Handwritten recipe for Marinated Roast Beef
by: salvagedrecipes

Grilled Marinated Beef Roast with Italian Herbs

Marinated Beef Roast
This Marinated Beef Roast is a flavorful, no-fuss dish featuring a chuck or round roast marinated in a savory blend of soy sauce, Italian herbs, oil, and a touch of catsup. It's designed to tenderize tough cuts of beef while imparting rich, balanced flavor. The simple yet effective marinade breaks down the meat’s fibers, making it perfect for grilling or roasting. Ideal for family dinners or weekend cookouts, this recipe transforms an economical cut into a mouthwatering centerpiece. The soy sauce and catsup give it a slight umami-sweetness, while the Italian herbs provide depth and aroma.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating time 12 hours
Total Time 12 hours 45 minutes
Course Main Course
Cuisine American
Servings 8
Calories 320 kcal

Ingredients
  

  • 3-4 lbs chuck ( or round beef roast, 1–2 inches thick)
  • 1 tbsp mixed Italian herbs
  • ½ tsp black pepper
  • 1 tbsp catsup
  • 1 tbsp oil
  • 3 tbsp soy sauce

Instructions
 

Step 1: Trim the Roast

  • Trim most of the fat from the roast for even cooking and better absorption of marinade.

Step 2: Make Marinade

  • In a small bowl, mix Italian herbs, black pepper, catsup, oil, and soy sauce.

Step 3: Marinate the Meat

  • Place trimmed roast in a shallow dish or resealable plastic bag. Pour marinade over meat. Cover or seal and refrigerate for 12 hours. Let come to room temperature before cooking.

Step 4: Grill the Roast

  • Preheat grill. Place roast 4–5 inches above hot coals. Grill for 10–15 minutes per side, depending on thickness and desired doneness.

Step 5: Rest and Serve

  • Let meat rest 10 minutes before slicing thinly against the grain.

Tips

  • Let the roast marinate longer (up to overnight) for deeper flavor
  • Substitute Worcestershire sauce for soy sauce if preferred
  • Add garlic or onion powder to the marinade for extra depth
  • Works well with round roast if chuck is unavailable
  • Grill over indirect heat if flare-ups occur
  • Rest meat 10 minutes before slicing for juicier results
  • Slice thin against the grain for tenderness
  • Excellent served cold the next day for sandwiches

Nutrition

Calories: 320kcalCarbohydrates: 2gProtein: 35gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 95mgSodium: 720mgPotassium: 510mgFiber: 0.3gSugar: 1gVitamin A: 50IUVitamin C: 1mgCalcium: 18mgIron: 3mg
Keyword chuck roast, classic marinade, family dinner, grilled roast, marinated beef, summer grilling, vintage recipe
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