Marinated Roast Beef Recipe

This isn’t just another roast beef recipe, it’s a clever little trick for turning a humble, budget-friendly cut into the star of the dinner table.

We’re talking about a deep, golden crust giving way to a blushing pink interior that’s unbelievably juicy and absolutely bursting with flavour.

Why a Marinade Makes All the Difference

This recipe was born from a place of delicious necessity, back when Kelsey was a university student with big culinary dreams and a very small wallet.

She refused to settle for dry, tasteless roasts, and discovered that a good marinade could inject flavour, tenderness, and juiciness into even the most economical cuts of beef.

Ingredients Needed for the Recipe

• Beef Roast (1.5kg / 3 lb): An economical cut like Top Blade, Bolar Blade, or Eye of Round is perfect for soaking up all the delicious flavours of the marinade.
• Olive Oil (1 tbsp + 1/4 cup): Used both in the marinade to carry flavours and to drizzle before roasting for a beautiful, crisp crust.
• Garlic Cloves (3, minced): Provides a robust, aromatic base that infuses the meat with savoury depth.
• Worcestershire Sauce (1 tbsp): Adds a complex, umami-rich tang that deeply enhances the beefy flavour.
• Dijon Mustard (2 tbsp): Acts as an emulsifier and brings a sharp, piquant note that cuts through the richness.
• Balsamic Vinegar (1/4 cup): Offers a slight sweetness and acidity, which helps to tenderise the meat fibres.
• Soy Sauce (1/2 cup): Don’t worry, this won’t make it taste Asian; it acts as a brine, injecting salt deep into the flesh for incredible juiciness.
• White Sugar (1 tbsp): A touch of sweetness to balance the acidity and promote caramelisation for that gorgeous crust.
• Onion Powder (2 tsp) & Black Pepper (1 tsp): These reliable workhorses build a foundational layer of savoury, peppery warmth.
• Dried Thyme (2 tsp) & Rosemary (1 tsp): Classic herbs that give the roast a wonderfully comforting, aromatic quality.

Picking Your Perfect Beef Cut

This marinade is your secret weapon for affordable cuts, but it would be a waste on expensive, already-tender ones.

Think of it as a way to elevate the underdogs of the beef world, not to gild the lily.

• Top Blade or Oyster Blade Roast: A fantastic choice, naturally pretty tender and full of good flavour that the marinade enhances beautifully.
• Bolar Blade: An economical champion, it’s reasonably tender but becomes something truly special after a long soak.
• Eye of Round or Silverside: These leaner, tougher cuts are ideal candidates, as the marinade adds both missing flavour and valuable juiciness.

How to make Marinated Roast Beef?

Step 1 – The Marination

Simply mix all the marinade ingredients together in a large ziplock bag.

Add your beef roast, seal the bag tightly, and let it get to know those flavours in the fridge for at least 24 hours, though 2 to 3 days is the true sweet spot for maximum effect.

Step 2 – Preparation

Pull the marinated beef from the fridge a full hour before you plan to roast it.

This is a small but crucial step that takes the chill off the core, encouraging perfectly even cooking from edge to centre.

Step 3 – Roasting Setup

Preheat your oven to a scorching 240°C/450F—this initial blast of heat is what will create that irresistible golden crust.

Toss any optional vegetables, like potato and carrot chunks, in the leftover marinade liquid and spread them in an ovenproof skillet to act as a natural rack for the beef.

Step 4 – The Two-Stage Roast

Place the beef on top of the vegetables, drizzle it with that one tablespoon of olive oil, and roast for 20 minutes.

Then, without opening the door, turn the oven down to 180°C/350F and roast for another 35-40 minutes, or until a meat thermometer reads 44°C/111°F for a perfect medium-rare.

Step 5 – The Crucial Rest

This is the most important step you don’t want to skip. Remove the beef to a plate, cover it loosely with foil, and let it rest for a full 20 to 30 minutes.

During this time, the frantic meat juices relax and get sucked back into the fibres, guaranteeing every single slice will be unbelievably juicy.

Step 6 – Serving

Pop the vegetables back in the oven if they need a bit more browning while the beef rests.

Finally, slice the beef thinly against the grain—this cuts through the muscle fibres, ensuring a tender, melt-in-your-mouth bite every single time.

Tips

• Patience is a Virtue: The longer you can marinate, the better. Even a single day makes a difference, but two or three transforms the meat.
• Slice Smart: Always, always look for the direction of the meat fibres and cut perpendicularly across them for the most tender result.
• Trust the Thermometer: A good meat thermometer is your best friend here, taking the guesswork out of achieving your perfect doneness.
• Embrace the Veggies: Using the vegetables as a rack isn’t just clever; it infuses them with incredible flavour from the marinade and beef drippings.

Simple Swaps and Variations

No dijon mustard? You can easily leave it out or use another mustard you have on hand.

If you’re out of balsamic vinegar, another vinegar like red wine vinegar works, though you might want to add a touch more sugar.

The herbs are wonderfully flexible, too; feel free to use what you love, whether it’s oregano, marjoram, or a pinch of sage.

To Gravy, or Not To Gravy?

This roast beef is so flavourful and juicy on its own that gravy is entirely optional.

Honestly, it’s spectacular just as it is, with its own natural juices creating a simple, incredible sauce.

But if you’re a gravy person, you can absolutely make one using the delicious, flavour-packed drippings left in the skillet after roasting.

Print Recipe

Marinated Roast Beef Recipe

Author: Kelsey Perez Cooking Method: Roasting Cuisine: American Courses: Dinner, Lunch

Difficulty: easy Prep Time 20 mins Cook Time 60 mins Rest Time 30 mins Total Time 1 hr 50 mins

Cooking Temp: 180  C Servings: 6 Estimated Cost: $ low Calories: 620

Best Season: Winter, Fall

Description

This marinated roast beef recipe transforms economical beef cuts into something truly special—deep golden crust, blushing pink inside, unbelievably juicy, and bursting with herb-garlic flavor. Perfect for home cooks who want premium results without the premium price tag!

ingredients

Servings

Main Roast

• 1.5 kg economical roast beef (Top Blade, Bolar Blade, Eye of Round, or Oyster Blade) (Do not use premium cuts like Prime Rib or tenderloin)
• 1 tbsp olive oil (for drizzling before roasting)

Marinade

• 3 cloves garlic (minced)
• 1 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• ¹⁄₄ cup balsamic vinegar
• ¹⁄₂ cup soy sauce (acts as a brine, not for Asian flavor)
• ¹⁄₄ cup olive oil
• 1 tbsp white sugar (or honey/maple syrup)
• 2 tsp onion powder
• 1 tsp black pepper (freshly ground)
• 2 tsp dried thyme
• 1 tsp dried rosemary

Optional Roasted Vegetables

• 3 potatoes (cut into 5cm/2" chunks)
• 4 carrots (peeled, cut into 4cm/1.7" pieces)
• salt and pepper (to taste)

Optional Gravy

• 4 tbsp flour
• 2.5 cups beef broth (low sodium)
• ³⁄₄ tsp black pepper (coarsely ground)

Instructions

Marinating

1. Prepare Marinade

   In a large ziplock bag, combine all marinade ingredients and mix well.
   You can also use a non-reactive bowl if preferred.

2. Marinate Beef

   Add the roast beef to the marinade, seal the bag, and refrigerate for 24–72 hours for best results.
   Minimum 24 hours recommended; 2–3 days ideal.

Roasting

1. Bring to Room Temp

   Remove beef from the fridge 1 hour before roasting to reduce chill in the core.
   Encourages even cooking.

2. Preheat & Prep Pan

   Preheat oven to 240°C (450°F). Drain beef, reserving marinade. Toss vegetables (if using) in the marinade and spread in an ovenproof skillet. Place beef on top and drizzle with olive oil.
   Elevating beef on veggies promotes even roasting and adds flavor.

3. Initial Roast

   Roast at 240°C (450°F) for 20 minutes to form a golden crust.

4. Finish Roasting

   Reduce oven to 180°C (350°F). Continue roasting for 35–40 minutes, or until internal temperature reaches 44°C (111°F) for medium rare.
   Temp will rise to 52°C (125°F) while resting.

5. Rest

   Transfer beef to a plate, loosely tent with foil, and rest for 20–30 minutes.
   Essential for juicy slices—don’t skip!

6. Optional: Roast Veggies Further

   Return vegetables to oven if more browning is desired.

Optional Gravy

1. Make Gravy

   Remove vegetables from skillet, leaving pan drippings. Skim excess fat, leaving about 2 tbsp. Place skillet on stove over medium-high heat, add flour, and stir 1 minute. Gradually whisk in beef broth. Simmer 2 minutes until thickened. Season with pepper (and salt if needed).
   Gravy is optional—beef is juicy enough on its own!

Serving

1. Slice & Serve

   Slice beef thinly against the grain. Serve with roasted vegetables, pan juices, or optional gravy.
   Slicing against the grain ensures tenderness.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 620kcal

% Daily Value *

Total Fat 32g50%

Saturated Fat 9g45%

Trans Fat 0.5g

Cholesterol 155mg52%

Sodium 1350mg57%

Potassium 860mg25%

Total Carbohydrate 10g4%

Dietary Fiber 1g4%

Sugars 6g

Protein 65g130%

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Calcium 45 mg

Iron 6.0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Best for marinading: Bolar Blade, Top Blade, Eye of Round, Silverside (unbrined), or economical Topside/Rump roasts.
• Do NOT marinate: Prime Rib, tenderloin, scotch fillet, or any premium cut—it’s unnecessary and wasteful!
• Slow-cook cuts like chuck or brisket should not use this method—they need long, moist cooking instead.
• Doneness Guide: Pull at 41°C (106°F) for rare, 44°C (111°F) for medium rare, 48°C (118°F) for medium.

Keywords: marinated roast beef, roast beef marinade, economical roast beef, herb garlic roast beef, juicy roast beef