- 1, 3 lb. beef top round roast (about one inch thick)
- 1 bottle prepared marinade (I used a commercial "soy sauce and ginger" marinade)
- some tablespoons olive oil
Put the roast in a large plastic bag and pour in a generous amount of marinade. Seal the bag and marinate overnight in the refrigerator.
Preheat the oven to 425°F.
Oil a jelly roll pan and put the roast on it. Roast 30 minutes to an internal temperature of 125°F for medium-rare.
Out of the oven, put some aluminum foil loosely over the roast and let it sit at least 10 minutes, then cut across the grain into very thin slices.
(More or less from the meat man.)
