How to Make Cracked Peppercorn and Garlic Beef Roast

This recipe takes a lot to make about two to three and a half and it makes for about ten to twelve servings.

Difficulty: Moderately Challenging

Instructions

Things You'll Need:

• 3 tablespoons of fresh cracked black pepper
• 5 chopped garlic cloves
• 4 tablespoons of olive oil
• 1 beef bottom round rump roast (about 7 pounds)
• 1 cup of red wine
• 1 tablespoon of horseradish
• A pinch of salt

1. First thing to do is to preheat the oven at 450 degrees Fahrenheit and in the meantime put foil on a roasting pan and set it aside and in a small bowl combine some of the cracked black pepper, garlic, salt and olive oil and stir a little.

2. Then make several cuts along the top side of the beef and insert some of the seasoning mixture. Rub the beef with the black pepper on all sides and then place the roast on the pan with the fat side up (if you have it insert a meat thermometer on the thick part of the meat).

3. Put in oven for ten minutes before lowering the heat to 300 degrees Fahrenheit and leave in calculating about thirty minutes per pound (or if using thermometer when it reaches 160 degrees Fahrenheit). Then remove from oven and cover it with foil for twenty minutes before cutting it.

4. At this point add the red wine to the remaining mixture and heat on medium and bring to a slow boil then lower the heat to low for five minutes. Place the mixture in a small dish and add the horseradish and you can serve the roast beef slices with it.