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Prep 15min
Total10hr0min
Servings8
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Ingredients
3/4
cup chili sauce
1/4
cup red wine vinegar
2
tablespoons sugar
2
tablespoons soy sauce
1/2
teaspoon garlic-pepper blend
1/2
teaspoon ginger
1
(2 to 2 1/2-lb.) eye of round beef roast
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Steps
1
In large resealable food storage plastic bag, combine all ingredients except roast; mix well. Add roast; seal bag and turn to coat. Refrigerate at least 8 hours or overnight to marinate.
2
Heat oven to 325°F. Remove beef from marinade; reserve marinade. Place beef in shallow roasting pan. Bake at 325°F. for 1 1/2 to 1 3/4 hours or until of desired doneness, brushing occasionally with marinade.
3
To serve, bring any remaining marinade to a boil in small saucepan. To serve, slice beef thinly; serve with marinade.
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Beef is an iron-rich source of protein.
Marinades must be boiled before serving. The high temperature eliminates bacteria that may have passed from the raw meat, poultry or seafood to the marinade.
Arrange roasted new potatoes and carrots on each dinner plate with slices of this roast. Pass a tossed salad. Serve with iced tea.
Use leftover roast beef in sandwiches - served hot or cold.
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Nutrition Facts
Serving Size:1 Serving
Calories
200
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
10%
Cholesterol
65mg
22%
Sodium
670mg
28%
Total Carbohydrate
10g
3%
Dietary Fiber
0g
0%
Sugars
8g
Protein
28g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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