3/4 cup dark brown sugar
3/4 cup light soy sauce
2 tablespoons lemon juice
1 large onion, minced
3 cloves garlic, minced
1 1/2 teaspoons ground ginger
4 pounds beef rump roast or bottom round roast
2 tablespoons cornstarch
12 sandwich rolls
- In a gallon-size resealable plastic bag, combine sugar, soy sauce, lemon juice, onion, garlic, ginger and 1 1/2 cups of warm water. Seal and shake well to dissolve sugar. Add roast to bag, pushing out as much air as possible, seal and turn to coat.
- Refrigerate 6 hours or overnight, turning occasionally to coat all surfaces. Transfer roast and marinade to a slow cooker. Cover and cook 6-8 hours or until meat is tender and falling apart.
- Remove beef to a separate container and shred with a fork. Dissolve cornstarch in 1/4 cup water. Add to pan juices and allow to thicken to gravy consistency.
- Fold shredded beef into gravy. Serve on rolls.
Servings: 12. Serving size: 1 sandwich. Per serving: 368 calories, 38.9 g protein, 7.1 g fat, 34.3 g carbohydrates, 1.3 g dietary fiber, 1,196 mg sodium, 12.4 g sugars, 92 mg cholesterol
Denise Crumrine | CoServ Electric