Spiced Beef Roast Recipe
Spiced Beef Roast Recipe photo by Taste of Home

Spiced Beef Roast Recipe

Publisher Photo
"In the South, this tangy roast is traditionally served cold or at room temperature, but we like it piping hot," notes Barb Bredthauer of Omaha, Nebraska. "It's great for special occasions, and the leftovers are fantastic."
TOTAL TIME: Prep: 25 min. + marinating Bake: 2-1/4 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + marinating Bake: 2-1/4 hours + standing
MAKES: 8 servings

Ingredients

  • 1 medium onion, thinly sliced
  • 1 cup white vinegar
  • 1/2 cup beef broth
  • 1/2 cup packed brown sugar
  • 1 bay leaf
  • 1 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1/2 teaspoon each ground allspice, cinnamon and nutmeg
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1 beef sirloin tip roast or 1 beef bottom round roast (2 pounds)
  • 3/4 cup each chopped dried plums and apricots
  • 1/4 cup golden raisins
  • 1 teaspoon cornstarch
  • 2 tablespoons cold water

Nutritional Facts

3 ounces cooked beef with 2 tablespoons gravy equals 317 calories, 6 g fat (2 g saturated fat), 71 mg cholesterol, 285 mg sodium, 38 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit, 1 starch.

Directions

  1. For marinade, combine the onion, vinegar, broth, brown sugar, bay leaf and seasonings in a small saucepan. Cook and stir over medium heat until sugar is dissolved. Cool to room temperature.
  2. Pierce roast several times with a meat fork; place in a large resealable plastic bag. Add cooled marinade. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  3. Place meat and marinade in an ungreased 11-in. x 7-in. baking dish. Bake, uncovered, at 325° for 1-1/2 hours. Stir in dried fruit and raisins. Bake 45-55 minutes longer or until meat and fruit are tender. Discard bay leaf. Remove roast to a platter; let stand for 10 minutes before slicing.
  4. For gravy, combine cornstarch and water until smooth. Pour pan juices into a saucepan; gradually stir in cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef. Yield: 8 servings.
Originally published as Spiced Beef Roast in Taste of Home April/May 2005, p10

Nutritional Facts

3 ounces cooked beef with 2 tablespoons gravy equals 317 calories, 6 g fat (2 g saturated fat), 71 mg cholesterol, 285 mg sodium, 38 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit, 1 starch.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Spiced Beef Roast

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 5, 2012

This is excellent. I served it with with Mandarin Vegetable Medley, Golden Garlic Bread (in the same issue) and baked potatoes.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT