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Peppercorn Beef Top Loin Roast

A red wine sauce complements the brown sugar rub on the roast in this inviting entree. You can't go wrong with this down-home dish!—Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. Bake: 1 hour + standing
  • Makes
    10 servings (1-1/2 cups sauce)

Ingredients

  • 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

Directions

  • 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 with foil 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 Facts
5 ounce-weight: 444 calories, 26g fat (10g saturated fat), 99mg cholesterol, 275mg sodium, 12g carbohydrate (9g sugars, 0 fiber), 32g protein.

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Reviews

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Average Rating:
  • Sherri Duran
    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.