Roast Beef in Beer Marinade

Prepare 24 hours before serving.

Preheat the oven to 300 degrees.

One 4 to 7 pound bottom round roast
10 ounces ketchup
1 can of beer
1 package dry onion soup mix

Mix all ingredients and pour over the roast in an oven pan with sides. Do not cover. Place in the oven for four hours. Test for doneness:170 degrees or more if you desire the roast well done. Cool the cooked roast, then slice diagonally across the grain. Place the meat in a storage container and cover with some of the marinade from the roasting pan. Reserve the remaining marinade to serve on the side. Refrigerate over night. Set the roast out an hour before reheating, then place it in an oven-proof serving dish and reheat for an hour at 325 degrees. Warm the reserved marinade. The beer, the slow roasting, and the cutting across the grain all help to make the meat very tender.

Enjoy!
- Submitted by Helen Madrigal