 | | Directions |
- In a large bowl, combine the first 9 ingredients.
- Pour half of the marinade in a resealable large plastic bag along with the roast.
- Seal the bag and turn to coat, refrigerate overnight.
- Cover and refrigerate the rest of the marinade.
- Place the roast in a large roasting pan along with the extra marinade.
- Cover and bake at 350° for 2 hours or until the meat is tender.
- Let stand for 15 minutes before slicing.
- Serve on buns.
- Skim any fat from the pan juices and serve alongside of the sandwiches.
|
|
|
Prep Time: 15 minutes
Cook Time: 2 hours
Servings: 12
|  | | Ingredients | | - | | 1 1/2 cups ketchup |
| - | | 1 medium onion - finely chopped |
| - | | 3/4 cup brown sugar |
| - | | 1/2 cup teriyaki marinade/sauce or soy sauce |
| - | | 1/4 cup white wine vinegar |
| - | | 1/4 cup vegetable oil |
| - | | 2 cloves garlic - minced |
| - | | 1/4 teaspoon ginger |
| - | | 2 dashes cayenne pepper |
| - | | 3 pounds arm roast or beef eye of round roast |
| - | | 12 sandwich buns, split - can be toasted |
| |
| |
