Beef Round Roast in Dad's Marinade

Just a moment ago I posted about my love of my Dad's Beef/Venison Marinade, and now I am going to show you how I used it for tonight's dinner! While my mom told me the best meat to use for this marinade is a Beef Rump Roast, that was not an option at my grocery store...well it was but I would of had to buy the WHOLE roast....all 50$ of it because my grocery store apparently didn't feel the need to subdivide it! So needless to say I ended up with the one of the other options my mom gave me - the Beef Round Roast. Now she did warn me that this cut of beef is often tougher than the Rump Roast, so I made sure to marinate my meat for almost 24 hours. The beauty of that was that when I came home today I could just take the roast out of the fridge and toss it in the oven and wait! I really hope you enjoy this taste into my childhood, I know I did!

Beef Round Roast in Dad's Marinade: Serves 6-8

2lbs Beef Round Roast (lean)
1 Serving Dad's Beef/Venison Marinade

Take a fork and liberally stab the round roast all over - top, bottom & sides. In a baking dish place 1/3 of the marinade, place the roast on top of it, then cover the top and sides with the remaining marinade. Toss in the fridge over night, in the morning flip it over and recover with the marinade and put back in the fridge until dinner time. Take out of the fridge about 20 minutes before you are ready to put it in the oven and let it come up to room temperature so you aren't placing a really cold dish in a hot oven.

Preheat your oven to 325° and bake the roast for at least 35-38 minutes for a rare piece of meat, 35-45 for medium rare, 45-53 for medium, 45-60 for medium well or 55-68 for well done. I found this great site that lists the cooking times and temperatures for different cuts of beef - remember, never eat under cooked meat!  Let the meat rest for 5 minutes (cover with foil) when it comes out of the oven, this will ensure that the juices remain inside the beef instead of making a run for it when you cut into the beef. When you slice the meat be sure to cut across the grain of the beef, this will ensure you get the most tender bite possible. We like to then take the marinade that is left in the pan and spoon it over the finished product, and if you happen to have some left on your plate a nice piece of bread will help you finish it off!

Enjoy!

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WW: 7 Points Plus / serving @ 8 servings
9 Points Plus / serving @ 6 servings