Marinated Roast Beef

roast beef
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Ratings (45)
  • Total: 2 hrs 20 mins
  • Prep: 20 mins
  • Cook: 2 hrs
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
339 Calories
11g Fat
10g Carbs
49g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

Steps 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.

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

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

Serves 6 to 8.