Roast beef
A juicy roast beef that melts in your mouth! With ground beef and a simple marinade, you'll create the best roast under the sun. Learn my method and rediscover the taste of the finest beef. Enjoy!
- Preparation time: 30 minutes
- Baking time: 4 hours
- Number of servings: approximately 500 g of roast
- Energy value 237 kcal
- Carbohydrates 3 g
- Including sugars 3 g
- Protein 27 g
- Fat 13 g
- Diet: gluten-free, low-sugar, low-carbohydrate, high-protein.
- 600 g of beef - low fat and vein-free
- 5 tablespoons of balsamic vinegar
- 2 cloves of garlic
- 4 tablespoons of olive oil
- half a teaspoon of salt and pepper
Roast beef
Marinating the meat: 1-3 days, Roasting: 3.5-5 hours, Roasting temperature: 100 degrees Celsius! Which meat should you choose for a slow-roasted beef roast? Choose a nice cut of beef that's not too fatty. The most important thing is that it has as few veins as possible. Therefore, sirloin, round loin, roast beef, beef shank, or beef brisket are ideal. If you choose sirloin, regardless of weight, roast it for four hours. The chosen piece of meat should be thoroughly cleaned of fibers and veins. I also tie the meat in two places to give it a nice shape. In a small bowl, place two cloves of pressed garlic, 5 tablespoons of balsamic vinegar, and 4 tablespoons of olive oil. Don't rub the meat with salt and pepper now. You'll do that later, just before searing it in the pan. Rub the marinade all over the beef and place it on a large piece of aluminum foil in a small glass dish or grocery bag. Seal the meat and marinade tightly (wrap the foil and cover the dish) and place it in the refrigerator. The meat should marinate for 1-3 days. It's a good idea to turn the meat over twice a day. I wrap the meat in aluminum foil and place it in a bowl. Only then do I turn the meat and the viola over. After this time, remove the "dish" containing the meat from the refrigerator and place it at room temperature for 2 hours. Preheat a heavy-duty frying pan. Carefully unwrap the meat and sprinkle with salt and pepper. Place in the heated pan. Do not pour out the marinade. Sear the meat on each side for about 30 seconds. It should be deeply browned. Baste the meat with the marinade while searing. Use up all the sauce. Searing beef in a heavy pan:
Place the seared beef in a baking dish. Preheat the oven to 100 degrees Celsius. Place the dish with the seared beef on the middle rack. Do not cover the meat with anything. Bake a 600-gram piece for 3 hours.
Beef cooking time:
about 600 grams - 3 hours
about 1 kg - 3.5 hours
about 1.5 kg - 4 - 4.5 hours
up to 2 kg - about 5 hours
Bake the beef tenderloin for about 4 hours - regardless of the weight.
This is what my piece of beef looks like after roasting.
Once roasted, the meat can be sliced and served warm. This juicy roast is best eaten with a mixed salad, accompanied by fresh vegetables, good hard cheeses, and olives.
It's very important not to pour out the juices that have collected in the pot the meat was roasted in. Sliced meat can be dipped in the sauce and served on a plate with your favorite toppings.
I also recommend my recipe for the perfect one.
Enjoy your meal.
