Roast Beef with Ginger and Jus

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I made this for a family dinner over the holidays and it was a big hit!! The ginger gave it a great flavor... Maybe next time I'll try alternating w/Garlic, but honestly--- I don't think it needs any more.

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I used the less expensive cut (round rump roast. I did not have a lot of brown bits or oil to work with. Was good, but if you slice the meat too thick it is chewy. Slice thin. I forgot to rub with salt and pepper and I also forgot to add the beef stock. I was ironing at the same time.....
I cant wait to try it with a rib roast. Saw the show and will make all 3 recipes for our Pastors within the next few months. I am sure they will enjoy it as well. Thanks Danny.

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This recipe is a winner. I also alternated slices of ginger and garlic and was happy with the result. The jus is excellent and should not be skipped.

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very good and juicy. I also added garlic in the the pockets to go along with the ginger.

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awesome!!!

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Absolutely fantastic recipe, but I'm not one for ginger... unless we're talking ginger ale. I replaced the ginger with garlic adding about 3-4 thin slices of clove to each 1 inch deep pocket. I followed the rest of the recipe as written, and it was juicy and succulent. Easy too!

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This recipe is very simple and tastes wonderful. The ginger is not strong and gives the beef a great flavor. You won't be sorry you tried this recipe.