|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 10g||3%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This dish is wonderful for a holiday gathering, weekend dinner party, or just when you're looking for something a bit different to throw into the weekly routine. With only seven ingredients, it's not daunting and can be marinaded the night before, to make for an easier cooking process.
The marinade helps tenderize and flavor the beef.
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- 3/4 cup water
- 1/3 cup soy sauce
- 2 tablespoons sugar
- 1 teaspoon ground ginger
- 1 teaspoon dried leaf thyme (crushed)
- 1 clove garlic (minced)
- 1 (3-pound) boneless rump roast
Gather the ingredients.
Combine water, soy sauce, sugar, ginger, thyme, and garlic in a large, resealable food storage bag (large enough to hold the beef roast).
Pierce the roast all over with fork.
Place in the bag, close the bag, and turn to coat thoroughly. Refrigerate for at least 4 hours or overnight. Turn bag occasionally.
Heat the oven to 325 F.
Remove the roast from bag, returning the marinade to refrigerate. Place the beef on a rack in shallow pan.
Roast, uncovered, for about 2 hours.
Meanwhile, put the reserved marinade in a saucepan and bring to a rolling boil. Boil for 1 minute.
Baste the roast with marinade during the last 30 minutes of roasting time.
Remove from the oven, tent with foil, and let rest for 3 to 5 minutes.
Slice, serve, and enjoy!
- An eye of round roast is one of the best choices for this oven roast, but it can be made with a sirloin tip roast or a rump roast.