she slashed it in diamonds so the drippings would escape. she roasted medium on the outside, quite dark pink for the roast. the potatoes, you cut in big chunks, blanch them, scratch them with a fork, and they'll absorb more of the dripping. so, you'll get a nice, cuss tricep outside. there will be all those nice juicies in the bottom of the pan. and you add, two, three cups of beef stock. boil the hell out of it. until it starts to make a very