Lunch: Peppercorn Beef Top Loin Roast Recipe

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

Instructions

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.

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