Beef Roast with Spicy Onion Glaze

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  • 1 (3 1/2-pound) boneless beef sirloin roast, well trimmed and tied at 1 1/2-inch intervals
  • 1 teaspoon salt
  • 2 tablespoons butter or margarine
  • 1 large white onion, finely chopped
  • 2 medium shallots, finely chopped
  • 1/4 cup packed brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 1/4 teaspoons TABASCO® brand Original Red Sauce


Preheat oven to 450°F.

Sprinkle roast lightly with salt. Place the roast, fat-side up, on rack in roasting pan. Roast 10 minutes. Reduce oven temperature to 250°F. Roast until oven thermometer reads 125°F to 130°F for medium-rare, or 135°F to 145°F for medium, 20 to 30 minutes per pound. (The temperature will continue to rise 5° out of the oven.)

Meanwhile, in 10-inch skillet over medium heat, melt butter. Add onion and shallots. Cook, stirring occasionally until onions and shallots are tender, about 10 minutes. Stir in brown sugar, balsamic vinegar and TABASCO® Sauce; cook 2 minutes longer until mixture has thickened slightly.

After 1 hour of roasting beef, brush meat with onion mixture. (Cover meat with foil if top gets too brown.)

Remove meat to platter. Cover loosely with foil; let stand 15 minutes before carving.

Makes 8 servings.

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  • Name: Just Wandering
    Date: November 2nd, 2013
    I am roasting it now for the first time. I think that instruction to set the oven to 250 has to be a typo because it is taking forever to cook.