Getting your player ready...
Recipe by Mrs. Midge Cullis, as reported by Helen Dollaghan in the Dec. 27, 1970, edition of The Denver Post. Serves 8.
Ingredients
1 boneless chuck roast (3 to 4 pounds)
1/2 cup soy sauce
1/4 cup honey
1/2 teaspoon garlic powder or to taste
Directions
Put meat in close-fitting dish. Combine remaining ingredients. Pour over meat. Marinate, refrigerated, 12 hours. Drain off marinade. Bring meat to room temperature.
Preheat oven to 425 degrees. Place meat on rack in shallow roasting pan. Roast until it reaches desired degree of doneness. It is most tender when served rare or medium rare. Cut in thin slices to serve. Make gravy from drippings, if desired, but not from marinade.
