Pot Roast with Mixed Peppercorns

Serves 12 

2 tablespoons (25 mL) each, mixed whole peppercorns and Dijon mustard 

1 teaspoon (5 mL) salt 

3 to 4 pounds (1.5 to 2 kg) boneless beef pot roast (ie: cross rib, blade or top blade) 

3 tablespoons (50 mL) vegetable oil 

one 10-ounce (285-g) package pearl onions, peeled (about 50 onions) 

1 1/2 cups (375 mL) beef stock or broth 

1 cup (250 mL) red wine 

Crush 1 tablespoon (15 mL) of the peppercorns using a rolling pin or mortar and pestle; combine with mustard and 1/2 tsp (2 mL) salt. Pat beef dry; rub mustard mixture all over roast. 

In large, deep and heavy-bottom Dutch oven (cast iron works best), heat 2 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 if necessary; cook pearl onions and remaining salt, stirring, 4 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 preheated oven at 325°F (160°C), turning beef occasionally, for about 2 hours. Add pearl onions; cook until pearl onions and roast are fork-tender, about 1 hour longer. 

Transfer roast to cutting board; tent with foil and let stand 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 3 cups (750 mL). Serve with roast.