Marinated Roast Beef

1. Pierce roast at 1 inch intervals with a meat fork, and place in a large zip lock bag.

2. Combine vegetable oil and next 5 ingredients; pour over roast in zip lock bag.

3. Seal and chill for 24-48 hours, turning roast occasionally.

4. Bake at 325 degrees for 1 hour and 50 minutes or until a meat thermometer registers 145-160 degrees.

5. Let stand for 5 minutes before slicing thinly across the grain.

6. Roast beef will be rare.

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Nutrient	Quantity
Total fats	220.1166 g
Protein	22.8361 g
Carbohydrates	66.0458 g
Energy	2216.1865 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0975 g
Water	368.9685 g
Aspartic acid	1.9127 g
Calcium, Ca	353.562 mg
Lutein + zeaxanthin	619.226 g
Fiber, total dietary	5.9797 g
Carotene, beta	307.2725 g
Niacin	5.613 mg
Vitamin A, RAE	26.4405 g
Arginine	1.4774 g
Riboflavin	0.5501 mg
Fatty acids, total polyunsaturated 15:0	0.0012 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0215 g
Fatty acids, total saturated 20:1	0.0027 g
Glutamic acid	3.8418 g
Sodium, Na	11199.8125 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0053 g
Total lipid (fat)	220.1166 g
Manganese, Mn	4.3463 mg
Fructose	1.3579 g
Proline	1.1304 g
Fatty acids, total saturated 16:0	17.8993 g
Fatty acids, total saturated 8:0	7.201 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0146 g
Sucrose	0.7172 g
Choline, total	65.2427 mg
Sugars, total	11.864 g
Serine	0.9412 g
Fatty acids, total saturated 10:0	8.0947 g
Fatty acids, total saturated 18:0	6.1452 g
Vitamin B-6	1.496 mg
Selenium, Se	14.6661 g
Ash	32.5705 g
Fatty acids, total saturated 18:1 undifferentiated	25.0665 g
Pantothenic acid	1.3901 mg
Phenylalanine	0.8706 g
Copper, Cu	0.6232 mg
Betaine	57.6066 mg
Thiamin	0.3392 mg
Retinol	0.6875 g
Methionine	0.2605 g
Iron, Fe	8.9441 mg
Carbohydrate, by difference	66.0458 g
Phosphorus, P	525.207 mg
Folate, total	62.228 g
Tocopherol, gamma	0.4526 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0081 g
Lycopene	1.38 g
Alanine	0.7236 g
Valine	0.9346 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0105 g
Fatty acids, total saturated 18:2 undifferentiated	4.2069 g
Glycine	0.7784 g
Carotene, alpha	2.9155 g
Glucose (dextrose)	1.7982 g
Fatty acids, total saturated 14:0	35.7565 g
Zinc, Zn	3.0166 mg
Isoleucine	0.8288 g
Fatty acids, total saturated 12:0	102.4676 g
Fatty acids, total polyunsaturated	4.3149 g
Fatty acids, total saturated 14:1	0.0035 g
Leucine	1.3742 g
Tocotrienol, alpha	0.0586 mg
Vitamin A, IU	530.8355 IU
Folate, DFE	62.228 g
Tryptophan	0.247 g
Vitamin C, total ascorbic acid	94.0315 mg
Phytosterols	213.448 mg
Galactose	0.0104 g
Fatty acids, total polyunsaturated 18:1 c	0.0495 g
Fatty acids, total saturated 6:0	0.4368 g
Tyrosine	0.5728 g
Vitamin K (phylloquinone)	103.4088 g
Fatty acids, total saturated	178.0359 g
Histidine	0.4455 g
Fatty acids, total monounsaturated	25.1014 g
Threonine	0.6764 g
Folate, food	62.228 g
Cryptoxanthin, beta	14.2675 g
Vitamin E (alpha-tocopherol)	8.969 mg
Magnesium, Mg	196.5615 mg
Lysine	0.9912 g
Potassium, K	2013.9585 mg
Cystine	0.2937 g
Fluoride, F	2.3598 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	30 cloves	134.1	29.754	0.45
Lemon juice	0.5 cup	26.84	8.418	0.2928
Soy sauce	0.75 cup	101.3625	9.4286	1.0901
Worcestershire sauce	0.25 cup	53.625	13.3788	0
Mustard	0.25 cup	3.78	0.6538	0.0588
Pepper	1 tablespoon	17.319	4.4126	0.2249
Vegetable oil	1 cup	1879.16	0	218
rump roast	6	0	0	0