Braised Beef Pot Roast with Mixed Peppercorns

The delicious peppercorn sauce takes humble beef pot roast to first class. 2 tablespoons ( 30 ml) each, mixed whole peppercorns and Dijon mustard 1 teaspoon ( 5 ml) salt, divided 3 pounds ( 1.4 kg) boneless beef pot roast ( e. g., cross rib, blade or top blade) 3 tablespoons ( 50 ml) vegetable oil, divided 1 package ( 10 ounces/ 284 g) pearl onions, peeled ( about 50 onions) 1 ½ cups ( 375 ml) beef stock 1 cup ( 250 ml) red wine Crush 1 tablespoon ( 15 ml) of the peppercorns using rolling pin or mortar and pestle; combine with mustard and ½ teaspoon ( 2 ml) salt. Pat beef dry; rub mustard mixture all over roast. In large deep Dutch oven, heat two tablespoons ( 25 ml) of the oil over medium- high heat; brown beef all over, turning with tongs, for about 10 minutes. Remove and set aside. Reduce heat to medium. Add remaining oil to pan if necessary; cook pearl onions and remaining salt, stirring, for four minutes or until golden. Using slotted spoon, remove onions and set aside. Add beef stock, red wine and remaining whole peppercorns; bring to boil, stirring and scraping up brown bits from bottom of pan. Return meat and any juices to pan. Cover and simmer over medium- low heat or in 325 F ( 160 C) oven, turning beef occasionally, for about two hours. Add pearl onions; cook until pearl onions and roast are fork- tender, about one hour. Transfer roast to cutting board; tent with foil and let stand for 15 minutes before carving thinly across the grain. Skim fat from sauce and bring to boil over high heat; boil for about 12 minutes or until reduced to about three cups ( 750 ml). Serve with roast. Makes 6 servings