Asian Orange Roast Beef

4
Servings
25m
Prep Time
2 1/2h
Cook Time
2h 25m
Ready In


"Got the basic recipe from another site, but tweaked it for my recipe. It was a winner!"

Original recipe yields 4 servings
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Nutritional

  • Serving Size: 1 (496.9 g)
  • Calories 616.8
  • Total Fat - 20.4 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 306.4 mg
  • Sodium - 1929.6 mg
  • Total Carbohydrate - 23.3 g
  • Dietary Fiber - 2.1 g
  • Sugars - 18.5 g
  • Protein - 80.7 g
  • Calcium - 111.7 mg
  • Iron - 7.1 mg
  • Vitamin C - 34.7 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 300°F

Step 2

In a high-sided pan (I use my stock pot to prevent a lot of grease spatter), heat oil on medium-high heat. If you're making a bottom round roast and it's thick, butterfly it so it's only about 2" thick throughout. Season beef roast with pepper, salt and garlic powder. Brown well on both sides. Transfer to a baking pan with 4" high sides that has been sprayed with non-stick spray. Top with rosemary sprigs and onions.

Step 3

In a bowl, add in the ginger, jalapeno, orange zest and orange juice, garlic, brown sugar, rice vinegar, soy sauce and fish sauce.

Step 4

Mix well with a wire whisk.

Step 5

Pour all of it over the roast. Cover with foil. Place on center oven rack and roast for 2-2 1/2 hours. Check for tenderness at 2 hours. Also to check the sauce level. If it's reducing down too much, add some hot water.

Step 6

Remove from oven. Plate roast and pour sauce over it or in a serving cup to pour over meat.

Note: If you like to cook carrots and potatoes with your roast, put them in at the beginning. They will get very rich and luscious with the sauce


Tips & Variations


No special items needed.

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