Spiced Beef Roast

Prep/Total Time: 25 minutes + marinating prep/2 1/4 hours+ standing cook

Yield: 8 servings

• 1 medium onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup beef broth
• 1/2 cup packed brown sugar
• 1 bay leaf
• 1 teaspoon ground ginger
• 3/4 teaspoon salt
• 1/2 teaspoon each ground allspice, cinnamon and nutmeg
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1 boneless beef sirloin tip roast or round roast (2 pounds)
• 3/4 cup each chopped dried plums and apricots
• 1/4 cup golden raisins
• 1 teaspoon cornstarch
• 2 tablespoons cold water

1. 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.
2. Pierce roast several times 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.
3. Place the meat and the marinade in an ungreased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 325 for 1 1/2 hours. Stir in dried fruit and raisins. 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.
4. 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 beef.

Nutrition: (3 ounces cooked beef with 2 tablespoons gravy) 317 calories, 6 g fat, 2 g saturated fat, 71 mg cholesterol, 285 mg sodium, 38 g carbohydrate, 4 g fiber 26 g protein.

Comments: This is the meal I made myself for father’s day this year, and it was bursting with flavor. The tastes were exquisite and unlike any other roast beef I’ve had. The spices and fruit gave it a exotic look and flavor. However, others in the family didn’t care for the dried fruit gravy, but it tasted good without it. In fact, you could probably do this recipe without the fruit if you wanted.