How to Cook a Perfect Roast Beef in the Oven
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07/22/2006
I have been making my roast beef this mode forever! Information technology is perfection, IF you heed these basic tips: No other cut of meat will produce a Real roast beef, but the centre roast!...Every oven is different, so know your ovens well. A three pound roast volition cook faster in a new oven than information technology would in a twenty yr former oven...INVEST IN A MEAT THERMOMETER, this is the best thing you can have when roasting a beef...Be mindful that when a roast comes out of the oven it will cook in its own heat and the temp will ascent. Non everyone likes a bloody roast. WE DO, and I accept mine out at 120, allow it stand and it is about 130-135 when fourth dimension to cut...ANOTHER IMPORTANT TIP: Earlier COOKING LET YOUR ROAST SIT OUT ON THE COUNTER UNTIL IT REACHES ROOM TEMP. Information technology Volition MAKE FOR Even COOKING. And so, their you have it, my advice to all of you bad reviewers. Roasting a beef is not an exact scientific discipline nor are the cooking times exact...keep trying! This is the best roast beef!
12/26/2002
The roast tasted really good, and we thoroughly enjoyed it. Nonetheless, considering the roast is non cooking in whatsoever liquid, it was a little tough (though information technology wasn't as well bad). I would recommend adding some water to the bottom of the pan while it is in the oven to make information technology a lilliputian more than tender. This roast, all the same, volition not produce whatever gravy. Also, I would advise adding some onion to the top while it cooks for a piddling flavoring. This is a great recipe for anyone who wants a unproblematic pot roast that isn't too much work and doesn't have to cook as well long, simply if you are wanting a more tender and more flavorful one, i suggest trying a dissimilar recipe.
01/02/2007
I was making roast beef fot the showtime time looking for guidance, and this was helpful, but flawed in my stance. I used the cut suggested, eye of round, which I had to special order from my butcher but it was worth information technology. It's a nice, adequately inexpensive cutting for feeding a crowd, and the unproblematic seasoning used here is perfect. However, the oven temp and cooking time didn't work for me. I started my room-temp v.5 lb roast at 375 equally 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 rut to 300, so 200, and still information technology was washed much earlier than I expected, the entire cooking fourth dimension was under ninety mins. I recollect 375 at xx mins/lb would produce a very well done slice of meat, so if that's what y'all like, become for it. But if y'all like your meat closer to medium-rare, I agree 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'south 10 degrees cooler than your desired final temp. Allow it rest for 20 minutes before cutting it, it will cook that last ten degrees on the counter while information technology rests. I'd use a lower oven temp than this recipe calls for, 300 or even 200, cook it dull and low. But the cut and seasonings in this recipe are slap-up. I don't think any liquid is needed, only employ a roasting pan with a rack so the meat is raised over the pan.
06/12/2007
Helpful hint--Most likely everybody is getting a dissimilar temp reading later the same cooking time because of how cold the roast was when yous put it in the oven. I always let my roasts sit down for 45 minutes on the counter before putting them in the oven. It eliminates guess work, thermometers and hot/cold spots in the roast. Slap-up recipe, by the way!
01/16/2007
This is a very good basic guideline for the perfect roast. I concur with reviewer tracycook that the oven temp has lots to do with the final result.Invest in a skilful meat thermometer and follow it. For those who like gravy, but add a tin can of beef broth to the bottom of the pan while cooking.Pan drippings will combine with information technology and make a delicious gravy.My persoanl preference, I would use twice the garlic powder with the add-on 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 salt considering I didn't take Kosher salt. It was moist and cooked peachy at 375. Definitely I volition brand information technology once more!
10/14/2008
This was astonishing. I seasoned a 3lb beefiness circular top, round roast (Rancher Reserve, the course is like to Certified Angus Beef)liberally with the seasonings listed in the recipe. I didn't mensurate it, I just made sure I coated the entire roast. In addition, I besides used dried thyme. Placed information technology on a racked roast pan and let information technology sit down on the counter for forty-45 mins. I used red potatoes, carrots, and onions & tossed them in olive oil, kosher salt, blackness pepper, and a sprinkle of stale thyme. Cooked for 60 minutes @ 375 with 15 minutes remainder gave us the perfect medium rare. It was divine, tasted similar a prime rib that has been roasting all twenty-four hour period. It was so moist and tender--I will take to have this once a week!
01/23/2003
This was extremely elementary and outstanding served with cord beans, mashed potatoes and dinner rolls. A wonderful Sunday evening dinner.
09/xix/2010
This is wonderful and correct fashion to prepare a beefiness roast. For everyone who says to add liquid and this isn't the way to melt a roast...I remember yous demand to understand cooking terminology. A pot roast is a tough cut of meat that needs to be browned and 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 heat for a shorter flow of time.
01/xiii/2003
my family loved this recipe... even my mother in law and you all know how they can be. It was easy to make, and very flavorful. Will definately brand it over again.
04/12/2015
This recipe is wonderful and a classic way to cook a roast. For those naysayers, please employ the correct cutting of meat (eye roast) and your cooking thermometer judiciously to monitor it. If you follow the directions and DO Non add water every bit many reviewers have done, you will have a fabulous repast. For a little more than flavor, I double the spices and add together thyme to the rub every bit information technology complements roast beef fabulously. Give thanks y'all RCP80 for your submission!
01/17/2005
The whole family loved this--it was tasty and quick and the timing was perfect--I did season ahead of time then it did marinate for a few hours giving it great flavor. I made an "au jus" sauce to go with it using the drippings from the meat (very little with a lean eye round) a tin can of low sodium beef broth and a dash of kitchen bouquet
x/28/2008
Absolutely delicious. Don't heed to the people who said this comes out dry out. It doesn't. They probably cooked it too long. You should use a thermometer, however, to avert 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 apply this recipe again. Thanks so much!
ten/08/2009
This is a good quick way to make this roast. And simply a note. 20 min. per pound is for medium rare. If you similar your meat well, information technology would be 25 min. per pound. The 1 matter I don't similar almost this cooking method is that information technology creates a hard, dry out crust on the outside of the meat. I similar braising heart round in a dutch oven or baking it at 300 degrees in a little liquid for 30 min. per pound, which creates a more 'falling off the bone' texture. Middle round has no fat, then in that location are no drippings to baste the roast with while cooking, so having some sort of liquid in the pan while baking creates a moister roast. This 'dry roasting' method is quick, just results are fair and the meat isn't as tender. Nosotros fabricated this for French dip sandwiches. I did let the meat sit out at room temp. for 3 hrs. before I baked it to ensure more even cooking. Makes a large deviation.
11/15/2008
Alright, there are alot of people out their that only don't know how good a middle of round roast could exist if they knew how to cook it right! I make a marinade- 1/three cup tomatoe sauce, 1/4 cup soy sauce, 1/two cup olive oil, i/3 cup water, Seasoning ( I use a gourmet grill seasoning) it has garlic, rosemary, thyme, crushed peppers, etc.) Permit marinate for 24-48 hours. I always melt my roast on the grill, 20 min. per pound. I also let my roast sit at room temp. earlier grilling. Very important, let rest at to the lowest degree 20-30 min. after cooking, all the juices will lock in. I will use this for sliced meat for wraps or any sandwich. It is much cheaper and mode more delicious than cafeteria meat. If cooking in oven, sit on a rack, cook on 475 for 12 min. plough down temp. to 325, cook twenty min. per pound. This volition lock in all juices. This is one of the meats I melt for Christmas, everyone loves information technology.
eleven/15/2008
I certainly agree with the reviewer who cautioned that there is a divergence betwixt "pot" roast and "roast beef". This is recipe is for roast beef - non pot roast, which is cooked with liquids. Also, one reviewer stated that yous won't become the same results with beef purchased at Walmart; the aforementioned goes for Winco. You lot need to purchase a skilful cutting of meat to get the flavour and tenderness you want. I, as well invest in Angus beef, or Choice, the latter being available at Costco. Look at the grading on the meat you are ownership. I also agree with another reviewer who says to not just apply a oven thermometer to examination the oven heat, but the reviewer also says to put the thermometer on the oven shelf you are using and set oven temperature appropriately, so that the temperature on that shelf reads 375 degrees on the thermometer. Kudos to these reviewers - right on! Expert recipe!
07/11/2010
I am amazed at the cooks who want to throw this in a crock pot or add together veggies and potatoes to this. This is a Roast Beef, non Pot Roast, or a Crock Pot Roast. two totally different foods. This is an excellent recipe for Roast Beefiness. It should be cooked in the OVEN to ROAST for all-time possible season. In a crock pot your meats go steamed. That's why it falls apart when you take information technology out. Don't get me wrong. I love my crock pot, but when y'all want to make Roast Beef you lot apply the oven. Anyway fabricated as written. Requite 10 stars if I could. Excellent. I did use beef stock to make a gravy, because Eye of the Circular is non ordinarily used for gravy making. Very fiddling fat. I cooked it, cooled it down and refrigerated it and so I could slice the side by side day. YUMMY!
07/31/2011
To those who desire to add together liquid to this recipe, you are not cooking a pot roast hither. This is a rare to medium rare roast. Not only can you employ the Eye of the round roast, but a Sirloin tip roast works well also. You lot tin also do a standing rib roast in a similar fashion. This is the blazon of roast to cook and slice up for sandwiches, or as listed with mashed potatoes and gravy. This is a bully basic recipe. For a pot roast it will take a totally unlike cutting and cook at lower temperatures with liquid for four-5 hours.
04/11/2007
Excellent roast! I had read in before reviews to add a footling bit of liquid or put the roast on a rack. I did add a chip 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 fourth dimension was a bit longer (fifty-fifty for medium rare) merely I think that may exist due to the fact I used the wrong kind of pan (a high edged casserole dish). Thanks again for the great recipe.
03/31/2013
Made this as directed with a 6 pound center round. Cooked at 375 F as directed until internal temperature reached 125 F, nigh one hour, l minutes. Removed and covered loosely with aluminum foil while I broiled the bread for 25 minutes. Internal temperature reached 145 F. by the time I carved it, nearly 35 minutes afterwards removing from the oven. It was tender, juicy, and flavorful. I was skeptical about using center round because I have found it to exist rather tough. This was better than expected and my dinner guests and I loved information technology. Served with mashed potatoes and green bean casserole, homemade baguettes and gravy.
05/07/2007
I blimp 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 every bit I went along. I did the standard rock table salt & cracked pepper rub. We cooked the roast as others advised, using a thickly sliced onion (into 3 slices) as a rack, and a tin can of beefiness broth, at twenty minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, too. About 20 minutes before the roast was to be done, I added sliced mushrooms & some cut carrots, also. When done,I set aside the roast to balance, removed the veggies, and made the about succulent gravy! Adjacent, (drumroll, please!) my husband sliced into the roast . . . and information technology was PERFECT! The best e'er, to exist exact! Nosotros definitely volition ever cook our beef roasts at xx minutes per pound at 375 degrees, forevermore! Cheers to all who left the tips - I couldn't detect my rack OR my meat thermometer, so this was EXACTLY the recipe I needed. We fabricated this final night, and enjoyed leftovers as sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for lunch today. Absolutely excellent!
05/10/2005
Cheers to Cindy, considering simplicity is the central and knowing your oven is crucial. I concur with the others that the seasoning is perfect . It may not seem like alot, merely a little goes a long style. I used a 3 1/2 lbs. acme round london broil, and roasted information technology at 375, and added an boosted x minutes for the half pound, and i took information technology out and the meat read 140 which is way too hot for medium rare, because once the roast rests for almost 20 minutes the meat will continue to cook and finish off at 150 to 155 which would make information technology well. Then, 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 process. Every bit a result, my roast beef was medium to medium well, which ways it was a light pink. Still very flavorful with the seasonings and tender, but not perfectly red medium rare. The lesson here for me was that my gas oven cooks hotter and information technology's important to cook this roast on the bottom shelf; mine was on the middle rack, and adjacent fourth dimension, i'll remove the roast when the meat thermometer reads 120, which when washed finishing outside the oven, will be about 135-140. Once more, thanks to cindy for coming upward with a very elementary and succulent recipe.
02/19/2006
Very good - the roast was moist and the seasonings were but right. The only trouble I had was that the roast was very rare using the timeline given and so I will probably endeavour 30 minutes per pound next time considering nosotros prefer our roast medium. I will definitely employ this recipe once more.
11/fifteen/2008
I have institute that acme sirloin roast is a much more tender cut of meat for this recipe.
04/09/2012
I had two ii.35 lb. roasts, which I tied, brushed with browning sauce and seasoned with the table salt, pepper and garlic powder. I roasted them both on the same rack on a rimmed blistering pan. They took approx. 70 minutes to roast in the 375 oven (I took them out to residuum when my meat thermometer read 130), reaching a perfect medium-rare temperature. Totally juicy,tender, and flavorful, I wouldn't take believed a cheap cut of meat like this could produce such great results. I will roast my middle of the round roasts using this method from now on. Thanks!
xi/15/2008
Keep in mind that there is a difference between pot roast and roast beef. This roast beef recipe is very good.
09/12/2010
Quite succulent! The simply thing I did differently was to sear the meat before roasting. I heated oil in a deep pan and allow 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 not require "stewing" in liquid. This is a fail safety recipe if, as others have suggested, you ensure that your oven temp is right and you lot utilize a expert meat thermometer. As someone else has suggested, a roast cooked starting at room temp will not only ensure even cooking, simply volition produce a nice tender roast. Letting it rest for 20 or 25 minutes volition too ensure that the juice is evenly distributed, which only adds to the tenderness. Thinly slicing also helps. I've been using this cut of beef for years with great success if yous are careful to follow these bones steps and don't cut corners. The only embellishments I would add to this recipe is to add together your seasonings to near 3/4 cup of flour and lightly dredge the roast earlier putting information technology in the oven. Gives information technology a dainty calorie-free, flavorful crust.
12/11/2010
Delicious! It was my starting time endeavour at making roast beef at home. This came out as a perfect medium rare roast with the nearly delicious flavor.
01/22/2013
I used a probe meat thermometer with an alarm and set it for 145 degrees. Next time I volition set it for 130 degrees considering the meat went from medium rare to medium while resting. I added dried thyme to the rub and it was very tasty. I added water to the pan drippings and poured them into the remaining sliced beefiness. I think I'll make beef pot pies with the leftovers.
x/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 time. Invest in a stand alone oven thermometer, preheat your oven with the thermometer exactly where you volition be placing your roast, if it does not say 375, than conform your temperature appropriately. When I did this I had to lower the temperature to 300 degrees in social club to maintain the 375. Every oven is dissimilar so dont trust that because you lot set information technology for 375 necessarily means it is actually 375 in the area of the oven you are cooking in. Heat rises, even in your oven, so the higher your rack is, the hotter the temperature you are cooking in. This recipe was top notch! Best roast I have always made.
12/27/2007
I put the roast in a ziploc bag and poured in enough cherry-red wine to cover it, put it dorsum in the fridge and let it sit down all day. An hour before putting information technology into the oven, I took the bag out of the fridge and let it sit on the counter to bring the meat closer to room temperature. I took the meat out of the handbag and rubbed the garlic, common salt, and pepper on the fatty but and put it fat side up in the roasting pan. Then I added a tin of beefiness broth (the Campbell's double forcefulness) and half a can of water to the roaster before sticking information technology in the oven. I roasted it at 375 for virtually an hr and 10 minutes, and when I took it out of the oven, it was registering 120-125 degrees on the meat thermometer. I let it sit for fifteen-20 minutes before slicing. It was then juicy and cooked perfectly. I don't think I'll use another recipe for roast beef e'er once more.
05/20/2008
I am sure this is a v star recipe considering this is how i make mine, however new cooks PLEASE TAKE NOTE, not all brands of beefiness are the same! i ONLY use angus beef, if yous are buying a cut at walmart you will exist disapointed. spend the little extra and buy a amend brand of beef. also the more rare the temp the more than tender information technology volition be. certain cuts to not accept well to well done. every bit another reviewer said use a thermometer
08/16/2009
After 90 minutes @ 375, my 2.8 pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and accurate. Cheers a lot.
11/06/2005
If there were 10 stars to rate this recipe, it would get a x from me! I've always disliked the traditional roasts... until now. This was cooked to perfection (my version - but a bit pinkish inside and juice runs when yous cut information technology). I served with mashed potatoes/gravy and brussels sprouts. Volition definitely brand again. The spices were awesome... I just sprinkled on garlic powder and common salt and footing fresh black pepper and rubbed it around. Excellent! THANK YOU Cindy! Definitely a keeper :D
09/thirty/2005
I added a cup of water to the bottom and some kitchen bouquet and this made a very moist beef and keen gravy. Thanks for the recipe. Lisa
12/07/2006
A very proficient basic recipe. In fact I never change a thing except I sometimes add carrots, potatoes and onions to take a complete meal. Cheers.
x/14/2006
I must say this was succulent. I besides followed the time and temp. as directed and added a small amount of water as recommended by others. The effect was perfectly tender Roast Beefiness. The only aligning I made was to allow the meat to sit out on the counter to become closer to room temp. for fifty-fifty cooking. Too, I inserted sliced garlic into the roast in various places and that only added to the groovy flavor! Definately a keeper. Thanks!
08/12/2007
Bravo!!!!!! I was about to give upwardly trying to cook beefiness until today!! I decided to effort a Roast Beef recipe I found on All Recipes. Earlier seasoning the roast I rubbed information technology 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.2 cups of water, and 1/ii cup of cooking sherry for for flavor. I had plenty of liquid for the Au Jus. Considering my family unit likes beef well washed I decreased the oven setting a bit (325)and increased the cooking time to 2 hours. The roast came out heavenly!! Thanks to the wonderful cooks at All Recipes. Over again I say Bravo!!
11/05/2008
The temperature and timing on this recipe is perfect--this roast beefiness is meant to be rare and this recipe does a blindside upward job!
10/12/2006
Thanks then much for this recipe. I accept served it several times now and it has been a hit amoung my family of six. The cooking time and temp are key. I glaze ours like yours except I utilize fresh garlic, worcestershire, and a little dark-brown sugar. The combination is a peachy taste and the sugar provides excellent caramelisation. We have it equally the main dish the first dark and the adjacent dark french dip sandwiches.
11/29/2011
Tried it as is -- turned out great. Kept an eye on the thermometer --we like it rare, then we did about 45 minutes. Didn't need to add any h2o to the pan -- it came out nice and juicy -- nosotros made a gravy from the drippings.
02/17/2007
OK...the cut of meat you use can make this recipe a winner or an utter disaster!!!I fabricated this recipe using ii dissimilar cuts of beef, a peak round roast that was tied into a dandy little bundle and a ranch cutting top round roast. I used a niggling beefiness stock in the pan for both roasts. The arranged top roast was like a brick of cardboard!!!! However, the ranch cutting roast was the most delicious slice of juicy goodness I take e'er had the pleasure of devouring!!!! Served it with horseradish sauce.....OH MY GOODNESS!!!! So, I will definately use this recipe for every bit long as I take teeth to chew with....using the correct cut of meat, of course!!!
11/05/2004
Very proficient seasonings....and tasty. I really liked the way that this turned out, simply the but complaint is that it turned out dry out. I tried this again...adding a cup of water to the lesser of the pan and made a gravy out of it. I thank you lot for the recipe.
05/05/2014
It came out slap-up. I rubbed the roast with salt, pepper, garlic, rosemary and a piddling cayenne pepper. Well-nigh 30 minutes before information technology was done I added thick sliced red potatoes tossed with olive oil, garlic powder, black pepper, table salt and rosemary and put them around the roast. While the roast was resting the potatoes finished cooking. I'll definitely be making information technology this way again!
04/27/2014
Very pleased with my results! Purchases 5lb,tied eye of round beefiness roast. Afterward reading many reviews, I coated the entire roast with a seasoned rub -purchased at local grocery. I permit the roast sit with rub on for xx minutes then placed it on a rack (in roaster) in a pre-heated 375 degree oven. Cooked it to 120 degrees international temp and allow it sit to rest later on roasting. It was PERFECT! Beautiful pink heart with more than doneness to edges. I would go a niggling less on the rub Next fourth dimension. Very, very good! Not dry. Not tough as other comments suggest.
10/26/2005
I thought this was and then like shooting fish in a barrel and really skillful. I tend to similar my roasts really rare and if and so then I would suggest xv minutes per pound instead of 20 minutes.
11/thirty/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 15 minute tent is what is key. And so very lovely. Glad I know how to cook a roast properly now!
07/04/2011
Enjoyed information technology had made it for our 4tth of july barbecue. I didn't necktie it considering i didn't have the string. I added some water for moister. The family absolutely loved it.
12/16/2013
I had tried this recipe twice. Both times I kept information technology in the oven for the recommended xx minutes oer pound, turned the oven off and had to remove the roast considering information technology was heating up likewise much too chop-chop - I literally roasted a two.5lb eye round from countertop (room temp!) to dinner table in and hr and xx minutes. With that beingness said, I remove it from the oven at 120 and both times it was still style also far into the medium-medium well category. Practise NOT OVERESTIMATE THE TEMPERATURE. You lot want to take this out when the temp will non rise much more than every bit information technology sits on the counter BUT you likewise want it to sit long enough to redistribute the juices. Also, I learned that I like rosemary, onion powder, granulated garlic, salt and pepper in a adequately large quantity compared to what is suggested. My
08/13/2014
This recipe saved my 24-hour interval! I promised a focus grouping that I would feed them a existent repast in exchange for their fourth dimension, but to my horror the recipe that I was using would have taken five hours, and I only had two. My only addition was basting lightly with a little sour cream and garlic, and it was the most beautiful beef I've e'er made. Scarlet in the middle, brown crusty outside, garnered awe and wonder when I took the tinfoil off.
04/05/2009
This Roast slices similar cafeteria roast, information technology does Non shred into long tough strands. I cooked information technology till the meat thermometer read 160 degrees Fahrenheit , so it would reach 170 for well done later on information technology rested. The merely other affair I did differently was use garlic pepper in place of the pepper. The best roast for slicing I have ever made. Just Wonderful!!! Thanks for posting!!
01/nineteen/2007
This is absolutely the best roast beef I have ever tasted - I've fabricated information technology twice in the past ii weeks. With the exception of using an heart roast, I used a lesser round both times and followed the recipe exactly. Perfecto!!!!!!!
04/12/2008
This is the method my grandmother and mother taught me. It never fails. I'm making a vi lb center of circular for Sunday 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 as written and information technology came out a perfect medium rare! Thanks for the recipe :)
01/05/2007
Perfect. We like some ruddy in the centre, and then I cut cooking fourth dimension by most 10 minutes. Other than preferred cooking time, don't modify a thing.
02/04/2007
Skilful recipe. I used this recipe for the cooking fourth dimension & the type of beef to buy. The cooking time is right on the coin. Instead of using the recipe's rub I simply used a parcel 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 & it was tasty...however I didn't add water & information technology was a little tough. All in all a good recipe as long as you add some h2o.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'm not cooking roast beefiness often and forget the bones temp/timing info. Note to cocky: Take the roast out of fridge to come to room temp before putting in oven.
08/xx/2007
I've used this recipe several times and with different cuts of beef. It e'er turns out excellent. In addition to the listed ingredients, I also insert fresh garlic into the roast. I also lay the roast on a bed of onions and drizzle it with olive oil, balsamic vinegar and carmine wine. Role way through the cooking I add mushrooms, more onions and some peppers effectually the roast. It is so yummy!
xi/04/2012
I followed someone'southward advice-took out meat when internal temp 120F, so covered with aluminum foile. sliced sparse with slicing machine when cooled. perfectly cooked, simply as we like, pinkish and rare inside!!
05/eleven/2006
I made this last Dominicus with an centre round roast, and it was awsome! It had a wonderful gustation, and it wasn't dry, although middle roast is a good cut. It smelled proficient as information technology 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. Will exist making this again!
12/twenty/2007
This is a wonderful "archetype" roast beef recipe. I call up those who don't like this method are wanting more of a pot roast, non Roast Beef. I don't recall anyone would melt a standing rib roast in water. This is similar. I wouldn't think information technology would exist good if it is cooked well done either. I found information technology to be a neat recipe.
02/17/2007
This is a very good roast beef recipe. I use it all the time. It has become one of our regular meals. My kids and my hubby just love information technology!
10/thirty/2004
I prepared this using a 2lb tri-tip equally an culling to grilling the tri-tip over indirect heat. I seasoned the tri-tip per the recipe - 1/2tsp kosher salt, i/2tsp garlic powder, 1/iv+ tsp fresh basis pepper, and added a one/iii cup beef stock in the roasting pan. I browned the seasoned tri-tip in the roasting pan over loftier heat, then added the beefiness stock earlier putting it in the oven uncovered. I must say that this formula of seasoning is perfect...non too salty as they have a trend to be. Also, the suggested cooking temp/fourth dimension formula was expressionless-on for a perfectly washed tri-tip. Grilling a tri-tip is even so fun, and traditional, but this is a peachy alternative which I'll apply once more.
03/23/2004
A permanent entry in my recipe box, this roast cooks upwards perfectly every fourth dimension I make it. Prissy and perfectly rare. I even add together extra pepper to the exterior and then slice the leftovers for tasty sandwiches subsequently!
11/06/2007
This is, by far, the simplest and best way to do a nice cut of roast. I tried humid as some suggested and it does not compare! It is imperative to utilize the cutting as suggested to acheive the wonderful season of this recipe. YUM!!!!!
01/17/2010
This turned out wonderfully. I am giving information technology only four stars because the instructions should country that the apply of a digital thermometer is very important and so that you lot don't over or undercook the meat. I used mine and took information technology out of the oven at 140F. I let information technology balance for virtually 20 minutes before cutting and it had risen to 150F, turning information technology to a perfect medium rare. Splendid recipe!
04/24/2006
It was a very easy and tasty roast, just a petty rare for some of the tastes at my party. I loved it overnice and scarlet, but if y'all like your roast a lilliputian more done add a bit in cooking time. Was a corking hit, withal!
11/15/2008
No matter the cut of the meat to be roasted, I e'er sear information technology on all sides in a hot oiled skillet. I similar the addition of a bay leaf or 2. Every bit with others, I add LOTS of potatoes, carrots, onions and mushrooms toward the terminate of the cook time. Succulent!!
x/11/2006
Crawly! I've never made a roast beef before and it could non have turned out more perfect. I followed the recipe, only didn't use garlic and added 1c. water to pan and one/2 sliced onion on top. Delicious! My married man raved about information technology all night!
11/15/2008
Follow the style Tracycook makes the roast and never add any liquid to the pan as information technology volition issue in a tough mess.
02/xix/2012
This is information technology. Your basic, simple, fool-proof Dominicus 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. Also much beef for you? No problem because information technology'due south splendid the day after for sandwiches.
05/04/2004
I usually don't measure seasonings on a roast, simply I did this time, and it had the perfect flavour. Cooking time was right on! Thank You !
01/02/2012
We followed instructions to the T except that we changed the cooking time to 22 minutes per pound because nosotros prefer our beef medium/well. Delicious!
01/22/2012
My roast was 2 1/2 lbs then I wasn't sure if this would plow out simply I followed the directions exactly and got a perfectly cooked medium rare roast later on cooking for fifty minutes. And the gravy I was able to make from the wonderful meat juices was so very good, I didn't want to stop eating.
07/12/2005
This actually is a foolproof recipe...fifty-fifty the virtually novice melt can't mess this upward. I was a little concerned almost using the kosher salt before roasting the meat as table salt tends to dry out meat out. I used information technology anyway and followed the recipe almost exactly...I did add together some oregano and basil. The result was a tender, juicy, perfectly cooked roast. I'll be using this one time and time again and would recommend information technology to all to effort!
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, but these instructions worked well! Perfect medium rare - I left the beefiness in a piffling longer than the recipe stated, equally I had 3 pieces of meat in one pan (each about two pounds) so figured information technology would demand longer. Thanks!
02/15/2010
I've used this recipe a few times but usually change up seasoning every time. Comes out great though I do coat the roast in olive oil and marinate it for a few hours earlier I throw information technology in the oven.
ten/25/2009
It was very adept and very easy. I added a lot more spices and a jar of onion gravy. Covering information technology afterward it was taken out of the oven is really important. Don't skip this step :-). My family loved information technology.
12/28/2011
Delish. I used minced garlic. Volition definitely make information technology again.
05/23/2014
Fantabulous results. I have seared my roast 1st and also but put it in the hot oven. Either mode it works very well. I mix the salt, pepper and garlic powder and then rub the roast. I have besides crushed a clove of garlic and rubbed the roast b4 adding the table salt and pepper.
11/17/2008
I fixed an eye-of-the-round (2 lbs) last night and was disappointed. Roasted the beefiness nearly 45-50 minutes at 375. The instructions said xx min/lb=40 minutes and notwithstanding it was still a chip rarer than medium rare--red with encarmine juices. Too, the beef was tough fifty-fifty though I sliced it thinly with an electric knife. I used a cooking thermometer but it didn't annals properly. I also tried an instant meat thermometer after I took the beef out of the oven and I couldn't go an authentic reading. I almost e'er have bad luck with thermometers and I am greatful for the popular-up on turkeys!!
12/26/2012
I fabricated this yesterday and it came out fantastic. However, the 20 min/LB @375 was incorrect for me and would have probably been terrible. I had an 8 Lb center roast and it was well done at 2 hours when I checked it. I probably could have pulled it out at an hour and 40 minutes or then. And then similar the others say, use a meat thermometer and don't become with the fourth dimension alotted. Great Roast though and I will make it many more times!
eleven/21/2011
This Roast came out perfect. I used Angus heart of round.
01/06/2012
I'm non a great meat-maker and I had high hopes for this roast. Used the middle of circular roast and all seasonings simply establish the meat to be a bit tough. Good flavor and used balance for beef sandwiches, but non as tender every bit I had hoped. Any suggestions?
12/28/2006
Superb. It's now a family unit favorite. Simple, yet delicious and no fuss to boot!
08/01/2007
Delicious. I honey roast beef. I don't add any liquid to the bottom of the roasting pan, basically you're steaming instead of roasting and so... 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 crowd the pan too much. Heaven!
11/19/2011
FOR dryness problems try 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 cook time and use i cup beefiness goop and i never take problems with dry meat resting is key though you must allow it residue
12/26/2006
enjoyed this roast, but next time will add more table salt and will increment cooking fourth dimension to 25 min. per pound equally I similar a medium done roast, not a medium rare.Will make again.
09/04/2005
Seasonings were so good. I have a hard time getting an eye of round roast done (nosotros like medium well) only without drying out. I call back adjacent fourth dimension I will become at 325 degrees for longer with h2o in the lesser of the roasting pan. Dear slicing this upwards for sandwiches!
01/17/2007
Easy to do and tastes dandy!
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 done it that mode before and was tired of the crock pot versions. This turned out slap-up! I read the reviews and was worried about dryness so I put ane/ii loving cup of water in the bottom of the pan. I besides put i/two pocketbook of babe carrots in with the raw meat before 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 as well. 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 good, very uncomplicated recipe. Note, nonetheless, 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 fifty-fifty annals on the thermometer. Information technology took near 45 minutes, plus the xv minutes resting to be the perfect rare (just not raw). Overall, elementary, only very juicy and flavorful.
01/04/2007
I altered the cooking method, only used the seasonings in this recipe. The roast was delicious and completely tender. I cooked the roast at 450 for 15 minutes, then I reduced the rut to 350. After 30 minutes cooking, I sliced up an onion and added it to the roasting pan. I removed the roast once the temperature hit 130 and let information technology rest nether aluminum foil for fifteen minutes. My family loved dinner tonight. Since I fabricated a iii lb roast nosotros will exist eating the other half tomorrow and my husband and boys can't wait. Thank yous for sharing!
02/17/2014
I made this final nighttime for dinner and it was awesome. I've never been also successful cooking a roast beef for slicing until this recipe. Please utilise 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 down about 30 min before slicing. Perfectly pinkish throughout. No ruby-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. Also rubbed information technology with pressed fresh garlic combined with salt pepper and evoo. They key is letting it come upwardly to room temp before roasting. I besides added some water to the bottom of the pan and used the juices to brand pan gravy. Great with a piffling horseradish too. YUMM-O!
12/13/2014
It would be interesting to know which reviewers used electric vs. gas ovens. Combustion of gas produces carbon dioxide and h2o 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.
ten/31/2005
Although I do a lot of cooking, i've never made a roast beef because i'1000 ever afraid it'll be dry out. Because this recipe got so many skilful ratings I thought I'd give it a effort. I searched for an EXACTLY 3 lb roast which I institute. I followed the recipe exactly except at the end I chickened out and cooked it an extra xv mins. What did I get? A bloody way-to-rare roast. I don't know why. The oven was EXACTLY at 375. The expert affair was it was NOT dry and/or overcooked. I wink fried information technology that dark and it was okay. A couple of days later I fried up the leftovers and they were good on sandwiches. The other comment I take is that, despite following the recipe exactly, I felt it was a bit bland... perhaps some fresh garlic and another spices in the rub would take been appropriate? If I could give the recipe three.5 stars I would, simply since I can't I'll give it four.
04/09/2006
I have used this recipe twice once with the recomened roast and one time with a rump roast both came out wonderful 2 diffrent dinner crowds and both raved,So easy. I will apply it once again and once more!!!! Give thanks you.
Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
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