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Spiced Beef Roast

Source of Recipe

Barb Bredthauer in Taste of Home Mag. April/May 2005


Recipe Introduction

This is essentially a pot roast. But what unusual flavor! I did it in the crock pot and it was so tender and flavorful! The dried fruits and vinegar really balance each other out. This was really delicious. The gravy was delectable. It needs to marinate, so start it the day before. I served it with green beans and sauerkraut.

List of Ingredients

1 medium onion, thinly slice
1 c. white vinegar
½ c. beef broth
½ c. packed brown sugar (I used Sugar Twin Brown)
1 bay leaf
1 t. ground ginger
¾ t. salt
½ t. each ground allspice, cinnamon and nutmeg
½ t. pepper
1/8 t. cayenne
1 boneless beef sirloin tip roast or round roast (2 lb.)
¼ c. golden raisins
¾ c. each chopped dried plums and apricots
1 t. cornstarch
2 T. cold water



Recipe

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 time 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.

Place meat and marinade in an ungreased 11x7” baking dish. Bake, uncovered, at 325 degrees for 1 ½ hours. Stir in dried fruit. 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 the 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 the beef.

Serves 8.