Worcestershire Butter Roast Beef
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Worcestershire Butter Roast Beef. A beautiful roast of beef seasoned with Worcestershire sauce, garlic and thyme butter. Marinated overnight for maximum flavour!
Originally published January, 2017.
My idea for Worcestershire Roast Beef came from wanting to marinate a roast in Worcestershire sauce. However, 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.
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. This allows their flavour to slowly infuse into the meat overnight.
The next day I only had to pull the beef from the fridge. After letting it sit at room temperature for a while, I then roast it to perfection.
This roast beef is always served with our family favourite English Style Roasted Potatoes.
Of course, we also served it with gravy, steamed broccoli and some Yorkshire Pudding Popovers. It was a Sunday dinner worthy of the best British carvery.
If you liked this great recipe you may also want to try our recipe for Ginger Braised Beef.
2019 Update!
This recipe has proven to be one of our fastest rising, most popular recipes ever. It quickly rose onto the ranks of our 25 Most Popular Recipes since Rock Recipes began back in 2007.
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Worcestershire Butter Roast Beef
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.
Ingredients
- 4 ib beef roast, (prime rib, tenderloin or striploin roast is best)
- ⅓ cup soft butter
- 3 cloves minced garlic
- 1 ½ tablespoon Worcestershire Sauce
- 1 teaspoon dried thyme
- ½ teaspoon black pepper coarsely ground
- ½ teaspoon kosher salt
- 1 tablespoon English style mustard, optional
Instructions
- Cream together the butter, garlic, Worcestershire sauce, thyme, salt, pepper and mustard.
- Using cold wet hands pat the butter all over the roast.
- Cover in plastic wrap and let stand in the fridge for up to a day.
- 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.
- Place the roast on on a roasting rack in an aluminum foil lined shallow roasting pan.
- Preheat oven to 425 degrees. Roast the beef, uncovered at this temperature for 20 minutes.
- 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.
- Baste the roast a couple of times with the butter and pan drippings during the cooking time
- 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.
- After resting, slice thinly and serve.
Notes
Internal Temperature Guide for Beef Roast
Medium-rare63°C (145°F)Medium71°C (160°F)Well done77°C (170°F)
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
10Serving Size
gAmount Per Serving Calories 254Total Fat 19gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 8gCholesterol 85mgSodium 241mgCarbohydrates 1gFiber 0gSugar 0gProtein 18g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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
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.
This is awesome! It looks like the most flavorful way to make a roast. Thanks for sharing.
Wishes for tasty dishes,
Linda
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
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.
Thanks Barry!
I just put my hands under cold water before applying the butter mixture to the meat and it stuck to the meat with no problem.
What cut of roast do you suggest?
Prime cuts will work best for this recipe like prime rib or striploin roast.
Can I cook this in a crock pot on low?
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.
Hi Adriana,
Did you try this recipe in the crock pot? If so, how long did you cook it and how did it turn out?
Love the flavor combo. I found this recipe on Pinterest and I saved this post.Thanks for sharing this recipe.
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?
Be sure to baste it often if you try it that way.
Would a sirloin roast work or is a tenderloin roast better?
Either is fine but be careful not to overcook tenderloin. It can easily be done. Use a meat thermometer always for best results.
Is a sirloin roast better or a tenderloin roast?
Tenderloin is a premium cut. Sirloin would be more mid range.
If I did an 8lb roast would the cooking time be different? If so what do you suggest. Plan on making this for easter.
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.
I forgot to prepare the roast day before can I just marinate it for a couple hours then cook it?
Hope you gave it a try.
How do you stop the butter burning that drips off into the foil lined pan please?
Sounds like you may be using too large a pan or your oven temperature is slightly off. Try cutting it back 25 degrees.
Hi! I could only find the powdered English mustard. Should I still use a tbsp? Thanks!
I think I would.
Will this recipe be ok on a round?
Oh I just love these, Barry! What a genius idea for using Worcestershire sauce. I’m definitely making it! Thx for sharing recipe:)