Recipe for Teriyaki Glazed Beef Roast 
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Yield:
10 servings
Ingredients:
Amount Ingredient
1/2 cup bottled teriyaki sauce
2 tbl honey
2 tbl sesame seeds
1 tbl peanut oil
1 tbl vinegar, preferably red wine
2 tsp grated fresh ginger
2 x cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/2 lb beef eye of round roast
2 lrg zucchini, about 1 pound, cut diagonally into 1/2"-thick slices,
about 4 cups
2 lrg yellow squash, about 1 pound, cut diagonally into 1/2"-thick
slices, about 4 cups
3 x carrots, cut diagonally into 1/2"-thick slices, about 4 cups
Instructions:
Instructions: Preheat oven to 425. In bowl combine teriyaki sauce, honey sesame seeds, oil, vinegar, ginger, garlic salt, and pepper. Add roast; turn to coat. Let stand 15 minutes. Transfer roast to shallow roasting pan. Set aside 1/2 cup marinade. Pour remaining marinade over roast; bake 25 minutes. Add next 3 ingredients to pan around roast;
cook 10 minutes. In pot over high heat bring reserved marinade to a boil.

Reduce heat to low; whisk in cornstarch until smooth. Brush glaze over roast; stir vegtables. Cook until meat thermometer inserted into roast registers 140, about 10 minutes. Let stand 10 minutes before slicing.

Yield: 10 servings

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