Roast Beef was one of those foods that was always served on Sundays in our home, with the leftovers served in various creative ways over the following week. On the weekend that Herb and Marg joined us, Mom picked up a roast beef so that we could enjoy this family tradition together.
On Saturday afternoon, Mom pulled out her cookbooks and found the perfect recipe for the marinade, so the meat would be ready for cooking on Sunday:
Marinated Roast Beef
6 – 8 lb rump roast
1 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire Sauce
1/4 cup prepared mustard
30 cloves of garlic, halved
1 Tbsp. ground pepper
Instructions:
1. Pierce roast at 1 inch intervals witha meat fork, and place in a large zip lock bag.
2. Combine vegetable oil and next 5 ingredients; pour over roast in zip lock bag.
3. Seal and chill for 24 – 48 hours, turning roast occasionally.
4. Bake at 325 degrees for 1 hour and 50 minutes, or until a meeat thermomenter registers 145 – 160 degrees.
5. Let stand for 5 minutes before slicing thinly across the grain.
6. Roast beef will be rare.
Our roast beef ended up a little bit better done than rare, but that is how it has always been. It is moist, and topped up with a big spoonful of gravy …
and served with some carrots and broccoli …
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