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Peppercorn Beef Top Loin Roast

 Peppercorn Beef Top Loin Roast
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
10 ServingsPrep: 30 min. Bake: 1 hour + standing


  • 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


  • 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 meat 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).

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Peppercorn Beef Top Loin Roast (continued)

Nutritional Facts: 5 ounces cooked beef with 2 tablespoons sauce equals 444 calories, 26 g fat (10 g saturated fat), 99 mg cholesterol, 275 mg sodium, 12 g carbohydrate, trace fiber, 32 g protein.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now