Marinated Beef Roast
Photo: © Photograph Source RecipeTinEats.com
Marinade
24 hours or 2 days
Prep Time
10 minutes
Cooking Time
1 hour, 10 minutes
Total Time
Marinade + 1 hour, 20 minutes
Serves
6-8
Ingredients
Roast
- 3 lb. roast. We use top round but see comments below for other options.
- 1 Tbsp. olive oil
Marinade
- 3 cloves garlic
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. Dijon mustard
- 1/4 cup Balsamic vinegar
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 1 Tbsp. white sugar
- 2 tsp. onion powder
- 2 tsp. dried thyme
- 1 tsp. dried rosemary
Vegetables
- 3 potatoes cut into 2″ chunks
- 4 carrots cut into 1.7″ pieces
- salt and pepper to taste
Gravy
- 4 Tbsp. flour
- 1 1/2 cups beef broth
- 3/4 tsp. black pepper
Instructions
Marinade
- Mix the marinade in a large Ziplock bag
- Add the beef and marinade for 24 hours (no more than 3 days)
Roast
- Take beef out of fridge 1 hour prior.
- Preheat oven to 450°F degrees.
- 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 350°F degrees and roast for a further 35 – 40 minutes or until a meat thermometer inserted into the center registers 111°F for medium rare.
- Remove beef onto plate, cover loosely in foil and rest for 20 – 30 minutes (internal temp will rise to 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 (see below)!
Gravy
- 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.
Comments
- You can use top blade roast, bolar blade roasts, eye of round roasts, bottom round roasts, top sirloin roast or top round roast
- Do not use roasts such as chuck, brisket, ribs or shanks that need to be slow-cooked.
- When tenting after roasting, the temperature will rise 14 degrees. Remove the roast when internal temperature reaches 111 degrees for medium-rare.
- The gravy step is optional, however it a simple way to elevate the meal.
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