Roast Beef Picante

Tender and perfectly seasoned, this marinated Roast Beef Picante is flavorful without time-consuming prep work. Most of the time needed is for marinating, which makes this the perfect meal to prep in the morning and when you are ready to prepare for dinner, it can go in the oven while you get side dishes ready.

You may want to double up on this recipe and use the leftovers as planned leftovers. Check out the recipes at the end of this post for some good ways to plan leftover roast beef into your meal plans.

Use Leftover roast beef in these recipes:

Crockpot Vegetable Beef Soup

Barbecue Beef & Beans

Italian Beef Hoagies

Beef Stir Fry

Hot Roast Beef Sandwiches

Easy Beef and Broccoli using Leftover Steak

Recipe

Roast Beef Picante

4 from 3 votes

Tender and perfectly seasoned, this marinated Roast Beef Picante is flavorful without time-consuming prep work. Most of the time needed is for marinating, which makes this the perfect meal to prep in the morning and when you are ready to prepare for dinner, it can go in the oven while you get side dishes ready.

AuthorAuthor: Mary Ann

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Prep Time 8 hours hrs

Cook Time 50 minutes mins

Total Time 8 hours hrs 50 minutes mins

Course Main Dish

Cuisine American, Gluten-free

Servings 8 servings

Calories 199

Ingredients

  

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• ½ onion
• ¼ cup water
• 3 tablespoons lime juice
• 2 large cloves garlic
• 1 tablespoon vegetable oil
• ½ teaspoon thyme, divided
• salt and pepper to taste
• 2 pounds boneless beef roast
• 1 cup beef broth
• 2 teaspoons sugar
• 1 tablespoon cornstarch
• 2 tablespoons chopped fresh parsley

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Instructions

• Finely chop ½ onion. Mince 2 large cloves garlic.
• For marinade, combine onion, ¼ cup water, 3 tablespoons lime juice, garlic, 1 tablespoon vegetable oil, ¼ teaspoon thyme, and salt and pepper to taste
• Place 2 pounds boneless beef roast in a bowl or dish. Pour marinade over meat, cover bowl, and refrigerate 6-8 hours. Remove meat from marinade, discarding leftover marinade.
• Preheat oven to 350°F.
• Place meat on a rack in a roasting pan. Roast for 40-50 minutes or until done.
• Remove meat from pan, cover with foil. Let stand 10 minutes, then slice against the grain.
• In the meantime, in a saucepan combine any pan drippings, 1 cup beef broth, 2 teaspoons sugar, and 1 tablespoon cornstarch. Mix well. Bring to a boil then turn heat down to low and stir until thickened.
• Season gravy with 2 tablespoons chopped fresh parsley and remaining ¼ teaspoon thyme and serve over meat.

Nutrition per serving

Calories: 199 calCarbohydrates: 5 gProtein: 26 gFat: 8 gSodium: 177 mgFiber: 1 gSugar: 2 g

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