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Method :
Heat oven to
500F (200C).Have roasting pan ready. Combine garlic, 2 tsp salt, 1 tsp
pepper, marjoram and flour. Rub into meat on all sides. Put roast in
roasting pan and put in hot oven. Turn heat down to 325F (160C) and cook
until roast is brown on all sides. Remove roast from oven. Sprinkle
onions over roast. Lay strips of bacon over onions on top of roast and
pour wine or consomme over all. Return to oven and roast 25-30 minutes
per pounds for medium rare. (To be sure - use a meat thermometer: rare
140F (60C), medium 160F (70C), well done 176F (76C)). Base often during
roasting.
Add potatoes,
tomatoes and parsley to roasting pan about 1 hour before roast should be
done. Sprinkle vegetables with salt and pepper. Lift meat and potatoes
out on to hot platter when they are done. Strain drippings left in pan,
pressing through as much of the tomato pulp as possible. Return to
roasting pan and heat on top of stove, scraping up all browned bits from
the bottom of the pan. Add wine or boiling water to make about 3 cups
(750ml) liquid in pan. Thicken by stirring in a little flour and water
mixed together. Taste and season and serve as gravy with roast and
potatoes.
Serves 8-10
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