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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

•  Flour

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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