"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."
- 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
- 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.
- 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.
- 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.
- 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
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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