Happy New Year!
I had a busy, kinda strangely Dr Pepper centered holidaze, with my mom-in-law staying with us and bits of the rest of the in-laws popping by for cheer over the course of the Big Week.
Y’know those vintage recipes where some company tries to get folx to give their kids milk laced with 7 Up and all?
Well, how’s about a Dr Pepper marinade?
For roast beef?
Actually, it made for a pretty tasty meal, and shepherds’ pie a couple of days later.
INGREDIENTS
Marinade:
•2 cloves garlic
•2 tbsp oil
•1 cup Dr Pepper
•1/4 tsp dry mustard
•2 tbsp catsup
•1-1/4 tsp steak seasoning
•1/2 tsp black pepper
•1 tbsp vinegar
•2 tbsp lower sodium Tamari
•3-4 lb beef roast
Note: I used a rump roast this time, and, it was good, but I will try another cut next.
Sauté the garlic in the oil for a minute or two, then whisk in the remaining ingredients and set aside to cool.
Pour the marinade over the roast beef in a zipper bag, then stash in the fridge for 24 hours, turning the roast over whenever you think to.
When ready to roast, heat your oven to 325º, line a roasting pan with enough foil to tent loosely over the roast, and place the roast in the pan.
Transfer the marinade to a pitcher and pour a bit over the roast.
Pull the foil up and over the roast, leaving the top open.
Bake for about 2-1/2 hours, until the roast is done to your liking, basting with the marinade every 30 minutes or so.
Remove to a board and let rest for ten minutes before slicing.
I managed to get a roast that was nicely pink for us on one end, and well done enough for my sister-in-law on the other.