Prep 2 hrs
Cook 1 hr
I would love to take all of the credit for this recipe, but I found it in a Taste of Home magazine and made a few adjustments. It is wonderful served with rice and steamed broccoli sauteed in a teriyaki/orange juice mixture. To my surprise my husband and children love this recipe and often request it. This can also be done with chicken and is equally as yummy.
- 1 cup teriyaki sauce
- 1 cup orange juice
- 2 tablespoons minced garlic
- 2 tablespoons crushed red chili peppers (more or less depending on your taste)
- 2 lbs beef roast (I have used Top Round, Bottom Round, Arm and Chuck Roasts)
- Mix teriyaki sauce, orange juice, garlic and crushed red peppers together for marinade. Place meat in baking bag, I have always used the Reynolds baking bags. Pour marinade mixture into bag with meat. Refrigerate meat and mixture for up to an hour and a half. To bake, preheat oven to 350 deg F and place on baking sheet, make a few slits in the bag. Bake for an hour or until meat reaches proper internal temperature.