Cooking Times and Tips for Baking a Beef Roast
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07/22/2006
I take been making my roast beef this manner forever! It is perfection, IF you heed these basic tips: No other cut of meat will produce a REAL roast beef, but the eye roast!...Every oven is dissimilar, so know your ovens well. A iii pound roast will melt faster in a new oven than it would in a twenty twelvemonth old oven...INVEST IN A MEAT THERMOMETER, this is the best thing you can take when roasting a beef...Exist mindful that when a roast comes out of the oven it volition cook in its ain heat and the temp volition ascension. Not anybody likes a encarmine roast. Nosotros Practise, and I accept mine out at 120, let information technology stand and it is most 130-135 when fourth dimension to cut...ANOTHER IMPORTANT TIP: BEFORE COOKING Let YOUR ROAST SIT OUT ON THE COUNTER UNTIL Information technology REACHES ROOM TEMP. IT WILL Brand FOR EVEN COOKING. And then, their you lot have it, my advice to all of you lot bad reviewers. Roasting a beef is not an exact science nor are the cooking times exact...go on trying! This is the best roast beef!
12/26/2002
The roast tasted really skillful, and we thoroughly enjoyed it. Even so, because the roast is non 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, nonetheless, will not produce any gravy. Besides, I would advise calculation some onion to the top while it cooks for a little flavoring. This is a smashing recipe for anyone who wants a elementary pot roast that isn't as well much work and doesn't take to cook as well long, just if you lot are wanting a more tender and more flavorful 1, i suggest trying a different recipe.
01/02/2007
I was making roast beef fot the first fourth dimension looking for guidance, and this was helpful, merely flawed in my opinion. I used the cut suggested, eye of round, which I had to special social club from my butcher simply information technology was worth it. It's a nice, fairly cheap cut for feeding a crowd, and the elementary seasoning used here is perfect. However, the oven temp and cooking time didn't work for me. I started my room-temp 5.five 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 predictable. I quickly lowered the oestrus to 300, then 200, and still it was done much earlier than I expected, the unabridged cooking fourth dimension was under 90 mins. I think 375 at 20 mins/lb would produce a very well washed piece of meat, so if that's what you similar, get for it. Simply if y'all like your meat closer to medium-rare, I concord with the reviewer who said Use A MEAT THERMOMETER. Throw out your timer, lookout man the temp instead. Take your roast out of the oven when it'due south ten degrees cooler than your desired last temp. Let information technology residuum for 20 minutes before cutting it, it will melt that last ten degrees on the counter while it rests. I'd use a lower oven temp than this recipe calls for, 300 or even 200, cook information technology tedious and depression. But the cut and seasonings in this recipe are great. I don't call back whatever liquid is needed, just utilize a roasting pan with a rack then the meat is raised over the pan.
06/12/2007
Helpful hint--About probable everybody is getting a dissimilar temp reading afterwards the same cooking time because of how common cold the roast was when you 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 guess piece of work, thermometers and hot/cold spots in the roast. Great recipe, past the way!
01/16/2007
This is a very adept basic guideline for the perfect roast. I agree with reviewer tracycook that the oven temp has lots to do with the final consequence.Invest in a adept meat thermometer and follow information technology. For those who like gravy, simply add a can of beef goop to the bottom of the pan while cooking.Pan drippings will combine with it and make a delicious gravy.My persoanl preference, I would use twice the garlic powder with the addition of some fresh minced garlic, too. Thanks for sharing.
02/02/2003
I made the All American Roast Beef this evening and idea information technology gave a fabled flavor. I used table salt because I didn't have Kosher salt. Information technology was moist and cooked corking at 375. Definitely I volition make it once again!
ten/fourteen/2008
This was astonishing. I seasoned a 3lb beef round top, circular roast (Rancher Reserve, the grade is similar to Certified Angus Beef)liberally with the seasonings listed in the recipe. I didn't measure information technology, I only made sure I coated the entire roast. In improver, I too used dried thyme. Placed it on a racked roast pan and let it sit down on the counter for 40-45 mins. I used cherry-red potatoes, carrots, and onions & tossed them in olive oil, kosher common salt, blackness pepper, and a sprinkle of dried thyme. Cooked for 60 minutes @ 375 with xv minutes rest gave the states the perfect medium rare. It was divine, tasted like a prime rib that has been roasting all twenty-four hours. It was so moist and tender--I volition accept to have this once a calendar week!
01/23/2003
This was extremely simple and outstanding served with string beans, mashed potatoes and dinner rolls. A wonderful Sunday evening dinner.
09/nineteen/2010
This is wonderful and correct fashion to set up a beef roast. For everyone who says to add liquid and this isn't the way to cook a roast...I think you need to empathise 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 beefiness roast is a tender cut of meat that you cook dry out in the oven uncovered at a higher heat for a shorter menstruation of time.
01/xiii/2003
my family loved this recipe... even my mother in constabulary and you all know how they can be. It was easy to brand, and very flavorful. Volition definately make it again.
04/12/2015
This recipe is wonderful and a classic way to cook a roast. For those naysayers, please use the right cut of meat (eye roast) and your cooking thermometer judiciously to monitor information technology. If you lot follow the directions and Exercise NOT add together water as many reviewers have done, you will have a fabulous repast. For a footling more than season, I double the spices and add thyme to the rub as it complements roast beef fabulously. Thank you 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 and then it did marinate for a few hours giving it corking flavor. I made an "au jus" sauce to become with it using the drippings from the meat (very little with a lean middle round) a tin of depression sodium beef broth and a dash of kitchen boutonniere
ten/28/2008
Admittedly delicious. Don't mind to the people who said this comes out dry. It doesn't. They probably cooked information technology too long. You should apply a thermometer, even so, 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. Thanks and then much!
10/08/2009
This is a good quick way to make this roast. And just 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 one affair I don't like about this cooking method is that it creates a hard, dry crust on the outside of the meat. I like braising eye round in a dutch oven or blistering information technology at 300 degrees in a picayune liquid for 30 min. per pound, which creates a more 'falling off the bone' texture. Eye round has no fat, so there 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 out roasting' method is quick, only results are off-white and the meat isn't as tender. We 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 than even cooking. Makes a big difference.
11/15/2008
Alright, there are alot of people out their that just don't know how good a eye of round roast could be if they knew how to cook it right! I make a marinade- 1/3 cup tomatoe sauce, 1/four cup soy sauce, ane/2 cup olive oil, i/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 always cook my roast on the grill, 20 min. per pound. I besides permit my roast sit at room temp. before grilling. Very of import, let balance at least xx-30 min. afterward cooking, all the juices volition lock in. I will use this for sliced meat for wraps or any sandwich. It is much cheaper and way more succulent than deli meat. If cooking in oven, sit on a rack, cook on 475 for 12 min. refuse temp. to 325, cook xx min. per pound. This will lock in all juices. This is ane of the meats I cook for Christmas, everyone loves it.
11/15/2008
I certainly concord with the reviewer who cautioned that there is a difference between "pot" roast and "roast beefiness". This is recipe is for roast beef - not pot roast, which is cooked with liquids. Also, one reviewer stated that you won't get the same results with beef purchased at Walmart; the same goes for Winco. You need to buy a good cutting of meat to become the season and tenderness you lot want. I, likewise invest in Angus beef, or Choice, the latter being available at Costco. Look at the grading on the meat y'all are buying. I besides concord with another reviewer who says to not merely utilise a oven thermometer to examination the oven oestrus, but the reviewer also says to put the thermometer on the oven shelf you are using and set oven temperature appropriately, and then that the temperature on that shelf reads 375 degrees on the thermometer. Kudos to these reviewers - correct on! Good recipe!
07/11/2010
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 Beef, not Pot Roast, or a Crock Pot Roast. two totally different foods. This is an excellent recipe for Roast Beef. It should exist cooked in the OVEN to ROAST for best possible season. In a crock pot your meats get steamed. That's why it falls autonomously when you have information technology out. Don't get me incorrect. I love my crock pot, but when you desire to brand Roast Beefiness you utilise the oven. Anyhow made as written. Give 10 stars if I could. Excellent. I did use beefiness stock to make a gravy, because Centre of the Round is not normally used for gravy making. Very lilliputian fatty. I cooked it, cooled it down and refrigerated it and then I could slice the side by side day. YUMMY!
07/31/2011
To those who want to add together liquid to this recipe, you lot are non cooking a pot roast hither. This is a rare to medium rare roast. Not only tin can you lot use the Eye of the round roast, just a Sirloin tip roast works well too. You can besides exercise a standing rib roast in a similar manner. This is the type of roast to cook and slice up for sandwiches, or equally listed with mashed potatoes and gravy. This is a great basic recipe. For a pot roast it will take a totally unlike cut and cook at lower temperatures with liquid for 4-5 hours.
04/xi/2007
Excellent roast! I had read in before reviews to add a fiddling bit of liquid or put the roast on a rack. I did add a scrap of beefiness broth and since I did non take a rack that would fit in the pan i was roasting in, I made one with onion slices. Information technology worked wonderfully. My cooking time was a scrap longer (even for medium rare) but I think that may be due to the fact I used the incorrect kind of pan (a high edged casserole dish). Thanks once again for the corking recipe.
03/31/2013
Fabricated this equally directed with a six pound centre round. Cooked at 375 F as directed until internal temperature reached 125 F, about one hour, 50 minutes. Removed and covered loosely with aluminum foil while I baked the bread for 25 minutes. Internal temperature reached 145 F. by the time I carved it, almost 35 minutes after removing from the oven. It was tender, juicy, and flavorful. I was skeptical about using eye circular considering I have plant it to be rather tough. This was better than expected and my dinner guests and I loved information technology. Served with mashed potatoes and green bean goulash, 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 pinnacle, bottom and sides, and pushing the garlic into the roast every bit 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 tin can of beef goop, at 20 minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, too. About 20 minutes before the roast was to exist done, I added sliced mushrooms & some cut carrots, besides. When done,I set bated the roast to rest, removed the veggies, and made the most succulent gravy! Next, (drumroll, please!) my husband sliced into the roast . . . and it was PERFECT! The best ever, to be exact! We definitely will e'er cook our beef roasts at 20 minutes per pound at 375 degrees, forevermore! Thank y'all to all who left the tips - I couldn't discover my rack OR my meat thermometer, and so this was EXACTLY the recipe I needed. Nosotros fabricated this last nighttime, and enjoyed leftovers as sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for luncheon today. Absolutely excellent!
05/10/2005
Cheers to Cindy, because simplicity is the key and knowing your oven is crucial. I hold with the others that the seasoning is perfect . Information technology may not seem like alot, but a fiddling goes a long way. I used a 3 1/2 lbs. elevation round london bake, and roasted it at 375, and added an additional 10 minutes for the half pound, and i took information technology out and the meat read 140 which is fashion too hot for medium rare, because once the roast rests for almost 20 minutes the meat will proceed to melt and finish 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. As a result, my roast beef was medium to medium well, which means it was a light pink. Still very flavorful with the seasonings and tender, but not perfectly reddish medium rare. The lesson here for me was that my gas oven cooks hotter and it'southward important to melt this roast on the bottom shelf; mine was on the center rack, and next time, i'll remove the roast when the meat thermometer reads 120, which when done finishing outside the oven, will be about 135-140. Once more, thanks to cindy for coming up with a very simple and succulent recipe.
02/19/2006
Very adept - the roast was moist and the seasonings were simply right. The only problem I had was that the roast was very rare using the timeline given then I will probably effort thirty minutes per pound side by side time because nosotros adopt our roast medium. I will definitely utilise this recipe again.
eleven/xv/2008
I have institute that summit sirloin roast is a much more tender cut of meat for this recipe.
04/09/2012
I had 2 ii.35 lb. roasts, which I tied, brushed with browning sauce and seasoned with the table salt, pepper and garlic pulverisation. I roasted them both on the aforementioned rack on a rimmed baking pan. They took approx. 70 minutes to roast in the 375 oven (I took them out to balance when my meat thermometer read 130), reaching a perfect medium-rare temperature. Totally juicy,tender, and flavorful, I wouldn't accept believed a cheap cut of meat like this could produce such great results. I will roast my eye of the round roasts using this method from now on. Thanks!
11/15/2008
Go along in heed that at that place is a difference betwixt pot roast and roast beef. This roast beefiness recipe is very skilful.
09/12/2010
Quite delicious! The simply thing I did differently was to sear the meat earlier roasting. I heated oil in a deep pan and permit the meat sit for a few minutes until it was completely sealed. Made for a tender and delicious roast.
04/02/2009
A skilful roast beef should not require "stewing" in liquid. This is a fail safe recipe if, as others take suggested, y'all ensure that your oven temp is correct and you lot use a adept meat thermometer. Equally someone else has suggested, a roast cooked starting at room temp will non simply ensure even cooking, just will produce a nice tender roast. Letting it remainder for twenty or 25 minutes will as well 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 nifty success if you 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 virtually 3/4 cup of flour and lightly dredge the roast before putting it in the oven. Gives information technology a squeamish calorie-free, flavorful chaff.
12/11/2010
Succulent! It was my get-go endeavour at making roast beef at home. This came out as a perfect medium rare roast with the most succulent flavor.
01/22/2013
I used a probe meat thermometer with an warning and set up it for 145 degrees. Side by side fourth dimension I volition set it for 130 degrees because 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 beef. I call back I'll brand beef pot pies with the leftovers.
10/22/2008
The time and temperature of this recipe worked perfect. Here's a lil tip for those of you having bug with the cooking time. Invest in a stand alone oven thermometer, preheat your oven with the thermometer exactly where you will be placing your roast, if it does non say 375, than suit your temperature accordingly. When I did this I had to lower the temperature to 300 degrees in order to maintain the 375. Every oven is dissimilar so dont trust that considering you ready it for 375 necessarily means it is actually 375 in the area of the oven yous are cooking in. Oestrus rises, even in your oven, so the higher your rack is, the hotter the temperature yous are cooking in. This recipe was top notch! Best roast I take ever made.
12/27/2007
I put the roast in a ziploc bag and poured in enough red wine to cover information technology, put it dorsum in the fridge and permit it sit all day. An hour earlier putting it into the oven, I took the handbag out of the fridge and allow it 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 fatty only and put information technology fat side up in the roasting pan. Then I added a can of beef broth (the Campbell'due south double strength) and one-half a can of water to the roaster before sticking it in the oven. I roasted it at 375 for well-nigh an hour and x minutes, and when I took it out of the oven, it was registering 120-125 degrees on the meat thermometer. I let it sit down for 15-20 minutes before slicing. It was and so juicy and cooked perfectly. I don't recall I'll use some other recipe for roast beef ever once more.
05/xx/2008
I am sure this is a five star recipe because this is how i brand mine, however new cooks Please Accept NOTE, not all brands of beef are the same! i Simply use angus beef, if you are buying a cutting at walmart you will be disapointed. spend the niggling extra and buy a better brand of beef. also the more than rare the temp the more tender it will be. certain cuts to not take well to well washed. every bit another reviewer said use a thermometer
08/sixteen/2009
After 90 minutes @ 375, my two.8 pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and accurate. Thanks a lot.
xi/06/2005
If in that location were 10 stars to rate this recipe, it would get a 10 from me! I've ever disliked the traditional roasts... until now. This was cooked to perfection (my version - but a scrap pink within and juice runs when you lot cut it). I served with mashed potatoes/gravy and brussels sprouts. Will definitely make once again. The spices were awesome... I simply sprinkled on garlic powder and salt and basis fresh black pepper and rubbed information technology around. Splendid! THANK You lot Cindy! Definitely a keeper :D
09/30/2005
I added a cup of h2o to the lesser and some kitchen boutonniere and this made a very moist beef and groovy gravy. Thanks for the recipe. Lisa
12/07/2006
A very good basic recipe. In fact I never change a thing except I sometimes add carrots, potatoes and onions to accept a complete meal. Thanks.
10/14/2006
I must say this was succulent. I likewise followed the fourth dimension and temp. as directed and added a minor corporeality of h2o equally recommended by others. The outcome was perfectly tender Roast Beef. The but adjustment I made was to allow the meat to sit out on the counter to become closer to room temp. for fifty-fifty cooking. Besides, I inserted sliced garlic into the roast in various places and that just added to the peachy flavor! Definately a keeper. Thanks!
08/12/2007
Bravo!!!!!! I was most to give up trying to cook beefiness until today!! I decided to try a Roast Beef recipe I found on All Recipes. Before 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.2 cups of water, and 1/2 cup of cooking sherry for for flavor. I had plenty of liquid for the Au Jus. Considering my family likes beef well done I decreased the oven setting a bit (325)and increased the cooking time to 2 hours. The roast came out heavenly!! Cheers to the wonderful cooks at All Recipes. Again I say Bravo!!
eleven/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 up task!
10/12/2006
Thank you and so 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 coat ours like yours except I use fresh garlic, worcestershire, and a little brownish saccharide. The combination is a nifty gustatory modality and the sugar provides excellent caramelisation. We have it as the master dish the starting time dark and the side by side night french dip sandwiches.
11/29/2011
Tried it as is -- turned out great. Kept an eye on the thermometer --we like information technology rare, so we did almost 45 minutes. Didn't demand to add whatsoever water to the pan -- it came out prissy and juicy -- we 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 made this recipe using 2 unlike cuts of beef, a top round roast that was tied into a bully little bundle and a ranch cut top circular roast. I used a trivial beefiness stock in the pan for both roasts. The bundled acme roast was similar a brick of paper-thin!!!! However, the ranch cut roast was the well-nigh delicious piece of juicy goodness I have ever had the pleasance of devouring!!!! Served it with horseradish sauce.....OH MY GOODNESS!!!! So, I will definately use this recipe for as long as I take teeth to chew with....using the right cut of meat, of course!!!
11/05/2004
Very skilful seasonings....and tasty. I really liked the way that this turned out, but the just complaint is that it turned out dry. I tried this over again...adding a cup of water to the bottom of the pan and made a gravy out of it. I thank you for the recipe.
05/05/2014
It came out great. I rubbed the roast with salt, pepper, garlic, rosemary and a little cayenne pepper. About xxx minutes earlier it was done I added thick sliced ruby 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. After 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 twenty minutes so 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 down to rest after roasting. It was PERFECT! Beautiful pink centre with more doneness to edges. I would go a picayune less on the rub Next time. Very, very good! Not dry out. Not tough equally other comments suggest.
10/26/2005
I thought this was and then like shooting fish in a barrel and really good. I tend to similar my roasts really rare and if and then then I would suggest 15 minutes per pound instead of 20 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 15 infinitesimal tent is what is fundamental. So very lovely. Glad I know how to cook a roast properly now!
07/04/2011
Enjoyed it had made it for our 4tth of july barbecue. I didn't tie it considering i didn't have the string. I added some water for moister. The family absolutely loved it.
12/sixteen/2013
I had tried this recipe twice. Both times I kept it in the oven for the recommended twenty minutes oer pound, turned the oven off and had to remove the roast because it was heating up too much besides rapidly - I literally roasted a two.5lb eye round from countertop (room temp!) to dinner tabular array in and hour and 20 minutes. With that being said, I remove information technology from the oven at 120 and both times information technology was still fashion also far into the medium-medium well category. DO NOT OVERESTIMATE THE TEMPERATURE. You want to have this out when the temp volition not rising much more as information technology sits on the counter BUT you also want it to sit long enough to redistribute the juices. Also, I learned that I similar rosemary, onion pulverization, granulated garlic, table salt and pepper in a fairly big quantity compared to what is suggested. My
08/13/2014
This recipe saved my mean solar day! I promised a focus group that I would feed them a real meal in exchange for their time, just to my horror the recipe that I was using would have taken five hours, and I only had 2. My just addition was basting lightly with a picayune sour cream and garlic, and information technology was the most beautiful beef I've ever fabricated. Ruddy in the center, brown crusty outside, garnered awe and wonder when I took the tinfoil off.
04/05/2009
This Roast slices like cafeteria roast, it does NOT shred into long tough strands. I cooked it till the meat thermometer read 160 degrees Fahrenheit , and so it would reach 170 for well done after it rested. The only other thing I did differently was use garlic pepper in place of the pepper. The best roast for slicing I have ever made. Only Wonderful!!! Thanks for posting!!
01/xix/2007
This is absolutely the best roast beef I have e'er tasted - I've made it twice in the by ii weeks. With the exception of using an heart roast, I used a bottom 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'1000 making a six 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 calculation whatsoever water!
12/15/2014
Very expert! I cooked it exactly equally written and it came out a perfect medium rare! Cheers for the recipe :)
01/05/2007
Perfect. We like some blood-red in the middle, so I cutting cooking time by virtually 10 minutes. Other than preferred cooking time, don't change a matter.
02/04/2007
Good recipe. I used this recipe for the cooking time & the type of beef to buy. The cooking time is correct on the money. Instead of using the recipe's rub I just used a package of onion soup & then added a cup of h2o. The roast came out medium/medium rare & tender. I did utilise the rub the recipe calls for in one case before & it was tasty...however I didn't add water & it was a petty tough. All in all a good recipe as long as you add some water.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'chiliad not cooking roast beef oftentimes and forget the basic temp/timing info. Note to cocky: Take the roast out of fridge to come to room temp before putting in oven.
08/twenty/2007
I've used this recipe several times and with different cuts of beefiness. Information technology ever turns out first-class. In addition to the listed ingredients, I besides insert fresh garlic into the roast. I also lay the roast on a bed of onions and drizzle information technology with olive oil, balsamic vinegar and red vino. Part way through the cooking I add mushrooms, more than onions and some peppers around the roast. It is so yummy!
xi/04/2012
I followed someone'due south advice-took out meat when internal temp 120F, and then covered with aluminum foile. sliced sparse with slicing auto when cooled. perfectly cooked, merely as we like, pink and rare within!!
05/11/2006
I fabricated this concluding Sunday with an eye round roast, and information technology was awsome! It had a wonderful taste, and information technology wasn't dry, although eye roast is a expert cut. It smelled proficient equally it was roasting, and my kitchen windows were open up, 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 once again!
12/20/2007
This is a wonderful "archetype" roast beefiness recipe. I recollect those who don't like this method are wanting more than of a pot roast, not Roast Beef. I don't think anyone would cook 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 plant it to exist a great recipe.
02/17/2007
This is a very adept roast beefiness recipe. I utilize information technology all the time. It has become one of our regular meals. My kids and my husband just beloved it!
10/thirty/2004
I prepared this using a 2lb tri-tip as an alternative to grilling the tri-tip over indirect heat. I seasoned the tri-tip per the recipe - ane/2tsp kosher salt, 1/2tsp garlic pulverisation, 1/4+ tsp fresh ground pepper, and added a ane/3 cup beefiness stock in the roasting pan. I browned the seasoned tri-tip in the roasting pan over high heat, then added the beef stock earlier putting it in the oven uncovered. I must say that this formula of seasoning is perfect...not too salty as they have a tendency to exist. Also, the suggested cooking temp/fourth dimension formula was dead-on for a perfectly done tri-tip. Grilling a tri-tip is nevertheless fun, and traditional, merely this is a great alternative which I'll use once more.
03/23/2004
A permanent entry in my recipe box, this roast cooks up perfectly every time I make it. Squeamish and perfectly rare. I fifty-fifty add extra pepper to the outside and then piece the leftovers for tasty sandwiches later!
eleven/06/2007
This is, past far, the simplest and all-time mode to do a nice cut of roast. I tried boiling as some suggested and it does not compare! Information technology is imperative to employ the cut as suggested to acheive the wonderful season of this recipe. YUM!!!!!
01/17/2010
This turned out wonderfully. I am giving it only four stars because the instructions should state that the utilize of a digital thermometer is very important so that you don't over or undercook the meat. I used mine and took information technology out of the oven at 140F. I allow information technology rest for about twenty minutes before cutting and it had risen to 150F, turning it to a perfect medium rare. Fantabulous recipe!
04/24/2006
It was a very easy and tasty roast, but a little rare for some of the tastes at my party. I loved information technology nice and red, only if you similar your roast a little more done add together a bit in cooking time. Was a great hit, nevertheless!
xi/15/2008
No thing the cut of the meat to be roasted, I always sear it on all sides in a hot oiled skillet. I similar the addition of a bay foliage or two. As with others, I add together LOTS of potatoes, carrots, onions and mushrooms toward the cease of the cook time. Delicious!!
10/11/2006
Crawly! I've never fabricated a roast beefiness before and information technology could not have turned out more perfect. I followed the recipe, simply didn't use garlic and added 1c. water to pan and 1/2 sliced onion on peak. Succulent! My husband raved almost information technology all night!
11/fifteen/2008
Follow the way Tracycook makes the roast and never add any liquid to the pan every bit it will result in a tough mess.
02/19/2012
This is it. Your bones, uncomplicated, fool-proof Lord's day 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 of import. The cut matters, the time matters, the temp matters, the resting matters. Too much beef for you lot? No problem because it's excellent the day afterwards for sandwiches.
05/04/2004
I usually don't measure seasonings on a roast, but I did this time, and it had the perfect flavor. 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 we prefer our beef medium/well. Delicious!
01/22/2012
My roast was 2 1/ii lbs so I wasn't sure if this would turn out but 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 make from the wonderful meat juices was so very good, I didn't want to stop eating.
07/12/2005
This really is a foolproof recipe...fifty-fifty the virtually novice melt can't mess this upwards. I was a little concerned about using the kosher table salt before roasting the meat equally common salt tends to dry meat out. I used it anyway and followed the recipe almost exactly...I did add some oregano and basil. The result was a tender, juicy, perfectly cooked roast. I'll be using this 1 time and time again and would recommend it to all to endeavour!
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 ix, but these instructions worked well! Perfect medium rare - I left the beef in a niggling longer than the recipe stated, as I had 3 pieces of meat in 1 pan (each well-nigh 2 pounds) and then figured it would demand longer. Thanks!
02/fifteen/2010
I've used this recipe a few times but commonly change upward seasoning every time. Comes out bang-up though I practice coat the roast in olive oil and marinate it for a few hours before I throw it in the oven.
10/25/2009
It was very proficient and very like shooting fish in a barrel. I added a lot more spices and a jar of onion gravy. Covering it after information technology 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 go far once more.
05/23/2014
Excellent results. I have seared my roast 1st and also just put it in the hot oven. Either way it works very well. I mix the salt, pepper and garlic pulverization and then rub the roast. I have also crushed a clove of garlic and rubbed the roast b4 adding the common salt and pepper.
eleven/17/2008
I fixed an eye-of-the-round (ii lbs) terminal nighttime and was disappointed. Roasted the beef about 45-50 minutes at 375. The instructions said 20 min/lb=40 minutes and notwithstanding it was still a bit rarer than medium rare--red with bloody juices. Likewise, the beef was tough even though I sliced it thinly with an electric knife. I used a cooking thermometer but information technology didn't register properly. I likewise tried an instant meat thermometer afterward I took the beefiness out of the oven and I couldn't get an authentic reading. I well-nigh always take bad luck with thermometers and I am greatful for the pop-up on turkeys!!
12/26/2012
I made this yesterday and information technology came out fantastic. However, the xx min/LB @375 was wrong for me and would have probably been terrible. I had an 8 Lb heart roast and information technology was well done at 2 hours when I checked it. I probably could have pulled it out at an hour and xl minutes or so. So like the others say, use a meat thermometer and don't become with the time alotted. Great Roast though and I volition make it many more times!
11/21/2011
This Roast came out perfect. I used Angus eye of round.
01/06/2012
I'grand not a great meat-maker and I had high hopes for this roast. Used the eye of circular roast and all seasonings but found the meat to be a fleck tough. Good flavor and used rest for beef sandwiches, but not equally tender as I had hoped. Whatever suggestions?
12/28/2006
Superb. It's now a family favorite. Simple, even so delicious and no fuss to boot!
08/01/2007
Delicious. I dear roast beef. I don't add together 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 around the roast if it doesn't crowd the pan too much. Heaven!
eleven/19/2011
FOR dryness bug try adding 1cup of beef goop to the pan prior to cooking ..i do a variation on this where i sear all sides and cover with foil for unabridged cook fourth dimension and apply 1 cup beef goop and i never accept bug with dry meat resting is key though y'all must allow it balance
12/26/2006
enjoyed this roast, but next time will add more than table salt and will increase cooking time to 25 min. per pound as I like a medium done roast, not a medium rare.Will make again.
09/04/2005
Seasonings were and so good. I have a hard time getting an heart of round roast done (we like medium well) but without drying out. I recollect next fourth dimension I volition become at 325 degrees for longer with water in the bottom of the roasting pan. Beloved slicing this upwards for sandwiches!
01/17/2007
Like shooting fish in a barrel 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 done information technology that way earlier and was tired of the crock pot versions. This turned out great! I read the reviews and was worried virtually dryness so I put 1/2 loving cup of h2o in the bottom of the pan. I also put 1/2 pocketbook of baby 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 out. I cooked it to well-done also. Served with the carrots, mashed potatoes, asparagus, green salad and gravy that I made from the drippings. Good, down-abode cookin', I tell ya!
12/21/2011
This was a very proficient, very simple recipe. Annotation, yet, if you lot are making a smaller roast, a meat thermometer is critical. I did the recommended time of twenty minutes per pound, and my (1.75) roast did not even register on the thermometer. It took about 45 minutes, plus the fifteen minutes resting to be the perfect rare (just not raw). Overall, uncomplicated, but very juicy and flavorful.
01/04/2007
I altered the cooking method, but used the seasonings in this recipe. The roast was delicious and completely tender. I cooked the roast at 450 for xv minutes, then I reduced the heat to 350. After 30 minutes cooking, I sliced up an onion and added it to the roasting pan. I removed the roast one time the temperature hit 130 and let it remainder under aluminum foil for xv minutes. My family loved dinner tonight. Since I made a 3 lb roast nosotros will be eating the other one-half tomorrow and my husband and boys tin't wait. Thank y'all for sharing!
02/17/2014
I made this last night for dinner and information technology 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 let it sit about 30 min earlier slicing. Perfectly pink throughout. No red. Cheers for posting
06/25/2007
This is really skillful. I roasted it in my pampered chef rectangle baker. I used carrots as a meat rack. As well rubbed it with pressed fresh garlic combined with salt pepper and evoo. They key is letting it come up to room temp before roasting. I also added some water to the bottom of the pan and used the juices to brand pan gravy. Great with a lilliputian horseradish also. YUMM-O!
12/13/2014
Information technology would be interesting to know which reviewers used electric 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 do a lot of cooking, i've never made a roast beefiness because i'g always agape it'll be dry. Because this recipe got so many skilful ratings I thought I'd give it a try. I searched for an EXACTLY 3 lb roast which I found. I followed the recipe exactly except at the finish I chickened out and cooked it an extra 15 mins. What did I go? A bloody mode-to-rare roast. I don't know why. The oven was EXACTLY at 375. The practiced thing was it was NOT dry out and/or overcooked. I flash fried it that night and it was okay. A couple of days afterward I fried up the leftovers and they were good on sandwiches. The other comment I have is that, despite following the recipe exactly, I felt it was a scrap bland... maybe some fresh garlic and some other spices in the rub would accept been appropriate? If I could give the recipe three.5 stars I would, merely since I tin't I'll give information technology 4.
04/09/2006
I take used this recipe twice once with the recomened roast and once with a rump roast both came out wonderful two diffrent dinner crowds and both raved,So easy. I will use information technology over again and again!!!! Thank you.
Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
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