This post is sponsored by Certified Angus Beef® Brand in conjunction with a social media campaign through Sunday Supper LLC for Asian Beer Marinated Roast Beef. All opinions are my own.
Last time I was at my local butcher, Corner’s Edge Butcher Shoppe, I decided to challenge myself and make a roast from a lean cut of Certified Angus Beef I had never tried before. Their roasts were on sale, so I was going to save it for a special occasion. Luckily, my butcher loves to talk about Certified Angus Beef as much as I do and walked me through the different cuts. I picked up a roast and put in the freezer. Well my grandparents are coming this weekend. That is the perfect occasion to make a delicious roast beef. Easy peasy, right? Except I had forgotten which type of roast I had bought.
My butcher and I had talked about 3 or 4 different ones, and I could not quite remember which one I had decided on. The label on my precious package of Certified Angus Beef only said beef. Whoops! I thought it was a bottom sirloin, but I wasn’t sure. Thus I pulled up Certified Angus Beef’s Roast Perfect App and compared the pictures of each cut of roast with my roast. Boy, it sure did look like the Ball Tip Roast, but I knew I had not bought a roast called “ball tip”. I was saved yet again by their description and listing of common names. Bingo! Bottom Sirloin was there as a common name for a Ball Tip. Yes, yes, yes. That is the roast I bought. Now what do I do with it.
Roast Perfect App to the rescue again. They have recipes for each cut of beef. Under the ball tip roasts was a recipe for Beer & Brown Sugar Marinated Roast Beef. That sounded delicious. When I read the ingredients and saw teriyaki sauce listed, I got the idea to put an Asian spin on it mixed with a little barbecue flavor. That is where Asian Beer Marinated Roast Beef was born. Thanks to the instructions for their recipe, I knew exactly how to cook this cut of beef.
The only difference I knew I would make, was to cook it rare. While medium-rare is perfect for me, my father and husband both want theirs rare. I was so relieved that I now knew what I was making and that with the help of the Roast Perfect App, The roast beef would be cooked perfectly. Finally, I could stop kicking myself for not writing the name of the roast on the package before I froze it.
Do you find different cuts of beef so confusing? I do. This is the second time the Roast Perfect App has helped me. I love that they list all the different names you may find the same cut of meat sold under. Did you know their recipes on the app also have a roasting timer in them? You enter the type of roast, the weight and degree of doneness and it times your cooking process for you. I love to use a probe thermometer as I tend to stress through the entire cooking process if I cannot see it going up every couple of degrees. Yes, I have control issues. This time I decided to use both, and their timer was right on. Awesome! Now I am ready to challenge myself to another lean roast that I am not familiar with. Fun, fun, fun! Be sure to download Certified Angus Beef’s free Roast Perfect App, and you can enjoy challenging yourself to make a delicious and healthy roast beef too.
Certified Angus Beef is available to help on all social media. Follow them on Pinterest, Facebook, Instagram, Periscope, Twitter and You Tube. Their website can also provide great information on different cuts of beef, cooking instructions, and who they are. After meeting the wonderful team, I can tell you they are caring, passionate people who love their jobs and teaching us all how to cook and enjoy beef.
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Asian Beer Marinated Roast Beef #SundaySupper #RoastPerfect
- 3 lb Certified Angus Beef® ball tip roast aka bottom sirloin
- 1 cup dark beer
- 1/2 cup hoisin sauce
- 2 tbsp low sodium soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 1/2 tsp fresh ground black pepper
- 1/4 tsp Chinese 5 spice powder
- 2 tsp kosher salt
- 1 tsp fresh ground black pepper
- 3 cups low-sodium chicken broth divided
- 2 tbsp . flour
Place roast into a large plastic bag.
In a medium bowl, whisk together beer through Chinese five spice powder and pour into the bag.
Close the bag and massage the marinade around the roast.
Preheat oven to 450•.
Place roast on a cutting board, and pat dry with paper towels. Keep the marinade.
Sprinkle roast with salt and pepper.
Place on a rack fitted into a shallow roasting pan.
Roast for 15 minutes, then reduce heat to 325•. Cook for approximately 45 minutes for medium rare (125•) or about 1 hour for medium (135•).
Remove from the oven and place roast onto a cutting board.
Tent loosely with foil and let rest for 10 minutes before carving.
Pour the marinade into a medium saucepan and bring to a boil. Boil for 15 minutes.
Place roasting pan with drippings onto the stove on medium heat. When hot, add 2 cups chicken broth and scrap off the drippings.
Stir in the marinade.
Bring to a low boil.
In a small bowl, whisk together remaining chicken broth and flour.
Slowly drizzle into the gravy, whisking continuously. Continue to whisk until gravy has slightly thickened.
Serve with beef.
Serving size 3oz.
I calculated 4 Weight Watcher Smartpoints.
Happy Healthy Eating,
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