| 1 | Preheat oven to 475°F. |
| 2 | Tie the roaast up neatly at ? intervals with kitchen cord so that it will hold it"s shape while cooking. |
| 3 | With a pastry brush, spread the softened butter evenly over the meat. |
| 4 | Place the roast on a rack in a shallow open roasting pan and sear it in the hot oven for about 20 minutes. |
| 5 | When the surface of the meat is quite brown, reduce the heat to 375°F and sprinkle the roast generously with salt and pepper. |
| 6 | Pour the stock into the pan and cook the roast, uncovered, for 1 ?hours. |
| 7 | With a large spoon or bulb baster, baste the meat with the pan juices every half hour or so. |
| 8 | The interior meat, when finished, should be slightly rare, or about 150°F on a meat thermometer. |
| 9 | Remove the roast to a heated platter, cover it loosely and let rest in the turned off oven while you make the sauce. |
| 10 | Skim and discard the fat from the pan juices. |
| 11 | Measure the remaining liquid and either reduce to 1 cup by boiling it rapidly or add enough water to make up 1 cup. |
| 12 | In a small, heavy saucepan, heat 1 tablespoon of butter and stir in 1 tablespoon of flour. |
| 13 | Stirring continuously with a wooden spoon, cook this roux for 6 to 8 minutes over low heat until it is a nut brown color. |
| 14 | Be careful not to let it burn or it will give the sauce a bitter flavor. |
| 15 | Now, with a wire whisk, beat the pan juices into the roux. |
| 16 | Next whisk in the jelly and cheese. |
| 17 | Beat until they dissolve and the sauce is absolutely smooth, then stir in the sour cream. |
| 18 | Do not allow the sauce to boil. |
| 19 | Taste for seasoning, remove the strings from the roast and carve the meat in thin slices. |
| 20 | Pass the sauce separately |
