Pepper Roast Beef

By tunes

Ingredients

• GRAVY:
• 2 tb Peppercorns
• 1 ts Dried oregano
• 3 lb Inside round roast of beef
• 2 Cloves garlic, sliced
• 1 tb Vegetable oil
• 2 tb Butter
• 1 Small onion, finely chopped
• 2 tb All-purpose flour
• 1 c Beef stock
• 1 c Red wine or beef stock
• Pinch salt

Details

Servings 8

Preparation

Step 1

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