- 12
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Ingredients
- 1 1/2 C WATER
- 3/4 C PACKED DARK BROWN SUGAR
- 3/4 C SOY SAUCE
- 2 T LEMON JUICE
- 3 SMALL ONIONS, SLICED
- 3 GARLIC CLOVES, MINCED
- 1 1/2 TSP GROUND GINGER
- 1 BONELESS BEEF RUMP ROAST (ABOUT 4 LBS)
- 12 TO 14 SANDWITCH ROLLS, SPLIT
Preparation
Step 1
IN A ZIPLOCK BAG, COMBINE THE FIRST SEVEN INGREDIENTS; 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 TO 3 HOURS OR UNTIL MEAT IS TENDER. THINLY SLICE; SERVE BEEF AND JUICE ON ROLLS.
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