Cracked Pepper Garlic Roast

After a long talk with my local butcher Friday, I decided to try a recipe I’ve been wanting to try for a while.  A garlic and pepper butter spread used on an inexpensive cut of beef.

The butcher kindly picked out a nice sized roast he thought would be good for what I was trying to do.  It was about 5.5 lbs, enough to feed 4, with leftovers.

It was pretty simple and the results were incredibly tender, juicy and flavorful.  The menu was simple, as well,  I made garlic mashed potatoes, trying something new, I sautéed the garlic in the butter while the potatoes steamed, added milk and let the whole mixture get good and hot before adding to  the well drained potatoes.  They mashed up nice and fluffy while staying nice and hot.  The gravy was simply roast drippings made into a quick roux and added enough water to make a nice thick gravy.  We all wished I’d made more.   Alton (not that one) made green beans with bacon and sun-dried tomatoes, which were excellent.

Here’s the recipe for the roast:

Cracked Pepper Garlic Roast

• 5 lbs or more of tri-tip or similar roast
• 1/4 cup butter, softened
• 4 tbsp cracked pepper
• 3 cloves of garlic, minced

roasting pan

The roast I had was three pieces held together by connective tissue and fat.  It was well-trimmed, so I didn’t need to trim.  Mix together butter, pepper and garlic, spread 1/2 in between the layers.  Then coat the top of the roast with the remaining mixture.  Tie together or skewer the roast.  Let sit for at least an hour at room temperature.  You can make it the night before and store in the refrigerator, lightly covered in plastic.  Remove and bring to room temperature before cooking.

Pre-heat over to 475 degrees (a bit lower than the technique Kirk Spencer taught me) because I didn’t want the butter to burn.  Place roast in the oven at this temperature for 20 minutes, then reduce heat to 350 degrees and roast until it reaches an internal temperature of 130 degrees.  You want it to be about 130 degrees when you remove it because it’s going to rest for 15 minutes, at which time it will reach about 145 degrees.  This will give you a medium rare roast in the center and the outer ends will be more medium.  If you prefer a rare roast, pull it out at 125 degrees.  It will reach about 140 degrees after resting.