Marinated Roast Beef

roast beef
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  • 2 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 2 hrs
  • Yield: 6 to 8 Servings
Ratings (41)

An eye of round roast is one of the best choices for this oven roast, but it can be made with a sirloin tip roast or a similar roast. Or use a rump roast. The marinade helps tenderize and flavor the beef.

What You'll Need

  • 3/4 cup water
  • 1/3 cup soy sauce
  • 2 tablespoons sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon dried leaf thyme, crushed
  • 1 clove garlic, minced
  • 1 boneless rump roast, about 3 pounds

How to Make It

  1. Combine water, soy sauce, ginger, sugar, thyme, and garlic in a large, resealable food storage bag (large enough to hold the beef roast).
  2. Pierce the roast all over with fork; place in bag. Close bag and turn to coat thoroughly. Seal and refrigerate for at least 4 hours or overnight. Turn bag occasionally.
  3. Heat the oven to 325 F.
  4. Remove the roast from bag; return marinade to refrigerate. Place the beef on a rack in shallow pan. Roast, uncovered, for about 2 hours.
  1. Meanwhile, put the reserved marinade in a saucepan and bring to a rolling boil. Boil for 1 minute.
  2. Baste the roast with marinade during the last 30 minutes of roasting time.

Serves 6 to 8.


Nutritional Guidelines (per serving)
Calories 339
Total Fat 11 g
Saturated Fat 4 g
Unsaturated Fat 5 g
Cholesterol 129 mg
Sodium 712 mg
Carbohydrates 10 g
Dietary Fiber 1 g
Protein 49 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)