Pepper Roast Beef


Photo: flickr user Mills Baker

Tags:

meat

Yield:

8.0 servings

Added:

February 17, 2010

Creator:

Anonymous

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Ingredients

2 tablespoons Peppercorns
1 teaspoon Dried oregano
3 pounds Inside round roast of beef
2 Cloves garlic, sliced
1 tablespoon Vegetable oil
2 tablespoons Butter
1 small onion, finely chopped
2 tablespoons All-purpose flour
1 cup Beef stock
1 cup Red wine or beef stock
Pinch salt

Preparation

1
Between sheets of waxed paper, pound peppercorns with mallet until coarsely crushed. Mix in oregano; spread out evenly.
2
Make small slits in roast; insert garlic slice in each. Brush with oil.
3
Roll in peppercorn mixture to coat all over; place on greased rack in roasting pan.
4
Roast in 275 F oven for 2 hours or until meat thermometer registers 140 F for rare or 160 F for medium. Transfer to warmed platter; tenet with foil and let stand for 15 minutes. Slice thinly.
5
Gravy: Meanwhile, in roasting pan, melt butter over medium heat; cook onion, stirring often, for about 5 minutes or until golden. Stir in flour; cook, stirring, for 1 minute.
6
Add beef stock, wine and salt; bring to boil, stirring to scrape up brown bits. Reduce heat and simmer for about 2 minutes or until thickened.
7
Strain into sauceboat; pass with meat.
8
Yield: 8 servings

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