Pepper-Coated Garlicy Beef Round Roast

7
Servings
15m
Prep Time
2h
Cook Time
2h 15m
Ready In


"One word only for this roast.... AMAZING! Low roasting temp is the key to this awesome roast. You will need whole black peppercorns to make this roast"

Original recipe yields 7 servings
OK
  • GRAVY

Nutritional

  • Serving Size: 1 (332.8 g)
  • Calories 564
  • Total Fat - 20 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 214.2 mg
  • Sodium - 525.3 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 0.7 g
  • Sugars - 0.6 g
  • Protein - 82.9 g
  • Calcium - 31.3 mg
  • Iron - 8.1 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0.2 mg

Step 1

Between sheets of waxed paper, pound peppercorns with mallet until coarsely crushed. Mix in oregano and garlic powder; spread mixture onto a a piece of waxed paper on a flat surface.

Step 2

Make small slits in roast; insert garlic slice in each. Brush the roast generously with oil all over roast.

Step 3

Roll the roast in peppercorn mixture (you don't need to bother coating the bottom of the roast, just as long as the top and sides are coated).

Step 4

Place coated roast on greased rack in roasting pan.

Step 5

Roast in 275F oven for 2 hours (for 3 pound roast) or until meat thermometer registers 140F for rare or 160F for medium. Transfer to warmed platter; tent with foil and let stand for 15 minutes. Slice thinly (a larger roast requires more roasting time).

Step 6

GRAVY: in the same roasting pan that you cooked the roast: melt butter over medium heat. Add in onion, cook 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 a gravy bowl; pass with meat.

Tips & Variations


No special items needed.

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