beef top round roast with green peppercorn sauce

Beef Top Round Roast with Green Peppercorn Red Wine Sauce

Name: Beef Top Round Roast with Green Peppercorn Red Wine Sauce
Prep time: 15 min
Cook time: 25 min
Cuisine: American
Ingredients: 2-3 pound 1855 Black Angus Beef Top Round Roast (allow 5-8 ounces per guest); 7 garlic cloves, peeled; 3-4 tsp herbs: parsley, thyme, rosemary; 1 ½ tsp sea salt; 1 ½ tsp black pepper; ¼ Cup extra virgin olive oil; 2 Cups beef broth; Pan drippings from the roast; 3 Tbsp butter; 1 shallot, chopped; 2 Tbsp green peppercorns, drained; 1/2 Cup red wine; ¼ Cup cream; 3-4 Bay leaves

Elevate your next Black Angus beef roast with this homemade green peppercorn sauce bursting with flavor from freshly cracked peppercorns, bay leaves, butter, and red wine.

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Servings: 6

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Ingredients

2-3 pound 1855 Black Angus Beef Top Round Roast (allow 5-8 ounces per guest)
7 garlic cloves, peeled
3-4 tsp herbs: parsley, thyme, rosemary
1 ½ tsp sea salt
1 ½ tsp black pepper
¼ Cup extra virgin olive oil
2 Cups beef broth
Pan drippings from the roast
3 Tbsp butter
1 shallot, chopped
2 Tbsp green peppercorns, drained
1/2 Cup red wine
¼ Cup cream
3-4 Bay leaves

Instructions

Preheat the oven to 375°F and place cast iron skillet inside to preheat.
Chop the garlic and herbs or use a food processor, and combine garlic and herbs with olive oil, salt, and pepper to taste.
Rub the garlic and herb mixture on all sides of the roast.
Place the roast fat side up in the cast iron and put it in the oven.
Roast in the oven for 18-20 minutes per pound, checking the internal temperature with a meat thermometer until it reaches 145°F.
Remove the roast from the oven and move it from the cast iron to a platter to rest. Cover it with tin foil to keep it warm.
Place the cast iron on a burner at low heat and add the beef stock. Gently scrape the beef drippings from the bottom of the pan as the stock heats up.
In a separate pan over medium heat, combine the butter and shallot, cooking until the shallot is translucent or golden brown, being careful not to burn the butter.
On a cutting board, use the side of a knife to carefully crack the green peppercorns to release the peppery flavor, then add them to the butter and shallot mixture and cook 30-60 seconds.
Add the butter mixture to the cast iron pan, increase the heat to medium, and add the red wine, cream, and bay leaves.
Allow the mixture to simmer and thicken slightly.
Slice the rested roast against the grain and drizzle with green peppercorn sauce.

Recipe courtesy of Montana Rae Neiley.

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