Praise Pepper Roast Beef
3lb-inside round roast of
beef
2-cloves garlic, sliced
2-tbsp peppercorns
1-tsp dried
oregano
1-tbsp vegetable oil
Gravy
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
Carve
Gravy:
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
