Saturday, February 13, 2010

Marinated Roast Beef

1 4-5 Lb. Eye-of-the-round roast (trimmed)
1 C. Crisco oil
3/4 C. Soy sauce
1/2 C. Lemon juice
1/2 C. Worcestershire sauce
1/4 C. Yellow mustard
2-3 Cloves garlic (crushed)
1 T. Pepper
  • Make holes throughout the "body" of the roast using a fork
  • Place roast in a 2 gallon Ziploc bag, set aside
  • Combine all other ingredients in a mixing bowl
  • Pour above marinade into Ziploc bag with roast
  • Refrigerate for 1 to 2 days

  • Grease lasagna pan
  • Place roast in pan, pour 1 1/2 C. of marinade over the roast along with 1 C. water
  • Cover entire dish with foil
  • Bake at 325 for 1 1/2 hours, turn roast over and remove foil, bake for 1 more hour
To cook a larger or smaller roast, adjust your cooking time by 30 minutes per pound!

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