Roast Beef

Ingredients

• Beef
• Flour
• Salt and pepper

Instructions

1. Put meat in a roasting pan, dredge with flour, and sprinkle with salt and pepper. Put into a very hot oven (500°) to sear the surface quickly. As soon as the roast is browned reduce the heat to moderate (350°). For rare beef allow fifteen minutes to the pound, counting the time after the meat is seared. For a well-done roast allow twenty minutes to the pound. If an uncovered roaster is used baste the meat frequently with the liquid in the pan.
2. To make gravy, remove the meat from the pan and pour off the superfluous fat, leaving about two tablespoonfuls for each cup of gravy to be made. Add one and one-half to two tablespoons flour for each cup, and blend thoroughly. Add the desired amount of water gradually, and cook until thickened, stirring constantly. Season with salt and pepper. For a six pound roast make three cups of gravy.