Prep 5 mins
Cook 24 hrs
I came up with this marinade by combining two of my recipes together! Make sure to let your roast marinate over night for best flavor, so plan ahead!!
- 4 tablespoons minced garlic
- 4 tablespoons balsamic vinegar
- 4 tablespoons lemon juice
- 3 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1⁄2 teaspoon crushed red pepper flakes
- 2⁄3 cup olive oil
- Mis all ingredients together in a zip lock bag.
- Add roast.
- Squeeze as much air out as possible and place in refrigerator.
- Marinate 24 hours, turning occasionally.
- Take out roast.
- Grill or cook as you like.
I used this on 500°f Eye-Of-Round Roast. I doubled the recipe, since I had 2 ~2lb eye round roasts. I pierced the roasts all over with a skewer before combining them in a big zip bag with the marinade, and I marinated them for 48 hours (my oven was occupied with carnitas at 24 hours). I think the extra time did it good anyway, since eye round roasts are chubby little cuts of meat. I think the extra time allowed the flavor of the marinade to permeate the meat nearly all the way through. I patted off most of the excess marinade before roasting, because I didn't want the garlic pieces to burn. What was left dripped off the roasts while cooking, mixing with the meat juices and making some somewhat salty but very tasty pan drippings that I think I might mix with some low sodium beef broth and a bit of water to make an au jus of sorts to go with my sliced beef. I really like Italian roast beef from the deli counter, and this marinade gives a similar effect here. I see some super-yummy roast beef sandwiches in my near future, thanks to this marinade! Thanks for posting! Made for PAC Spring 2014