Time for Sunday roast? Try this tender and flavourful Beer Roast Beef. Marinated beef in beer, herbs and spices, then roasted with more beer
For my husband, Tomi
My husband, Tomi, was a simple steak and potato kind of guy before he married me. He would’ve happily dined daily at that ‘hole-in-the-wall’ pub that offered steak and chips for $10. See, I don’t mind doing that, but perhaps not every day, week, or fortnight
Let’s just say I’ve introduced Tomi into a new world of dishes he never knew existed. I’m happy he’s open to trying new things and mostly enjoys everything I cook… unless it’s seafood. Not bad for an ex-steak and potato type of guy. In fact, Tomi likes to tell people his palate has grown sophisticated since he met me! 😂😂
I feel I owe it to Tomi to take him back to his steak and potato roots on special occasions like Father’s Day. Although he loves my cooking, I know he misses having simple roast meats because I don’t make them often. So this one is for my husband. Tomi loves beer and steak, so I combined them together and made him this Beer Roast Beef.
I went to my butcher looking for an affordable chunk of beef to roast, but my butcher had this beautiful-looking scotch fillet on display. There was only one left, as the shops were busy because of the Father’s Day rush. I ended up paying the extra dollars because it’s our favourite cut! It also weighed exactly 1.5 kg (3.3lb), which was exactly what I wanted. In saying this, you don’t need to buy an expensive cut of beef as some affordable cuts will be just as well.
The marinade comprises simple ingredients: beer, garlic, Dijon and wholegrain mustard, rosemary and salt and pepper. When it’s time to roast, we pour more beer into the roasting tray, along with chicken stock. After a good resting time, the beef is succulent and flavourful. Tomi was over the moon when he saw the roast. We also enjoyed incredible roast beef sandwiches with the leftover beef.
Beer Roast Beef
Does this roast taste like beer?
Here’s the thing, I’ve never been a beer drinker. I don’t like the taste and beer never appealed to me. Unless you offer me a fruit-flavoured beer! I know lame, but that’s me. I’m more of a wine and cider person!
However, in saying that, I adore using alcohol in cooking, including beer, wine and everything else. This. is because alcohol draws flavours and adds complexity to dishes like nothing else!
This roast has a subtle beer flavour, but it’s not offensive and is actually welcoming.
What is the best cut of beef for roasting in the oven?
Because we were celebrating Father’s Day, I used a scotch fillet (rib fillet or rib eye), which is quite expensive. However, this recipe would work with more affordable cuts, such as rump roast, oyster blade, topside roast, and sirloin roast. Avoid budget cuts that require slow-cooking such as brisket or chuck.
Which beer is best for roasting with beef?
Any beer should work. If you’re a beer drinker, you’ll probably appreciate cooking with the beer you love to drink (just as long as it’s not too expensive, of course!) You could also use apple or pear cider, or for an alcohol-free alternative, swap beer for equal amounts of chicken stock.
What is the temperature range for beef?
Rare: 52°C (125°F) Medium rare 57°C (135°F) Medium 63°C (145°F) Medium well 66°C (150°F) Well done 71°C (160°F)
Serve your roasts with these exciting side dishes:
Ingredients for Beer Roast Beef
Beef – Because we were celebrating Father’s Day, I used a scotch fillet (rib fillet or rib eye), which is quite expensive. However, this recipe would work with more affordable cuts, such as rump roast, oyster blade, topside roast, and sirloin roast. Avoid budget cuts that require slow-cooking such as brisket or chuck.
Beer – Any beer should work. If you’re a beer drinker, you’ll probably appreciate cooking with the beer you love to drink (just as long as it’s not too expensive, of course!) You could also use apple or pear cider, or for an alcohol-free alternative, swap beer for equal amounts of chicken stock.
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Watch how to make Beer Roast Beef
Step-by-step guide with photos
For the marinade – Place all the marinade ingredients in a bowl and mix well until combined.
Rub the marinade all over the beef (top, sides and under), then tie the beef. Cover the beef, and leave to marinate in the fridge for at least 4 hours or overnight.
Prior to roasting, leave beef out at room temperature for 30 minutes or 1 hour (depending on the climate)
Preheat oven to 180°C (360°F). In a large roasting tray, place in the beef, then pour in the beer and chicken stock. For medium to medium rare roast for 1 hour or roast to your liking.
Cover the tray loosely with foil, then let the beef rest for 30 to 45 minutes (the longer the better)
What to do with leftover roast beef? We sliced the beef thinly and had the best gourmet roast beef sandwiches! You could make delicious salads and pasta using the leftovers. We finished ours in 3 days.
Storage – Allow the beef to cool completely at room temperature, then transfer into a sealed container and store in the fridge for up to 3 to 4 days. When frozen the beef should keep for 3 months.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Beer Roast Beef (with garlic, mustard and rosemary)
Ingredients
- 1½ kg beef (NOTE 1)
FOR THE MARINADE
- ¼ cup beer (NOTE 2)
- 1 tbsp olive oil (mild or light)
- 3 garlic cloves (minced)
- 2 tbsp wholegrain mustard
- 2 tbsp Dijon mustard
- 2 tbsp finely chopped rosemary leaves (fresh)
- 1 tbsp brown sugar
- 1½ tsp salt
- 2 tsp freshly ground black pepper
FOR THE TRAY
- ½ cup beer
- ½ cup chicken stock
Instructions
- For the marinade – Place all the marinade ingredients in a bowl and mix well until combined.
- Rub the marinade all over the beef (top, sides and under), then tie the beef. Cover the beef, and leave to marinate in the fridge for at least 4 hours or overnight.
- Prior to roasting, leave beef out at room temperature for 30 minutes or 1 hour (depending on the climate)Preheat oven to 180°C (360°F). In a large roasting tray, place in the beef, then pour in the beer and chicken stock. For medium to medium rare roast for 1 hour or roast to your liking. Cover the tray loosely with foil, then let the beef rest for 30 to 45 minutes (the longer the better)
