Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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