Pepper Roast Beef

Photo: flickr user Mills Baker

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

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 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.

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