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Marinated Roast Beef

Recipe video above. Use this marinade to transform economical roast beef into something special! It will infuse with flavour, add juiciness and make the beef tender. KEY TIP: internal temp of beef rises by 8C/14F while resting, so must take out of oven BEFORE desired internal temp, see Note 4. Marinade 2 - 3 days.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 6 - 8 people
Calories: 518 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1.5kg / 3 lb Top Blade Roast, Bolar Blade, Eye of Round Roast, Oyster Blade Roast or other economical roast beef cut (Note 1)
  • 1 tbsp olive oil
Marinade (Note 2):
  • 3 garlic cloves , minced (2.5 tsp jar)
  • 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 dried thyme
  • 1 tsp dried rosemary
Vegetables (optional):
  • 3 potatoes , cut into 5cm/2" chunks
  • 4 carrots , peeled cut into 4cm/1.7" pieces
  • salt and 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

    Cup of Yum
  1. Mix Marinade ingredients in a large ziplock bag.
  2. Add beef, marinade for 2 days (24 hrs min, 3 days max).
Cooking:
    Cup of Yum
  1. Take beef out of fridge 1 hour prior.
  2. Preheat oven to 240C/450F.
  3. Toss vegetables in all beef marinade liquid, spread out in ovenproof skillet, top with beef.
  4. Drizzle with oil, roast 20 minutes.
  5. 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).
  6. 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!).
  7. Return vegetables to oven to brown a bit, if needed.
  8. To serve, slice beef thinly. Serve roast veg and juices in the skillet OR make gravy (below)!
Gravy (optional)
  1. Remove vegetables, leave juices in skillet. Skim excess off fat from surface, leave behind 2 tbsp.
  2. Place on medium high heat on stove. Add flour and stir for 1 minute.
  3. Slowly add beef stock while stirring. If needed, use whisk to remove lumps. 
  4. Bring to simmer for 2 minutes until thickens to gravy consistency. Stir in pepper and salt if needed. Serve with beef.

Notes

  • Beef Cuts -  Recipe designed to add flavour and tenderise economical roast beef cut, such as:
  • * If you get good to high quality of these ones, do not marinade, they will be good as is.
  • Do not use for:
  • Marinade options
  • Internal Temperature of Roast Beef: The internal temperature will rise by 8°C / 14°F while it is resting so it needs to be taken out of the oven before it reaches your desired doneness. Here are the internal temperatures of cooked beef:
  • COOK TIMES for different sizes: Add 10 -15 minutes for each 1 kg/ 2 lb, but start checking the internal temp early just to be sure.
  • TIP: Once the internal temp hits 40°C/104°F, the internal temp increases by about 5°C/10°F every 3-4 minutes.
  • Gravy is optional, the beef is flavour infused and ultra juicy, gravy is not necessary (but I personally never say no!)
  • Oyster Blade Roast  (Aus) / Top Blade Roast (US).
  • Bolar Blade (Aus/parts of UK)
  • Eye of Round Roast (US) 
  • Silverside (Aus/UK) / Bottom Round Roast (US) - no CORNED silverside, it's been brined already. Use corned silverside for Pastrami.
  • Rump Roast (Aust) / Top Sirloin Roast (US)^ - only if you get super economical ones.
  • Topside Roast (Aus/UK name) / Top Round Roast (US)^- only if you get super economical ones.
  • expensive roast beef cuts like prime rib / standing rib roast, scotch fillet roast (which is standing rib minus the bone), tenderloin, strip loin roast / Porterhouse roast.
  • chuck, brisket, ribs or shank (these need to be slow cooked, recipe needs amendment)
  • Mustard - can leave out or use other mustard
  • Balsamic - 2 tbsp vinegar
  • Sugar - honey, maple, other liquid sweeteners
  • Herbs - any of choice
  • Onion powder - garlic powder, or omit 
  • Rare is 49°C/120°F. Remove from oven when it is 41°C/ 106°F.
  • Medium rare  is 52°C / 125°F. Remove from oven when it is 44°C / 111°F. Medium rare is my preference.
  • Medium is 55°C / 130°F. Remove from oven at 48°C/118°F.
  • Medium well done is 57°C/135°F. Remove from oven at 49°C/120°F.

Nutrition Information

Calories 518cal (26%) Carbohydrates 23g (8%) Protein 63g (126%) Fat 17g (26%) Saturated Fat 4g (20%) Cholesterol 152mg (51%) Sodium 1366mg (57%) Potassium 1571mg (45%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 6805IU (136%) Vitamin C 15mg (17%) Calcium 126mg (13%) Iron 9.6mg (53%)

Nutrition Facts

Serving: 6- 8 people

Amount Per Serving

Calories 518

% 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.