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Pepper Roast Beef

3lb-inside round roast of beef
2-cloves garlic, sliced
2-tbsp peppercorns
1-tsp dried oregano
1-tbsp vegetable oil

2-tbsp butter
1-small onion, finely chopped
2-tbsp all-purpose flour
1-cup beef stock
1-cup red wine
Pinch of salt

Pat roast dry
With sharp knife, make small slits in the roast to insert the garlic slices
Set aside
Place peppercorns between waxed paper and crush with a mallet
Discard top sheet of paper; mix in oregano and spread out evenly
Brush roast beef with oil
Roll the roast in the peppercorns to completely coat
Place on a greased rack in roasting pan
Place 1 1/2-cups of water in pan
Roast in a 500* oven for 30 minutes
Reduce heat to 275* and roast for 1 hour or until meat thermometer reads 150* for medium rare
Transfer to a warmed platter
Tent with foil and let stand for 15 minutes

Drain juices from pan and reserve 1/3-cup; set aside
Melt butter in roasting pan over medium heat
Cook onion in butter, stirring occasionally, for about 5 minutes or until golden
Stir in flour; cook, stirring for 1 minute
Add beef stock, wine, reserved pan juices and salt
Bring to a boil, stirring and scraping the bottom of the pan
Reduce heat and simmer for about 2 minutes or until thickened
Strain and pour into gravy boat