Have made this recipe for a few years now. I cut down on the salt, but is is very good and an easy dinner to prepare the night before. When marinating overnight, you don't really need to slice the roast. You can poke with one of those wooden skewers you use for kabobs to help the marinade penetrate without creating large openings for juices to leak out during cooking. Bake whole with the marinade in an ovensafe dish (flip once so both sides can sit in marinade), get it to an internal temp of 145 to 150, remove from oven and let it rest until it warms up another 5 degrees (it'll keep cooking out of the oven, no need to cover and I just let it rest on the stove top above the oven where it's warm already), and then slice for juicier meat. Doing this way, the pan juices can sometimes be used to make a gravy, but you still generally need unused marinade (that is, it never touched the raw meat) as I've found it's not enough to cover once the roast is sliced. The meat is tasty enough you don't really to do this, though.
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Have made this recipe for a few years now. I cut down on the salt, but is is very good and an...
