We've talked about dessert, now let's shine a spotlight on the main event. You might be thinking "HOLD UP. That's not a turkey!", and you my friend would be correct. If not during the holidays, when can we live a little and eat what we really want to.
Turkey is not an enemy of mine, and heck, I've enjoyed the caveman sized drumstick too. But this roast is a favorite of mine, giving a shout out to my Korean side with the soy sauce, but gets along with the side dishes that are usually present for this American dinner.
You'll see in the step-by-step photos that there are in fact two delectable roasts in the photos. The recipe below is for one, but you can easily double it. Because we all know what Thanksgiving is really about. The leftovers ... I mean being thankful ... I mean being thankful for leftovers.
Marinated Beef Round Tip Roast
4 lb beef round tip roast
¾ cup soy sauce
2 TBSP brown sugar
1 TBSP black pepper
1 TBSP garlic powder
3 small onions
- Put the round tip roast into a large ziplock bag.
- Mix the soy sauce, brown sugar, black pepper, and garlic powder together. Pour all of marinade into ziplock bag with roast. Keep in fridge for at least 12-24 hours.
- Peel and quarter cut the onions, leaving as much of the core as possible to keep it intact. Put in a large baking/roast dish pan. Take the roast out of ziplock and shake off any excess marinade. Put the roast on top of the onions.
- Put the roast in a 300°F oven for 3 hours (reaching 145°F internal for medium doneness). Let the roast rest for at least 10 minutes, then slice thinly to serve.