Orange-Teriyaki Beef Roast
By Patricia A. Scheitzer and Betty T. Morton
From the book Pat & Betty's No-Fuss Cooking
Prep Time: 15 minutes
Chill Time: 1 1/2 hours
Cook Time: 35 minutes
Makes: 8 Servings
Ingredients:
2 tablespoons flour
1/2 cup orange juice
1/2 cup teriyaki sauce
1/4 cup packed brown sugar
3 cloves garlic, minced
1 tablespoon grated orange peel
1/2 teaspoon crushed red pepper flakes
one 2 pound beef top round roast, about 1 inch thick
hot cooked rice (optional)
1/4 cup sliced green onions
1 large oven bag
Recipe:
1 - Add the flour to large oven bag, shake the bag to distribute the flour, and put in a 9-by-13-by-2 inch baking pan.
2 - Add the orange juice, teriyaki sauce, brown sugar, garlic, orange peel and crushed red pepper to the oven bag, and squeeze the bag to blend them with the flour. Put the roast in the bag and turn the bag to coat the meat with the sauce.
3 - Close the bag with the provided nylon tie. Put the bag, still in the pan, in the refrigerator to marinate for 1 1/2 to 2 hours.
4 - Preheat the oven to 325 degrees.
5 - Cut six 1/2 inch slits in top of the bag. Bake for 35 to 45 minutes or until an instant read thermometer registers 145 degrees.
6 - Open the bag carefully. Transfer the meat to a serving platter and slice thinly. Stir the sauce and serve it spooned over rice, if desired. Serve the meat topped with chopped green onions.
Chill Time: 1 1/2 hours
Cook Time: 35 minutes
Makes: 8 Servings
Ingredients:
2 tablespoons flour
1/2 cup orange juice
1/2 cup teriyaki sauce
1/4 cup packed brown sugar
3 cloves garlic, minced
1 tablespoon grated orange peel
1/2 teaspoon crushed red pepper flakes
one 2 pound beef top round roast, about 1 inch thick
hot cooked rice (optional)
1/4 cup sliced green onions
1 large oven bag
Recipe:
1 - Add the flour to large oven bag, shake the bag to distribute the flour, and put in a 9-by-13-by-2 inch baking pan.
2 - Add the orange juice, teriyaki sauce, brown sugar, garlic, orange peel and crushed red pepper to the oven bag, and squeeze the bag to blend them with the flour. Put the roast in the bag and turn the bag to coat the meat with the sauce.
3 - Close the bag with the provided nylon tie. Put the bag, still in the pan, in the refrigerator to marinate for 1 1/2 to 2 hours.
4 - Preheat the oven to 325 degrees.
5 - Cut six 1/2 inch slits in top of the bag. Bake for 35 to 45 minutes or until an instant read thermometer registers 145 degrees.
6 - Open the bag carefully. Transfer the meat to a serving platter and slice thinly. Stir the sauce and serve it spooned over rice, if desired. Serve the meat topped with chopped green onions.
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