Marinated Roast Beef is a flavorful and tender dish that makes for a perfect meal for any occasion. The beef is marinated in a delicious blend of spices and sauces, which infuses it with rich flavors. After roasting, you end up with a juicy, mouthwatering beef roast that your family and friends will love.
Why Make This Recipe
This recipe is not only delicious but also simple to prepare. The marinade enhances the meat’s natural flavors, making it a standout dish. Whether it’s for a special celebration or a cozy family dinner, Marinated Roast Beef is sure to impress. Plus, the leftovers (if there are any!) can be used for sandwiches or salads, making it a versatile choice.
How to Make Marinated Roast Beef
Follow these steps to create your tasty Marinated Roast Beef.
Ingredients:
- 1.5kg / 3 lb Bolar Blade (or Top Blade Roast, Eye of Round Roast, Oyster Blade Roast)
- 1 tbsp olive oil
- 3 garlic cloves, minced (or 2.5 tsp jar)
- 1 tbsp Worcestershire Sauce
- 2 tbsp Dijon mustard
- 2 1/2 tbsp balsamic vinegar
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 1 tbsp white sugar
- 2 tsp onion powder
- 1 tsp black pepper
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 3 potatoes, cut into 5cm/2″ chunks
- 4 carrots, peeled and cut into 4cm/1.7″ pieces
- Salt and pepper
- 1/4 cup flour
- 2 1/2 cups beef broth (low sodium)
- 3/4 tsp black pepper (coarsely ground)
Directions:
- Mix the marinade ingredients (1 tablespoon olive oil, minced garlic, Worcestershire sauce, Dijon mustard, balsamic vinegar, soy sauce, olive oil, white sugar, onion powder, black pepper, dried thyme, and dried rosemary) in a large ziplock bag.
- Add the beef to the bag and ensure it is fully covered with the marinade. Seal the bag, removing as much air as possible, and refrigerate for 2 days. (Minimum 24 hours, maximum 3 days).
- When ready to cook, preheat your oven to the desired temperature.
- Remove the beef from the marinade and let it sit at room temperature for about 30 minutes.
- Pat the beef dry with paper towels and season with salt and pepper.
- Sear the beef in a hot pan with a tablespoon of olive oil until browned on all sides.
- Place the seared beef in a roasting pan with the potatoes and carrots around it.
- Add the marinade to the roasting pan along with beef broth.
- Cover the pan with foil and roast in the oven until the beef reaches the desired doneness.
- Optionally, prepare gravy by adding flour and some of the pan juices to a saucepan, stirring well over heat until thickened.
How to Serve Marinated Roast Beef
Slice the roast into thin pieces and serve it hot with the roasted potatoes and carrots on the side. Drizzle some gravy over the beef for extra flavor.
How to Store Marinated Roast Beef
If you have leftovers, let the roast cool completely before storing it. Place the beef in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. You can also freeze it for up to 2 months. To reheat, thaw in the fridge and warm in the oven.
Tips to Make Marinated Roast Beef
- Make sure to marinate for at least 24 hours to get the best flavor.
- Use a good quality beef broth for making the gravy.
- Adjust the cooking time based on the thickness of the roast to avoid overcooking.
Variation
You can experiment with different herbs and spices in the marinade or add vegetables like onions or bell peppers to the roasting pan for a different flavor profile.
FAQs
1. Can I use a different cut of beef?
Yes, you can use other cuts like ribeye or sirloin. Just adjust the cooking time as needed.
2. How do I know when the beef is done?
Use a meat thermometer. For medium-rare, aim for an internal temperature of 130°F (54°C).
3. Can I prepare the marinade ahead of time?
Absolutely! You can prepare the marinade a day or two in advance and store it in the fridge until you’re ready to use it.
Enjoy preparing your Marinated Roast Beef and treating yourself to a delightful meal!
Marinated Roast Beef
Ingredients
For the Marinade
- 1.5 kg Bolar Blade (or Top Blade Roast, Eye of Round Roast, Oyster Blade Roast)
- 1 tbsp olive oil
- 3 cloves garlic, minced (or 2.5 tsp jar)
- 1 tbsp Worcestershire Sauce
- 2 tbsp Dijon mustard
- 2.5 tbsp balsamic vinegar
- 0.5 cup soy sauce
- 0.25 cup olive oil
- 1 tbsp white sugar
- 2 tsp onion powder
- 1 tsp black pepper
- 2 tsp dried thyme
- 1 tsp dried rosemary
For the Roast
- 3 pieces potatoes, cut into 5cm/2″ chunks
- 4 pieces carrots, peeled and cut into 4cm/1.7″ pieces
- 0.25 cup flour
- 2.5 cups beef broth (low sodium)
- 0.75 tsp black pepper (coarsely ground)
- Salt and pepper to taste
Instructions
Preparation
- Mix the marinade ingredients in a large ziplock bag.
- Add the beef to the bag and ensure it is fully covered with the marinade. Seal the bag, removing as much air as possible, and refrigerate for 24 hours to 3 days.
Cooking
- When ready to cook, preheat your oven to the desired temperature.
- Remove the beef from the marinade and let it sit at room temperature for about 30 minutes.
- Pat the beef dry with paper towels and season with salt and pepper.
- Sear the beef in a hot pan with a tablespoon of olive oil until browned on all sides.
- Place the seared beef in a roasting pan with the potatoes and carrots around it.
- Add the marinade to the roasting pan along with beef broth.
- Cover the pan with foil and roast in the oven until the beef reaches the desired doneness.
- Optionally, prepare gravy by adding flour and some of the pan juices to a saucepan, stirring well over heat until thickened.
