Garlic Roast

Makes 4 servings

As the name suggests, this is a well-seasoned roast. In addition to garlic, the peppercorns add a wonderful lively flavor. This is not a quickie recipe, but I think you'll prepare it over and over again.

Seasonig mix
2 teaspoons onion powder
2 teaspoons garlic powder
1-1/2 teaspoons salt
1 teaspoon sweet paprika

Sour cream mixture
1 cup nonfat cottage cheese
1/2 cup nonfat sour cream
2 tablespoons white vinegar

1 (2-pound) eye of round roast, all visible fat removed
80 fresh green peppercorns
80 fresh pink peppercorns
20 medium fresh garlic cloves, peeled
2-1/2 cups defatted beef stock
4 tablespoons all-purpose flour, browned
1/2 medium carrot, peeled and cut into 1/4-inch rounds
1 cup chopped fresh spinach
1/2 cup sliced fresh mushrooms

Combine the seasoning mix ingredients in a small bowl.

Place the sour cream mixture ingredients in a blender and puree until smooth and creamy. Refrigerate until needed.

Preheat the oven to 250 degrees.

Cut about 20 slits, evenly spaced and approximately 3/4 inch long and 3/4 of the way through, in the top of the roast. Into each slit place 4 green and 4 pink peppercorns, then 1/8 teaspoon of the seasoning mix, then 1 clove of garlic, pressing in as far as they will go. Sprinkle the remaining seasoning mix over the entire roast and gently rub it in. Place the roast, along with 1/2 cup of the stock, into a 10-inch diameter X 2-inch high pan. Roast for 1 hour, then cover with foil, and continue to roast until done, about 40 minutes.

Remove the roast from the pan and set it aside. Add 1/2 cup stock to the pan and scrape the bottom to clear it of all brown bits. Add the browned flour to the remaining 1-1/2 cups stock, mix completely, and set aside.

Transfer the mixture from the pan to a 2-quart pot and bring to a boil. Whisk in the flour/stock mixture, and add the carrots, spinach, and mushrooms. Return to a boil and cook 10 minutes. Transfer the ingredients from the pot to a food processor and puree until smooth, then place the pureed mixture back into the pot and bring it to a boil. Reduce the heat to low and simmer for 5 minutes. Whisk in the sour cream mixture, return to a boil, and serve over the roast.