Marinated Roast Beef

Marinated rump roast

The Spruce Eats / Diana Chistruga

  • Total: 2 hrs 20 mins
  • Prep: 20 mins
  • Cook: 2 hrs
  • Marinate: 4 hrs
  • Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
339 Calories
11g Fat
10g Carbs
49g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 339
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 129mg 43%
Sodium 712mg 31%
Total Carbohydrate 10g 3%
Dietary Fiber 1g 2%
Protein 49g
Calcium 55mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This dish is wonderful for a holiday gathering, weekend dinner party, or just when you're looking for something a bit different to throw into the weekly routine. With only seven ingredients, it's not daunting and can be marinated the night before, to make for an easier cooking process.

The marinade of soy sauce, sugar, garlic, thyme, and ginger helps tenderize and flavor the beef. It does double duty since it's used to baste the beef in the last 30 minutes of cooking. You can marinate the beef for as little as 4 hours or up to overnight, but don't leave the roast beef in the marinade much longer than 8 hours, since it will eventually turn the texture of the beef mushy.

Serve roast beef with classic vegetable sides like mashed or roasted potatoes, glazed carrots, and green beans. Homemade rolls would also be a real treat.

2:05

Click Play to See This Marinated Roast Beef Recipe Come Together

Ingredients

  • 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 (3-pound) boneless rump roast

Steps to Make It

  1. Gather the ingredients.

    Ingredients for marinated roast beef

    The Spruce / Diana Chistruga

  2. Combine the water, soy sauce, sugar, ginger, thyme, and garlic in a large, resealable food storage bag (large enough to hold the beef roast).

    Marinade in a zip-top bag

    The Spruce / Diana Chistruga

  3. Pierce the roast all over with fork.

    Roast pierced all over with fork

    The Spruce / Diana Chistruga

  4. Place in the bag, close the bag, and turn to coat thoroughly. Refrigerate for at least 4 hours or overnight. Turn bag occasionally.

    Roast in bag with marinade

    The Spruce / Diana Chistruga

  5. Preheat the oven to 325 F. Remove the roast from the bag, returning the marinade to the refrigerator. Place the beef on a rack in a shallow pan.

    Marinated roast on a roasting rack

    The Spruce / Diana Chistruga

  6. Roast, uncovered, for about 2 hours.

  7. Meanwhile, put the reserved marinade in a saucepan and bring to a rolling boil. Boil for 1 minute.

    Marinade boiled in saucepan

    The Spruce / Diana Chistruga

  8. Baste the roast with marinade during the last 30 minutes of roasting time.

    Basted, cooked roast

    The Spruce / Diana Chistruga

  9. Remove from the oven, tent with foil, and let rest for 3 to 5 minutes.

    Roast resting under aluminum foil

    The Spruce / Diana Chistruga

  10. Slice, serve, and enjoy!

    Sliced roast beef

    The Spruce / Diana Chistruga

Tips

  • An eye of round roast is one of the best choices for this oven roast beef, but it can be made with a sirloin tip roast or a rump roast.
  • The marinade adds lots of flavor to the beef, with the soy sauce providing the salty element. Taste the marinated beef before further seasoning with salt and pepper.

How Long Can I Marinate Beef?

Marinating adds flavor and can help to tenderize tough cuts of beef, like roast beef. While at least four hours is recommended for this recipe to fully infuse the meat with flavor, you can leave it for up to eight hours. More than eight hours and the beef will start to lose its structure. When marinating beef, you may be tempted to leave it as long as possible for the most tender results, but the meat will become unpleasantly mushy if marinated for too long. For this reason, avoid over-marinating.