Peppercorn Crusted Roast Beef with Pan Gravy

• 3 pounds beef roast (like sirloin tip or top round)
• 2 tablespoons whole black peppercorns, crushed
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons olive oil
• 1 cup beef broth
• 1/2 cup red wine
• 2 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• Fresh thyme sprigs for garnish

Steps

1. 1 Preheat oven to 325°F (163°C).
2. 2 In a small bowl, combine crushed peppercorns, kosher salt, garlic powder, and onion powder.
3. 3 Rub the beef roast with olive oil, then press the peppercorn mixture evenly over all surfaces.
4. 4 Heat a large ovenproof skillet over medium-high heat. Sear the roast on all sides until browned.
5. 5 Transfer skillet to the oven and roast for about 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
6. 6 Remove roast, tent with foil, and let rest for 15 minutes.
7. 7 Meanwhile, pour off all but 2 tablespoons of fat from the skillet. Add beef broth and red wine, scraping up browned bits.
8. 8 Whisk in flour until smooth, then stir in minced garlic, Worcestershire sauce, and Dijon mustard. Simmer until thickened.
9. 9 Slice the roast and serve with the pan gravy drizzled over the top.

Equipment

• Ovenproof skillet
• Meat thermometer
• Whisk

Variations

• Add a layer of blue cheese under the peppercorn crust for a gourmet twist.
• Substitute cracked green peppercorns for a fresh flavor profile.

Substitutions

• If red wine is not available, use additional beef broth.
• Substitute Worcestershire sauce with soy sauce for a gluten-free option.

Pairings

• Creamed spinach
• Yorkshire pudding

Nutrition

Tips

• For a more intense pepper flavor, toast the peppercorns before crushing.
• Use a meat thermometer to ensure your roast is cooked to your desired doneness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a covered dish in the oven to keep the meat moist.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with creamy mashed potatoes and roasted vegetables.
• Pair with a robust red wine for a classic dining experience.

FAQ