Marinated Roast Beef

Active Time: 20 Minutes | Cook Time: 1+ Hours | Total Time: 12+ Hours

This is an easy recipe to make even a cheap cut of beef taste absolutely amazing after a night in marinade and a couple hours in the oven

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
  • 1/2 cup Soy Sauce
  • 1 tbsp Worcestershire Sauce
  • 4 Cloves Fresh Garlic, crushed or minced
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Thyme
  • 2 tbsp Whole Grain Mustard
  • 3 tbsp Balsamic Vinegar
  • 1 tsp Black Pepper (fresh ground if possible)
  • 1 tsp Onion Powder
  • 1 tsp Crushed Red Pepper (or to taste)
  • 3 tbsp Olive Oil
Note: You may adjust most of these ingredient amounts to your liking, however the soy sauce is important to help brine and tenderize the meat

Equipment / Supplies

  • Ziplock Bag
  • Oven Safe Meat Thermometer or Standard Probe Thermometer
  • #8 or larger Cast Iron Skillet or Dutch Oven (I used a 10.5 inch Stargazer, which is equivalent in size to a #8 or modern Lodge 8SK)

Instructions

Make the Marinade

  1. Place the Beef in a Large Ziplock Bag
  2. Add all the other ingredients to the bag
  3. Seal the bag
  4. Shake and rub the bag to incorporate all ingredients and fully cover the Beef
  5. Place in the refrigerator for 12-24 hours

Cook

  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
  4. Place in the oven and set a timer for 20 minutes
    5. The purpose of the high initial temperature is to brown the meat and get a nice crust started
  5. After 20 minutes, lower the oven temperature to 250 degrees
  6. If you are using an oven proof thermometer, set an alarm for 115 degrees. If you do not have an oven thermometer, check the temperature after 30 minutes, and then more as necessary.
    If you are manually checking the temperature, be prepared to check frequently once the internal temperature has reached 100 degrees fahrenheit.
  7. Once the internal temperature has reached 115 degrees (for medium rare) remove the roast from the oven and loosely cover with aluminum foil. Leave the thermometer in the meat during the resting process so you can continue to monitor the temperature
  8. IMPORTANT: Do not cut into the beef until it has rested for at least 30 minutes. You must allow the internal juices and proteins to settle to ensure a nice juicy cut. By 30 minutes the internal temperature should have reached around 125 degrees for a medium rare cut as shown in the photos
  9. Once the meat has rested, slice against the grain to your preferred thickness, and enjoy!
    10. Note: For leftovers, seal the remaining piece of beef in a ziplock bag, removing as much air as possible before sealing. It should last around 5 days in the fridge after cooking.
Roast Beef Before Marinating
Roast Beef Before Cooking
Roast Beef After Slicing
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