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Beef Roast, Spicy (M)
Source: Oregonian Newspaper 1/4/00
Serves: 12 servings

1 to 2 tablespoons cracked black peppercorns
2 cloves garlic, minced
1 3-pound beef roast or brisket trimmed of fat
3 tablespoons balsamic vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard

Rub cracked pepper and garlic into roast. Put roast in a slow cooker/crockpot. Make several shallow slits in top of roast.

In a small bowl, combine vinegar, soy sauce, Worcestershire sauce, and mustard; pour over meat. Cover; cook on low setting 8 to 10 hours or high setting 4 to 5 hours.

Poster's Notes:
That is how the recipe appeared in the newspaper.

My changes are as follows: I used: coarse ground black pepper at least 2 tablespoons;
several heaping teaspoons of the refrigerated minced garlic found in jars.
Regular soy sauce not reduced sodium soy sauce.
Check the meat for doneness earlier, because it didn't take nearly that long.
I don't think a 3 pound roast serves 12......
Hope you try this and enjoy it as much as we did.

Posted by Steve & Marilyn Kerman