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Ingredientes
- 2 Tbsp. Peppercorns
- 1 tsp Dry oregano
- 3 lb Inside round roast of beef
- 2 x Cloves garlic, sliced
- 1 Tbsp. Vegetable oil
- 2 Tbsp. Butter
- 1 sm onion, finely minced
- 2 Tbsp. All-purpose flour
- 1 c. Beef stock
- 1 c. Red wine or possibly beef stock
- Â Â Healthy pinch salt
Direcciones
- Between sheets of waxed paper, lb. peppercorns with mallet till coarsely crushed. Fold in oregano; spread out proportionately.
- Make small slits in roast; insert garlic slice in each. Brush with oil.
- Roll in peppercorn mix to coat all over; place on greased rack in roasting pan.
- Roast in 275 F oven for 2 hrs or possibly till meat thermometer registers 140 F for rare or possibly 160 F for medium. Transfer to warmed platter; tenet with foil and let stand for 15 min. Slice thinly.
- Gravy: Meanwhile, in roasting pan, heat butter over medium heat; cook onion, stirring often, for about 5 min or possibly till golden brown. Stir in flour; cook, stirring, for 1 minute.
- Add in beef stock, wine and salt; bring to boil, stirring to scrape up brown bits. Reduce heat and simmer for about 2 min or possibly till thickened.
- Strain into sauceboat; pass with meat.
- Yield: 8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 8 servings | |
| Calories 267 | |
| Calories from Fat 65 | 24% |
| Total Fat 7.28g | 9% |
| Saturated Fat 2.67g | 11% |
| Trans Fat 0.04g | |
| Cholesterol 122mg | 41% |
| Sodium 294mg | 12% |
| Potassium 634mg | 18% |
| Total Carbs 4.34g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.55g | 0% |
| Protein 38.71g | 62% |
