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:
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This was delicious. The marinade worked it’s magic on my bottom round roast!
My oh my!! Nagi, this is so flavourful & so easy – who would’ve guessed that cooking a roast could be so fuss-free? I always stress cooking roasts for my family – but no more. I will share the heck out of this & also use it often. Thank you so much!!!
Hi Nagi, I have a bolar roast which I would love to cook using this recipe. Unfortunately we have soy allergies in our family. Do you have any suggestions for subbing the soy or is there another recipe you would recommend for a bolar. Thank you!
I haven’t tried it Jessica, but I know that many people sub coconut aminos from health food stores for soy. N x
Hi Nagi, I am a huge fan of yours and love everything you make. However I feel really crushed, this is another recipe of yours I’ve tried to make. I follow your instructions to a tee. My potatoes came out a bit burnt carrots were a bit burnt and really hard, my roast was a bit burnt on the outside and absolutely raw on the inside. I’m not sure if it’s my oven or the temperature. With the first recipe of yours that flopped I did ask you about the oven settings??? I am in Vancouver, Canada and not sure if it’s a temperature thing. Please, please, help me, I’m so disappointed 😞
Hi Sandra – I am sorry you had trouble. It does sound like an oven issue. Which setting did you use and what type of oven do you have? If things were burnt on the outside and raw in the centre, it sounds like you might have used the broil/grill function rather than the fan or roasting one. Also do you use Celsius on your oven or Fahrenheit? I know Canada has both types. N x
I worried! I followed the list of ingredients for the marinade and it says”1 tsp dried rosemary”, but I see in the photo that it says “oregano”! I have as be been marinating my beef for 8 hours already! Which is correct and how is this going to affect the flavor?
I’d add more rosemary, fresh on the stick if you have it, thyme if you haven’t already. also, regular vinegar works way better than balsamic (why? it’s for salads), and a 1/2 – 3/4 cup of red wine wouldn’t hurt. hope your roast comes out awesome 🐱
Hi Nagi. I’m a big fan. Been using your recipes for years and love that they are so well explained and reliable – not to mention tasty. Just wondering – I have an Angus Reserve rump roast from Costco (4kg) and wondering if I can follow the instructions as is. Any tips for success with this kind of meat?
You can definitely use this recipe for that roast Jane. I would double the marinade and you will need to cook it longer as it’s larger. I suggest using a meat thermometer for perfect results! N x
Hi Nagi, I love your recipes!! (Pumpkin Pie, pie crust, shortbread, Vanilla cupcakes, less sweet frosting).
I have a question:
I saw your standing rib roast sits on Onion, Garlic & Rosemary. Can this roast be done on this delicious sounding bed or is it not the right flavors?
I’m supplying the meat for Christmas lunch, friends are doing the sides 🙂
Hi Sheryl – you could definitely do that with this roast! N x
Only marinated 5 hours out of fridge, sirloin roast – best roast beef I have ever made! Thank You!
Cooked on high – 475*F as ran out of time and still fantastic!
I’ll make this again, following recipe more closely!
Your pic shows oregano, but recipe says rosemary… So I’m not sure which, and I love using them both!
Ooops! That’s a typo in the label on the pic – it should be rosemary and thyme as written in the recipe at the bottom. N x
Oh ok! I put in a bit of both, but I’ll add more rosemary ~ since I’m letting it marinate longer. Thank you!
you have a good
pet
Amazing. My family destroyed this. Followed recipe to a T / marinated top round roast for 2 days.
I loved this. I’m giving 5 stars. So yummy!
Now, it wasn’t a homerun for my husband or mother (after Covid, mom became a permanent live-in with us) but I went back for seconds on my plate. I followed the recipe exactly using Eye of Round Roast, marinated for 2 and 1/2 days, cooked exactly as recommended. Funny, but my old meat thermometer doesn’t register anything below 130 degrees, so eyeballed it, 20 minutes high, 30 minutes on lower temp – it was perfect med-rare. Let it rest just under 30 mins, cooked the veggies a bit longer while resting. Served with green peas, even made the gravy. It was picture perfect!! And delicious. My husband said too much soy sauce, my mom said it was too tough. If I had any complaint at all, I think I’d cut back the Thyme a bit, I used ground Thyme and seemed a tad bit overpowering, but like I said, I really thought it was delicious. Honestly, restaurant quality good. I will definitely make again with a few minor tweaks to the marinade. It was also SO EASY, really a one pot meal, cooked in a cast iron skillet. For me this was a winner, I’m thinking of Christmas dinner winner. I loved the flavor and how easy it was. I highly recommend this one.
Loved this! So sorry I did not take a photo.
Thanks a lot for sharing such a mouth watering recipe. This is a guaranteed success.
Hi Nagi, does it matter if my oven highest temp is 230c and not the 240c stated in the recipe?
Thank you Nagi! What a great marinade. Left it for 30hrs and it was so worth the wait.
Thanks for this great recipes. Great flavour and I appreciate how you have made the effort to provide notes and tips. Your recipes always give me the confidence to try new dish. This is my first attempt, never tried until I read your recipe.
Hi Nagi
Long time fan of your recipes, and love that you offer gluten free options (have a coeliac/celiac child).
On this subject, what would I substitute the balsamic vinegar with for a GF option – I’m thinking apple cider, but wondering if too sweet?
Hi Steven, I would use red wine vinegar with a splash of maple syrup to get the slight sweetness that balsamic vinegar has. 🙂 N x
Hi again,
Cooked this tonight using red wine vinegar and a dash of maple syrup as suggested. Came out delicious – and most importantly the 8 year old coeliac loved it!
Thanks again for the great recipes, but more so for the response and active tips you provide!
Me again, I forgot to say I only marinated the topside for 7 hours.
Best roast ever! I have cooked a gazillion roasts over the years, hands down this was the best one ever! Followed every instruction and ingredients, wouldn’t change a thing. Thank you so much.