Pepper-Coated Garlicy Beef Round Roast

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.