How to Make Your Gravy Less Greasy Before making gravy from a beef roast, it is best to drain off the fat from the cooking juices. This can be done very easily using one of my favorite kitchen ...

Roast until meat registers 125 degrees (for medium-rare) or 130 degrees (for medium), 1 hour 20 minutes to 1hour 40 minutes for tail-end roast and 1 hour 40 minutes to 2 hours for head-end roast.

The two then heavily season the roast with salt, pepper, and fresh rosemary, and cure it for two days. They give it a blast of heat at the beginning to give the meat a nice crust, then cook it low ...