This marinated roast beef soaks in a garlic, Dijon, and balsamic marinade for 24 hours, then roasts with potatoes and carrots until it is fork tender. The long marinade seasons the meat all the way through, and the pan juices turn into a rich gravy.
Plan ahead because the beef needs a full day in the refrigerator, but the hands on time is short. A sear, a covered roast, and a quick gravy are all it takes to put a Sunday dinner on the table.
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Why This Marinated Roast Beef Recipe Works
A long marinade with soy sauce, balsamic vinegar, and Worcestershire sauce flavors the beef deeply and helps keep it tender through a long roast.
Searing the beef before it goes into the oven builds a browned crust and adds flavor to the pan juices.
Roasting the potatoes and carrots in the same pan lets them soak up the beef juices, and the leftover liquid becomes a rich gravy.
Ingredients for Marinated Roast Beef
- 3 lb top blade roast or chuck roast (for the beef)
- 1 tbsp olive oil, for searing
- 1/4 cup olive oil (for the marinade)
- 1/2 cup low sodium soy sauce (for the marinade)
- 2 1/2 tbsp balsamic vinegar (for the marinade)
- 2 tbsp Dijon mustard (for the marinade)
- 1 tbsp Worcestershire sauce (for the marinade)
- 3 cloves garlic, minced (for the marinade)
- 1 tbsp granulated sugar (for the marinade)
- 2 tsp onion powder (for the marinade)
- 2 tsp dried thyme (for the marinade)
- 1 tsp dried rosemary (for the marinade)
- 1 tsp black pepper (for the marinade)
- 3 medium potatoes, cut into 2 inch chunks (for the roasting pan)
- 4 medium carrots, peeled and cut into 1 3/4 inch pieces (for the roasting pan)
- 2 1/2 cups low sodium beef broth (for the roasting pan)
- 1/4 cup all purpose flour (for the gravy)
- 1/2 cup cold water (for the gravy)
- 1/4 tsp coarsely ground black pepper (for the gravy)
Beef: Top blade or chuck roast has enough marbling to turn tender during a long roast. Lean cuts such as eye of round dry out when cooked this long.
Soy sauce: Low sodium soy sauce gives the marinade savory depth without making the gravy too salty. Do not add extra salt.
Balsamic vinegar and Dijon: The acid in both helps flavor the surface of the beef, and Dijon adds a gentle tang.
Herbs: Dried thyme and rosemary hold up well during a long roast. Crush them between your fingers to release more flavor.
Potatoes and carrots: Cut the pieces large so they do not turn to mush. They go into the pan after the first hour.
Beef broth: Low sodium broth keeps the pan juices from turning salty, which matters because the soy sauce is already in the pan.
How to Make Marinated Roast Beef
1. Marinate the beef. Whisk the marinade ingredients in a large zip top bag. Add the beef, press out the air, seal, and refrigerate for 24 hours, up to 3 days, turning the bag once.
2. Bring to room temperature. Remove the beef from the refrigerator 30 minutes before cooking and preheat the oven to 325 degrees F. Lift the beef out, save the marinade, and pat the meat dry.
3. Sear the beef. Heat 1 tablespoon of olive oil in a large skillet over high heat. Sear the beef for 3 to 4 minutes per side, until deeply browned all over.
4. Start the roast. Place the beef in a roasting pan. Pour in the saved marinade and the broth, cover tightly with foil, and roast for 1 hour.
5. Add the vegetables. Carefully uncover the pan and tuck the potatoes and carrots around the beef. Cover again and roast for another hour, until the beef is fork tender, about 195 degrees F inside.
6. Rest the beef. Move the beef to a cutting board and rest for 15 minutes, covered loosely with foil. Keep the vegetables warm.
7. Make the gravy. Strain 2 cups of the pan juices into a saucepan. Whisk the flour into the cold water until smooth, stir it into the juices, and simmer for 5 minutes, until thickened. Season with the pepper.
8. Slice and serve. Slice the beef against the grain and serve with the vegetables and hot gravy.
How to Serve Marinated Roast Beef
Serve thick slices with the vegetables and plenty of gravy. If you want extra sides, a pan of easy green bean casserole fits the menu, and fluffy dinner rolls are great for mopping up gravy. Leftover slices make good sandwiches, and the same flavors appear in this Dutch oven pot roast and this three packet pot roast if you want another option for the weekend.
How to Store and Reheat Marinated Roast Beef
Cool the leftovers within 2 hours, then refrigerate the beef, vegetables, and gravy in airtight containers for 3 to 4 days. Freeze sliced beef covered in gravy for up to 2 months. Reheat in a covered pan or in the oven at 325 degrees F until the meat reaches 165 degrees F, adding a splash of broth if it looks dry.
Tips and Variations for Marinated Roast Beef
Use a bag. A zip top bag keeps the marinade in contact with all sides of the beef using less liquid.
Pat dry. Dry meat browns better, so blot the surface well with paper towels before searing.
Check for tenderness. Pierce the thickest part with a fork. If it resists, roast another 20 minutes.
Rest before slicing. Resting lets the juices settle so the slices stay moist.
Slice across the grain. Cutting across the muscle fibers makes each slice tender.
Skim the fat. Spoon off extra fat from the pan juices before making gravy.
Thicken to taste. Whisk 1 more tablespoon of flour into a little cold water for a thicker gravy.
Handle leftovers safely. For general guidance on food safety, see this FDA food safety resource.
Frequently Asked Questions About Marinated Roast Beef
How long should marinated roast beef marinate?
Marinate for at least 24 hours and up to 3 days. Shorter times flavor only the surface, while longer than 3 days can make the texture mushy.
Which cut works for marinated roast beef?
Top blade roast or chuck roast works well because both have marbling that melts during roasting. Lean cuts can turn dry.
Can I cook marinated roast beef in a slow cooker?
Yes. Sear the beef, then cook it with the marinade and broth on low for 7 to 8 hours, adding the vegetables for the last 2 hours.
Can I use the marinade for the gravy?
Yes, because it cooks for 2 hours in the pan with the beef. Strain the juices and simmer them for 5 minutes before serving.
Can I roast it without foil?
You can, but the beef will be firmer and the liquid will reduce quickly. Foil traps steam and keeps the beef moist.
Marinated Roast Beef
Equipment
- Roasting pan
- Large ziplock bag
- Aluminum foil
- Large skillet
- Instant read thermometer
- Saucepan
Ingredients
Main Ingredients
- 3 lb top blade roast or chuck roast for the beef
- 1 tbsp olive oil for searing
- ¼ cup olive oil for the marinade
- ½ cup low sodium soy sauce for the marinade
- 2 ½ tbsp balsamic vinegar for the marinade
- 2 tbsp Dijon mustard for the marinade
- 1 tbsp Worcestershire sauce for the marinade
- 3 cloves garlic minced, for the marinade
- 1 tbsp granulated sugar for the marinade
- 2 tsp onion powder for the marinade
- 2 tsp dried thyme for the marinade
- 1 tsp dried rosemary for the marinade
- 1 tsp black pepper for the marinade
- 3 medium potatoes cut into 2 inch chunks
- 4 medium carrots peeled, cut into 1 3/4 inch pieces
- 2 ½ cup low sodium beef broth for the roasting pan
- ¼ cup all purpose flour for the gravy
- ½ cup cold water for the gravy
- ¼ tsp black pepper coarsely ground, for the gravy
Instructions
Cooking
- Marinate. Combine the marinade in a zip top bag, add the beef, and refrigerate for 24 hours to 3 days. Temper and dry. Set the beef out for 30 minutes, heat the oven to 325 degrees F, and pat the beef dry, keeping the marinade.
- Brown. Sear in 1 tablespoon of hot olive oil, 3 to 4 minutes per side, until deeply browned. Roast covered. Put the beef in a roasting pan with the marinade and broth, cover with foil, and roast for 1 hour.
- Add vegetables. Add the potatoes and carrots, cover, and roast 1 more hour until the beef is fork tender.
- Rest. Transfer the beef to a board, cover loosely, and rest for 15 minutes.
- Thicken the gravy. Whisk the flour with cold water, stir into 2 cups of strained pan juices, and simmer for 5 minutes.
- Carve. Slice against the grain and serve with the vegetables and gravy.
