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Pepper Roast Beef

Pepper Roast Beef recipe image
This Southern main features Peppercorns, Dried oregano, Inside round roast of beef, Garlic, sliced. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 908.8
Description
This Southern main features Peppercorns, Dried oregano, Inside round roast of beef, Garlic, sliced. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 tablespoon Peppercorns
  • 1 teaspoon Dried oregano
  • 3 pound Inside round roast of beef
  • 2 Cloves Garlic, sliced
  • 1 tablespoon Vegetable oil
Directions
  1. 1
    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.
  2. 2
    Mix in oregano; spread out evenly.
  3. 3
    Make small slits in roast; insert garlic slice in each.
  4. 4
    Brush with oil.
  5. 5
    Roll in peppercorn mixture to coat all over; place on greased rack in roasting pan.
  6. 6
    Roast in 275F (135&# 194;°C) oven for 2 hours or until meat thermometer registers 140F for rare or 160F for medium.
  7. 7
    Transfer to warmed platter; tenet with foil and let stand for 15 minutes.
  8. 8
    Slice thinly.
  9. 9
    Gravy: Meanwhile, in roasting pan,
  10. 10
    melt butter over medium
  11. 11
    heat ;
  12. 12
    cook onion, stirring often, for about 5 minutes or until golden.
  13. 13
    Stir in flour; cook, stirring, for 1 minute.
  14. 14
    Add beef stock, wine and salt; bring to boil, stirring to scrape up brown bits.
  15. 15
    Reduce heat and simmer for about 2 minutes or until thickened.
  16. 16
    Strain into sauceboat; pass with meat.
  17. 17
    Yield: 8 servings Typed in MMFormat by 20th Anniversary Cookbook

Nutrition Facts

Servings 8

Amount Per Serving
Calories 908.8kcal
% Daily Value *
Total Fat 55.1g85%
Saturated Fat 21.0g105%
Cholesterol 265.6mg89%
Sodium 247.3mg11%
Total Carbohydrate 6.2g3%
Dietary Fiber 2.4g10%
Sugars 0.2g
Protein 89.8g180%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, beef, boiling, dried, garlic, inside, main, oil, oregano, pepper, peppercorns, roast, roasting, round, simmering, sliced, southern, title, vegetable
Read it online: https://www.chefs-mate.com/recipe/pepper-roast-beef/