Ingredients
3/4
cup chili sauce
1/4
cup red wine vinegar
2
tablespoons sugar
2
tablespoons soy sauce
1/2
teaspoon garlic-pepper blend
1/2
teaspoon ginger
1
(2 to 2 1/2-lb.) eye of round beef roast
Preparation
In large resealable food storage plastic bag, combine all ingredients except roast; mix well. Add roast; seal bag and turn to coat. Refrigerate at least 8 hours or overnight to marinate.
Heat oven to 325°F. Remove beef from marinade; reserve marinade. Place beef in shallow roasting pan. Bake at 325°F. for 1 1/2 to 1 3/4 hours or until of desired doneness, brushing occasionally with marinade.
To serve, bring any remaining marinade to a boil in small saucepan. To serve, slice beef thinly; serve with marinade.
