Over the years I have always been told that the best roast beef comes from the best quality beef. It is correct if you use a top quality cut of beef and roast it to medium rare the result is amazing. What is not correct is that you cannot create the perfect roast with a more budget cut of beef.
Top quality cuts of beef are not usually in a families weekly food budget so I went on a mission on how to create the same tender and amazing roast beef on a more everyday budget cut of meat that will give you that OMG moment when you take a bite but not break the bank balance.
I tried various methods, slow cooking in the slow cooker, roasting in the air fryer, slow cooking in the oven and while the result was good, it was not outstanding and the quality you get from a more expensive cut of meat just was not there.
When you research cooking methods and recipes one thing always stands out to me, most cheap cuts of meat are slow cooked AND they have some sort of marinade/ sauce attached to the recipe.
With this in mind I set about creating a marinade from ingredients I would use typically with beef and in making a gravy and presto the result was arguably the best weekly roast beef we have had and the gravy well that is just a whole other story because the gravy was out of this world.
I marinated the beef from the morning to the evening for the best result, however if you run out of time make sure you marinate it for at least 30 minutes.
We have now had this roast dinner on weekly rotation not because of the meat but because of the gravy which started off as the beef marinade, was cooked in the tray with the beef sitting on top of a rack and the juices pouring into the marinade and then thickened up on the stove top.
While the cut of meat may not be the top quality meats you can buy the end result is so good that it would warrant being star of your table at your next dinner party. It is that juicy and tender and cooked to perfection your guests would not be wrong in mistaking it is an eye fillet roast!
And being school holidays if you are away camping this is the perfect camp oven roast dinner to cook over an open fire!
Prep 10 min // Cook 1 hr 20 min (including resting time)
1 - 1.6kg topside beef roast
1/4 cup balsamic vinegar
1/2 cup good quality red wine
2-3 cups liquid beef stock
3 tbs EDMK Italian spice mix (or commercial brand)
4 tbs seeded mustard
4 tbs minced garlic
1 tbs Worcestershire sauce
salt and pepper to taste.
2 tbs butter
2 tbs plain flour
1/4 cup balsamic vinegar
1/2 cup red wine
1 1/2 cups liquid beef stock
2 tbs seeded mustard
2 tbs minced garlic
salt and pepper to taste
3 tbs EDMK Italian spice mixed
1 tbs Worcestershire sauce.
Mix all above ingredients together in a jug and set aside.
Place beef in a container and pour the marinade over the top and place in fridge to marinade for a minimum of 30 min.
Preheat oven to 160 degrees and remove the beef from fridge and rest until room temperature.
Pour the marinade into an oven tray and place a rack over the top and place the beef on the rack.
Smear the remaining seeded mustard and garlic over the beef and then place in the oven.
Cook for 25 min per 500g of meat checking the roast 1-2 times and if the liquid begins to evaporate pour a little more liquid beef stock in the bottom.
When the meat is cooked to medium rare based on weight remove from the oven and transfer to a board and cover with foil to rest.
In a saucepan melt the butter over a low heat and then stir in the flour until it turns a light brown colour.
Pour all juices from the bottom of the oven tray into the saucepan and whisk continually over a low heat until the gravy is thick and smooth. Add more liquid beef stock for additional gravy or until you reach your desire consistency.
Slice the meat against the grain into thick slices and serve with roasted vegetables and gravy.
Note: To cook over a camp oven or in a slow cooker cook in the marinade and then remove the beef when cooked and thicken the sauce as per the above instructions.