Start by slicing the beef roast. Aim for strips about 1/4 inch thick, cutting against the grain. This will help with tenderness. If you find it tricky, popping the beef in the freezer for about 30-60 minutes makes it easier to slice.

In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, smoked paprika, Dijon mustard, meat tenderizer, black pepper, crushed red pepper flakes, onion powder, garlic powder, and thyme. Whisk until it’s smooth.

Place the sliced beef into the bowl. Ensure every slice is well coated in the marinade. Cover the bowl and let it sit in the fridge for at least 6 hours, but overnight is even better. This allows the flavors to meld beautifully.

After marination, preheat your oven to 160°F (70°C). Line baking sheets with parchment paper or wire racks. Lay the beef strips out in a single layer, making sure they don’t touch.

Place the trays in the oven and leave the door slightly ajar to allow moisture to escape. If your oven has a convection setting, use it! Bake for 4-6 hours, checking for doneness. You want the jerky to be dry but still a little flexible.

Once done, remove the jerky from the oven and let it cool completely. This step is crucial as it finishes dehydrating and firms up the texture.