Marinated Roast Beef
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
6 - 8 people
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Calories
518 kcal
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Course
Main Course
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Cuisine
American
Marinated Roast Beef
Description
Marinated Roast Beef features a 1.5 kg top blade roast marinated up to three days in a rich blend including garlic, balsamic vinegar, soy sauce, and various herbs. The marinade helps tenderize the meat and imparts savory, slightly tangy flavors. Roasting begins at a high temperature to sear and then continues slower until the desired doneness is reached, aiming for medium rare with an internal temperature of about 52°C after resting. Vegetables like potatoes and carrots can be cooked alongside, absorbing flavors from the marinade juices.
The roast yields thinly sliced beef with juicy, tender quality thanks to the marinade and careful temperature control. The optional gravy uses pan juices thickened with flour. This roast works well for a hearty main dish served with roasted vegetables or gravy and is practical for economical cuts improved by marinating.
The recipe suggests removing the roast early from the oven before full doneness since it rises in temperature while resting. Internal temperatures guide achieving rare to medium well beef. The marinade components can be varied, and higher quality roasts benefit less from marinating. Leftover beef can be sliced thinly for sandwiches or reheated gently.
Ingredients
- 1.5kg / 3 lb top blade roast Note 1, or bolar blade, eye of round roast, oyster blade roast, or other economical roast beef cut
- 1 tbsp olive oil
Marinade (Note 2):
- 3 garlic minced (2.5 tsp jar, cloves
- 1 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 1/4 cup (60 ml) balsamic vinegar
- 1/2 cup (125 ml) soy sauce
- 1/4 cup (60 ml) olive oil
- 1 tbsp white sugar
- 2 tsp onion powder
- 1 tsp black pepper
- 2 tsp thyme dried
- 1 tsp rosemary dried
Vegetables (optional):
- 3 potato cut into 5cm/2" chunks
- 4 carrot peeled cut into 4cm/1.7" pieces
- salt
- black pepper
Gravy (optional, Note 4)
- 4 tbsp (50g) flour
- 2 1/2 cups (625 ml) beef broth stock), low sodium
- 3/4 tsp black pepper , coarsely ground
Instructions
- Mix Marinade ingredients in a large ziplock bag.
- Add beef, marinade for 2 days (24 hrs min, 3 days max).
Cooking:
- Take beef out of fridge 1 hour prior.
- Preheat oven to 240C/450F.
- Toss vegetables in all beef marinade liquid, spread out in ovenproof skillet, top with beef.
- Drizzle with oil, roast 20 minutes.
- Turn oven down to 180C/350F (160C fan), roast for a further 35 - 40 minutes or until a meat thermometer inserted into the centre registers 44°C / 111°F for medium rare (Note 3 for more temps).
- Remove beef onto plate, cover loosely in foil and rest for 20 - 30 minutes (internal temp will rise to 52°C / 125°F which is perfect medium rare!).
- Return vegetables to oven to brown a bit, if needed.
- To serve, slice beef thinly. Serve roast veg and juices in the skillet OR make gravy (below)!
Gravy (optional)
- Remove vegetables, leave juices in skillet. Skim excess off fat from surface, leave behind 2 tbsp.
- Place on medium high heat on stove. Add flour and stir for 1 minute.
- Slowly add beef stock while stirring. If needed, use whisk to remove lumps.
- Bring to simmer for 2 minutes until thickens to gravy consistency. Stir in pepper and salt if needed. Serve with beef.
Notes
- Use economical beef cuts like top blade or bolar blade for best marinade flavor and tenderness.
- Marinate the beef for at least 24 hours and up to 3 days to maximize flavor infusion.
- Remove the roast from the oven before it reaches your desired temperature; it will rise about 8°C (14°F) while resting.
- Check doneness with a meat thermometer aiming for about 44°C (111°F) for medium rare before resting.
- The optional gravy can be made from pan juices by skimming fat, adding flour, and whisking in beef broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518cal | 26% |
| Carbohydrates | 23g | 8% |
| Protein | 63g | 126% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 152mg | 51% |
| Sodium | 1366mg | 57% |
| Potassium | 1571mg | 33% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 6805IU | 136% |
| Vitamin C | 15mg | 17% |
| Calcium | 126mg | 13% |
| Iron | 9.6mg | 53% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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