Peppercorn Beef Top Loin Roast Recipe
- 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 meat 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).
5 ounce-weight: 444 calories, 26g fat (10g saturated fat), 99mg cholesterol, 275mg sodium, 12g carbohydrate (9g sugars, trace fiber), 32g protein
Reviews for Peppercorn Beef Top Loin Roast
"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."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.