Asian Style Roast Beef

This roast beef recipe is a twist to the Usual brown gravy.  I hope you will give this a try.

Ingredients:
(1) large 2LB beef roast
salt and pepper
garlic powder
onion powder
ground ginger
Lee Kum Kee brand of Chicken Marinade Sauce (or Teriyaki sauce)
(1) 1LB baby carrots

DIRECTIONS:
Poke the roast beef all over with a fork.  Doing this will help the marinade soak in.  Next, we can rub on all the dry spices.  Make sure you don't put too much Ginger it will be overpowering.  Next, place the meat into a plastic bag.  Now we can pour in the Lee Kum Kee sauce into the bag.  Close the bag tight.  Give the bag a good massage.  Put the meat in the fridge to marinade for a few hrs until dinner is ready to be made.  Keep in mind the time the roast will take almost 2 hrs to bake so adjust time accordingly.  When it is time to cook, take the beef out of the fridge.  Take the carrots and put it onto the bottom of the pan.  Put the roast on top of the carrots.  Put in a cup of water so that later on we can make the gravy.  Sprinkle in more Lee Kum Kee Chicken Marinade all over the beef so that the gravy later can be more flavorful.  Cover the roast.  Put into a preheated oven at 400 degrees for about 2 hrs or until the meat test done.  The way to test if the meat is ready or not, about 75 minutes into cooking, you can start to check.  Take a knife and poke into the thickest part of the roast.  If there is blood leaking out that means its not ready yet.  Keep on checking every 15 minutes until the liquid runs out brown and gloppy and not red.  It depends on how you like your beef to be done.  I do not like any red at all in my beef so it takes mine longer to cook.  I hope you will enjoy this recipe.