Beer Garlic Roast Beef
|Beef top round roast||4 Pound|
|Beer/Apple cider||3⁄4 Cup (12 tbs)|
|Vegetable oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Instant beef bouillon||2 Teaspoon|
|Cold water||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
1. Pierce beef roast thoroughly with fork. Place beef in deep glass bowl. Mix beer, oil, garlic, salt and pepper; pour over beef. Cover and refrigerate, turning occasionally, at least 1 hour.
2. Sprinkle roast with beef bouillon. Place beef fat side down on microwave rack in baking dish. (Prop with custard cup if necessary.) Reserve marinade. Cover roast with waxed paper and microwave on medium-low (30%) 35 minutes; turn roast fat side up. Cover and microwave until meat thermometer registers 150°, 25 to 35 minutes longer. Cover roast with aluminum foil and let stand 15 minutes. (Roast will continue to cook while it stands.)
3. Pour drippings into 4-cup measure; skim off fat. Add reserved marinade and enough water, if necessary, to make 1 cup. Shake water and flour in tightly covered container; stir gradually into marinade. Microwave uncovered on high (100%), stirring every minute, until thickened, 2 to 3 minutes. Serve gravy with beef.