Karne Reseta: The Pinoy Roast Beef That Melts In Your Mouth!

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This Pinoy Roast Beef recipe is a guaranteed crowd-pleaser, perfect for a family gathering or a special occasion. The combination of savory spices and tender, juicy beef creates a dish that is both satisfying and flavorful. And the best part? It’s surprisingly easy to make!


Lechon Baka (Roast Beef Filipino Style)  Online Recipe  The Maya
Lechon Baka (Roast Beef Filipino Style) Online Recipe The Maya

2 kg beef chuck roast (trimmed of excess fat)

  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup calamansi juice (or lemon juice)
  • 4 cloves garlic, minced
  • 1 onion, sliced
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt, to taste
  • Black pepper, to taste

  • Instructions:

    1. Marinate the Beef: In a large bowl, combine soy sauce, brown sugar, Worcestershire sauce, calamansi juice, garlic, and onion. Whisk everything together until well combined. Add the beef roast to the marinade, ensuring it’s fully coated. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to develop.

    2. Preheat the Oven: Preheat your oven to 165°C (325°F). Remove the beef roast from the marinade and pat it dry with paper towels. Season the roast generously with salt and black pepper.

    3. Sear the Beef: Heat a large Dutch oven or oven-safe pot over medium-high heat. Add a tablespoon of cooking oil and allow it to get hot. Sear the beef roast on all sides until browned, about 5-7 minutes per side.

    4. Transfer the Beef: Carefully remove the seared beef roast from the pot and set it aside. Pour the remaining marinade into the pot, scraping up any browned bits from the bottom. Bring the marinade to a simmer, then add the bay leaf and peppercorns.

    5. Braise the Beef: Return the seared beef roast to the pot and nestle it in the simmering marinade. Cover the pot tightly with a lid and transfer it to the preheated oven. Braise the beef for 2-3 hours, or until it becomes fork-tender.

    6. Rest the Beef: Once the beef is cooked through, remove it from the pot and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.

    7. Thicken the Sauce (Optional): While the beef rests, you can thicken the remaining sauce in the pot. Strain the sauce into a saucepan, discarding the bay leaf and peppercorns. Bring the sauce to a simmer over medium heat. In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Gradually whisk the slurry into the simmering sauce, a little at a time, until it reaches your desired consistency. Allow the sauce to simmer for a few minutes until thickened, then remove it from the heat.

    8. Serve and Enjoy: Slice the rested roast beef thinly against the grain. Serve the sliced beef drizzled with the optional thickened sauce, alongside your favorite roasted vegetables or mashed potatoes.

    Nutrition Facts (per serving)

    Calories: Approximately 400 (depending on fat content of the beef)

  • Protein: 30g
  • Fat: 25g
  • Carbohydrates: 5g

  • Note: These are approximate nutrition facts and may vary depending on the specific ingredients used.


    This Pinoy Roast Beef recipe is a delicious and easy way to prepare a satisfying and flavorful main course. The combination of savory spices and tender, juicy beef is sure to impress your guests. With minimal preparation and oven-braising time, this recipe is perfect for even the busiest weeknights.

    Frequently Asked Questions (FAQs)

    1. What cut of beef is best for roast beef?

    A chuck roast is a good choice for this recipe because it’s a relatively inexpensive cut that becomes very tender when braised. Other options include rump roast or top sirloin roast.

    2. Can I use a slow cooker for this recipe?