Brian's Rolled Beef Roast

This rolled roast can be cooked outside over the grill or baked in the oven.

1 top round London Broil beef roast
1 recipe Cream Cheese Dressing
1/2 recipe Teriyaki Marinade

Slice the beef roast in half lengthwise, but do not cut all the way through the end. You want to end up with one long piece of meat. Pound the meat flat with a meat mallet.

Mix the Teriyaki Sauce and marinade the meat in it for several hours or overnight.

When ready to roast, drain the meat well, make the Cream Cheese Dressing and spread it over the meat to cover. Roll the meat up from one of the shorter ends and secure with toothpicks or wooden skewers.

Roast the meat in a 350° oven until the meat reaches desired doneness, or grill outside over low coals, basting frequently with the marinade.

To serve, slice across the roll for a spiral effect and pass heated Teriyaki Sauce on the side.