Marinated Roast Beef

Marinated rump roast

The Spruce Eats / Diana Chistruga

  • 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
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Nutrition Facts
Servings: 6 to 8 Servings
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 marinaded the night before, to make for an easier cooking process.

The marinade helps tenderize and flavor the beef.

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 rump roast
    The Spruce Eats / Diana Chistruga
  2. Combine water, soy sauce, sugar, ginger, thyme, and garlic in a large, resealable food storage bag (large enough to hold the beef roast).

    Combine water and soy sauce
    The Spruce Eats / Diana Chistruga
  3. Pierce the roast all over with fork.

    Pierce the roast
    The Spruce Eats / 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.

    Coat thoroughly
    The Spruce Eats / Diana Chistruga
  5. Heat the oven to 325 F.

  6. Remove the roast from bag, returning the marinade to refrigerate. Place the beef on a rack in shallow pan.

    Remove the roast
    The Spruce Eats / Diana Chistruga
  7. Roast, uncovered, for about 2 hours.

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

    Put marinade in a saucepan
    The Spruce Eats / Diana Chistruga
  9. Baste the roast with marinade during the last 30 minutes of roasting time.

    Baste the roast
    The Spruce Eats / Diana Chistruga
  10. Remove from the oven, tent with foil, and let rest for 3 to 5 minutes.

    Remove from the oven
    The Spruce Eats / Diana Chistruga
  11. Slice, serve, and enjoy!

    Slice and serve
    The Spruce Eats / Diana Chistruga

Tip

  • 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 rump roast.

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