Marinated Beef Sandwiches

1 1/2 c. water
3/4 c. packed dark brown sugar
3/4 c. soy sauce
2 Tbsp. lemon juice
3 small onions, sliced
3 garlic cloves, minced
1 1/2 tsp. ground ginger
1 (about 4 lbs) beef rump roast
12-14 sandwich rolls, split

In gallon-size resealable plastic bag combine water, sugar, soy sauce, lemon juice, onions, cloves and ginger; add roast. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Transfer roast and marinade to a Dutch oven. Cover and bake at 325° for 2 1/2-3 hours or until meat is tender. Thinly slice; serve beef and juice on rolls. Makes 12-14 servings. (You can bake the beef the day before you plan to serve. Transfer sliced beef and cooking juices to a slow cooker and refrigerate. The next day reheat on low.)

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