Yield: 8 Servings
|1 teaspoon||Dried oregano|
|3 pounds||Inside round roast of beef|
|2||Cloves garlic, sliced|
|1 tablespoon||Vegetable oil|
|1||Small onion, finely chopped|
|2 tablespoons||All-purpose flour|
|1 cup||Beef stock|
|1 cup||Red wine or beef stock|
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.