Teriyaki roast

6 servings

Ingredients

Quantity Ingredient
1 cup Soy sauce
1 cup Water
⅔ cup Vinegar
¾ cup Brown sugar
¼ teaspoon Garlic powder
¼ teaspoon Powdered ginger

Directions

Mix all ingredients together. (Double recipe if your roast is extra large.) Place in deep dutch oven or large casserole dish with lid.

Put roast in after piercing with a large fork several times. Bake for 2 - 3 hours or one hour per pound of meat. After meat is fully cooked, remove from oven. Put roast on platter and cool for 10 minutes. Slice roast into ½" slices and put back into warm marinade. Let meat absorb marinade for approximately 20 ~ 30 minutes before serving. While allowing meat to absorb marinade, take 1 to 2 cups of the excess marinade and thicken it in a saucepan using 2 - 3 Tbsp. of cornstarch. If you serve the meat with rice, this makes an excellent gravy. You may vary the amounts of vinegar and brown sugar according to your taste. I add them without using a measuring cup, but the quantities listed are fairly accurate.

Variations:

Marinate uncooked chicken, steaks, or pork chops in marinade for 6 hours at room temperature and then broil in oven or on outside grill.

For chicken, if you don't have 6 hours, you can simmer chicken in marinade on top of the stove for approximately 45 minutes. If you have more than 6 - 8 pieces it may take longer.

Shish-Kebabs -- Ask the butcher to slice a boneless roast into ½" slices. Slice it into 1½" strips when you get home. Marinate it for 5 - 6 hours. Swivel meat onto skewers alternating with green pepper wedges, and tomato wedges. Fresh pineapple and mushrooms may also be used. Grill on outside grill or in oven.

Submitted By KOUNTRY COOK #1 @1912232* On 06-22-95

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