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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 California Olive Ranch® Olive Oil
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1-1/2 cups port wine
- 1-1/2 cups dry red wine
Details
Servings 10
Preparation time 30mins
Cooking time 90mins
Adapted from tasteofhome.com
Preparation
Step 1
Trim fat from roast. In a small bowl, combine the brown sugar, peppercorns, garlic and salt. Rub over meat. Place in a shallow roasting pan.
Bake at 325° for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). 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.
Yield: 10 servings (1-1/2 cups sauce).
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