Marinated Roast Beef Recipe

Sunday roasts were always a big production at my grandmother’s house – hours of prep and a kitchen full of steam. This marinade-first method? It’s the complete opposite. The work happens days before, and the actual cooking is surprisingly hands-off.

The real game-changer here is marinating for two full days. I discovered this by accident when I had to push dinner back 24 hours due to a power outage. The meat was so much more flavorful than my usual overnight marinade that I never went back.

Don’t skip the resting time at the end – it’s not just chef talk. I’ve tested this side by side, and the slices from a properly rested roast hold onto their juices while the rushed ones leave a puddle on your plate.

What You’ll Need

For the Roast:

• 1.5kg / 3 lb top blade roast (or other economical cut)
• 1 tbsp olive oil

For the Marinade:

• 3 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 2 tbsp dijon mustard
• 1/4 cup balsamic vinegar
• 1/2 cup soy sauce
• 1/4 cup olive oil
• 1 tbsp white sugar
• 2 tsp onion powder
• 1 tsp black pepper
• 2 tsp dried thyme
• 1 tsp dried rosemary

Optional Vegetables:

• 3 potatoes, chunked
• 4 carrots, cut into pieces

Steps

1. Combine all marinade ingredients in a large ziplock bag, squishing to mix well
2. Add beef to bag, press out air, and seal. Massage marinade around meat
3. Refrigerate for 2 days (minimum 24 hours, maximum 3 days)
4. Remove beef from fridge 1 hour before cooking
5. Preheat oven to 240C/450F
6. If using vegetables, toss them in the marinade liquid and arrange in skillet
7. Place beef on top of vegetables, drizzle with oil
8. Roast for 20 minutes at high temperature
9. Reduce heat to 180C/350F and cook 35-40 minutes more for medium rare
10. Rest meat under foil for 20-30 minutes before slicing
11. Optional: Return vegetables to oven while meat rests

Substitutions That Actually Work

• Replace balsamic vinegar with red wine vinegar plus 1 tsp honey
• Swap fresh herbs for dried (use 1 tbsp fresh for every 1 tsp dried)
• Use coconut aminos instead of soy sauce for gluten-free option (same amount)

Making It Diabetes-Friendly

• Omit sugar completely – the balsamic adds enough sweetness
• Replace potatoes with turnips or rutabaga (same cooking time)
• Use low-sodium soy sauce to reduce sodium content
• Add more non-starchy vegetables like Brussels sprouts or mushrooms

Tips & Storage

• Leftover beef stays good for 4 days in an airtight container
• Slice cold leftovers paper-thin for amazing sandwiches
• Freeze uncooked marinated beef for up to 2 months
• Thaw frozen marinated beef in fridge for 48 hours before cooking