Balsamic Marinated Roast

At New Year’s, one of my daughters brought a venison roast she had prepared in a similar fashion and served on crostini with a special cheese–Gruyere maybe?  Anyway…the flavor was so unforgettable and our beef is lean in the way venison is, so I tried it.  We are hooked.  Don’t let the instructions intimidate you…it’s actually pretty simple.  Give it a try!

Marinade Recipe (per pound of beef)
1/2 cup olive oil
1/3 cup balsamic vinegar
2 tbsp. Worcestershire sauce
2 garlic cloves, minced
salt and pepper

This marinade looks so simple but I promise the flavor is A D D I C T I V E!
Mix up your marinade in a gallon-size baggie and choose between whole roast or sliced roast method. You could probably even use stew beef pieces and just cook those in a skillet or in a crock pot.

Whichever you choose, it will be great on sandwiches, crostini, or served with mashed potatoes. I would say though, that using the whole roast method will probably be more tender in the end, simply due to the low-and-slow cooking method.

Whole Roast Instructions:
Note: Your chuck or arm/shoulder roast will probably end up with a texture more like typical pot roast whereas your sirloin or rump roast will probably result in a better “slicing” roast. Tasty, no matter which way you go. 🙂

  • To your bag of marinade, add a whole beef roast of your choosing. Seal the bag, removing as much air from the bag as possible.
  • Let marinate in the refrigerator from 4 to 12 hours.
  • After letting it soak, remove the baggie from the fridge and allow the beef to come up to room temp, probably about 30-45 minutes.
  • (Hold on to your marinade…you’ll use it later)
  • Pull out the roast and place in a hot skillet, searing beef on all surfaces so they are golden, brown and delicious.
    IMG_20200322_175247074_HDR
  • Place the roast and all marinade juices in an oven-safe pan and roast uncovered in a 225-degree oven for approximately 1-½ to 2-½ hours, or until internal temp reaches 135-140 degrees. If there is a ‘fatty side’ to the beef, position the roast so the fat face up.
    • Alternatively, you could probably crock-pot on low for about 6-8 hours, but don’t skip the searing step–it makes all the difference.
  • Place the roast itself on a cutting surface and allow to rest at room temp for 20-30 minutes before slicing. This is also a super, important step.
  • Pour the pan juices into a bowl for drizzling over the cut beef when you serve.
  • Slice into thin slices, cutting across the grain. Serve.
    IMG_20200322_185549369_HDR

Pre-Sliced Roast Instructions (read about this method but have not tried it myself):

  • Prepare your uncooked roast by slicing very thin, approximately ¼ to ½ inch.
  • Add beef slices to your bag of marinade. Seal the bag, removing as much air from the bag as possible.
  • Let marinate in the refrigerator from 2 to 6 hours.
  • After letting it soak, remove the baggie from the fridge and allow the beef to come up to room temp, probably about 20-30 minutes.
  • Cook the slices in a heavy skillet or a grill pan and you may want to add some of the marinade at the time you add the beef to the skillet.
    • Discard any marinade not cooked in the skillet.
  • Let steak rest for at least 10 minutes after cooking so you don’t lose all of the juice.
  • Pour up the pan drippings into a bowl for drizzling over the cut beef when you serve

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