Worcestershire Butter Roast Beef

Posted on Jan 5 2017 - 1:11pm by Barry C. Parsons

Worcestershire Butter Roast Beef – a beautiful roast of beef seasoned with Worcestershire sauce, garlic and thyme butter which gets marinated overnight for maximum flavour!

Worcestershire Butter Roast Beef

Worcestershire Butter Roast Beef

My idea for Worcestershire Roast Beef came from wanting to marinate a roast in Worcestershire sauce without the meat being overwhelmed by the flavour of the marinade. I love the flavour of Worcestershire sauce with beef, it is a naturally delicious and complimentary combination. Marinating steaks or a roast overnight in the sauce though, can make it absorb too much, so I was looking for an alternate method to infuse the flavour.

Worcestershire Butter Roast Beef

Worcestershire Butter Roast Beef

My solution was a compound butter to act as a marinade. The Worcestershire sauce as well as garlic, thyme, salt and pepper and salt, all get suspended in the butter and slowly infuse the meat with their flavour overnight.

The next day I only had to pull the beef from the fridge and after letting it sit at room temperature for a while, then roast it to perfection. Served with our family favourite English Style Roasted Potatoes, gravy , steamed broccoli and some Yorkshire Pudding Popovers, it was a Sunday dinner worthy of the best British carvery.

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Worcestershire Butter Roast Beef

Worcestershire Butter Roast Beef

Worcestershire Butter Roast Beef
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Worcestershire Butter Roast Beef
Prep Time
10 mins
Cook Time
1 hrs 20 mins
Total Time
1 hrs 30 mins
 

Worcestershire Butter Roast Beef - a simple method where a roasting butter also acts as a sort of marinade for the beef, keeping it moist and flavourful.

Course: Dinner
Cuisine: British Inspired
Servings: 6 or more servings
Author: Barry C. Parsons
Ingredients
  • 4 ib beef roast (prime rib, tenderloin or striploin roast is best)
  • 1/3 cup soft butter
  • 3 cloves minced garlic
  • 1 1/2 Tbsp Worcestershire Sauce
  • 1 tsp dried thyme
  • 1/2 tsp black pepper coarsely ground
  • 1/2 tsp kosher salt
  • 1 tbsp English style mustard optional
Instructions
  1. Cream together the butter, garlic, Worcestershire sauce, thyme, salt, pepper and mustard.
  2. Using cold wet hands pat the butter all over the roast.
  3. Cover in plastic wrap and let stand in the fridge for up to a day.
  4. Take the roast out of the fridge and keep it at room temperature for 60-90 minutes roasting. This ensures a more even cooking of the beef.
  5. Place the roast on on a roasting rack in an aluminum foil lined shallow roasting pan.
  6. Preheat oven to 425 degrees. Roast the beef, uncovered at this temperature for 20 minutes.
  7. Reduce heat to 375 degrees F and roast uncovered for up to another hour or until the roast reaches the internal temperature desired for the doneness you prefer. See Notes.
  8. Baste the roast a couple of times with the butter and pan drippings during the cooking time
  9. Remove the roast from the oven and loosely tent it with aluminum foil. Leave it at room temperature for 20-30 minutes before carving. This is an essential step to let the meat relax and retain it's juices. Carving any roast too early can make all of the internal juices run off rapidly.
  10. After resting, slice thinly and serve.
Recipe Notes

Internal Temperature Guide for Beef Roast 

Medium-rare63°C (145°F)
Medium71°C (160°F)
Well done77°C (170°F)

19 Comments so far. Feel free to join this conversation.

  1. Lawrie Melton January 6, 2017 at 2:21 pm - Reply

    Hi Barry,

    This looks mouthwatering! I have a question about the application of the butter mixture. I tried to do a similar application with a prime rib for Christmas dinner but I couldn’t get the butter to stick to the meat!! Very frustrating. Any tips? I have a sirloin roast in the fridge I’d love to try this with.
    Thanks Lawrie

    • TJWL April 3, 2017 at 5:21 pm - Reply

      So I warmed up the butter a little bit more. Not melted but really soft and it went on really good and I used a spatula to put it on.

  2. Linda January 6, 2017 at 10:56 pm - Reply

    This is awesome! It looks like the most flavorful way to make a roast. Thanks for sharing.

    Wishes for tasty dishes,
    Linda

  3. Lawrie Melton January 8, 2017 at 3:32 am - Reply

    Hi Barry,
    This looks delicious! Is there a trick to getting the butter mixture to stick to the meat? I tried a variation of this on a prime rib for Christmas and the butter just kept sliding off the roast. It wouldn’t stick. I’d had the roast sitting out of the fridge for about an hour when I tried to apply the butter. Any suggestions?!
    Thanks,
    Lawrie

    • Barry C. Parsons January 8, 2017 at 11:02 am - Reply

      Use paper towels to pat the meat dry. The butter shouldn’t be too warm. Place it on top of the meat, then keep wetting your hands in cold water as you pat the butter over the surface of the meat.

      • Lawrie January 8, 2017 at 1:39 pm - Reply

        Thanks Barry!

  4. Debbie January 25, 2017 at 4:09 pm - Reply

    What cut of roast do you suggest?

    • Barry C. Parsons January 26, 2017 at 11:05 am - Reply

      Prime cuts will work best for this recipe like prime rib or striploin roast.

  5. Adriana January 25, 2017 at 10:25 pm - Reply

    Can I cook this in a crock pot on low?

    • Barry C. Parsons January 26, 2017 at 11:04 am - Reply

      This recipe is meant to be quick roasted and uncovered, so prime cuts are best. If adapting to a slow cooker I’d use a braising cut of beef like a blade roast, chuck roast or cross rib roast.

  6. Garagegymplanner February 2, 2017 at 5:23 am - Reply

    Love the flavor combo. I found this recipe on Pinterest and I saved this post.Thanks for sharing this recipe.

  7. MP March 13, 2017 at 11:07 am - Reply

    Has anyone done this without having it marinate overnight? Do you think it would taste fine if i spread the butter and then just cooked it?

  8. Daniela April 11, 2017 at 8:36 am - Reply

    Would a sirloin roast work or is a tenderloin roast better?

    • Barry C. Parsons April 19, 2017 at 3:30 pm - Reply

      Either is fine but be careful not to overcook tenderloin. It can easily be done. Use a meat thermometer always for best results.

  9. Daniela April 11, 2017 at 7:36 pm - Reply

    Is a sirloin roast better or a tenderloin roast?

    • Barry C. Parsons April 19, 2017 at 3:26 pm - Reply

      Tenderloin is a premium cut. Sirloin would be more mid range.

  10. Rita April 14, 2017 at 9:16 pm - Reply

    If I did an 8lb roast would the cooking time be different? If so what do you suggest. Plan on making this for easter.

    • Barry C. Parsons April 19, 2017 at 3:20 pm - Reply

      Cooking time will vary by size and thickness of the roast. Always use a meat thermometer for best results, especially when cooking premium cuts like this.

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