Sirloin Sandwiches

• 1 cup soy sauce
• 1/2 cup canola oil
• 1/2 cup cranberry or apple juice
• 1 beef sirloin tip roast (3 to 4 pounds)
• 1 envelope beef au jus gravy mix
• 1 dozen French rolls, split

1. In a shallow dish, combine the soy sauce, oil and juice. Remove 1/2 cup for basting. Add the roast to remaining marinade; turn to coat. Cover; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate reserved marinade.
2. Drain and discard marinade. Grill roast, covered, over indirect heat for 1 hour, turning every 15 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0), basting frequently with reserved marinate. Remove from the grill; let stand for 1 hour. Cover and refrigerate overnight.
3. Just before serving, prepare gravy mix according to package directions. Thinly slice roast; add to the gravy and heat through. Serve on rolls.

soy sauce, canola oil, cranberry, beef sirloin tip roast, beef

Taken from www.tasteofhome.com/recipes/sirloin-sandwiches/ (may not work)