About 4 hours before cooking, remove roast from refrigerator to allow to come to room temperature.

Line the bottom of a baking dish with rack with aluminum foil. Insert rack; top with aluminum foil and pierce all over with the tines of a fork (this will allow the fats to fall into the pan during cooking without spattering).

Preheat oven to 500º F.

Generously sprinkle all sides of roast with salt and pepper. Place fat side up on prepared rack. Cook roast at 500º F for 20 minutes. Lower heat to 325º F and continue cooking for a total cooking time (including the 20 minutes at 500º) of 40 minutes per pound. Remove from oven and let sit 30 minutes before serving. Meanwhile, prepare the Yorkshire Pudding. Serve with little potatoes cooked with onions, steamed brussel sprouts, onion-mushroom gravy (recipe below), and a red wine. Yield: 4 servings.

Onion-Mushroom Gravy
1 medium onion, finely chopped
1 cup fresh mushrooms, sliced
2 Tablespoons unsalted butter
1 cup beef or chicken broth
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
4 teaspoons Bisto

Melt butter in a saucepan; sauté onions and mushrooms for 10 to 15 minutes or until nicely browned. Combine broth, Worcestershire sauce, soy sauce and Bisto in a small bowl; stir well. Add broth mixture to onions and mushrooms; cook over medium heat until thickened and smooth. Yield: 1½ cups.