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

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"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

317 calories: 3 ounce-weight, 6g fat (2g saturated fat), 71mg cholesterol, 285mg sodium, 38g carbohydrate (32g sugars, 4g fiber), 26g protein Diabetic Exchanges: 1 starch, 3 lean meat 1 fruit

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

Light-Bodied Red Wine

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


Reviews for Spiced Beef Roast

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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2 Star
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MY REVIEW
LPHJKitchen
Reviewed Apr. 15, 2016

"Different but LOVELY flavor! We often tire of the same roast flavors - brown gravy with potatoes. This spiced roast is very flavorful and has a sweet taste. We served it with some roasted butternut squash and it was very good. I love the apricots and raisins - perfect with the spices! I opted to make this in the slow cooker - just poured the marinade mixture on top of roast and cooked for 6 hours on low."

MY REVIEW
katlaydee3
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."

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