Peppercorn Beef Top Loin Roast

• 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

1. Preheat oven to 325u0b0 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.
2. Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0), 1 to 1-1/2 hours. Remove from oven, tent with foil and let stand for 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 1-1/2 cups. Serve with roast.

beef, brown sugar, whole peppercorns, garlic, salt, onion, olive oil, tomato paste, worcestershire sauce, port wine, red wine

Taken from www.tasteofhome.com/recipes/peppercorn-beef-top-loin-roast/ (may not work)