Pepper Roast Beef
Try this Pepper Roast Beef recipe, or contribute your own. "Corn" and "Meats" are two of the tags cooks chose for Pepper Roast Beef."This roast was AH-MAZING! I had accidentally purchased a round roast instead of a chuck roast, so I had to search for a recipe. Recipes usually don't turn out for me the first time I make them (not a great cook here), but this one turned out so perfectly I made it 3 more times in as many weeks. The only problem I had with it was the pepper. Every time I ended up with pepper flying all over the kitchen. The wax paper didn't do much to contain it. But it was totally worth it!" - carolyn43
Yield: 8 Servings Ready in 45 minutes
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Verified by stevemur
Pepper Roast Beef Preparation
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 275F oven for 2 hours or until meat thermometer registers 140F for rare or 160F 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
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