Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Marinated Roast Beef Recipe
That is how one can rework a cost-effective beef into one thing actually particular – use a herb garlic roast beef marinade to inject further flavour, juiciness and tenderise. The marinated roast beef comes out of the oven with a deep golden crust, blushing pink, unbelievably juicy and bursting with flavour!
** Observe the Roast Beef Lower information under to find out which cuts are greatest for marinating**
Marinated Roast Beef
It is a recipe that was born in the course of the days after I was a poverty stricken uni scholar who refused to dwell on packet ramen day after day. I wished roast beef and gravy, rattling it! However in fact, my price range would by no means stretch to Prime Rib, so I’d buy the most effective worth roast beef cuts I may discover then find yourself chewing my manner by dry, tasteless roast beef.
As a result of that’s, in any case, the rationale we pay prime greenback for premium cuts – it’s tender, juicy and filled with flavour.
So I began marinating the economical beef I bought, so as to add flavour and juiciness. And I by no means stopped! 🙂
Use this roast beef marinade for economical roast beef cuts so as to add flavour and juiciness!
Roast Beef Marinade substances
Right here’s what you want. The substances on this are fairly just like my Steak Marinade. It’s a terrific one for beef as a result of it provides savoury flavour with out overwhelming ie it enhances and enhances the meat flavour, quite than overtaking it fully.
(PS Soy sauce acts as a brine on this recipe, injecting salt into the flesh. Versus including Asian flavours – there may be nothing remotely Asian about this roast beef recipe!
Greatest Roast Beef Cuts
Use this recipe on any economical beef roast reduce. It could be wasted on costly cuts, so don’t apply it to Prime Rib, beef tenderloin or any reduce of roast beef that you just’ve paid prime greenback for.
Right here’s a listing of a number of the most typical roast beef cuts – I’ve executed my greatest to translate the identify of cuts between Australia, the US and UK!
Nice for this roast beef marinade
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Oyster Blade Roast (Aus) / High Blade Roast (US) – nice for this marinade! Fairly tender reduce with respectable flavour, superb worth. Seems to be just like the pictured roast beef however has a skinny line of membrane within the center.
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Eye of Spherical Roast (US) / Girello (Australia) – ultimate for this marinade as a result of it’s a leaner, more durable reduce of meat with much less beefy flavour. In Australia, this reduce of beef is normally offered in medallion steak kind or pre marinated at supermarkets, so it’s probably not out there.
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Silverside (Aus/UK) / Backside Spherical Roast (US) – this is among the more durable cuts of roast beef, normally gradual cooked. It’s used for corned beef and to make issues like Pastrami. This marinade is good for including flavour to this reduce and it may be cooked to pink as pictured, so long as the meat is sliced very thinly.
Non-compulsory Marinade
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Rump Roast (Aust) / High Sirloin Roast (US) – tender, juicy and marbled and high quality one doesn’t want marinating BUT when you get a really economical one, it is going to actually profit from marinading.
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Topside Roast (Aus/UK identify) / High Spherical Roast (US) – most likely the most well-liked reduce for a traditional roast beef (ie not marinated). In the event you’ve bought high quality one, there’s no must marinade. However when you’ve bought worth one, this roast beef marinade will definitely improve it.
Don’t use marinade for these beef cuts
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Tender, juicy, prime beef cuts – Prime rib / standing rib roast, scotch fillet roast (which is standing rib minus the bone), tenderloin, strip loin roast / Porterhouse roast. These are pricier, high quality cuts and a marinade can be wasted on them!
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Sluggish cooking cuts – Brisket, chuck and ribs. These are robust cuts of beef that should be gradual cooked to breakdown the robust fibres. Due to this, I sometimes don’t marinade them because the gradual cooking time is when the flavour is infused into the meat – recipes like Pot Roast, Beef Stew, Quick Ribs in Crimson Wine Sauce and Brisket in BBQ Sauce.
The best way to make it
The making half may be very straight ahead – marinade, plonk on veggies and roast on excessive (240C/450F) to get a pleasant crust, then flip right down to 180C/350F to complete cooking.
MOST IMPORTANT STEP is to relaxation the meat for at least 20 minutes, ideally half-hour, to permit the juices to get sucked again into the meat. If you don’t relaxation, the meat juices will run in all places the second you narrow it = much less juicy beef. 😢
How lengthy to marinade roast beef?
As a result of we’re speaking a few piece of meat that’s considerably bigger than chicken breast, you’ll get the most effective outcomes when you can marinate for two to three days. Something lower than 24 hours is healthier than not marinating in any respect, nevertheless it’s much less efficient.
Ultimate Ideas!
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Take the meat out of the fridge 1 hour prior – key to take the chilliness out of the core a bit to encourage even cooking
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Slice thinly in opposition to the grain – It doesn’t matter what reduce of beef you might be utilizing, slice the meat thinly in opposition to the grain for essentially the most tender chunk. Right here’s a diagram for how one can slice in opposition to the grain – simply search for the path of the meat fibres and reduce 90° throughout them.
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Begin excessive, then go low(ish) – this recipe begins excessive at 240C/450F to get the crust going, then finishes roasting at 180C/350F till it’s completely pink and tremendous juicy inside.
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Roast on veggies OR a rack – this encourages extra even cooking of the roast by elevating it off the bottom of the pan (nicely, skillet in my case. Useful to make gravy afterwards quite than man dealing with a roasting pan on the range 😇).
You possibly can simply use a rack, I personally suppose anybody can be made to show down tasty roasted veg which have sucked up the flavour of the marinade AND been basted with juices from the roast beef, however who am I to evaluate? 🤷🏻♀️
Gravy is non-obligatory right here – we’ve added good flavour into the meat so that you don’t want it. However I’m by no means one to show down gravy, so I’ve popped the recipe within the notes.
However really, it’s nice even with out. This beef is so juicy, it’s actually squirting juices in all places if you reduce into it – and that’s even after resting it for half-hour.
Watch how one can make it
Ingredients
- 1.5kg / 3 lb Top Blade Roast, Bolar Blade, Eye of Round Roast, Oyster Blade Roast or other economical roast beef cut (Note 1)
- 1 tbsp olive oil
- 3 garlic cloves , minced (2.5 tsp jar)
- 1 tbsp Worcestershire Sauce
- 2 tbsp dijon mustard
- 1/4 cup (60 ml) balsamic vinegar
- 1/2 cup (125 ml) soy sauce
- 1/4 cup (60 ml) 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 cut into 4cm/1.7″ pieces
- Salt and pepper
- 4 tbsp (50g) flour
- 2 1/2 cups (625 ml) beef broth (stock), low sodium
- 3/4 tsp black pepper , coarsely ground
Instructions
- Mix Marinade ingredients in a large ziplock bag.
- Add beef, marinade for 2 days (24 hrs min, 3 days max).
- Take beef out of fridge 1 hour prior.
- Preheat oven to 240C/450F.
- Toss vegetables in all beef marinade liquid, spread out in ovenproof skillet, top with beef.
- Drizzle with oil, roast 20 minutes.
- Turn oven down to 180C/350F (160C fan), roast for a further 35 – 40 minutes or until a meat thermometer inserted into the centre registers 44°C / 111°F for medium rare (Note 3 for more temps).
- Remove beef onto plate, cover loosely in foil and rest for 20 – 30 minutes (internal temp will rise to 52°C / 125°F which is perfect medium rare!).
- Return vegetables to oven to brown a bit, if needed.
- To serve, slice beef thinly. Serve roast veg and juices in the skillet OR make gravy (below)!
- Remove vegetables, leave juices in skillet. Skim excess off fat from surface, leave behind 2 tbsp.
- Place on medium high heat on stove. Add flour and stir for 1 minute.
- Slowly add beef stock while stirring. If needed, use whisk to remove lumps.
- Bring to simmer for 2 minutes until thickens to gravy consistency. Stir in pepper and salt if needed. Serve with beef.
Notes
1. Beef Cuts – Recipe designed to add flavour and tenderise economical roast beef cut, such as:
Oyster Blade Roast (Aus) / Top Blade Roast (US).
Bolar Blade (Aus/parts of UK)
Eye of Round Roast (US)
Silverside (Aus/UK) / Bottom Round Roast (US) – no CORNED silverside, it’s been brined already. Use corned silverside for Pastrami.
Rump Roast (Aust) / Top Sirloin Roast (US)^ – only if you get super economical ones.
Topside Roast (Aus/UK name) / Top Round Roast (US)^- only if you get super economical ones.
* If you get good to high quality of these ones, do not marinade, they will be good as is.
Do not use for:
expensive roast beef cuts like prime rib / standing rib roast, scotch fillet roast (which is standing rib minus the bone), tenderloin, strip loin roast / Porterhouse roast.
chuck, brisket, ribs or shank (these need to be slow cooked, recipe needs amendment)
2. Marinade options
Mustard – can leave out or use other mustard
Balsamic – 2 tbsp vinegar
Sugar – honey, maple, other liquid sweeteners
Herbs – any of choice
Onion powder – garlic powder, or omit
3. Internal Temperature of Roast Beef: The internal temperature will rise by 8°C / 14°F while it is resting so it needs to be taken out of the oven before it reaches your desired doneness. Here are the internal temperatures of cooked beef:
Rare is 49°C/120°F. Remove from oven when it is 41°C/ 106°F.
Medium rare is 52°C / 125°F. Remove from oven when it is 44°C / 111°F. Medium rare is my preference.
Medium is 55°C / 130°F. Remove from oven at 48°C/118°F.
Medium well done is 57°C/135°F. Remove from oven at 49°C/120°F.
COOK TIMES for different sizes: Add 10 -15 minutes for each 1 kg/ 2 lb, but start checking the internal temp early just to be sure.
TIP: Once the internal temp hits 40°C/104°F, the internal temp increases by about 5°C/10°F every 3-4 minutes.
4. Gravy is optional, the beef is flavour infused and ultra juicy, gravy is not necessary (but I personally never say no!)
Did You Make This Recipe?
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