Pepper roast beef

Yield: 8 Servings

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


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.

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