Description
A flavorful marinated roast beef recipe featuring a tender cut slow-roasted with aromatic herbs and served with roasted vegetables and optional rich beef gravy. Perfectly cooked to medium rare with a delicious balsamic and soy-based marinade that enhances the beef’s natural flavors. Ideal for a comforting family dinner or special occasion.
Ingredients
Scale
Beef and Marinade
- 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
Vegetables
- 3 potatoes, cut into 5 cm (2″) chunks
- 4 carrots, peeled and cut into 4 cm (1.7″) pieces
- Salt and pepper, to taste
Gravy (Optional)
- 1/4 cup flour
- 2 1/2 cups low sodium beef broth (stock)
- 3/4 tsp coarsely ground black pepper
Instructions
- Prepare Marinade: Combine olive oil, minced garlic, Worcestershire sauce, Dijon mustard, balsamic vinegar, soy sauce, white sugar, onion powder, black pepper, dried thyme, and dried rosemary in a large ziplock bag to create the marinade.
- Marinate Beef: Add the beef roast to the marinade bag, seal, and refrigerate for at least 24 hours up to 3 days to allow flavors to penetrate the meat.
- De-chill Beef: Remove the marinated beef from the refrigerator 1 hour before cooking to bring it to room temperature, ensuring even cooking.
- Preheat Oven: Set oven temperature to 240°C (450°F), suitable for both fan and regular ovens, to start roasting at high heat.
- Prepare Vegetables and Skillet: Place the chopped potatoes and carrots into an ovenproof skillet. Remove the beef from the marinade, reserving the marinade, and pour the marinade over the vegetables. Toss to coat evenly and place the beef roast on top.
- High-Temperature Roast: Drizzle the beef with 1 tbsp olive oil. Roast the beef at 240°C (450°F) for 20 minutes to sear and lock in juices.
- Continue Roasting: Reduce oven temperature to 180°C (350°F) or 160°C for fan-forced ovens. Roast for an additional 35 to 40 minutes or until a meat thermometer inserted into the center reads 44°C (111°F) for medium rare. Adjust time if beef pieces are thinner or smaller.
- Rest Beef: Remove beef from the oven and transfer to a plate. Cover loosely with foil and let rest for 20 to 30 minutes, allowing internal temperature to rise to 52°C (125°F) for perfect medium rare.
- Brown Vegetables: Return the skillet with vegetables to the oven to brown slightly if needed while the beef rests.
- Slice and Serve: Thinly slice the rested beef and serve alongside the roast vegetables and their juices directly from the skillet, or prepare the optional gravy.
- Prepare Gravy (Optional) – Skim Fat: Remove the vegetables from the skillet, leaving the juices behind. Skim off excess fat, leaving about 2 tablespoons in the skillet.
- Make Roux: Place the skillet on medium-high heat on the stovetop and add the flour. Stir continuously for 1 minute to cook the flour and form a roux.
- Add Stock: Gradually pour in the low sodium beef broth while stirring continuously. Use a whisk to break up any lumps for a smooth consistency.
- Thicken Gravy: Bring the mixture to a simmer and cook for 2 minutes until the gravy thickens. Stir in coarsely ground black pepper to season. Serve warm with the roast beef and vegetables.
Notes
- For different levels of doneness, cook the beef to the following internal temperatures: Rare (50°C/122°F), Medium (57°C/135°F), Well done (68°C/155°F).
- Thinner or smaller beef cuts will cook faster; monitor temperature earlier to avoid overcooking.
- Resting the beef is essential for juicy, tender slices as it allows the juices to redistribute.
- Using low sodium beef broth for the gravy controls saltiness but adjust seasoning to taste.
- The marinade can be prepared a day ahead to save time on cooking day.
- Prep Time: 10 minutes plus 24 hours marinating
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: marinated roast beef, baked roast beef, oven-roasted beef, balsamic roast beef, roast beef with gravy
