and stir in the parsley. |
| 6 |
Serve the roast with its gravy with dumplings or boiled or roasted potatoes and a green vegetable or salad. |
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