Prep 20 mins
Cook 1 hr 30 mins
Recipe I've yet to try, but here for safe keeping. From Cooking Pleasures magazine. "Cinnamon, cloves and pepper comprise and unconventional but delightfully tasty spice rub for roast beef. The pan drippings are reduced with apple cider to make a rich, slightly sweet sauce to accompany the beef. The key to this economical meat's wonderful flavor is to avoid roasting it past medium-rare."
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon fresh ground black pepper
- 3 lbs boneless beef top round
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 cup apple cider
- In small bowl, stir together cinnamon, cloves and pepper. Brush roast with oil; rub with spice mixture. (Roast can be prepared to this point up to 1 day ahead. Cover and refrigerate).
- Heat oven to 400°F Spray shallow roasting pan and rack with nonstick cooking spray. Sprinkle roast with salt; place on rack. Bake 30 minutes. Reduce oven temperature to 325°F; bake an additional 45-50 minutes until internal temp reaches 125°F for medium-rare. Place on cutting board; cover loosely with foil. Let stand 15 minutes.
- Meanwhile, place roasting pan with drippings over medium heat; add apple cider. Bring to a boil, stirring to scrape up any browned bits from bottom of pan. Boil 2-4 minutes until reduced to 3/4 cup. Strain; serve sauce with roast.