Marinated Roast Beef
A flavorful and tender roast beef dish marinated in a delicious blend of spices and sauces, perfect for any occasion.
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.
Notes
Make sure to marinate for at least 24 hours for the best flavor. Use a good quality beef broth for making the gravy.