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Spiced Beef Roast

 Spiced Beef Roast
"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."
8 ServingsPrep: 25 min. + marinating Bake: 2-1/4 hours + standing


  • 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.

2 of 2

Spiced Beef Roast (continued)

Directions (continued)

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