Marinated Beef Sandwiches Recipe

Marinated Beef Sandwiches Recipe
Marinated Beef Sandwiches Recipe photo by Taste of Home
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Marinated Beef Sandwiches Recipe

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This recipe from my sister-in-law is especially good when entertaining for New Year's and football games. No one walks away hungry after eating one of these hearty sandwiches. —Elizabeth Stoddart, West Lafayette, Indiana
MAKES:
12-14 servings
TOTAL TIME:
Prep: 5 min. + marinating Bake: 2-1/2 hours
MAKES:
12-14 servings
TOTAL TIME:
Prep: 5 min. + marinating Bake: 2-1/2 hours

Ingredients

  • 1-1/2 cups water
  • 3/4 cup packed dark brown sugar
  • 3/4 cup soy sauce
  • 2 tablespoons lemon juice
  • 3 small onions, sliced
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons ground ginger
  • 1 beef rump roast or bottom round roast (4 pounds)
  • 12 to 14 sandwich rolls, split

Directions

In a gallon-size resealable plastic bag, combine the first seven ingredients; add roast. Seal bag and turn to coat; refrigerate overnight, turning occasionally.
Transfer roast and marinade to a Dutch oven. Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Thinly slice; serve beef and juice on rolls. Yield: 12-14 servings.
Originally published as Marinated Beef Sandwiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p182

Nutritional Facts

5 ounce-weight: 404 calories, 10g fat (4g saturated fat), 78mg cholesterol, 1132mg sodium, 44g carbohydrate (17g sugars, 2g fiber), 34g protein.

  • 1-1/2 cups water
  • 3/4 cup packed dark brown sugar
  • 3/4 cup soy sauce
  • 2 tablespoons lemon juice
  • 3 small onions, sliced
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons ground ginger
  • 1 beef rump roast or bottom round roast (4 pounds)
  • 12 to 14 sandwich rolls, split
  1. In a gallon-size resealable plastic bag, combine the first seven ingredients; add roast. Seal bag and turn to coat; refrigerate overnight, turning occasionally.
  2. Transfer roast and marinade to a Dutch oven. Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Thinly slice; serve beef and juice on rolls. Yield: 12-14 servings.
Originally published as Marinated Beef Sandwiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p182

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