Peppery Beef Roast Recipes

PEPPER CRUSTED ROAST BEEF

Steps:

• Preheat oven to 325 degrees.
• Mix the black pepper, salt and garlic powder in a small bowl.
• Rub the roast with the oil then (with a dry hand) season the roast with the black pepper mixture all over the roast.
• Bake, uncovered, 2-1/2 to 3 hours.
• Use a meat thermometer to remove at the right time for desired doneness. If you want medium-rare remove roast at 135 degrees, for medium remove roast at 140 degrees and for medium-well remove roast at 145 degrees.
• Let sit for 15 minutes lightly covered with foil before slicing.

PEPPERY ROAST BEEF

Steps:

• Preheat oven to 325°. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast. Place fat side up on a rack in a shallow roasting pan. , Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a small bowl, combine the sauce ingredients. Serve with roast.

PEPPERCORN ROAST BEEF

Steps:

• Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.
• Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.
• Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.
• If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature.
• Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.
• Preheat oven to 450 degrees F (230 degrees C).
• Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.
• Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes.
• Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.
• Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock.
• Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.
• Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.

PEPPER AND HERB CRUSTED SIRLOIN STRIP ROAST RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F and grab a baking or roasting pan.
• Combine the sea or kosher salt, pepper, minced garlic, rosemary, parsley, and olive oil. Rub the pepper and herb mixture all over the roast; place baking dish, fat side up. If not roasting right away, cover the roast and refrigerate.*
• Roast for 30 minutes, then reduce the heat to 325 F. Continue cooking for about 1 to 1 1/2 hours, or until the roast registers about 130 F on an instant-read thermometer or temperature probe inserted into the center of the roast. This is for medium-rare. For medium, take it out of the oven at about 140 F to 145 F.
• Remove the roast from the oven, transfer to a platter or cutting board, cover loosely with foil and let it rest for 15 to 20 minutes before slicing.
• Prepare Pan Gravy or Onion Gravy while the roast is resting.
• Slice the roast and serve with the gravy, along with mashed potatoes and a vegetable or tossed salad. *If preparing the roast earlier in the day, cover and refrigerate. Take it out of the refrigerator about 1 to 1 1/2 hours before roasting. Uncover and roast as directed.

PEPPERY BEEF ROAST

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Combine the remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. Thicken cooking juices if desired.

PEPPERY DIJON ROSEMARY ROAST

Steps:

• Rub top and sides of sirloin tip roast with mustard; sprinkle evenly with salt, black pepper and rosemary. Wrap in plastic wrap and refrigerate 6 hours, overnight preferred.
• Preheat oven to 450°F232°C. Unwrap roast and place on rack in roasting pan. Roast uncovered for 15 minutes; reduce heat to 325°F163°C. Add potatoes, carrots and beef broth around roast, in the bottom of the pan. Roast an additional 40 minutes. Cover with foil and roast an additional 30 minutes for medium doneness (135-140°F58-60°C).
• Remove roast from oven and loosely tent with foil; allow to rest 15 minutes before slicing. Serve with roasted vegetables and broth.