1. Preheat roaster to 325°F. Rub black pepper all over roast.
2. Place roast in large casserole dish or pan that fits in roaster oven. Place red and green pepper slices on top of roast.
3. Wash potatoes and place in casserole with roast. Drizzle 1 tablespoon olive oil over potatoes. Pour 1 cup red wine into casserole dish. Place casserole dish on rack in insert pan.
4. Replace cover and roast 1 1/2 to 2 hours, or until internal temperature reaches at least 160°F for medium doneness.
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for more information. Serves: 10-12
When the roast is done, remove from the roaster oven, cover with foil and let rest for 10 minutes. This will make slicing easier.
If crushed black pepper isn't handy, use cracked or coarse ground pepper. Ground black pepper will also work, but use slightly less than 1 teaspoon.