Marinated Roast Beef (Sunday Roast) – Tender, Flavorful, and Juicy
Aromatic and juicy marinated roast beef, slow-roasted to perfection and served with a rich red
Ingredients
For the Beef
- 2 kg beef roast
- 1 tbsp olive oil
- 1 tbsp butter
- 2-3 tbsp Flaky sea salt or ground sea salt
- 1-2 tbsp Freshly ground black pepper
For the Marinade
- 1 tbsp olive oil or canola oil
- 50 ml balsamic vinegar
- 100 ml Soy sauce Chinese or Japanese, low-sodium
- 1 medium yellow onion chopped
- 3 garlic cloves finely chopped
- 100 ml fresh parsley finely chopped, loosely packed
- 100 ml fresh basil finely chopped, loosely packed
- 4 sprigs fresh thyme
- 1-2 tbsp coarsely ground black pepper
- 2 tbsp honey or 2 tsp sugar or 1 tbl Agave syrup
- Flaky sea salt to taste
For the Gravy
- Reserved marinade liquid
- 50 ml red wine
- 100 ml beef stock
- 100 ml water
- 1 tbsp butter
- To Serve
For Garnishing
- A small bunch of fresh parsley chopped
Instructions
Prepare the Beef
- Preheat oven to 125°C (300°F).
- Remove the beef from the fridge about 45 minutes before cooking to bring it to room temperature.
- Season the beef generously with salt and pepper.
- In a hot skillet, heat the olive oil and butter. Sear the roast on all sides until golden brown.
- Transfer to a 125°C (300°F) oven. Roast until the internal temperature reaches 58°C (136°F) for medium-rare. This will take about 2 - 2,5 hours.
- Let the roast rest while preparing the marinade.
Make the Marinade
- In a saucepan, heat 1 tbsp oil over low heat. Sauté the chopped onion for a few minutes, then add garlic and cook for 2–3 more minutes.
- Add the rest of the marinade ingredients except the herbs and bring to a gentle boil.
- Stir in the fresh herbs.
- Remove from heat and let cool for 30 minutes.
Marinate the Roast
- Place the slightly cooled roast and marinade into a large, heavy-duty plastic bag or container.
- Seal tightly and refrigerate for 1–2 days to allow full flavor absorption.
1–2 Days Later: Make the Gravy
- Remove the roast from the marinade. Pour the marinade into a saucepan.
- Add red wine and beef stock. Simmer gently for about 20 minutes, until the sauce thickens slightly. Add water or more stock if too thick. Add butter and whisk until melted.
- Taste and adjust seasoning with salt, pepper. Remove from heat.
- Strain the sauce for a smooth finish.
Serving later?
- Just store the gravy in the refrigerator and reheat for serving.
Notes
Feel free to experiment with different herb combinations to suit your taste or what you have on hand. While the classic mix of parsley, basil, and thyme gives a fresh and balanced flavor, you can also try:
- Rosemary – use sparingly, as it can easily overpower
- Dried oregano – adds a warm, earthy depth
- Provençal seasoning – a ready-made blend that works beautifully with beef