Title: Pepper Roast Beef
Categories: Meats
Yield: 8 Servings

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
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.
Posted to MM-Recipes Digest by "Cindy Hartlin"
on May 4, 1998