Peppercorn-Crusted Roast Beef

From Woman's World Magazine

Peppercorn-Crusted Roast Beef

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tbs olive oil

  • 1

    tbs dijon mustard

  • 2

    tbs of mixed peppercorns, crushed

  • 2

    tbs dried thyme

  • tsp salt, divided

  • 4

    lbs beef eye round roast

  • 3

    tbs AP flour

  • 1

    cup reduce sodium beef broth


Preheat oven to 400F. In a small bowl combine oil, mustard, peppercorns, thyme, and 1/2 tsp salt. Rub mix over roast. Place beef on rack in roasting pan. Roast 20 minutes. Reduce heat to 375F; roast 1 hour or until meat thermometer inserted in thickest part registers 145F for medium rare. Let rest 15 minutes before slicing. Meanwhile, pour pan juices in a small pot. Over medium heat stir in flour and remaining salt into juices; simmer 1 minute. Gradually add broth; cook until gravy is thickened.


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