Friday, March 13, 2009

Grandma O’Bryant’s Roast

Grandma O’Bryant’s Roast

2 ½ -3 lb. roast
¾ c. pineapple juice
½ c. A-1 steak sauce
1/3 c. Worcestershire sauce
¼ c. lemon juice
1 tsp. salt
1 tsp. lemon-pepper seasoning
1 tsp. dry mustard
1 tsp. pepper
1 tsp. cracked black pepper

Combine all ingredients for marinade and shake in tupperware until mixed thoroughly. Score meat by making shallow cuts at 1" intervals diagonally across meat on a diamond pattern. Repeat on opposite side. Place meat in a sealable plastic bag and pour on marinade. Close bag and refrigerate for four to eight hours (but no longer), turning meat occasionally to distribute marinade.

Cook roast in crockpot for 6-8 hours on low. Baste the meat twice during roasting with the reserved marinade. Be sure meat reaches at least 165 degrees before serving (for medium-well). Prepare gravy with extra sauce.
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