Just wanted to share this photo of my pooch munching on a radish. He’s such a strange dog: He’ll eat almost anything! I have to keep him out of the garden because he actually enjoys the carrots, radishes, potatoes, tomatoes, and other foods I have bursting in the soil! Miles, the pooch, gets SOOOO excited when I do my harvesting- but he’ll have to get the occasional bop and the word “NO” needs to be yelled sometimes to keep him from snatching any veggie I pull from the ground.
Do any of your pets eat strange things? I’d love to see photos and hear stories! Please share!
I am very proud of this meal as it is my first try on creating a meat marinade on my own. It had also been a while since I had made a roast in the oven instead of the crockpot due to my fear of drying the meat out. This roast, however, turned out moist and delish- I was extremely excited. The gravy was also very scrumptious over both the meat and potatoes.
I hope you try this and enjoy it as much as I did!
Ingredients needed for marinade:
1/4 cup olive oil
2 tbsp red wine vinegar (any varying flavor)
1/4 cup dried minced onions
2 tbsp minced garlic
1 tbsp black pepper
2 tbsp kosher salt
1 tbsp Worcestershire sauce
If frozen, thaw out a 2 lb London Broil roast.
Place roast in 2 inch deep glass baking dish that it will fit in snugly. I used an 8×8 square cake pan for mine.
Cut small slits and poke holes all over the roast so the meat can infuse the flavor.
Mix all marinade ingredients together and pour over the roast. Cover with aluminum foil and keep in your fridge for an hour or longer.
Preheat oven to 375 degrees. Pour 1/2 cup beef broth around roast (not over roast) before covering the meat again with foil and placing the pan on middle rack of oven. Heat for 30 minutes.
Remove roast and pour another 1/2 cup beef broth into sides of the pan. Re-cover the meat and place back into oven and heat for another 30 minutes.
Remove roast and set oven to 400 degrees. Pour in another 1/2 cup of broth, recover, and place in oven for 15 minutes. Then uncover the roast and cook for another 15 minutes.*
Remove from oven and keep covered for another 10 minutes or so to let rest before slicing and serving. Use excess juices for gravy (see recipe below).
To make gravy with pan broth and juice:
Mix 2 tbsp of corn starch with about 1/4 cup of water.
Place 1 1/2 cups of hot juices in a sauce pan.
Pour the cornstarch water into the pan and heat over medium until gravy is thick enough to your liking.
Serve over your meat and potatoes. Sop it all up with your dinner roll!
Suggested side dishes:
Mashed potatoes (maybe with a little ranch and garlic salt mixed in)
Sliced fruit (apples are good)
*The roast turned out to be 140 degrees internal temp when checked with a meat thermometer. It was not pink at all but very tender and moist. I have read elsewhere to not let a London Broil go over 130 degrees internal temp- perhaps you can play with the numbers by adjusting the last half hour of cooking per my recipe to your own tastes. Enjoy!