PEPPERCORN BEEF TOP LOIN ROAST

A red wine sauce complements the caramelized brown sugar coating on the crust of this special-occasion roast. The down-home flavor makes it the ultimate entree when hosting a dinner party.

—Taste of Home Test Kitchen

Prep: 30 min. Bake: 1 hour + standing Makes: 10 servings (1 ½ cups sauce)

• 1 beef top round roast (4 lbs.)
• ⅓ cup packed brown sugar
• 3 Tbsp. whole peppercorns, crushed
• 4 garlic cloves, minced
• ¾ tsp. salt
• 1 large onion, finely chopped
• 1 Tbsp. olive oil
• 2 Tbsp. tomato paste
• 2 tsp. Worcestershire sauce
• 1 ½ cups port wine
• 1 ½ cups dry red wine

1. Preheat oven to 325° Trim fat from the roast. If desired, tie roast with kitchen twine every 1 ½-2 in. to help beef maintain shape while cooking. In a small bowl, combine the brown sugar, peppercorns, garlic and salt. Rub over meat. Place roast in a shallow roasting pan.

2. Bake until a thermometer meat reaches desired doneness (for medium-rare, should read 135°; medium, 140°; medium-well, 145°), 1-1 ½ hours. Remove the roast from oven, tent with foil and let stand 15 minutes before slicing.

3. 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 ½ cups. Serve with the roast.

5 oz.: 444 cal., 26g fat (10g sat. fat), 99mg chol., 275mg sod., 12g carb. (9g sugars, 0 fiber), 32g pro.