Oven-Baked Marinated Beef Roast

Enjoy your dinner with this baked flavorful marinated beef roast. MORE+ LESS-

By Betty Crocker Kitchens

November 22, 2010

3/4

cup chili sauce

1/4

cup red wine vinegar

tablespoons sugar

tablespoons soy sauce

1/2

teaspoon garlic-pepper blend

1/2

teaspoon ginger

(2 to 2 1/2-lb.) eye of round beef roast

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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.

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.