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Peppercorn-Crusted Roast Beef

By

From Woman's World Magazine

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Rate this recipe 5/5 (1 Votes)

Ingredients

  • 2 tbs olive oil
  • 1 tbs dijon mustard
  • 2 tbs of mixed peppercorns, crushed
  • 2 tbs dried thyme
  • 2/3 tsp salt, divided
  • 4 lbs beef eye round roast
  • 3 tbs AP flour
  • 1 cup reduce sodium beef broth

Details

Servings 8

Preparation

Step 1

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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