Pepper roast beef
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
GRAVY:
Between sheets of waxed paper, pound peppercorns with mallet until coarsely crushed. Mix in oregano; spread out evenly.
Make small slits in roast; insert garlic slice in each. Brush with oil. Roll in peppercorn mixture to coat all over; place on greased rack in roasting pan.
Roast in 275øF oven for 2 hours or until meat thermometer registers 140øF for rare or 160øF for medium. Transfer to warmed platter; tenet with foil and let stand for 15 minutes. Slice thinly.
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.
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. Strain into sauceboat; pass with meat. Yield: 8 servings Typed in MMFormat by cjhartlin@... Source: The Canadian Living 20th Anniversary Cookbook.