You might be thinking "HOLD UP. That's not a turkey!", and you my friend would be correct. If not during the holidays, when can we live a little and eat what we really want to? 

Turkey is not an enemy of mine. Heck, I've enjoyed the caveman-sized drumstick too. This roast is just as worthy to be at a holiday feast. I give a nod to my Korean side, but this main character gets along with all of the side dishes that are usually present for this American dinner. 

You'll see in the step-by-step photos that there are in fact two delectable roasts in the photos. The recipe below is for one, but you can easily double it. Leftovers: the thing I’m most thankful for during this annual November meal.

Marinated Beef Round Tip Roast

Ingredients
About 6-8 servings

4 lb beef round tip roast
¾ cup soy sauce
2 TBSP brown sugar
1 TBSP black pepper
1 TBSP garlic powder
3 small onions

Steps
1. Put the round tip roast into a large ziplock bag or glass container that will fit the roast.

2. Mix the soy sauce, brown sugar, black pepper, and garlic powder together. Pour all of the marinade into the ziplock bag with roast. Keep in the fridge for at least 12-24 hours.

3. Peel and quarter cut the onions, leaving as much of the core as possible to keep it intact. Put in a large baking/roast dishpan. Take the roast out of the ziplock and shake off any excess marinade. Put the roast on top of the onions.

4. Put the roast in a 300°F oven for 3 hours (reaching 145°F internal for medium doneness). Let the roast rest for at least 10 minutes, then slice thinly to serve.