Wipe off roast with a damp paper towel. Sprinkle all over with garlic powder. Place on a rack in a roasting pan fat side up. Set oven at 350F. Cook roast for 35 to 45 minutes per lb. depending on the size.(Any roast under 3 lbs. cook for 45 minutes per lb.,over 5 lbs,cook 35 minutes per lb.)

Remove from the oven and remove roast from pan to a carving board. Let rest for 20 to 30 minutes before carving.Meanwhile,pour off the juices in the pan into a measuring cup and set aside. Add chicken broth to the pan and stir on simmer and scrape up all the "goodies" left in the pan.Pour into another measuring cup. Now pour off enough fat from the first cup to leave in the cup 1/4 cup of fat plus brownings. Heat fat in a saucepan and add 1/4 cup of flour and stir to brown,slightly. Slowly add the chicken broth,stirring, until mixture thickens. Add enough more water to desired thickness. Flavor with salt, pepper,parsley and chives. Serve with thinly sliced roast and potatoes.

To make gravy in the microwave, put fat in a 4 cup glass measure;mix in flour and MW. at 10 for 30 seconds. Add liquid ,stir and MW at 10 for 4 to 5 min. until thick and bubbly, stirring 3 times .Season as desired.