Recipe video above. Use this marinade to transform economical roast beef into something special! It will infuse with flavour, add juiciness and make the beef tender. KEY TIP: internal temp of beef rises by 8C/14F while resting, so must take out of oven BEFORE desired internal temp, see Note 4. Marinade 2 - 3 days.
Course: Mains, Roasts
Keyword: Roast beef, Roast beef marinade
Servings: 6- 8 people
1.5kg / 3 lb Top Blade Roast, Bolar Blade, Eye of Round Roast, Oyster Blade Roast or other economical roast beef cut(Note 1)
Marinade (Note 2):
3garlic cloves, minced (2.5 tsp jar)
1/4 cup (60 ml) balsamic vinegar
1/2 cup (125 ml) soy sauce
1/4 cup (60 ml) olive oil
3potatoes, cut into 5cm/2" chunks
4carrots, 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
3/4tspblack pepper, coarsely ground
Mix Marinade ingredients in a large ziplock bag.
Add beef, marinade for 2 days (24 hrs min, 3 days max).
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)!
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.
1. Beef Cuts - Recipe designed to add flavour and tenderise economical roast beef cut, such as:
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.
* If you get good to high quality of these ones, do not marinade, they will be good as is.Do not use for:
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)
2. Marinade options
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
3. Internal Temperature of Roast Beef: The internal temperature will rise by 8°C / 14°F while it is resting so it needs to be taken out of the oven before it reaches your desired doneness. Here are the internal temperatures of cooked beef:
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°F / 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.
COOK TIMES for different sizes: Add 10 -15 minutes for each 1 kg/ 2 lb, but start checking the internal temp early just to be sure.TIP: Once the internal temp hits 40°C/104°F, the internal temp increases by about 5°C/10°F every 3-4 minutes.4. Gravy is optional, the beef is flavour infused and ultra juicy, gravy is not necessary (but I personally never say no!)