My beef outside round roast

I was at the supermarket and I will frequently check out the meat that is going for 30% off. I saw a few pieces of outside round roast which had a 'best before date' of the day I was shopping. I thought, what a waste, and almost felt obligated to get one because I knew they would throw them out that day. The piece I got weighed about 4 1/2 pounds. You could freeze the meat if you are not cooking it that same day. However, I decided to marinate it and roast it that same evening. The meat was tender and would provide many leftover sandwiches for days after. Here's how I roasted this less tender cut:

Beef Outside Round Roast

4 1/2 lbs of beef outside round
1/2 tsp salt
1 tsp herbed garlic salt
1/2 tsp onion powder
t tsp dried thyme (or herbs of your choice)
2 tbs dark soy sauce
6 tbs ketchup
1 tbs worcestershire sauce
2 cups of low sodium broth

(my measurements are approximate so feel free to marinate to your preference!)

Preheat oven to 325F

Put the marinated meat in a baking tray lined with first with foil and then with parchment paper on top. Pour the broth into the tray, you might even do this before adding the meat. Then lay a sheet of foil loosely over top with the shiny side down. Bake for 1.5 hours for a medium roast. It will be moist and tender and ready for slicing. I made a gravy with the drippings after slicing and with the leftover stock in the pan.