Pepper Roast Beef

Pepper Roast Beef

Ready in 45 minutes

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

Top-ranked recipe named "Pepper Roast Beef"

4.7 avg, 7 review(s) 100% would make again

Ingredients

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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
1 pinch salt

Original recipe makes 8 Servings

Servings  

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

Verified by stevemur
Calories Per Serving: 432 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very tasty, juicy.
admrink 2 months ago
I'm not usually a big fan of roasts but this came out awesome! Great flavor and very tender! I used my pepper mill on a coarse setting for the peppercorns. Worked out great- no mess.
Mamaschaef 2 years ago
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 2 years ago
Not thinking peppers but luv it
kalreendio 2 years ago
My husband loved this recipe.
deanagillis 2 years ago
I was a little worried that it would not be tender since I the cut of meat I had was not the priciest piece of beef around.... It was 'beef round tip roast cap off'. Then it was taking a while for the temp to get to 140, so I took it out of the oven and let it rest. The result.... So beautiful and pink throughout and very tender. Yummy!!!
Karina007 2 years ago
We had a round roast and all the ingredients so we decided to give this recipe a try. It was simple to prepare and smelled wonderfully delicious while it roasted in the oven. We did altered the method just a bit. Prior to roasting, we seared the roast on all sides until nicely browned in a large skillet over medium-high heat. We then transferred the roast to the oven and roasted it until it reached an internal temperature of 135 degrees. Everyone loved the seasonings used and the beef turned out perfectly cooked, moist and tender. We served the roast with garlic mashed potatoes and roasted asparagus. It was a huge hit with the entire family.
sgrishka 4 years ago
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