Marinated Roast Beef

By SaraB

Ingredients

• 3-4 lb beef tip roast (try top round - Cook's Illustrated rates it higher in taste, lower in cost)
• 1 12 oz bottle beer
• 1/3 cup salad oil
• 1 tsp salt
• 1/3 tsp garlic powder
• 1/4 tsp pepper
• 1 1-lb loaf of French bread

Details

Servings 12

Preparation

Step 1

Pierce meat about 20 times with fork. Place meat in plastic bag or shallow baking dish. Mix 1 cup of the beer and remaining marinade ingredients; pour on meat. Reserve remaining beer. Fasten bag securely or cover dish with plastic wrap. Refrigerate meat, turning occasionally, at least 12 hours.

About 2 hours before serving, preheat oven to 325. Place meat, fat side up, on rack in open shallow roasting pan or baking dish. Insert meat thermometer so tip is in center of thickest part of meat and does not rest in fat. Roast until thermometer registers 160, about 2 hours.

Slice French bread into 1-inch slices.

Place meat on warm platter. Remove drippings from pan, leaving brown particles. Return 1/4 cup drippings to pan. Stir in 1 cup water, the reserved 1/2 cup beer, and 1-1/2 tsp salt. Heat until mixture boils. Place thin slices of beef on slices of French bread; top with juices.