Your dinner only gets better when you serve a fine cut of beef marinated overnight and oozing with sweet and tangy goodness.
Hoedown Beef Barbecue
Ingredients
- 4 pounds beef chuck blade roast or family-size London broil, 2-inches thick
- ½ cup soy sauce
- ½ cup ketchup
- ¼ cup sugar
- ¼ cup red wine vinegar
- ½ garlic cloves, minced (or ½-1 teaspoon garlic powder)
- ⅛ teaspoon pepper
Instructions
- **PREPARE THE MEAT: Trim fat on meat, if any. In a small bowl, combine soy sauce, ketchup, sugar, vinegar, cloves, and pepper; mix well. Place roast in 12×8-inch (2-quart) baking dish. Pour marinade over roast. Cover dish. Refrigerate 6 hours or overnight, turning once or twice.
- Preheat oven to 325°F.
- Place marinated roast on aluminum foil in shallow pan. Roll edges of foil up to catch marinade. Pour excess marinade over roast.
- Bake for 1¼ hours, or until done as desired, turning once and basting with marinade drippings.
- Serve thinly sliced on serving dish; pour marinade drippings over slices.
Notes
For true barbecue, marinade the beef and grill it.
The marinade is yummy on chicken and pork, too.
Serving size: 4 slices ♥ Calories: 315
Hoedown Beef Barbecue and melt-in-your-mouth oven-roasted asparagus.
NUTRITION
Calories: 315kcal | Carbohydrates: 11.4g | Protein: 34.3g | Fat: 14g | Saturated Fat: 5.4g | Cholesterol: 113mg | Sodium: 1141mg | Potassium: 378mg | Fiber: 0.2g | Sugar: 10g | Calcium: 20mg | Iron: 4mg
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