Marinated Roast Beef

This easy recipe will make even a cheap cut of beef tender, juicy, and delicious after a night in marinade and a couple hours in the oven. Perfect for sandwiches!

Prep Time: 20 Minutes | Rest Time: 8 Hours | Cook Time: 1+ Hours | Total Time: 10 Hours
Marinated Roast Beef
Marinated Roast Beef
Marinated Roast Beef

A note before you continue with this recipe: I highly recommend using a probe thermometer throughout the entire cooking process

Ingredients
  • 2.5 - 3.5lb Cut of beef. I used a bottom roast for this recipe, but any roast will do
  • 1/2 Cup soy sauce
  • 1 Tablespoon Worcestershire sauce
  • 4 Cloves garlic, crushed or minced
  • 1 Teaspoon dried rosemary
  • 1 Teaspoon dried thyme
  • 2 Tablespoons whole grain mustard
  • 3 Tablespoons balsamic vinegar
  • 1 Teaspoon black pepper
  • 1 Teaspoon onion powder
  • 1 Teaspoon crushed red pepper
  • 3 Tablespoon olive oil
Equipment / Supplies
  • Ziplock bag or large tupperware container
  • Oven safe meat thermometer, or standard probe thermometer
  • #8 Cast iron skillet or dutch oven (I used a 10.5 inch Stargazer for this recipe, which is equivalent in size to a #8)

Instructions

Marinade
  1. Place the beef in a large ziplock bag or tupperware container
  2. Add all other ingredients and coat the beef
  3. Seal the bag or place the lid on the container
  4. Refrigerate overnight, or up to 24 hours
Cooking
  1. Remove the beef from the refrigerator at least 1 hour before cooking
  2. Pre-heat your oven to 500 degrees
  3. Remove the beef from the marinade and place in a large cast iron skillet, or uncovered in a dutch oven. If using an oven probe insert it into the thickest part of the beef
  4. Place in the oven and set a timer for 15 minutes. This will allow a nice crust to form
  5. After 20 minutes, lower the oven temperature to 250 degrees
  6. Cook until the internal temperature has reached 115 degrees (for medium rare)
  7. Once cooked, remove the beef from the oven and tent with aluminum foil to rest for 15-30 minutes. Do not cut into the beef without resting first! You must allow the internal juices and proteins to settle to ensure a nice juicy cut. By 30 minutes the internal temperature should have raised another 10-15 degrees.
  8. Once rested, slice against the grain to your preferred thickness and enjoy!
Marinated Roast Beef
Marinated Roast Beef
Marinated Roast Beef
Marinated Roast Beef

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