How to Prep a Roast Beef
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07/22/2006
I have been making my roast beef this style forever! It is perfection, IF y'all heed these basic tips: No other cut of meat will produce a Existent roast beefiness, only the eye roast!...Every oven is different, then know your ovens well. A 3 pound roast volition cook faster in a new oven than information technology would in a twenty year old oven...INVEST IN A MEAT THERMOMETER, this is the best affair you tin have when roasting a beefiness...Be mindful that when a roast comes out of the oven it will cook in its own heat and the temp will ascent. Not everyone likes a bloody roast. WE Do, and I take mine out at 120, let it stand and it is about 130-135 when time to cut...ANOTHER IMPORTANT TIP: Earlier COOKING Let YOUR ROAST SIT OUT ON THE COUNTER UNTIL It REACHES ROOM TEMP. IT WILL MAKE FOR Fifty-fifty COOKING. And so, their you have information technology, my advice to all of you bad reviewers. Roasting a beef is not an exact scientific discipline nor are the cooking times exact...go along trying! This is the best roast beef!
12/26/2002
The roast tasted actually good, and nosotros thoroughly enjoyed it. All the same, because the roast is not cooking in any liquid, it was a piddling tough (though information technology wasn't too bad). I would recommend adding some h2o to the bottom of the pan while it is in the oven to brand information technology a little more tender. This roast, even so, will not produce any gravy. Also, I would suggest calculation some onion to the top while information technology cooks for a little flavoring. This is a great recipe for anyone who wants a elementary pot roast that isn't too much work and doesn't accept to melt too long, but if you are wanting a more tender and more than flavorful 1, i suggest trying a different recipe.
01/02/2007
I was making roast beefiness fot the commencement time looking for guidance, and this was helpful, just flawed in my stance. I used the cut suggested, middle of round, which I had to special lodge from my butcher merely it was worth it. It'south a nice, fairly cheap cut for feeding a crowd, and the unproblematic seasoning used hither is perfect. However, the oven temp and cooking time didn't work for me. I started my room-temp 5.5 lb roast at 375 as directed, and because I used a probe thermometer and watched the temp, I found it was cooking faster than I'd anticipated. I quickly lowered the oestrus to 300, then 200, and still it was washed much earlier than I expected, the entire cooking time was under 90 mins. I think 375 at 20 mins/lb would produce a very well done piece of meat, then if that's what you like, go for it. But if you like your meat closer to medium-rare, I concord with the reviewer who said Use A MEAT THERMOMETER. Throw out your timer, watch the temp instead. Have your roast out of the oven when it's 10 degrees cooler than your desired final temp. Permit it rest for 20 minutes before cutting it, it volition melt that last 10 degrees on the counter while it rests. I'd use a lower oven temp than this recipe calls for, 300 or even 200, cook it slow and low. But the cut and seasonings in this recipe are swell. I don't think whatever liquid is needed, simply utilize a roasting pan with a rack so the meat is raised over the pan.
06/12/2007
Helpful hint--Nearly likely everybody is getting a different temp reading after the same cooking time considering of how common cold the roast was when yous put it in the oven. I always let my roasts sit for 45 minutes on the counter before putting them in the oven. It eliminates approximate work, thermometers and hot/cold spots in the roast. Groovy recipe, by the mode!
01/16/2007
This is a very good basic guideline for the perfect roast. I agree with reviewer tracycook that the oven temp has lots to do with the terminal upshot.Invest in a expert meat thermometer and follow information technology. For those who like gravy, simply add a can of beef broth to the bottom of the pan while cooking.Pan drippings will combine with information technology and brand a delicious gravy.My persoanl preference, I would use twice the garlic pulverisation with the addition of some fresh minced garlic, as well. Thanks for sharing.
02/02/2003
I made the All American Roast Beef tonight and thought it gave a fabled flavor. I used table salt because I didn't have Kosher salt. It was moist and cooked swell at 375. Definitely I volition make information technology over again!
10/14/2008
This was amazing. I seasoned a 3lb beefiness circular elevation, round roast (Rancher Reserve, the grade is similar to Certified Angus Beefiness)liberally with the seasonings listed in the recipe. I didn't measure out it, I simply made sure I coated the entire roast. In improver, I also used dried thyme. Placed information technology on a racked roast pan and let it sit on the counter for 40-45 mins. I used red potatoes, carrots, and onions & tossed them in olive oil, kosher common salt, black pepper, and a sprinkle of dried thyme. Cooked for lx minutes @ 375 with fifteen minutes rest gave us the perfect medium rare. It was divine, tasted like a prime number rib that has been roasting all day. It was so moist and tender--I will have to take this once a week!
01/23/2003
This was extremely elementary and outstanding served with string beans, mashed potatoes and dinner rolls. A wonderful Sunday evening dinner.
09/19/2010
This is wonderful and correct fashion to prepare a beef roast. For everyone who says to add liquid and this isn't the way to melt a roast...I think you need to understand cooking terminology. A pot roast is a tough cutting of meat that needs to be browned so braised in liquid covered and slow cooked. A beef roast is a tender cutting of meat that you cook dry in the oven uncovered at a higher estrus for a shorter period of time.
01/13/2003
my family loved this recipe... even my mother-in-law and you all know how they can be. Information technology was easy to make, and very flavorful. Will definately get in again.
04/12/2015
This recipe is wonderful and a classic way to cook a roast. For those naysayers, delight use the correct cutting of meat (center roast) and your cooking thermometer judiciously to monitor it. If yous follow the directions and DO NOT add water every bit many reviewers have done, y'all will accept a fabulous meal. For a fiddling more flavor, I double the spices and add thyme to the rub equally it complements roast beef fabulously. Give thanks you RCP80 for your submission!
01/17/2005
The whole family unit loved this--it was tasty and quick and the timing was perfect--I did season ahead of time and so it did marinate for a few hours giving it great flavor. I fabricated an "au jus" sauce to go with it using the drippings from the meat (very little with a lean eye circular) a tin can of low sodium beef broth and a nuance of kitchen boutonniere
10/28/2008
Admittedly delicious. Don't heed to the people who said this comes out dry. It doesn't. They probably cooked information technology as well long. You should use a thermometer, however, to avoid this. I pulled the roast out when the temp read 130, and it eventually climbed to 145, or medium rare. I did double the spices as I like lots of flavor. I will use this recipe again. Thank you so much!
ten/08/2009
This is a adept quick way to make this roast. And only a notation. 20 min. per pound is for medium rare. If you like your meat well, it would be 25 min. per pound. The one thing I don't similar near this cooking method is that it creates a hard, dry chaff on the exterior of the meat. I similar braising eye round in a dutch oven or baking it at 300 degrees in a little liquid for xxx min. per pound, which creates a more 'falling off the bone' texture. Eye round has no fat, so in that location are no drippings to baste the roast with while cooking, then having some sort of liquid in the pan while baking creates a moister roast. This 'dry out roasting' method is quick, just results are fair and the meat isn't as tender. Nosotros made this for French dip sandwiches. I did let the meat sit out at room temp. for three hrs. before I baked it to ensure more even cooking. Makes a big divergence.
xi/xv/2008
Alright, there are alot of people out their that simply don't know how good a eye of round roast could be if they knew how to melt it right! I make a marinade- one/three loving cup tomatoe sauce, one/4 cup soy sauce, 1/2 cup olive oil, 1/3 cup water, Seasoning ( I use a gourmet grill seasoning) it has garlic, rosemary, thyme, crushed peppers, etc.) Let marinate for 24-48 hours. I ever cook my roast on the grill, 20 min. per pound. I also let my roast sit at room temp. earlier grilling. Very of import, allow rest at least 20-30 min. after cooking, all the juices volition lock in. I volition use this for sliced meat for wraps or whatsoever sandwich. It is much cheaper and way more than succulent than deli meat. If cooking in oven, sit on a rack, cook on 475 for 12 min. turn down temp. to 325, cook 20 min. per pound. This will lock in all juices. This is one of the meats I cook for Christmas, everyone loves it.
11/15/2008
I certainly agree with the reviewer who cautioned that there is a deviation between "pot" roast and "roast beef". This is recipe is for roast beef - non pot roast, which is cooked with liquids. Also, 1 reviewer stated that you lot won't become the same results with beef purchased at Walmart; the same goes for Winco. You demand to buy a good cut of meat to get the flavor and tenderness you want. I, too invest in Angus beefiness, or Choice, the latter being bachelor at Costco. Look at the grading on the meat you are buying. I also hold with some other reviewer who says to not only use a oven thermometer to test the oven oestrus, just the reviewer besides says to put the thermometer on the oven shelf you are using and set oven temperature appropriately, and so that the temperature on that shelf reads 375 degrees on the thermometer. Kudos to these reviewers - right on! Good recipe!
07/eleven/2010
I am amazed at the cooks who want to throw this in a crock pot or add veggies and potatoes to this. This is a Roast Beefiness, not Pot Roast, or a Crock Pot Roast. ii totally different foods. This is an fantabulous recipe for Roast Beef. It should be cooked in the OVEN to ROAST for all-time possible flavor. In a crock pot your meats get steamed. That's why it falls apart when yous have it out. Don't get me incorrect. I love my crock pot, but when y'all desire to brand Roast Beefiness you use the oven. Anyway made as written. Give 10 stars if I could. Fantabulous. I did use beefiness stock to brand a gravy, because Eye of the Round is non usually used for gravy making. Very piddling fatty. I cooked information technology, cooled it downwardly and refrigerated it then I could slice the next twenty-four hours. YUMMY!
07/31/2011
To those who want to add liquid to this recipe, yous are not cooking a pot roast here. This is a rare to medium rare roast. Not merely can you use the Center of the circular roast, just a Sirloin tip roast works well as well. Y'all can as well exercise a continuing rib roast in a similar manner. This is the type of roast to cook and slice upwards for sandwiches, or as listed with mashed potatoes and gravy. This is a great basic recipe. For a pot roast information technology will take a totally dissimilar cut and cook at lower temperatures with liquid for 4-five hours.
04/11/2007
Excellent roast! I had read in earlier reviews to add a little bit of liquid or put the roast on a rack. I did add together a bit of beef goop and since I did not have a rack that would fit in the pan i was roasting in, I made 1 with onion slices. It worked wonderfully. My cooking time was a chip longer (even for medium rare) but I retrieve that may be due to the fact I used the incorrect kind of pan (a high edged casserole dish). Cheers again for the peachy recipe.
03/31/2013
Made this as directed with a six pound eye round. Cooked at 375 F as directed until internal temperature reached 125 F, about i hour, 50 minutes. Removed and covered loosely with aluminum foil while I broiled the breadstuff for 25 minutes. Internal temperature reached 145 F. past the time I carved it, about 35 minutes later removing from the oven. Information technology was tender, juicy, and flavorful. I was skeptical about using middle circular because I take constitute it to exist rather tough. This was better than expected and my dinner guests and I loved information technology. Served with mashed potatoes and greenish bean casserole, homemade baguettes and gravy.
05/07/2007
I stuffed our roast with a lot of sliced garlic by sticking a knife into the roast on acme, lesser and sides, and pushing the garlic into the roast equally I went along. I did the standard rock salt & cracked pepper rub. We cooked the roast as others brash, using a thickly sliced onion (into three slices) as a rack, and a can of beefiness broth, at xx minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, too. Nigh 20 minutes earlier the roast was to be done, I added sliced mushrooms & some cut carrots, likewise. When done,I set aside the roast to balance, removed the veggies, and made the most delicious gravy! Adjacent, (drumroll, please!) my hubby sliced into the roast . . . and it was PERFECT! The all-time ever, to be verbal! We definitely volition always melt our beefiness roasts at 20 minutes per pound at 375 degrees, forevermore! Thank yous to all who left the tips - I couldn't discover my rack OR my meat thermometer, so this was EXACTLY the recipe I needed. We made this concluding night, and enjoyed leftovers every bit sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for lunch today. Admittedly first-class!
05/10/2005
Cheers to Cindy, because simplicity is the key and knowing your oven is crucial. I concord with the others that the seasoning is perfect . Information technology may not seem like alot, but a little goes a long style. I used a 3 1/two lbs. elevation round london broil, and roasted information technology at 375, and added an additional 10 minutes for the one-half pound, and i took it out and the meat read 140 which is way as well hot for medium rare, because once the roast rests for most twenty minutes the meat will continue to cook and stop off at 150 to 155 which would make information technology well. So, i immediately removed the roast and put it on a plate and placed it in the fridge for a half hour, and this worked in halting the cooking procedure. Equally a result, my roast beef was medium to medium well, which ways it was a low-cal pinkish. Still very flavorful with the seasonings and tender, but non perfectly blood-red medium rare. The lesson hither for me was that my gas oven cooks hotter and it's important to cook this roast on the bottom shelf; mine was on the heart rack, and next time, i'll remove the roast when the meat thermometer reads 120, which when done finishing exterior the oven, will be near 135-140. Once again, thank you to cindy for coming upward with a very simple and delicious recipe.
02/19/2006
Very good - the roast was moist and the seasonings were just right. The simply trouble I had was that the roast was very rare using the timeline given so I volition probably endeavor 30 minutes per pound next time considering nosotros prefer our roast medium. I will definitely use this recipe again.
11/15/2008
I have constitute that top sirloin roast is a much more tender cut of meat for this recipe.
04/09/2012
I had two 2.35 lb. roasts, which I tied, brushed with browning sauce and seasoned with the salt, pepper and garlic powder. I roasted them both on the same rack on a rimmed baking pan. They took approx. 70 minutes to roast in the 375 oven (I took them out to rest when my meat thermometer read 130), reaching a perfect medium-rare temperature. Totally juicy,tender, and flavorful, I wouldn't have believed a cheap cut of meat like this could produce such keen results. I will roast my heart of the circular roasts using this method from now on. Thanks!
11/15/2008
Keep in listen that there is a difference betwixt pot roast and roast beef. This roast beefiness recipe is very good.
09/12/2010
Quite delicious! The only thing I did differently was to sear the meat before roasting. I heated oil in a deep pan and let the meat sit for a few minutes until it was completely sealed. Made for a tender and delicious roast.
04/02/2009
A good roast beef should non crave "stewing" in liquid. This is a fail safety recipe if, as others have suggested, you ensure that your oven temp is right and you use a skilful meat thermometer. As someone else has suggested, a roast cooked starting at room temp will not only ensure fifty-fifty cooking, merely will produce a overnice tender roast. Letting it residual for 20 or 25 minutes will also ensure that the juice is evenly distributed, which merely adds to the tenderness. Thinly slicing as well helps. I've been using this cut of beef for years with great success if you lot are careful to follow these basic steps and don't cut corners. The only embellishments I would add to this recipe is to add your seasonings to about 3/4 cup of flour and lightly dredge the roast before putting it in the oven. Gives it a nice light, flavorful crust.
12/xi/2010
Delicious! Information technology was my offset attempt at making roast beef at home. This came out every bit a perfect medium rare roast with the almost succulent season.
01/22/2013
I used a probe meat thermometer with an alarm and prepare information technology for 145 degrees. Side by side fourth dimension I will gear up information technology for 130 degrees because the meat went from medium rare to medium while resting. I added dried thyme to the rub and information technology was very tasty. I added water to the pan drippings and poured them into the remaining sliced beef. I recall I'll make beef pot pies with the leftovers.
ten/22/2008
The time and temperature of this recipe worked perfect. Here's a lil tip for those of you having problems with the cooking fourth dimension. Invest in a stand lonely oven thermometer, preheat your oven with the thermometer exactly where y'all will be placing your roast, if it does non say 375, than adjust your temperature appropriately. When I did this I had to lower the temperature to 300 degrees in order to maintain the 375. Every oven is different so dont trust that because you set up it for 375 necessarily means it is really 375 in the area of the oven you are cooking in. Oestrus rises, fifty-fifty in your oven, and so the higher your rack is, the hotter the temperature y'all are cooking in. This recipe was top notch! Best roast I have ever made.
12/27/2007
I put the roast in a ziploc bag and poured in enough crimson wine to cover it, put it back in the fridge and let information technology sit down all day. An hour earlier putting it into the oven, I took the purse out of the fridge and let information technology sit on the counter to bring the meat closer to room temperature. I took the meat out of the pocketbook and rubbed the garlic, salt, and pepper on the fat but and put it fat side upwards in the roasting pan. Then I added a can of beef broth (the Campbell's double forcefulness) and half a can of h2o to the roaster before sticking it in the oven. I roasted it at 375 for nigh an hour and 10 minutes, and when I took information technology out of the oven, it was registering 120-125 degrees on the meat thermometer. I allow it sit for fifteen-20 minutes before slicing. Information technology was and then juicy and cooked perfectly. I don't recollect I'll utilize some other recipe for roast beef ever once more.
05/20/2008
I am sure this is a five star recipe considering this is how i brand mine, notwithstanding new cooks Please Accept NOTE, non all brands of beef are the same! i ONLY employ angus beef, if y'all are buying a cut at walmart you will be disapointed. spend the little extra and buy a better brand of beef. as well the more rare the temp the more tender information technology will be. certain cuts to not take well to well washed. as some other reviewer said utilize a thermometer
08/16/2009
After xc minutes @ 375, my two.8 pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and authentic. Cheers a lot.
11/06/2005
If at that place were 10 stars to rate this recipe, it would get a 10 from me! I've always disliked the traditional roasts... until at present. This was cooked to perfection (my version - only a chip pinkish inside and juice runs when you cut it). I served with mashed potatoes/gravy and brussels sprouts. Volition definitely make once again. The spices were crawly... I just sprinkled on garlic pulverisation and common salt and footing fresh black pepper and rubbed it around. Splendid! Thanks Cindy! Definitely a keeper :D
09/30/2005
I added a loving cup of water to the bottom and some kitchen bouquet and this made a very moist beef and great gravy. Thank you for the recipe. Lisa
12/07/2006
A very adept basic recipe. In fact I never change a thing except I sometimes add together carrots, potatoes and onions to take a consummate meal. Thanks.
ten/14/2006
I must say this was succulent. I also followed the time and temp. as directed and added a small amount of water as recommended by others. The upshot was perfectly tender Roast Beef. The only adjustment I fabricated was to permit the meat to sit out on the counter to become closer to room temp. for even cooking. Also, I inserted sliced garlic into the roast in various places and that just added to the great flavor! Definately a keeper. Thanks!
08/12/2007
Bravo!!!!!! I was about to give up trying to cook beef until today!! I decided to try a Roast Beef recipe I found on All Recipes. Earlier seasoning the roast I rubbed it with a low-cal coat of Smart Choice oil, and a coursely grained steak seasoning. I used the onion slices for the rack according to the recipe. For the liquid I used approx.ii cups of h2o, and 1/2 cup of cooking sherry for for flavor. I had plenty of liquid for the Au Jus. Because my family likes beefiness well done I decreased the oven setting a bit (325)and increased the cooking fourth dimension to 2 hours. The roast came out heavenly!! Thanks to the wonderful cooks at All Recipes. Once more I say Bravo!!
11/05/2008
The temperature and timing on this recipe is perfect--this roast beef is meant to be rare and this recipe does a bang upward chore!
10/12/2006
Thank you then much for this recipe. I take served it several times now and it has been a hit amoung my family of six. The cooking time and temp are cardinal. I coat ours like yours except I use fresh garlic, worcestershire, and a little brown carbohydrate. The combination is a cracking taste and the sugar provides splendid caramelisation. We accept it as the primary dish the first night and the next night french dip sandwiches.
11/29/2011
Tried it as is -- turned out great. Kept an centre on the thermometer --we like it rare, so nosotros did well-nigh 45 minutes. Didn't need to add whatever h2o to the pan -- it came out nice and juicy -- we made a gravy from the drippings.
02/17/2007
OK...the cut of meat yous use can make this recipe a winner or an utter disaster!!!I made this recipe using 2 different cuts of beef, a peak round roast that was tied into a groovy little packet and a ranch cut summit round roast. I used a little beef stock in the pan for both roasts. The bundled top roast was like a brick of paper-thin!!!! However, the ranch cut roast was the most delicious piece of juicy goodness I have always had the pleasure of devouring!!!! Served it with horseradish sauce.....OH MY GOODNESS!!!! Then, I will definately use this recipe for every bit long as I have teeth to chew with....using the right cut of meat, of class!!!
11/05/2004
Very good seasonings....and tasty. I actually liked the way that this turned out, but the only complaint is that it turned out dry. I tried this again...adding a loving cup of water to the bottom of the pan and made a gravy out of information technology. I thanks for the recipe.
05/05/2014
It came out great. I rubbed the roast with salt, pepper, garlic, rosemary and a piddling cayenne pepper. Well-nigh 30 minutes earlier it was done I added thick sliced carmine potatoes tossed with olive oil, garlic powder, black pepper, salt and rosemary and put them around the roast. While the roast was resting the potatoes finished cooking. I'll definitely be making it this way again!
04/27/2014
Very pleased with my results! Purchases 5lb,tied eye of round beef roast. Later reading many reviews, I coated the entire roast with a seasoned rub -purchased at local grocery. I let the roast sit with rub on for 20 minutes then placed it on a rack (in roaster) in a pre-heated 375 caste oven. Cooked it to 120 degrees international temp and permit it sit to rest afterward roasting. It was PERFECT! Beautiful pink center with more doneness to edges. I would get a little less on the rub Next time. Very, very adept! Not dry. Not tough as other comments advise.
ten/26/2005
I thought this was and so like shooting fish in a barrel and really adept. I tend to like my roasts really rare and if so then I would suggest 15 minutes per pound instead of xx minutes.
11/30/2012
This is fantastic. I have never cooked a jucier roast. Despite some reviews I had read, I followed the directions exactly. Ending with a xv minute tent is what is fundamental. So very lovely. Glad I know how to cook a roast properly at present!
07/04/2011
Enjoyed it had made information technology for our 4tth of july barbecue. I didn't tie it considering i didn't have the string. I added some h2o for moister. The family unit admittedly loved it.
12/16/2013
I had tried this recipe twice. Both times I kept it in the oven for the recommended 20 minutes oer pound, turned the oven off and had to remove the roast because it was heating upwardly too much likewise apace - I literally roasted a two.5lb eye round from countertop (room temp!) to dinner table in and hour and twenty minutes. With that being said, I remove information technology from the oven at 120 and both times it was however way too far into the medium-medium well category. DO Non OVERESTIMATE THE TEMPERATURE. Y'all desire to take this out when the temp will non rise much more as it sits on the counter BUT y'all also desire it to sit long enough to redistribute the juices. Also, I learned that I similar rosemary, onion powder, granulated garlic, table salt and pepper in a fairly large quantity compared to what is suggested. My
08/13/2014
This recipe saved my day! I promised a focus group that I would feed them a existent meal in exchange for their time, but to my horror the recipe that I was using would take taken five hours, and I only had two. My only addition was basting lightly with a lilliputian sour cream and garlic, and information technology was the most beautiful beef I've ever made. Ruby-red in the heart, brown crusty exterior, garnered awe and wonder when I took the tinfoil off.
04/05/2009
This Roast slices like deli roast, it does NOT shred into long tough strands. I cooked it till the meat thermometer read 160 degrees Fahrenheit , so it would achieve 170 for well done after information technology rested. The only other thing I did differently was use garlic pepper in place of the pepper. The best roast for slicing I take e'er fabricated. Just Wonderful!!! Thank you for posting!!
01/19/2007
This is admittedly the best roast beef I have ever tasted - I've fabricated it twice in the past 2 weeks. With the exception of using an eye roast, I used a bottom round both times and followed the recipe exactly. Perfecto!!!!!!!
04/12/2008
This is the method my grandmother and female parent taught me. Information technology never fails. I'chiliad making a 6 lb eye of round for Dominicus dinner tomorrow. I like to roast new potatoes and baby carrots with the meat. Produces fantastic flavor and texture without adding whatever water!
12/15/2014
Very good! I cooked it exactly every bit written and it came out a perfect medium rare! Thanks for the recipe :)
01/05/2007
Perfect. We like some scarlet in the center, so I cut cooking fourth dimension past about 10 minutes. Other than preferred cooking time, don't modify a affair.
02/04/2007
Good recipe. I used this recipe for the cooking time & the type of beefiness to purchase. The cooking time is right on the money. Instead of using the recipe'due south rub I just used a package of onion soup & then added a cup of water. The roast came out medium/medium rare & tender. I did use the rub the recipe calls for once before & information technology was tasty...however I didn't add water & information technology was a little tough. All in all a good recipe every bit long equally you add together some h2o.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'm not cooking roast beef ofttimes and forget the bones temp/timing info. Note to self: Have the roast out of fridge to come to room temp before putting in oven.
08/20/2007
I've used this recipe several times and with unlike cuts of beefiness. It always turns out splendid. In improver to the listed ingredients, I likewise insert fresh garlic into the roast. I likewise lay the roast on a bed of onions and drizzle it with olive oil, balsamic vinegar and crimson wine. Part way through the cooking I add mushrooms, more than onions and some peppers around the roast. It is so yummy!
eleven/04/2012
I followed someone's advice-took out meat when internal temp 120F, then covered with aluminum foile. sliced sparse with slicing machine when cooled. perfectly cooked, only as nosotros like, pink and rare inside!!
05/11/2006
I fabricated this last Sunday with an center round roast, and it was awsome! It had a wonderful taste, and it wasn't dry, although eye roast is a adept cut. It smelled good as it was roasting, and my kitchen windows were open, and I hope all of my neighbors were drooling!! From the drippings I fabricated a gravy and served it with mashed potatoes, seasoned carrots and cole slaw. Truly a wonderful meal. Volition be making this once more!
12/20/2007
This is a wonderful "classic" roast beef recipe. I recall those who don't like this method are wanting more of a pot roast, non Roast Beef. I don't think anyone would melt a standing rib roast in water. This is similar. I wouldn't think it would be good if it is cooked well done either. I constitute it to exist a dandy recipe.
02/17/2007
This is a very proficient roast beef recipe. I use information technology all the time. It has go ane of our regular meals. My kids and my husband but love it!
10/thirty/2004
I prepared this using a 2lb tri-tip as an alternative to grilling the tri-tip over indirect estrus. I seasoned the tri-tip per the recipe - 1/2tsp kosher salt, 1/2tsp garlic powder, one/4+ tsp fresh ground pepper, and added a 1/three loving cup beef stock in the roasting pan. I browned the seasoned tri-tip in the roasting pan over high estrus, and so added the beefiness stock before putting it in the oven uncovered. I must say that this formula of seasoning is perfect...not too salty equally they accept a tendency to be. Also, the suggested cooking temp/time formula was dead-on for a perfectly washed tri-tip. Grilling a tri-tip is notwithstanding fun, and traditional, but this is a great alternative which I'll use once again.
03/23/2004
A permanent entry in my recipe box, this roast cooks up perfectly every time I brand it. Dainty and perfectly rare. I even add actress pepper to the outside and and so slice the leftovers for tasty sandwiches later!
11/06/2007
This is, by far, the simplest and best way to practise a overnice cutting of roast. I tried humid equally some suggested and it does not compare! It is imperative to apply the cutting every bit suggested to acheive the wonderful flavor of this recipe. YUM!!!!!
01/17/2010
This turned out wonderfully. I am giving it merely four stars because the instructions should land that the employ of a digital thermometer is very of import and so that you don't over or undercook the meat. I used mine and took information technology out of the oven at 140F. I let information technology rest for well-nigh twenty minutes earlier cutting and it had risen to 150F, turning information technology to a perfect medium rare. Excellent recipe!
04/24/2006
It was a very easy and tasty roast, merely a little rare for some of the tastes at my political party. I loved it nice and ruby, but if you like your roast a fiddling more done add together a bit in cooking fourth dimension. Was a cracking hit, nevertheless!
11/15/2008
No matter the cutting of the meat to exist roasted, I e'er sear it on all sides in a hot oiled skillet. I like the addition of a bay leafage or ii. As with others, I add LOTS of potatoes, carrots, onions and mushrooms toward the end of the cook time. Delicious!!
ten/11/2006
Awesome! I've never made a roast beef earlier and it could not have turned out more perfect. I followed the recipe, but didn't utilise garlic and added 1c. water to pan and 1/2 sliced onion on peak. Delicious! My hubby raved about information technology all nighttime!
11/xv/2008
Follow the way Tracycook makes the roast and never add whatsoever liquid to the pan as it will upshot in a tough mess.
02/xix/2012
This is it. Your bones, simple, fool-proof Sunday roast. I think the bad reviews are from people who were expecting POT roast instead of a rosy, thinly-sliced, roast beef. Although the directions are simplistic, they are important. The cut matters, the fourth dimension matters, the temp matters, the resting matters. As well much beef for you? No problem because it's fantabulous the twenty-four hours after for sandwiches.
05/04/2004
I usually don't measure seasonings on a roast, but I did this fourth dimension, and it had the perfect flavor. Cooking fourth dimension was right on! Cheers !
01/02/2012
Nosotros followed instructions to the T except that nosotros inverse the cooking time to 22 minutes per pound because nosotros prefer our beef medium/well. Delicious!
01/22/2012
My roast was 2 1/two lbs and then I wasn't sure if this would turn out only I followed the directions exactly and got a perfectly cooked medium rare roast afterwards cooking for 50 minutes. And the gravy I was able to brand from the wonderful meat juices was then very good, I didn't want to terminate eating.
07/12/2005
This really is a foolproof recipe...even the most novice melt tin can't mess this upward. I was a little concerned nearly using the kosher salt before roasting the meat as salt tends to dry out meat out. I used it anyway and followed the recipe virtually exactly...I did add some oregano and basil. The result was a tender, juicy, perfectly cooked roast. I'll exist using this one time and time once again and would recommend it to all to attempt!
01/21/2007
Thank goodness for this recipe - I accidently threw out the instructions for the beef roast that I bought for a dinner party for nine, simply these instructions worked well! Perfect medium rare - I left the beef in a little longer than the recipe stated, equally I had 3 pieces of meat in one pan (each virtually 2 pounds) and so figured it would need longer. Thanks!
02/15/2010
I've used this recipe a few times but usually change upwardly seasoning every time. Comes out great though I do coat the roast in olive oil and marinate it for a few hours before I throw information technology in the oven.
10/25/2009
It was very good and very easy. I added a lot more spices and a jar of onion gravy. Roofing it subsequently it was taken out of the oven is really important. Don't skip this step :-). My family loved it.
12/28/2011
Delish. I used minced garlic. Will definitely brand information technology again.
05/23/2014
Excellent results. I accept seared my roast 1st and also just put information technology in the hot oven. Either fashion it works very well. I mix the salt, pepper and garlic pulverization and and then rub the roast. I take also crushed a clove of garlic and rubbed the roast b4 calculation the common salt and pepper.
xi/17/2008
I fixed an eye-of-the-round (2 lbs) last dark and was disappointed. Roasted the beef most 45-50 minutes at 375. The instructions said 20 min/lb=40 minutes and all the same it was still a flake rarer than medium rare--red with bloody juices. Also, the beef was tough even though I sliced information technology thinly with an electric knife. I used a cooking thermometer but information technology didn't register properly. I also tried an instant meat thermometer after I took the beefiness out of the oven and I couldn't become an accurate reading. I almost always have bad luck with thermometers and I am greatful for the pop-up on turkeys!!
12/26/2012
I made this yesterday and it came out fantastic. Even so, the twenty min/LB @375 was incorrect for me and would take probably been terrible. I had an 8 Lb middle roast and it was well done at 2 hours when I checked it. I probably could take pulled information technology out at an hour and 40 minutes or so. So similar the others say, employ a meat thermometer and don't go with the time alotted. Bang-up Roast though and I will brand it many more times!
11/21/2011
This Roast came out perfect. I used Angus eye of round.
01/06/2012
I'thousand not a bang-up meat-maker and I had loftier hopes for this roast. Used the eye of round roast and all seasonings just found the meat to be a bit tough. Expert flavor and used remainder for beef sandwiches, but not as tender every bit I had hoped. Any suggestions?
12/28/2006
Superb. Information technology's now a family favorite. Simple, all the same delicious and no fuss to kicking!
08/01/2007
Delicious. I love roast beef. I don't add any liquid to the bottom of the roasting pan, basically you're steaming instead of roasting then... and you don't get the lovely bits of caramelized meat juices to creat the perfect gravy from. Throw some peeled par-boiled potatoes in effectually the roast if it doesn't oversupply the pan as well much. Heaven!
11/19/2011
FOR dryness issues attempt adding 1cup of beef broth to the pan prior to cooking ..i do a variation on this where i sear all sides and cover with foil for entire melt time and use 1 loving cup beef broth and i never have bug with dry out meat resting is key though you must permit it residual
12/26/2006
enjoyed this roast, but adjacent fourth dimension volition add together more salt and volition increment cooking time to 25 min. per pound equally I like a medium done roast, not a medium rare.Volition brand again.
09/04/2005
Seasonings were and so adept. I have a difficult fourth dimension getting an eye of round roast done (nosotros similar medium well) but without drying out. I recall next time I will get at 325 degrees for longer with h2o in the bottom of the roasting pan. Love slicing this up for sandwiches!
01/17/2007
Piece of cake to do and tastes great!
05/22/2005
I was looking for a recipe for a pot roast in the oven instead of the crock pot, because I had never washed it that style before and was tired of the crock pot versions. This turned out slap-up! I read the reviews and was worried almost dryness then I put i/two cup of water in the bottom of the pan. I also put ane/2 bag of baby carrots in with the raw meat earlier cooking. I inserted slivered cloves of garlic into the roast. Both the meat and carrots turned out tender and flavorful. The meat wasn't dry. I cooked it to well-done also. Served with the carrots, mashed potatoes, asparagus, green salad and gravy that I fabricated from the drippings. Adept, down-home cookin', I tell ya!
12/21/2011
This was a very adept, very simple recipe. Notation, however, if you are making a smaller roast, a meat thermometer is critical. I did the recommended time of 20 minutes per pound, and my (i.75) roast did not even register on the thermometer. Information technology took about 45 minutes, plus the 15 minutes resting to be the perfect rare (but not raw). Overall, simple, simply very juicy and flavorful.
01/04/2007
I altered the cooking method, but used the seasonings in this recipe. The roast was succulent and completely tender. I cooked the roast at 450 for 15 minutes, and then I reduced the heat to 350. Later on xxx minutes cooking, I sliced up an onion and added it to the roasting pan. I removed the roast once the temperature hit 130 and permit it rest under aluminum foil for fifteen minutes. My family unit loved dinner this night. Since I fabricated a three lb roast nosotros will be eating the other half tomorrow and my husband and boys tin't wait. Thank you for sharing!
02/17/2014
I fabricated this concluding nighttime for dinner and it was awesome. I've never been too successful cooking a roast beef for slicing until this recipe. Please use a meat therm instead of the standard 20 min/lb - my roast cooked much quicker. I pulled information technology out at 120 and I allow it sit virtually 30 min before slicing. Perfectly pinkish throughout. No red. Cheers for posting
06/25/2007
This is really good. I roasted it in my pampered chef rectangle baker. I used carrots as a meat rack. Too rubbed information technology with pressed fresh garlic combined with salt pepper and evoo. They fundamental is letting it come up to room temp before roasting. I too added some water to the bottom of the pan and used the juices to make pan gravy. Peachy with a little horseradish as well. YUMM-O!
12/13/2014
It would exist interesting to know which reviewers used electrical vs. gas ovens. Combustion of gas produces carbon dioxide and water vapor, which might contribute to a moister roast. A separate pan of water in the oven might mimic this. Starting with a room temp roast, preheated oven and meat thermometer are essential.
10/31/2005
Although I practise a lot of cooking, i've never made a roast beef considering i'm e'er afraid information technology'll be dry. Because this recipe got so many adept ratings I idea I'd give it a endeavor. I searched for an EXACTLY three lb roast which I constitute. I followed the recipe exactly except at the end I chickened out and cooked it an extra 15 mins. What did I become? A bloody way-to-rare roast. I don't know why. The oven was EXACTLY at 375. The good affair was it was NOT dry and/or overcooked. I flash fried it that night and it was okay. A couple of days later I fried upwardly the leftovers and they were good on sandwiches. The other annotate I have is that, despite following the recipe exactly, I felt it was a chip banal... maybe some fresh garlic and some other spices in the rub would accept been appropriate? If I could requite the recipe three.v stars I would, only since I can't I'll requite it 4.
04/09/2006
I have used this recipe twice once with the recomened roast and once with a rump roast both came out wonderful ii diffrent dinner crowds and both raved,So easy. I will use information technology again and again!!!! Cheers.
Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
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