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
Prep time
Cook time
Total time
Yield: 8 servings
Total time: 1 hour 15 minutes
Total time: 1 hour 15 minutes
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
- 1-2 garlic cloves, minced (or ½-1 teaspoon garlic powder)
- ⅛ teaspoon pepper
Instructions
- Trim fat on meat, if any. In a small bowl, combine soy sauce, ketchup, sugar, vinegar, cloves, and pepper; mix well. Place roast in 12x8-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 marinaded 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.
The marinade is yummy on chicken and pork, too.
Serving size: 4 slices Calories per serving: 370 / 9 points
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