Black Pepper Beef Roast With Shallot Sauce

Perhaps it's the cold, rainy weather which is turning my thoughts to cooking and recipes more often recently...here's another good one!

A couple years ago I mentioned making this recipe when I had recently acquired the Good Housekeeping cookbook ROAST IT!

When I made it again last night, I discovered the recipe can be found online -- in fact, it's a photo of the actual cookbook page.

This recipe is so simple! I add an additional 15 minutes cooking time at the end, with the oven turned up to 425, and the roast comes out a perfect shade of medium rare. YMMV depending on your oven.

I don't bother taking the time to put the roasting pan over heat after removing the roast, especially as my stovetop is already busy boiling potatoes and browning shallots. I simply pour the broth into the roasting pan to quickly deglaze it, scraping bits from the bottom of the pan; then I pour the broth through a strainer into the pan with the browned shallots. Bring to a boil. Super easy.

The sauce is wonderful with mashed potatoes. This is a perfect meal for cold weather or a nice Sunday dinner.