skip to main content

Recipe Exchange

RECIPE: beef roast marinade

18 years ago

I am going to rotisserie a 8 lb. beef roast for Mothers day. I would like a nice marinade to soak it in for a day or two before cooking. Anyone have a favorite marinade? Thank you for any replies.

Sort by:Oldest

Comments (3)

potpie
18 years ago
I like using a cabernet wine, lots of fresh mashed garlic, olive oil, thin sliced onions, and lots of black pepper, and a nice touch of Lea & Perrins Worcestershire Sauce.

For some leaner roasts, I will baste with a nice brushing of bacon fat.
pat_t
18 years ago
SPICY MARINATED EYE OF ROUND ROAST

1 (3-5 lb.) eye of round roast
3 sweet onions, sliced
1/2 tsp. salt
1/4 tsp. pepper

Spicy Sauce:
Chopped fresh parsley
2 cups ketchup
2 cups water
2 large sweet onions, sliced
1/3 cup red wine vinegar
1/4 cup firmly packed brown sugar
2 Tblsp. Worcestershire sauce
1 tsp. dry mustard
1 tsp. dried oregano
1 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. hot sauce
1 bay leaf

Place roast in a roasting pan; add onions, salt and pepper. Bake, covered, at 325Â° for 3 hours and 30 minutes. Cool and cut into thin slices. Place in a large ovenproof container; add Spicy Sauce. Cover and chill 8 hours. Remove from refrigerator, and let stand at room temp. 30 minutes.
Bake at 350Â° F. for 45 minutes or until thoroughly heated. Garnish, if desired. Serve with mashed potatoes.

For sauce: Bring all ingredients to a boil in a Dutch oven over medium heat; reduce heat to low, and cook 1 hour. Cool. Discard bay leaf. Yield 7 cups.
Slow-Cooker Method: Cut roast in half, and place in a 5-qt. slow cooker. Stir together ingredients for Spicy Sauce, and pour over uncooked roast. Cook at High 9 hours; remove roast. Cool slightly, and cut into thin slices. Return slices to slow cooker, and cook 1 more hour. Serves 8.

Source: Southern Living, November 1999 issue.
Related Discussions
Pot Roast vs Roast Beef
Q
Comments (13)
Posted by arkansas_girl "Wouldn't a piece of meat cooked for two days at such low temps(129F) be spoiled? I don't get those super low temps? The meat certainly looks like it would taste good but doesn't seem hot enough to even kill the bacteria etc." That is a very important question. Very important. Fortunately today with internet, you can check out all kinds of information, and you do need to go to multiple sources to confirm your information. I am not going to be very specific, just some general ideas here. The general guideline given by the authorities are safe to the extreme, they need to account for all those young, old and the immunological challenged. Furthermore, to make things simple, the guidelines do not take into account the time factor. In other words, when they say (again, I am not giving any specific information here, just talking about concepts) 160F is safe for chickens, they are not telling you that is also safe for 150F if you cook at that temperature for 30 minutes, and 140F for 60 minutes. For beef, (for me, may not be for you) it is generally very safe that you can eat raw beef, if the beef is handled properly. Since you can not be sure of if the outside of the beef is handled properly, you can sear/torch using quick high heat to sanitize the outside before you cook the meat in very low temperature. It is entirely not recommended to eat raw ground beef because you cannot sanitize ground beef. There are charts available showing safe temperatures for all kinds of meat based on time and temperature. dcarch
...See More
Marinades for beef and chicken
Q
Comments (9)
Here is a Korean marinade that I use. Not as much oil as Nancy's, but because there is sugar, watch that it doesn't burn (ask me how I know....) Barbecues & Grilling - Bulgogi Marinade By Derrick Riches, About.com This is the traditional marinade recipe for Korean Bulgogi1, which is a marinated steak cut into strips and served up on lettuce leaves or rice. This is also a great marinade for most cuts of beef. Prep Time: 20 minutes Ingredients: 1/2 cup soy sauce 1/3 cup sugar 3 tablespoons sake (or rice wine or sherry) 2 tablespoons sesame oil 8 cloves garlic, minced 4 scallions (green onions), minced 2 tablespoons toasted sesame seeds 1/2 teaspoon black pepper Preparation: Combine all ingredients in a bowl and mix until the sugar has dissolved. Slightly heating the marinade may help it mix better. Note: To toast sesame seeds place them in a hot saute pan and gently toss until they start to brown. This takes just a few seconds. Pour off into a bowl. This marinade is used to make Bulgogi or Korean Sesame Beef. It can be served with a spicy dipping sauce. For chicken and salmon, Sunset magazine's Lime Chipotle sauce. A favorite here on the forum, and you can can it! This is also good just as a chip and dip side dish, but beware it goes fast. Lime-Chipotle Sauce 1/2 cup chopped fresh cilantro 1/2 cup lime juice 1/2 cup honey 2 tablespoons minced canned chipotle chilies in adobado sauce 3 tablespoons brown mustard 1 1/2 tablespoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon ground allspice Season with salt and pepper. Serve sauce with grilled meats, poultry, and fish. Makes 1 1/2 cups. NOTE: IÂm afraid of the heat so I use 1 Tbsp of the chilies. I freeze the rest of the can in a ziplock and and chop off frozen pieces as needed for other recipes. I also double this recipe and can it in a BWB in Â½ pint jars for 15 minutes.
...See More
Recipes for Marinades - Week 1 February 2013
Q
Comments (17)
This one has the marinade and the recipe for the shrimp. Spicy Buffalo Grilled Shrimp Can be made into kabobs also 3Tbs Hooters wing sauce (hot) 1Tbs Vinegar white 1Tbs Frenchs mustard 1tsp jar type minced Garlic 1 sprig finely chopped fresh parsley 1Tbs wishbone carb options olive oil vinaigrette dressing A sprinkle of lemon pepper (to taste) 1lb fresh peeled and deviened shrimp (nice big ones) 1carton fresh mushrooms cleaned *Optional ingredients if making kabobs Chunks of zucchini, onion, yellow squash, small whole tomatoes (cherry) Or veggies of your choice. Mix the first 7 ingredients in a big zip lock bag. Mix it up well. Add the shrimp and coat well in the bag. Put in fridge for 1/2 hour. Then add mushrooms and other veggies to the bag and mix up well. Put in fridge for additional 15 mins or so. If doing kabobs skewer ingredients out of the bag If grilling only shrimp and mushrooms put in grilling basket or some type of grilling pan. Put on grill and baste occasionally with remaining marinade. Cook until shrimp are pink and done and veggies are tender. About 20-25 minutes depending on size of shrimp. If doing kabobs turn during cooking. Basket cooking stir or shake during cooking. This can be done in a large wok style no stick pan on the stovetop also if grilling is not an option. Just saute and cook till shrimp are done and veggies are tender. Or put the kabobs on a broiler pan in the oven set at 350 turning during cooking till done. Serve over a plate of fresh baby spinach leaves with a sprinkle of blue cheese crumbles. (If desired) Serves about 4 or 2 real hungry Cajuns!
...See More
RECIPE: Wanted: Cracker Barrel Roast Beef
Q
Comments (2)
Oh I had that on my trip. We don't have a Cracker Barrel here in my state so when I travel I eat there a lot. I love all their food. I sure hope someone can help you out with the recipe.
...See More
msazadi
18 years ago
Pat, that's an interesting recipe...any pics of what it looks like or how it's served? It seems like the first method could be dry? I'm sure it absorbs the sauce which I see as a barbeque sauce. Serve it on buns?

I think I used to (35+ yrs ago)marinate eye of round in a good oily vinagrette...heavy on the oil, and then roast it rare.

When we lived in Thailand they used to take very lean beef/buffalo and submerge it in vegetable oil, and let it soak in for a day or more. Drain it and grill etc and it was often passed off as Kobe beef. I've done this oil submerge with lean cuts myself and it certainly allows you to cook a non-marbled cut to a rarer temperature.

Maureen

Related Stories

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

KITCHEN DESIGN Kitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces

By Sheila Schmitz

Learn what went into these cooks’ kitchens — and what comes out of them

KITCHEN DESIGN World of Design: Global Foodies and Their Kitchens

Join us as 11 food lovers tell us about their kitchens and give us a taste of their culinary heritage

DECLUTTERING Foolproof Ways to Declutter Your Kitchen

If you find yourself fumbling through cupboards to find what you’re looking for, it’s time to take action with these simple steps

ENTERTAINING 8 Stress-Busting Tips for Hosting Small Gatherings

By Laura Gaskill

Make entertaining easy with these ideas for casual get-togethers

KITCHEN DESIGN 16 Scrumptious Eat-In Kitchens and What They Want You to Serve

By Becky Harris

Whether apple-pie cheerful or champagne sophisticated, these eat-in kitchens offer ideas to salivate over

MOST POPULAR Thanksgiving Tales: When the Turkey Tanks

By Mary Jo Bowling

Houzz readers prove adept at snatching victory from the jaws of entertaining defeat

SHOP HOUZZ Houzz Products: Great Gifts for Dad

Father’s Day is June 15! Make Dad feel like the king of his castle with one of these gifts from the Houzz Products section

SUMMER GARDENING How to Grow Basil

By Marianne Lipanovich

Bright color, quick growth and endless uses for cooking make this summer annual a winner in the garden or a pot

Guest Picks: Kitchen Essentials for a First Thanksgiving

By Liza Hawkins

With the right kitchen tools and servewear, hosting the big holiday meal can be (almost) as easy as pie

Sponsored

39 Reviews

Ohio's Kitchen Design Showroom |11x Best of Houzz 2014 - 2022

More Discussions

Searching for pizza recipe from 80s/90s with wine and grated zucchini

3