Marinated Beef Roast

Made this last night. I marinated it all day Saturday and put it in a "slow oven" (low temp oven) at 225 degrees for 9 hours over night. Got up Sunday morning before church, took it out, let it cool while I got ready for church and put it in the fridge. It has awesome flavor, super tender, is very simple to do and a favorite around here.

Marinated Beef Roast

14 ounce can of beef broth
1/3 cup soy sauce
1/4 cup lemon juice
1 tsp liquid smoke
2 cloves garlic, minced
3 lb beef roast

Combine the broth, soy sauce, lemon juice, liquid smoke and garlic. I used a 9x13 Pyrex dish.

Marinate roast overnight (I let it sit 8 hrs, flipping it once)

Bake roast with marinade, covered with foil at 325 degrees 2-3 hours. (I let it go the full 3)

Let it rest 10 minutes and slice, spoon pan juices over the meat.
This is basically my mom's brisket recipe, except she cooks it at a lower temp (about 225) overnight--8-10 hours.

Pumpkin Sausage Soup

This recipe is a low carb one but you would never know it. It is spicy and rich. Everyone I've ever made it for had no idea it was low carb til I told them. It's also very quick to make:

Pumpkin Sausage Soup

* 2 c mashed pumpkin (1 15 oz can)
* 4 c. chicken broth
* 1/2 c. minced onion
* 1 c. finely chopped mushrooms
* 1/2 c half and half mixed with 1/2 c water
* 1 clove garlic, minced
* 1 T Italian Seasoning
* 1/2 pound spicy Italian sausage

Brown sausage, drain, and then add the onion, mushrooms, garlic and herbs. When the sausage is browned, mix in the pumpkin. When combined stir in the broth and mix well. Simmer 20-30 minutes. Stir in the milk and simmer on low another 10-15 min. Taste and add salt/pepper as needed.