|Flour||1⁄2 Cup (8 tbs)|
Dredge meat with mixture of flour, salt, and pepper (this helps brown the meat). Place meat on rack in pan, fat side up. Roast, uncovered, to desired degree of donenessÃ¢â‚¬â€2 hours and 15 minutes for rare, 2 hours and 30 minutes for medium, and 3 hours for well-done. A meat thermometer inserted so bulb is near center of meat helps identify doneness. Turn meat once or twice to roast evenly. Remove from oven when meat reaches desired doneness. Place meat on warm platter or shallow pan; let stand at least 20 minutes before slicing. Make gravy.