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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SO. MUCH. FUR!!!🙄
Marinated a piece of bolar blade for 3 days using this recipe and method and one word- AMAZING. Don’t even need gravy. Beautiful, full of flavour and melt in your mouth tender. The family is very impressed. Thank you for a great recipe Nagi.
Tonight was the second time we used this recipe. First time I marinated for 3 days and this time only 1 full day. Perfect both time! Cooked for 3 and a half hours on 140° with a small amount of water in a cast-iron pot with the lid on
Marinade looks amazing. Thinking of putting the roast in my countertop rotisserie? Thoughts?
Absolutely delicious, full of flavour and tender, used a blade roast, sliced and eaten cold with salad.
Marinated the beef for 2 days and put it in the slow cooker…amazing flavour and made delicious gravy too. Thank you will definitely be on high rotation!!!
I never marinated the beef bottom roast but it came out so yummy! Now I will await what the other members of my family think.
I have been following your recipes for a few years now , this beef was incredibly , you have for a long time been my go to for ideas and I love the simplicity of all you do . ps I cooked professionally for years and you are up there with the best. thanks Maurice
Hi Nagi love your recipes ! Can I freeze the meat with the marinade? I’m using half bolar cut then want to freeze the other for next time?
Re the marinated beef recipe. Is it rosemary or oregano?Photo has oregano – recipe says rosemary
Fab recipe! Topside roast was so flavourful and tender. Made the gravy and let some rosemary steep for a little. Had your cauliflower cheese on the side with some greens and forever pumpkin. Very happy household, thanks Nagi!
Made this tonight so much flavour and tender meat, rated 10 out of 10 by family.
My family hate roast dinners because they are ‘boring’.
I served this up last night. Absolute silence. When they were finished, my son said ‘Well mum, if this is your roast dinner now, please make it all the time’
LOL. It was really delicious. Thank you for the recipe!
Nagi, just love the way we can adjust the number of serves when printing your recipes and the level of ingredients changes to match. This makes it so easy for us old pensioners who are only cooking for one. Thankyou.
Agree. In addition to being able to adjust amounts, Nagi totally owned the video how-to that others are now “stealing”/incorporating.
I found this horrible. I was sceptical because I know no marinade can tenderize a full roast, that’s a scientific fact. Thought I’d give it a try though as I’m always willing to be proved wrong. I was right. A tough, economical roast won’t be tender, trust me. Better off slicing it thin when raw and going from there. Also the soy, worcestershire, balsamic, sugar etc. was gross and way over powering. Sorry Nagi, love a lot of your recipes but this one is a huge fail.
I don’t usually repsond to rude comments, however think this was totally uncalled for Jane, considering ALL the other impressive ones. Obviously it’s your taste and your method that produced an unpleasant result for you. If you don’t like it, don’t make it, simple. We all have different tastes. We can see that there is a lot of work involved in this site. It would pay to have a little more respect and refrain from insulting comments.
Thank you Nagi for this brilliant marinade recipe! It’s two-in-one: the rump roast was exquisitely tender and juicy and the vegetables were equally delicious! 😉 Greetings from Lisbon, Portugal!
Hi Nagi,
Probably the best roast beef I have had yet. Followed your receipe to the letter as was perfect.
Appreciate the effort you put into sharing this.
Cheers!
WOW! Absolutely brilliant. I’m British but now live in Germany, The local shops stock ˋyoung bullˋ which is tasteless. Tried this recipe on it and turned into one of the best pieces of roast beef I’ve ever cooked. Cooked over the veg as per recipe, have to say the veg were equally as good as the meat. Absolutely delicious. Had a very sceptical husband who had queried many times what he was actually getting for tea last night, but it was fantastic. Did have to do the good old Yorkshire pudding and gravy. Great success. Will be my go to roast beef recipe. Thanks Nagi. Love the cookbook too. Got some strange version of German chicken legs to play with today. They have bones in places you never knew existed! Will be checking your book next. Love Dozer and his antics.
OMG… This recipe was to DIE for !! I did it in my crockpot…. the gravy was AMAZING . I have cooked at least 50 of your recipes and none have a disappointment 😉 Love Dozer !
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
Hi there Nagi. I love cooking & baking and you are my most visited website for ideas. Everything I have cooked or baked has turned out delicious and made again. This marinade was incredible, the best I have tried. My husband took the leftover meat and gravy to work and shared hot beef and gravy rolls with his work mates, a typical Australian favourite. Let’s just say it went down a treat and had there been more everyone would have gone another round. Thank you for sharing all your lovely recipes 🫶🏻
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!