Cracked Pepper and Horseradish Crusted Oven Roast with Gravy

Step 1

Combine horseradish, peppercorns and salt. Rub all over roast. Place on rack in shallow pan. Insert oven-safe meat thermometer into centre of roast (try a programmable thermometer).

Step 2

Oven-sear in 450˚F (250˚F) oven for 10 minutes. Reduce heat to 275˚F (140˚C); roast until thermometer reads 145˚F (63˚C) for medium, about 1¼ to 1½ hours.

Step 3

Remove to cutting board; tent with foil for about 10 minutes (make Easy Pan Gravy while you wait). Carve across the grain into thin slices and serve.

Step 4

Easy Pan-Gravy

Step 5

Place roasting pan over medium-high heat and pour in low-sodium beef broth. Bring to boil, stirring up any brown bits from bottom of pan. Dissolve cornstarch in 1 tbsp cold water and gradually stir into pan. Cook, stirring until thickened slightly, about 5 minutes. Season with salt and pepper to taste.

Step 6

Chef-it-up Gravy Tips - Try out one of our tips below for a gourmet touch.

Step 7

TIP 1: Substitute 1/2 cup (125 mL) of beef broth with red wine. Before adding broth to pan, pour in wine, stirring and scraping up any brown bits (as above). Cook over high heat to reduce by half, about 2 minutes. Add 1-1/2 cups beef broth and finish as above.

Step 8

TIP 2: Add a few sprigs of fresh thyme or rosemary to beef broth while simmering. No need to chop the herbs as the leaves will fall off the stem as the gravy cooks. Remove stems before serving.

Step 9

TIP 3: Add 2 tbsp (30 mL) butter to the completed gravy to add rich flavour.