This is how to transform an economical beef into something really special – use a herb garlic roast beef marinade to inject extra 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!
** Follow the Roast Beef Cut guide below to determine which cuts are best for marinating**
Marinated Roast Beef
This is a recipe that was born during the days when I was a poverty stricken uni student who refused to live on packet ramen day after day. I wanted roast beef and gravy, damn it! But of course, my budget would never stretch to Prime Rib, so I’d purchase the best value roast beef cuts I could find then end up chewing my way through dry, tasteless roast beef.
Because that is, after all, the reason we pay top dollar for premium cuts – it’s tender, juicy and full of flavour.
So I started marinating the economical beef I purchased, to add flavour and juiciness. And I never stopped! 🙂
Use this roast beef marinade for economical roast beef cuts to add flavour and juiciness!
Roast Beef Marinade ingredients
Here’s what you need. The ingredients in this are pretty similar to my Steak Marinade. It’s a great one for beef because it adds savoury flavour without overwhelming ie it complements and enhances the beef flavour, rather than overtaking it completely.
(PS Soy sauce acts as a brine in this recipe, injecting salt into the flesh. As opposed to adding Asian flavours – there is nothing remotely Asian about this roast beef recipe!
Best Roast Beef Cuts
Use this recipe on any economical beef roast cut. It would be wasted on expensive cuts, so do not use it on Prime Rib, beef tenderloin or any cut of roast beef that you’ve paid top dollar for.
Here’s a list of some of the most common roast beef cuts – I’ve done my best to translate the name of cuts between Australia, the US and UK!
Great for this roast beef marinade
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Oyster Blade Roast (Aus) / Top Blade Roast (US) – great for this marinade! Pretty tender cut with decent flavour, very good value. Looks like the pictured roast beef but has a thin line of membrane in the middle.
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Bolar Blade (Aus/parts of UK) – perfect for this marinade! An economical cut with fair flavour and is reasonably tender but is enhanced by marinading. This is pictured in the post and video. This cut doesn’t really exist in the US, it’s part of the cow shoulder gets mixed up in chuck meat.
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Eye of Round Roast (US) / Girello (Australia) – ideal for this marinade because it’s a leaner, tougher cut of meat with less beefy flavour. In Australia, this cut of beef is usually sold in medallion steak form or pre marinated at supermarkets, so it’s not really available.
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Silverside (Aus/UK) / Bottom Round Roast (US) – this is one of the tougher cuts of roast beef, usually slow cooked. It’s used for corned beef and to make things like Pastrami. This marinade is ideal for adding flavour to this cut and it can be cooked to pink as pictured, as long as the beef is sliced very thinly.
Optional Marinade
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Rump Roast (Aust) / Top Sirloin Roast (US) – tender, juicy and marbled and a good quality one doesn’t need marinating BUT if you get a very economical one, it will certainly benefit from marinading.
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Topside Roast (Aus/UK name) / Top Round Roast (US) – probably the most popular cut for a classic roast beef (ie not marinated). If you’ve purchased a good quality one, there’s no need to marinade. But if you’ve purchased a good value one, this roast beef marinade will certainly enhance it.
Do not 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, quality cuts and a marinade would be wasted on them!
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Slow cooking cuts – Brisket, chuck and ribs. These are tough cuts of beef that need to be slow cooked to breakdown the tough fibres. Because of this, I typically do not marinade them as the slow cooking time is when the flavour is infused into the beef – recipes like Pot Roast, Beef Stew, Short Ribs in Red Wine Sauce and Brisket in BBQ Sauce.
How to make it
The making part is very straight forward – marinade, plonk on veggies and roast on high (240C/450F) to get a nice crust, then turn down to 180C/350F to finish cooking.
MOST IMPORTANT STEP is to rest the beef for a minimum of 20 minutes, ideally 30 minutes, to allow the juices to get sucked back into the beef. If you do not rest, the meat juices will run everywhere the second you cut it = less juicy beef. 😢
How long to marinade roast beef?
Because we’re talking about a piece of meat that’s somewhat larger than chicken breast, you’ll get the best results if you can marinate for 2 to 3 days. Anything less than 24 hours is better than not marinating at all, but it’s less effective.
Final Tips!
- Take the beef out of the fridge 1 hour prior – key to take the chill out of the core a bit to encourage even cooking
- Slice thinly against the grain – No matter what cut of beef you are using, slice the beef thinly against the grain for the most tender bite. Here’s a diagram for how to slice against the grain – just look for the direction of the meat fibres and cut 90° across them.
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Start high, then go low(ish) – this recipe starts high at 240C/450F to get the crust going, then finishes roasting at 180C/350F until it’s perfectly pink and super juicy inside.
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Roast on veggies OR a rack – this encourages more even cooking of the roast by elevating it off the base of the pan (well, skillet in my case. Handy to make gravy afterwards rather than man handling a roasting pan on the stove 😇).
You can just use a rack, I personally think anyone would be made to turn down tasty roasted veg that have sucked up the flavour of the marinade AND been basted with juices from the roast beef, but who am I to judge? 🤷🏻♀️
Gravy is optional here – we’ve added good flavour into the beef so you don’t need it. But I’m never one to turn down gravy, so I’ve popped the recipe in the notes.
But truly, it’s great even without. This beef is so juicy, it is literally squirting juices everywhere when you cut into it – and that’s even after resting it for a good 30 minutes.
I really hope I managed to capture how tender and juicy the beef is in the recipe video! – Nagi x
Watch how to make it
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Marinated Roast Beef
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
Marinade (Note 2):
- 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
Vegetables (optional):
- 3 potatoes , cut into 5cm/2" chunks
- 4 carrots , peeled cut into 4cm/1.7" pieces
- Salt and pepper
Gravy (optional, Note 4)
- 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).
Cooking:
- 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)!
Gravy (optional)
- 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.
Recipe Notes:
- 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.
- 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)
- 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
- 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.
Nutrition Information:
Life of Dozer
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SO. MUCH. FUR!!!🙄
Hey Nagi,
Quick question… So I’ve got 2 pieces of beef that I want to marinate, they’re 2,4kg and 3.3kg each… Do I just make more marinade in proportion? Or are the proportions not that important with the ingredients?
Lots of love and thanks for helping me become a cook!
Xx
Well, I actually did have good quality sirloin, which I usually make with a mixture of mustards, olive oil and fresh rosemary.
But this looked so interesting, decided to give it a try (without marinating).
Took it out of the oven at 44° as recommended.
Vegetables did need a little longer. Also added some small whole onions, but didn’t do the gravy.
Had plans to use the leftovers as cold cuts, but all 1.5 kg of meat simply vanished… (and only 4 people…)
Thank you, Nagi!
HELP anyone please?!! Can I do any of the cooking earlier in the day/a couple of hours prior to eating? I want to eat it mid afternoon but have to be out for an appointment at the time I need to cook it. Any ideas?
Or wondering whether I can leave cooking for longer on a lower temp rather than the 160°c fan? Glad if anyone has any suggestions:)
Hi Nagi! Made this tonight for US Thanksgiving (kids do not like Turkey and we are tired of ham) and it was delicious (I started marinating on Monday and I am sure that helped). I have a family of fussy eaters, so when everyone likes a dish, I know I have a winner. Please know that this roast got a chorus of “Yums” from around the table. 🙂 Thanks again for another winning recipe!
I made the marinated roast beef for family dinner which had to be cancelled to covid in may 2022. I pit it into the freezer and cooked it in July,, absolutely delicious. Thank you
An this be cooked on the bbq so there is less mess in the oven
If you have a hood on your BBQ and can control the temperature then you could do that Sylvie!! N x
So I made this at the weekend and was a little disappointed. I used a bolar blade roast, 1.73kg, and marinated it for 2 days, turning it over in the marinade several times. I used fresh thyme and rosemary and everything else as per recipe. As I was using an oven bag I browned it on all sides first. It was roasted as per recipe, from step 5, where the temp gets turned down. When I checked the temp at 35 mins it was already at 46d, so over for med rare. I expected it to be under as it was a little bigger and hadn’t had the time at the higher temp. I wonder if using an oven bag made a difference, and it was done in a different oven (holiday house). I will definitely try it again at home. The flavour was good and the carnivores vacuumed it up lol, and the gravy was delish. I’d slightly reduce the quantity of soy sauce next time as it was a little salty for my taste. Served with Nagi’s crunchy smashed potatoes and ppl were just about stabbing each other’s hands getting to the last one of these!
Hi Nagi, could this be cooked in an oven bag? I’m going to be staying in a holiday house in a couple of weeks and the carnivores I’ll be with would love it, but the holiday place charges $80! to clean the oven if it’s icky, and cleaning ovens while I’m on hols isn’t something I want to do… Cheers
I think it would turn out ok but the crust might not be that nice. I agree with you though about cleaning the oven…UGH! N x
Never cooked this cut before. Followed recipe exactly. It tasted equally as wonderful as it smelled when roasting. Big thank you.
Very tasty with amazing presentation! The beef was delicious and easy to make and the crust looked fantastic when finished. I will definitely make this again.
Our local grocer had a good sale on Outside Round roasts which I typically don’t enjoy. Beef is getting pretty pricey so I picked up a small one, determined to find a way to make it edible. This was it! Many compliments, even my picky grandson. I was worried about chewing it as I had a root canal yesterday but it was lovely. Juicy, pink in the middle, potatoes and carrots not cooked to mush, gravy was excellent. I’m even getting comfortable using the cast iron skillet. You are my go to person every day for recipes and I’ve never been disappointed.
Oh thanks Deb! I am so glad that you enjoyed it!! N x
I have made a lot of pot roasts and usually they are dry. This was amazing! I did everything in a cast iron skillet and a 2.5 lb bottom round roast. The only part I was confused about was if I was supposed to only toss the veggies in the marinade then add to the pan or toss the veggies and th excess marinade in the pan. I sense up only doing veggies. Turned out great!
My tip for a rack when you haven’t one for a pan- I set the meat on a few canning jar screw bands😃
This is the first time I’ve ever made roast beef, and I truly did doubt myself. Except I shouldn’t have, because this turned out insanely good! I doubled the recipe because I had double the amount of beef, and followed it to the letter of the law. The roast veggies were delicious (roasted the beef on top of them) and super crispy. Once again, Nagi makes things super easy and without heaps of fancy ingredients you only ever use once. Leftover gravy I’ll be freezing to reuse as it is so much better than packet stuff.
I think of that as smart cooking Cece! It’s always awesome to have those things on hand in the freezer to dial a quick meal up a notch! N x
Perfect technique! Both the rump roast and the veggies were divine. Another keeper recipe. 😋
So good 🙂
Recommend adding onions with the vegetables. They turn out so sweet. Did not have Worcestershire and substituted with oyster sauce. Will be making this again