4 pound of beef tip, heel of round or rolled rump roast
1 1/2 cups beer or apple cider
1/3 cup vegetable oil
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup cold water
2 tablespoons flour
2 teaspoons flour
2 teaspoons instant beef bouillon
Pick beef most thoroughly with fork. Place beef in deep glass bowl. Mix beer, oil, salt, garlic powder and pepper; pour on beef. Cover and refrigerate, turning occasionally, at least 12 hours but no longer than 24 hours. Place beef fat side up on rack in shallow pan. Reserve 1 cup of the marinade. Insert thermometer so tip is in center of thickest part of beef and does not rest in fat. Roast uncovered in 325 degree oven until thermometer registers 160, about 3 hours. Remove beef to warm platter. Heat reserved marinated over medium heat until hot. Shake water, flour and instant bouillon in covered container; stirring gradually into marinade. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef. Serve with steamed red and green cabbage wedges if desired.
About 12 servings; 460 calories per serving.