This Peppered Beef recipe is made with an Eye of Round Roast, but you could also use a Beef Tenderloin. It’s a great recipe for entertaining because it not only looks beautiful, it tastes amazing and is prepared ahead of time. It’s budget friendly, too, if using an Eye of Round Roast, as I have.
Years and years ago, my friend Peggy gave me a recipe for Dinky’s Peppered Beef. I’ve always loved it but since I changed the recipe somewhat from the original I’ve just called this Peppered Beef.
While the recipe takes several days to complete, most of that is hands-off time. The roast marinates for 24 hours before it is baked with low, moist heat. Then, the beef is removed to the marinade for another day before it’s ready to slice.
This recipe keeps very well in the refrigerator for several weeks, so it’s perfect for entertaining since you can make it ahead. It’s also great to just make it up to slice for sandwiches.
You really need to add this Peppered Beef to your recipe box.
- 5-6 pounds boneless Eye of Round Roast (or 4 pounds beef tenderloin)
- ¼ cup course ground black pepper
- ¼ cup poppy seeds
- FOR THE MARINADE:
- 1 cup Worcestershire sauce
- ¾ cup white vinegar
- ¼ cup tomato sauce
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Trim beef of any fat or silver skin.
- Mix ground pepper and poppy seeds on a platter.
- Roll the beef in the pepper mixture and pat into the meat (I like to make sure I've gotten all of the pepper/poppy seed mix onto the beef).
- In a small bowl, mix all of the ingredients for the marinade; the Worcestershire sauce, vinegar, tomato sauce, paprika, garlic and onion powder.
- Stir to combine.
- Place the pepper covered beef into a large ziplock bag and carefully pour the marinade over the beef.
- Seal the bag and place in the refrigerator for 24 hours (I bundle up the bag so the beef is completely covered in the marinade and place the ziplock into a bowl so that the marinade is covering the beef for the entire marinating time. If yours doesn't cover the beef, be sure to turn the bag several times during the marinating process).
- After 24 hours, remove all of the marinade except ½ cup.
- Using heavy-duty foil, wrap the beef along with the ½ cup of marinade, securing the foil into a tight bundle.
- Place in a baking pan and into a preheated 300° oven.
- Bake for 2½ hours.
- While the beef is roasting, place the remaining marinade into a small sauce pan and bring to a boil for 3 minutes.
- Remove from the heat and set aside to cool.
- Once the beef has cooked allow it to cool then place it into a container with a lid, pour the remaining marinade back over the beef and refrigerate for another 24 hours.
- Slice and eat!