Peppercorn Beef Top Loin Roast
Total TimePrep: 30 min. Bake: 1 hour + standing
Makes10 servings (1-1/2 cups sauce)
- 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
- Preheat oven to 325° Trim fat from roast. If desired, tie roast with kitchen twine every 1-1/2 to 2 inches to help beef maintain shape while cooking. In a small bowl, combine brown sugar, peppercorns, garlic and salt. Rub over meat. Place in a shallow roasting pan.
- Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1 to 1-1/2 hours. Remove from oven, tent and let stand for 15 minutes before slicing.
- 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.
Nutrition Facts5 ounce-weight: 444 calories, 26g fat (10g saturated fat), 99mg cholesterol, 275mg sodium, 12g carbohydrate (9g sugars, 0 fiber), 32g protein.
Jan 19, 2015
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.
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