From Taste of Home Magazine




"In the South, this tangy roast is traditionally served cold or at room temperature, but we like it piping hot," notes Barb Bredthauer of Omaha, Nebraska. "It's great for special occasions, and the leftovers are fantastic."


INGREDIENTS



* 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


SERVINGS 8
CATEGORY Main Dish
METHOD Baked
PREP 15 min.
COOK 140 min.
TOTAL 155 min.


DIRECTIONS




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 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.
    Place meat and 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. For gravy, combine cornstarch and water until smooth. Pour 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. Yield: 8 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: 3 ounces cooked beef with 2 tablespoons gravy equals 317 calories, 6 g fat (2 g saturated fat), 71 mg cholesterol, 285 mg sodium, 38 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit, 1 starch.