Marinating the Beef Roast

Because I am usually only cooking for the two of us, I don’t make beef roast all that often. But every now and then, a beef roast will come into the cooking rotation. And I am always glad when they do. And I am always looking for tasty ways to prepare them too. If found a delicious recipe that only required a few basic ingredients and a few hours to marinate. This is one of the recipes that the longer all the flavors get to combine with each other, the better it will be. An overnighter would be perfect, but if you don’t have all night to let it rest, let it rest for at least 3-4 hours before cooking.

I marinated the beef roast with tomatoes, balsamic vinegar, onions and garlic. YUM! You can’t go wrong with any of those flavors, and the roast came out so flavorful and so tender. It was almost tender enough to cut with just a fork.

Beef Roast with a Tomato Balsamic Vinegar Marinade

2 1/2-3 lb beef roast

2 TBSP garlic

1 cup balsamic vinegar

2 TBSP fresh rosemary, chopped fine

2 onions chopped

3-4 tomatoes, medium dice

salt & pepper to taste

Mix all the ingredients together and pour over the roast. Marinate in the refrigerator for at least 3-4 hours. Overnight is best though.

When you are ready to cook the meat, preheat the oven to 350* F or about 180* C. Cover the meat with aluminum foil and place it in the oven. Let it roast for 3-31/2 hours, or until it is tender and the juices are clear.

Remove the roast from the oven and let it rest for about 5-10 minutes before slicing. Top with some of the sauce and serve it up. The meat will just melt in your mouth. You’re going to love it. I promise you.

I served it with some roasted Brussels sprouts and pumpkin fries with a spicy honey mustard sauce and a velvety red on the side. Ah! Perfection on a plate.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

39 thoughts on “Marinating the Beef Roast”

  5. Pingback: Pumpkin Fries with a Spicy Honey Mustard Sauce – A Jeanne in the Kitchen

  12. I’m very happy too discover this page. I need to to thank you for ones time just for this fantastic read!
    I definitely really liked every little bit of it andd I have you
    bookmarked too check out neww things in your blog.

    Like

    Reply

  17. Nice post. I was checking continuously this blog and I’m impressed!
    Very useful information specially the last part 🙂 I care for such injfo a lot.

    I was looking for thjis particular information for a long time.
    Thank yyou and best of luck.

    Like

    Reply

  21. It would have been helpful to specify what cut of meat your “ Beef Roast” was. It looks like chuck in the picture, but no positive identification in recipe. Not a recipe I would trust without this basic information.

    Liked by 1 person

    Reply
  22. Pingback: Simple Corn Salsa – A Jeanne in the Kitchen

Leave a comment