Salt and pepper roast. Place on rack in baking pan. Do not cover. Bake at 425 degrees (fat side up) about 15 minutes. Turn heat down to 350 degrees and cook until desired doneness. I use a meat thermometer. When roast is almost cooked, add about 3/4 cup water to pan so that you will have drippings for gravy. Take roast out of pan. After drippings have cooled add a mixture of water and flour. Put 3 or 4 tablespoons of flour in a small jar and add some water and shake well. Add this and a can of Campbell's Consomme soup to the drippings in the pan and stir constantly until gravy comes to a boil. Add as much of the flour and water as you need to make the gravy as thick as you want it. Add salt and pepper to taste.