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Title: Teriyaki Roast
Yield: 6 Servings

Ingredients

      1 c  soy sauce
      1 c  water
    2/3 c  vinegar
    3/4 c  brown sugar
    1/4 ts garlic powder
    1/4 ts powdered ginger

Instructions

Approx. Cook Time: 3-4hr

Mix all ingredients together. (Double recipe if your roast is extra
large.) Place in deep dutch oven or large casserole dish with lid.
Put
roast in after piercing with a large fork several times. Bake for 2
-
3 hours or one hour per pound of meat. After meat is fully cooked,
remove from oven. Put roast on platter and cool for 10 minutes.
Slice
roast into 1/2" slices and put back into warm marinade. Let meat
absorb marinade for approximately 20 - 30 minutes before serving.
While allowing meat to absorb marinade, take 1 to 2 cups of the
excess
marinade and thicken it in a saucepan using 2 - 3 Tbsp. of
cornstarch.
If you serve the meat with rice, this makes an excellent gravy. You
may vary the amounts of vinegar and brown sugar according to your
taste. I add them without using a measuring cup, but the quantities
listed are fairly accurate.

Variations:

Marinate uncooked chicken, steaks, or pork chops in marinade for 6
hours at room temperature and then broil in oven or on outside
grill.

For chicken, if you don't have 6 hours, you can simmer chicken in
marinade on top of the stove for approximately 45 minutes. If you
have
more than 6 - 8 pieces it may take longer.

Shish-Kebabs -- Ask the butcher to slice a boneless roast into 1/2"
slices. Slice it into 1 1/2" strips when you get home. Marinate it
for
5 - 6 hours. Swivel meat onto skewers alternating with green pepper
wedges, and tomato wedges. Fresh pineapple and mushrooms may also be
used. Grill on outside grill or in oven.

From: KOUNTRY COOK #1 @1912232

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