Ingredients
1 beef top round roast (4 pounds)1/3 cup packed brown sugar3 tablespoons whole peppercorns, crushed4 garlic cloves, minced3/4 teaspoon salt1 large onion, finely chopped1 tablespoon olive oil2 tablespoons tomato paste2 teaspoons Worcestershire sauce1-1/2 cups port wine1-1/2 cups dry red wine
Preparation
Preheat oven to 325° Trim fat from roast. If desired, tie roast with kitchen twine every 1-1/2 to 2 inches to help beef maintain shape while cooking. In a small bowl, combine brown sugar, peppercorns, garlic and salt. Rub over meat. Place in a shallow roasting pan.
Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1 to 1-1/2 hours. Remove from oven, tent with foil and 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.
