5 lb. sirloin tip roast
1 c. dry red wine
2 c. white vinegar
1 c. packed brown sugar
1 tbsp. salt
2 tsp. ground ginger
1 tsp. ground allspice
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. pepper
1 bay leaf
2 med. onions, sliced
1-2 pkg. mixed dried fruit

Pierce meat with fork. Place in 3 quart glass dish. Mix all ingredients except fruit in a saucepan. Heat to boiling, stir constantly. Pour over meat and refrigerate 3-24 hours. Heat oven to 350 degrees. Place meat and marinade in roasting pan. Roast about 3 hours or 160 degrees. Stir dried fruit in last 45 minutes.