Side Pannel
Pepper Roast Beef
Ingredients List
- 2 tb Peppercorns
- 1 ts Dried oregano
- 3 lb Inside round roast of beef
- 2 Cloves garlic, sliced
- 1 tb Vegetable oil
- GRAVY:
- 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
Directions
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.
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.
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