Pepper Roast Beefmeats 2 tablespoon peppercorns 1 teaspoon dried oregano 3 lb inside round roast of beef 2 cloves garlic, sliced 1 tablespoon vegetable oil 1 gravy: 2 tablespoon butter 1 small onion, finely chopped 2 tablespoon all-purpose flour 1 cup beef stock 1 cup red wine or beef stock 1 pinch salt 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. 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 Typed in MMFormat by cjhartlin@msn.com Source: The Canadian Living 20th Anniversary Cookbook. |
