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Title: Teriyaki Roast
Categories: Beef Entree Chinese
Yield: 6 Servings
| 1 | c | Soy sauce |
| 1 | c | Water |
| 2/3 | c | Vinegar |
| 3/4 | c | Brown sugar |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Powdered ginger |
Mix all ingredients together. (Double recipe if your roast is extra large.) Place in deep dutch oven or large casserole dish with lid. Put roast in after piercing with a large fork several times. Bake for 2 - 3 hours or one hour per pound of meat. After meat is fully cooked, remove from oven. Put roast on platter and cool for 10 minutes. Slice roast into 1/2" slices and put back into warm marinade. Let meat absorb marinade for approximately 20 ~ 30 minutes before serving. While allowing meat to absorb marinade, take 1 to 2 cups of the excess marinade and thicken it in a saucepan using 2 - 3 Tbsp. of cornstarch. If you serve the meat with rice, this makes an excellent gravy. You may vary the amounts of vinegar and brown sugar according to your taste. I add them without using a measuring cup, but the quantities listed are fairly accurate.
Variations:
Marinate uncooked chicken, steaks, or pork chops in marinade for 6 hours at room temperature and then broil in oven or on outside grill.
For chicken, if you don't have 6 hours, you can simmer chicken in marinade on top of the stove for approximately 45 minutes. If you have more than 6 - 8 pieces it may take longer.
Shish-Kebabs -- Ask the butcher to slice a boneless roast into 1/2" slices. Slice it into 1 1/2" strips when you get home. Marinate it for 5 - 6 hours. Swivel meat onto skewers alternating with green pepper wedges, and tomato wedges. Fresh pineapple and mushrooms may also be used. Grill on outside grill or in oven.
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