Pepper Roast Beef

Ingredients:

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

1 pinch salt.

Preparation:

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 275F oven for 2 hours 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.

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.