Peppercorn Beef Top Loin Roast Recipe

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Peppercorn Beef Top Loin Roast Recipe
Peppercorn Beef Top Loin Roast Recipe photo by Taste of Home
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Peppercorn Beef Top Loin Roast Recipe

Read Reviews
5 1 1
Publisher Photo
A red wine sauce complements the brown sugar rub on the roast in this inviting entree. You can't go wrong with this down-home dish!—Taste of Home Test Kitchen
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + standing

Ingredients

  • 1 beef top round roast (4 pounds)
  • 1/3 cup packed brown sugar
  • 3 tablespoons whole peppercorns, crushed
  • 4 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1 large onion, finely chopped
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1-1/2 cups port wine
  • 1-1/2 cups dry red wine

Directions

Trim fat from roast. In a small bowl, combine the brown sugar, peppercorns, garlic and salt. Rub over meat. Place in a shallow roasting pan.
Bake at 325° for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 15 minutes before slicing.
Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in tomato paste and Worcestershire sauce until blended. Add wines. Bring to a boil; cook until liquid is reduced to about 1-1/2 cups. Serve with roast. Yield: 10 servings (1-1/2 cups sauce).
Originally published as Peppercorn Beef Top Loin Roast in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p10

Nutritional Facts

5 ounce-weight: 444 calories, 26g fat (10g saturated fat), 99mg cholesterol, 275mg sodium, 12g carbohydrate (9g sugars, 0 fiber), 32g protein.

  • 1 beef top round roast (4 pounds)
  • 1/3 cup packed brown sugar
  • 3 tablespoons whole peppercorns, crushed
  • 4 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1 large onion, finely chopped
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1-1/2 cups port wine
  • 1-1/2 cups dry red wine
  1. Trim fat from roast. In a small bowl, combine the brown sugar, peppercorns, garlic and salt. Rub over meat. Place in a shallow roasting pan.
  2. Bake at 325° for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 15 minutes before slicing.
  3. Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in tomato paste and Worcestershire sauce until blended. Add wines. Bring to a boil; cook until liquid is reduced to about 1-1/2 cups. Serve with roast. Yield: 10 servings (1-1/2 cups sauce).
Originally published as Peppercorn Beef Top Loin Roast in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p10

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Sherri Duran User ID: 1383171 218230
Reviewed Jan. 19, 2015

"It was great to find a flavorful low sodium option for my father in law. I even used a little less salt than it calls for. I made this to replace the high sodium lunch meat he has for lunch."

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