Raise your hand if you have a large collection of cookbooks. How many do you really use? How often do you hit a google search when you need a recipe? Yep, the times they have changed. I have about 100 cookbooks and refer to about three of them. Phones and iPads have sort of changed our world, haven’t they?
A few years ago I was searching for a great marinade for roast beef. The first recipe that popped up was for the Best Ever Beef Marinade. It was great but I have tweaked it over the years and my family and I believe it is even better now than the original. Let me know what you think.
Ingredients:
- 2 Tbls. reduced-sodium soy sauce
- 1/3 cup Italian dressing
- 1 Tbls. Dijon mustard
- 2 Tbls.
- 1 Tbls. minced garlic
- 1/2 tsp. lemon-pepper seasoning
Directions:
Whisk all ingredients together. Place roast in a large ziplock bag. Pour marinade over roast and refrigerate for at least 4 hours or up to 24 hours.
I generally buy chuck roast but eye of round, what you prefer, or whatever cut of beef that is on sale will work perfectly.
Remove the beef from the marinade bag. Sear it on both sides in a hot skillet and then put meat in a dutch oven and pour the remaining marinade on top. Cooking it low and slow usually works best.
Once the roast is done. Remove from the dutch oven. The remaining marinade and juices make for delicious gravy to serve over the roast and with potatoes!
