Ingredients

1.5 kg (3 lb) Bolar Blade, Top Blade Roast, Eye of Round Roast, or Oyster Blade Roast

1 tbsp olive oil

3 garlic cloves, minced (or 2.5 tsp jarred garlic)

1 tbsp Worcestershire Sauce

2 tbsp Dijon mustard

2 1/2 tbsp balsamic vinegar

1/2 cup soy sauce

1/4 cup 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 5 cm (2″) chunks

4 carrots, peeled and cut into 4 cm (1.7″) pieces

Salt and pepper to taste

1/4 cup flour

2 1/2 cups beef broth (low sodium)

3/4 tsp coarsely ground black pepper

Instructions

Step 1: In a large ziplock bag, mix together olive oil, garlic, Worcestershire sauce, Dijon mustard, balsamic vinegar, soy sauce, white sugar, onion powder, black pepper, thyme, and rosemary to create the marinade.

Step 2: Add the beef to the marinade bag, seal, and refrigerate for 2 days, allowing at least 24 hours but no more than 3 days for best flavor.

Step 3: About 1 hour before cooking, remove the beef from the fridge to come to room temperature.

Step 4: Preheat your oven to 240°C (450°F), suitable for both fan and regular ovens.

Step 5: Place the cut potatoes and carrots in an ovenproof skillet. Remove the beef from the marinade, pour the marinade over the vegetables, and toss to coat. Place the beef on top of the vegetables.

Step 6: Drizzle the beef with 1 tablespoon olive oil, then roast at high temperature for 20 minutes.

Step 7: Lower the oven temperature to 180°C (350°F; 160°C fan-forced) and continue roasting for 35 to 40 minutes, or until a meat thermometer inserted into the center reads 44°C (111°F) for medium-rare. Adjust timing if your cuts are smaller or thinner.

Step 8: Remove the beef from the skillet and cover loosely with foil. Let it rest for 20 to 30 minutes. The internal temperature will rise to about 52°C (125°F), which is perfect medium-rare.

Step 9: While the beef rests, return the vegetables to the oven if they need to brown a little more.

Step 10: Slice the beef thinly to serve alongside the roast vegetables and pan juices, or prepare the optional gravy below.

Step 11 (Optional Gravy): Remove the vegetables from the skillet, leaving the pan juices. Skim excess fat, leaving about 2 tablespoons.

Step 12: Place the skillet on medium-high heat and sprinkle the flour over the juices. Stir continuously for 1 minute.

Step 13: Gradually add the beef broth while stirring (using a whisk if needed to remove lumps).

Step 14: Bring the mixture to a simmer and cook for 2 minutes until thickened to a gravy consistency. Stir in the coarsely ground black pepper and serve with the sliced roast.

Tips & Variations

Use a meat thermometer to ensure perfect doneness for your preferred level of cooking.

If you prefer less intense marinade flavor, reduce marinating time to 24 hours.

Swap potatoes and carrots with parsnips or sweet potatoes for a different vegetable mix.

For a richer gravy, stir in a splash of red wine or a teaspoon of mustard.

FAQs

Can I marinate the beef for less than 24 hours?

While marinating for 24 hours is ideal for flavor, you can marinate for as little as 8 hours in a pinch. The beef will still be tasty but less intensely flavored.

How do I adjust cooking time for different levels of doneness?

For medium doneness, roast the beef until it reaches about 50°C (122°F) before resting. For well done, cook until 60°C (140°F). Remember the internal temperature rises by about 5-6°C during resting.