Very Southern Roast Beef 6 to 8 servings
Believe it or not, people in the South have been using soy sauce for a long time. Just like in Asian cooking, it is used
sometimes with citrus or fruit juice to tenderize the meat or add flavor. But like fresh pineapple, wine vinegar and a
few other choice items, it wasn't a regular staple in the Southern pantry. I have been amazed (doing my research) at
the creativity of Southern cooks, especially when placed in difficult circumstances.
• 1 3½ lb eye of bottom beef round
• ¼ cup soy sauce
• 1 cup pineapple (or orange) juice
• 2 Tbsp wine vinegar
• Sea salt & black Pepper
You will need a jumbo zip-top bag and a large baking pan (big enough for the roast).
1. Add beef to the soy sauce, pineapple juice, and wine vinegar in the zip-top bag. Close the bag as you
squeezing out most of the air; refrigerate at least 10 to 12 hours, turning the bag frequently.
2. Preheat oven to 375°F. Remove beef from the bag (reserving the marinade); place in baking pan; sprinkle with salt
and pepper. Roast for 30 to 40 minutes until brown; add reserved marinade; cover; continue cooking for 2½ to 3
hours until the beef is tender.
3. Remove beef to serving platter, and let set for 15 minutes; thinly slice across the grain. Using a small saucepan,
heat the marinade (add 1 Tbsp flour mixed with 2 Tbsp water) and cook until thickened. Serve with the beef.
• I sometimes add a sliced onion to the marinade; it adds more flavor.
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