Rating: 4.5 stars
81 Ratings
  • 5 star values: 59
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

This very flavorful roast is appropriate for any special occasion. The marinade in this recipe tenderizes the roast and the leftovers make fantastic sandwiches.

Recipe Summary

prep:
15 mins
cook:
2 hrs
additional:
2 hrs
total:
4 hrs 15 mins
Servings:
12
Yield:
10 to 12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.

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  • Preheat oven to 400 degrees F (200 degrees C).

  • Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.

  • Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.

Nutrition Facts

630 calories; protein 30.1g; carbohydrates 9.9g; fat 50.9g; cholesterol 112.6mg; sodium 319.7mg. Full Nutrition
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