Ingredients:
1 c. soy sauce
1/2 c. vegetable oil
1/2 c. cranberry or apple juice
1 boneless sirloin tip roast (3-4 lbs.)
1 envelope beef au jus gravy mix
1 dozen French rolls, split
Directions:
In a large resealable plastic bag or shallow glass container, combine the soy sauce, oil and juice; mix well. Remove 1/2 c. for basting; cover and refrigerate. Add the roast to remaining marinade; turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard the marinade. Grill roast, covered, over indirect heat, basting and turning every 15 minutes, for 1 hours or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees, medium 160 degrees, well-done 170 degrees). Remove from the grill; let stand for 1 hour. Cover and refrigerate overnight. Just before serving, prepare gravy mix according to package directions. Thinly slice roast, add to gravy and heat through.
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