Roast Beef Picante

Four slices of sliced roast beef on a white plate with brown gravy on top. Garnished with a sprig of parsley

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.

Servings per Recipe: 8 servings

Calories per Serving: 199

Prep Time: 8

Cook Time: 50

Total Time: 8 50

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4 from 3 votes

Ingredients

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

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