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Round up roast
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Round-up roast | |
2 pound | boned, rolled rib roast |
1/4 cup | flour |
2 cups | water |
1/2 tsp | salt |
1/8 tsp | pepper |
2 tsp | dried parsley |
Preheat oven to 450. Place beef in a roasting pan. Roast for 15 minutes.
Reduce oven temperature to 400. Continue roasting for about 20 minutes per pound for a medium roast. Remove beef from oven; place on a serving platter. Keep warm.
Blend flour into pan juices. Cook over medium heat, scraping pan to loosen brown bits, for about 5 minutes.
Gradually stir water into pan. Cook over medium-high heat, stirring continually, until mixture comes to a boil. Add salt, pepper and parsley. Slice beef and serve with pan gravy.
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