Ingredients

5 Pound rolled rump roast
1 12-ounce can beer
1/4 Cup vegetable oil
3 Teaspoon seasoned salt
2 Teaspoon low-salt beef base
Sandwich rolls

Instructions

Prick beef thoroughly with fork and place in large plastic bag. Combine the beer and oil and pour over roast. Tightly seal bag, place in bowl and refrigerate 12 hours, turning roast occasionally. Remove roast from bag and discard marinade. Rub 2 teaspoons seasoned salt over the roast. Roast at 325 degrees for 2 1/2 to 3 hours until fork tender. Let stand for 30 minutes. Add remaining seasoned salt to drippings in pan. Pour drippings into a measure and add enough water to make 2 cups. Bring to a boil and add beef base. Pour over thinly sliced beef and serve hot on rolls.

« Back