Ingredients
1 medium onion, thinly sliced1 cup white vinegar1/2 cup beef broth1/2 cup packed brown sugar1 bay leaf1 teaspoon ground ginger3/4 teaspoon salt1/2 teaspoon each ground allspice, cinnamon and nutmeg1/2 teaspoon pepper1/8 teaspoon cayenne pepper1 beef sirloin tip roast or 1 beef bottom round roast (2 pounds)3/4 cup each chopped dried plums and apricots1/4 cup golden raisins1 teaspoon cornstarch2 tablespoons cold water
Preparation
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 11x7-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.
