Marinated Roast Beef
Fork tender roast beef marinated for 24 hours and roasted with potatoes and carrots, served with gravy.
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.
Notes
Substitutions: Use chuck roast in place of top blade roast.
Tips: Marinate at least 24 hours and roast covered so the beef stays moist.
Storage: Refrigerate for 3 to 4 days or freeze in gravy for up to 2 months.