Baking Beef Roast in the Oven
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07/22/2006
I have been making my roast beef this way forever! Information technology is perfection, IF you heed these basic tips: No other cut of meat will produce a Existent roast beef, just the center roast!...Every oven is different, then know your ovens well. A three pound roast volition cook faster in a new oven than it would in a twenty twelvemonth one-time oven...INVEST IN A MEAT THERMOMETER, this is the best matter you lot can take 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 ascension. Non anybody likes a bloody roast. WE Practise, and I accept mine out at 120, permit it stand and it is about 130-135 when fourth dimension to cut...ANOTHER Of import TIP: BEFORE COOKING Let YOUR ROAST Sit OUT ON THE COUNTER UNTIL It REACHES ROOM TEMP. Information technology Volition Brand FOR Fifty-fifty COOKING. So, their yous take 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 all-time roast beef!
12/26/2002
The roast tasted really good, and we thoroughly enjoyed it. However, because the roast is not cooking in any liquid, it was a niggling tough (though information technology wasn't also bad). I would recommend adding some water to the bottom of the pan while it is in the oven to brand it a little more tender. This roast, even so, will non produce whatever gravy. As well, I would suggest adding some onion to the top while it cooks for a little flavoring. This is a dandy recipe for anyone who wants a simple pot roast that isn't likewise much work and doesn't take to melt too long, but if y'all are wanting a more tender and more flavorful 1, i suggest trying a different recipe.
01/02/2007
I was making roast beefiness fot the beginning 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. Information technology's a nice, fairly inexpensive cut for feeding a crowd, and the simple 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 as directed, and because I used a probe thermometer and watched the temp, I found information technology was cooking faster than I'd anticipated. I rapidly lowered the oestrus to 300, so 200, and still it was done much earlier than I expected, the entire cooking fourth dimension was under ninety mins. I call up 375 at twenty mins/lb would produce a very well done piece of meat, and so if that'southward what you like, become for it. But if you lot like your meat closer to medium-rare, I concord with the reviewer who said Utilise A MEAT THERMOMETER. Throw out your timer, lookout the temp instead. Take your roast out of the oven when information technology's 10 degrees cooler than your desired final temp. Permit it rest for 20 minutes earlier cut it, information technology will melt that final x degrees on the counter while it rests. I'd use a lower oven temp than this recipe calls for, 300 or even 200, melt it slow and low. But the cut and seasonings in this recipe are great. I don't think any liquid is needed, just use a roasting pan with a rack then the meat is raised over the pan.
06/12/2007
Helpful hint--Most probable everybody is getting a dissimilar temp reading afterwards the same cooking fourth dimension because of how cold the roast was when yous put it in the oven. I always permit my roasts sit for 45 minutes on the counter before putting them in the oven. Information technology eliminates guess piece of work, thermometers and hot/cold spots in the roast. Cracking recipe, by the way!
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 practice with the final result.Invest in a good meat thermometer and follow information technology. For those who similar gravy, just add a can of beefiness broth to the lesser of the pan while cooking.Pan drippings will combine with information technology and make a succulent gravy.My persoanl preference, I would use twice the garlic powder with the improver of some fresh minced garlic, as well. Thanks for sharing.
02/02/2003
I fabricated the All American Roast Beef tonight and idea it gave a fabulous season. I used table salt considering I didn't have Kosher salt. It was moist and cooked dandy at 375. Definitely I will make information technology again!
10/14/2008
This was astonishing. I seasoned a 3lb beef round top, round roast (Rancher Reserve, the course is similar to Certified Angus Beef)liberally with the seasonings listed in the recipe. I didn't measure it, I just made sure I coated the entire roast. In addition, I also used dried thyme. Placed it on a racked roast pan and let it sit on the counter for 40-45 mins. I used scarlet potatoes, carrots, and onions & tossed them in olive oil, kosher salt, blackness pepper, and a sprinkle of dried thyme. Cooked for sixty minutes @ 375 with fifteen minutes residual gave us the perfect medium rare. Information technology was divine, tasted similar a prime rib that has been roasting all day. Information technology was then moist and tender--I will take to accept this once a week!
01/23/2003
This was extremely simple and outstanding served with cord beans, mashed potatoes and dinner rolls. A wonderful Sunday evening dinner.
09/19/2010
This is wonderful and correct mode to ready a beefiness roast. For anybody who says to add liquid and this isn't the way to cook a roast...I think you need to sympathize cooking terminology. A pot roast is a tough cutting of meat that needs to be browned so braised in liquid covered and tedious cooked. A beefiness roast is a tender cut of meat that yous cook dry in the oven uncovered at a college heat for a shorter period of time.
01/13/2003
my family loved this recipe... even my mother in police and you all know how they tin be. Information technology was easy to brand, and very flavorful. Will definately make information technology again.
04/12/2015
This recipe is wonderful and a classic way to cook a roast. For those naysayers, please utilize the correct cut of meat (heart roast) and your cooking thermometer judiciously to monitor information technology. If yous follow the directions and DO Not add water every bit many reviewers take done, y'all will have a fabulous meal. For a little more than season, I double the spices and add together 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 then information technology did marinate for a few hours giving information technology great flavor. I made an "au jus" sauce to go with it using the drippings from the meat (very piffling with a lean eye circular) a can of low sodium beefiness goop and a dash of kitchen bouquet
ten/28/2008
Absolutely delicious. Don't listen to the people who said this comes out dry out. It doesn't. They probably cooked it too long. You should use a thermometer, notwithstanding, to avoid this. I pulled the roast out when the temp read 130, and it somewhen climbed to 145, or medium rare. I did double the spices as I similar lots of season. I will use this recipe once more. Thanks and so much!
10/08/2009
This is a proficient quick way to make this roast. And simply a note. 20 min. per pound is for medium rare. If you like your meat well, it would be 25 min. per pound. The ane affair I don't like virtually this cooking method is that it creates a hard, dry crust on the exterior of the meat. I like braising heart round in a dutch oven or baking information technology at 300 degrees in a little liquid for thirty min. per pound, which creates a more 'falling off the bone' texture. Heart 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 blistering creates a moister roast. This 'dry roasting' method is quick, but results are fair and the meat isn't as tender. Nosotros fabricated this for French dip sandwiches. I did permit the meat sit out at room temp. for iii hrs. before I baked it to ensure more fifty-fifty cooking. Makes a big deviation.
xi/xv/2008
Alright, there are alot of people out their that just don't know how adept a centre of round roast could be if they knew how to melt information technology correct! I make a marinade- 1/iii cup tomatoe sauce, 1/4 cup soy sauce, 1/ii cup olive oil, 1/3 cup water, Seasoning ( I use a gourmet grill seasoning) it has garlic, rosemary, thyme, crushed peppers, etc.) Allow marinate for 24-48 hours. I always cook my roast on the grill, twenty min. per pound. I also let my roast sit at room temp. before grilling. Very important, let residue at least xx-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 way more delicious than cafeteria meat. If cooking in oven, sit down on a rack, cook on 475 for 12 min. plow down temp. to 325, cook xx min. per pound. This will lock in all juices. This is i of the meats I melt for Christmas, everyone loves it.
11/15/2008
I certainly agree with the reviewer who cautioned that there is a difference between "pot" roast and "roast beef". This is recipe is for roast beef - non pot roast, which is cooked with liquids. Too, one reviewer stated that you lot won't become the aforementioned results with beef purchased at Walmart; the same goes for Winco. You need to purchase a expert cut of meat to go the flavor and tenderness you lot want. I, too invest in Angus beef, or Choice, the latter being bachelor at Costco. Look at the grading on the meat yous are buying. I as well agree with another reviewer who says to not only use a oven thermometer to examination the oven heat, but the reviewer also says to put the thermometer on the oven shelf yous 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! Good 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 Beefiness, non Pot Roast, or a Crock Pot Roast. 2 totally different foods. This is an fantabulous recipe for Roast Beef. Information technology should exist cooked in the OVEN to ROAST for best possible flavor. In a crock pot your meats get steamed. That'due south why it falls apart when you take it out. Don't become me incorrect. I beloved my crock pot, but when you want to make Roast Beef you use the oven. Anyway fabricated as written. Give 10 stars if I could. Excellent. I did use beefiness stock to brand a gravy, because Eye of the Round is not commonly used for gravy making. Very little fatty. I cooked information technology, cooled it down and refrigerated it so I could slice the side by side 24-hour interval. YUMMY!
07/31/2011
To those who want to add liquid to this recipe, you are not cooking a pot roast here. This is a rare to medium rare roast. Not only tin can you lot employ the Middle of the round roast, but a Sirloin tip roast works well too. Y'all tin can also do 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 bones recipe. For a pot roast information technology will have a totally different cut and cook at lower temperatures with liquid for iv-five hours.
04/11/2007
Excellent roast! I had read in earlier reviews to add a picayune bit of liquid or put the roast on a rack. I did add a fleck of beef goop and since I did non have a rack that would fit in the pan i was roasting in, I made one with onion slices. It worked wonderfully. My cooking fourth dimension was a bit longer (fifty-fifty for medium rare) but I think that may be due to the fact I used the wrong kind of pan (a high edged casserole dish). Cheers once again for the great recipe.
03/31/2013
Made this every bit directed with a six pound eye circular. Cooked at 375 F as directed until internal temperature reached 125 F, about 1 hour, 50 minutes. Removed and covered loosely with aluminum foil while I baked the bread for 25 minutes. Internal temperature reached 145 F. past the time I carved it, about 35 minutes after removing from the oven. It was tender, juicy, and flavorful. I was skeptical near using centre circular because I have found information technology to be rather tough. This was improve than expected and my dinner guests and I loved information technology. Served with mashed potatoes and green bean casserole, bootleg baguettes and gravy.
05/07/2007
I stuffed our roast with a lot of sliced garlic past sticking a knife into the roast on peak, bottom and sides, and pushing the garlic into the roast as I went along. I did the standard stone table salt & croaky pepper rub. Nosotros cooked the roast equally others advised, using a thickly sliced onion (into 3 slices) as a rack, and a tin of beefiness goop, at 20 minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, besides. About 20 minutes earlier the roast was to be done, I added sliced mushrooms & some cutting carrots, as well. When washed,I ready aside the roast to residuum, removed the veggies, and fabricated the most delicious gravy! Side by side, (drumroll, please!) my married man sliced into the roast . . . and it was PERFECT! The best e'er, to be exact! Nosotros definitely will ever melt our beef roasts at 20 minutes per pound at 375 degrees, forevermore! Thank you to all who left the tips - I couldn't find my rack OR my meat thermometer, so this was EXACTLY the recipe I needed. Nosotros fabricated this last night, and enjoyed leftovers as sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for dejeuner today. Absolutely first-class!
05/10/2005
Thank you to Cindy, because simplicity is the key and knowing your oven is crucial. I agree with the others that the seasoning is perfect . It may not seem like alot, just a fiddling goes a long manner. I used a 3 ane/2 lbs. top circular london broil, and roasted it at 375, and added an additional 10 minutes for the half pound, and i took it out and the meat read 140 which is way too hot for medium rare, considering once the roast rests for virtually 20 minutes the meat will continue to cook and end off at 150 to 155 which would arrive well. So, i immediately removed the roast and put information technology on a plate and placed it in the fridge for a half 60 minutes, and this worked in halting the cooking procedure. Every bit a event, my roast beef was medium to medium well, which ways information technology was a calorie-free pink. Still very flavorful with the seasonings and tender, but non perfectly red medium rare. The lesson here for me was that my gas oven cooks hotter and it'southward important to cook this roast on the bottom shelf; mine was on the middle rack, and next time, i'll remove the roast when the meat thermometer reads 120, which when done finishing exterior the oven, will be about 135-140. Once again, thanks to cindy for coming upwards with a very simple and delicious recipe.
02/19/2006
Very skilful - the roast was moist and the seasonings were just right. The just problem I had was that the roast was very rare using the timeline given so I volition probably try 30 minutes per pound next time considering we prefer our roast medium. I volition definitely use this recipe again.
eleven/15/2008
I accept plant that pinnacle sirloin roast is a much more tender cutting 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 common 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 take believed a cheap cut of meat like this could produce such great results. I volition roast my eye of the round roasts using this method from now on. Cheers!
11/15/2008
Go on in mind that there is a departure betwixt pot roast and roast beef. This roast beef recipe is very expert.
09/12/2010
Quite succulent! The only 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 safe recipe if, as others have suggested, y'all ensure that your oven temp is right and you lot use a good meat thermometer. As someone else has suggested, a roast cooked starting at room temp will non just ensure even cooking, but will produce a overnice tender roast. Letting it rest for twenty or 25 minutes will besides ensure that the juice is evenly distributed, which only adds to the tenderness. Thinly slicing besides helps. I've been using this cut of beef for years with great success if you are careful to follow these basic steps and don't cut corners. The just embellishments I would add to this recipe is to add your seasonings to most 3/4 loving cup of flour and lightly dredge the roast before putting information technology in the oven. Gives information technology a nice lite, flavorful crust.
12/xi/2010
Delicious! It was my offset effort at making roast beef at habitation. This came out as a perfect medium rare roast with the most delicious flavor.
01/22/2013
I used a probe meat thermometer with an alarm and set information technology for 145 degrees. Next time I will set information technology 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 think I'll brand beef pot pies with the leftovers.
10/22/2008
The fourth dimension 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 up alone oven thermometer, preheat your oven with the thermometer exactly where you will exist placing your roast, if information technology does not say 375, than adjust your temperature accordingly. When I did this I had to lower the temperature to 300 degrees in gild to maintain the 375. Every oven is dissimilar so dont trust that because y'all set it for 375 necessarily means it is really 375 in the area of the oven you lot are cooking in. Estrus rises, even in your oven, so the higher your rack is, the hotter the temperature you are cooking in. This recipe was superlative notch! All-time roast I have e'er fabricated.
12/27/2007
I put the roast in a ziploc bag and poured in enough red wine to cover it, put it back in the refrigerator and let it sit all twenty-four hour period. An hour before putting it into the oven, I took the purse 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 bag and rubbed the garlic, salt, and pepper on the fat only and put it fatty side upward in the roasting pan. Then I added a can of beef broth (the Campbell's double strength) and one-half a can of water to the roaster earlier sticking it in the oven. I roasted it at 375 for about 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 permit 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 ever again.
05/20/2008
I am certain this is a five star recipe considering this is how i brand mine, however new cooks Delight Accept Annotation, not all brands of beef are the same! i ONLY employ angus beef, if you are buying a cut at walmart you volition exist disapointed. spend the little extra and buy a improve brand of beef. likewise the more rare the temp the more tender it will be. certain cuts to non take well to well done. as another reviewer said use a thermometer
08/sixteen/2009
After 90 minutes @ 375, my 2.viii pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and accurate. Thank you a lot.
11/06/2005
If there were ten stars to charge per unit this recipe, it would get a 10 from me! I've always disliked the traditional roasts... until now. This was cooked to perfection (my version - just a chip pink inside and juice runs when you cutting it). I served with mashed potatoes/gravy and brussels sprouts. Will definitely make again. The spices were awesome... I but sprinkled on garlic pulverization and salt and ground fresh black pepper and rubbed information technology around. First-class! Thank YOU Cindy! Definitely a keeper :D
09/thirty/2005
I added a cup of h2o to the bottom and some kitchen bouquet and this made a very moist beef and peachy gravy. Thank you for the recipe. Lisa
12/07/2006
A very skillful basic recipe. In fact I never modify a thing except I sometimes add together carrots, potatoes and onions to have a consummate meal. Thank you.
10/14/2006
I must say this was succulent. I also followed the time and temp. equally directed and added a small amount of water as recommended by others. The result was perfectly tender Roast Beef. The but adjustment I fabricated was to allow 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 diverse places and that merely added to the groovy flavor! Definately a keeper. Thanks!
08/12/2007
Bravo!!!!!! I was virtually to surrender trying to cook beefiness until today!! I decided to try a Roast Beefiness recipe I found on All Recipes. Before seasoning the roast I rubbed it with a light coat of Smart Pick oil, and a coursely grained steak seasoning. I used the onion slices for the rack co-ordinate to the recipe. For the liquid I used approx.2 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 time to ii hours. The roast came out heavenly!! Thank you to the wonderful cooks at All Recipes. Once 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 upward job!
10/12/2006
Cheers and so much for this recipe. I have served it several times now and it has been a striking amoung my family of vi. The cooking time and temp are fundamental. I coat ours like yours except I use fresh garlic, worcestershire, and a lilliputian brown sugar. The combination is a great taste and the saccharide provides splendid caramelisation. Nosotros have information technology equally the primary dish the commencement night and the next night french dip sandwiches.
11/29/2011
Tried it every bit is -- turned out great. Kept an eye on the thermometer --we like information technology rare, so nosotros did near 45 minutes. Didn't need to add together 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 brand this recipe a winner or an utter disaster!!!I fabricated this recipe using 2 different cuts of beef, a top round roast that was tied into a neat little bundle and a ranch cutting top round roast. I used a lilliputian beef stock in the pan for both roasts. The bundled top roast was similar a brick of paper-thin!!!! Still, the ranch cut roast was the nearly delicious piece of juicy goodness I take always had the pleasure of devouring!!!! Served it with horseradish sauce.....OH MY GOODNESS!!!! So, I will definately utilise this recipe for as long equally I have teeth to chew with....using the correct cut of meat, of course!!!
xi/05/2004
Very good seasonings....and tasty. I really liked the way that this turned out, but the only complaint is that it turned out dry. I tried this again...adding a cup of h2o to the lesser of the pan and made a gravy out of it. I thank you for the recipe.
05/05/2014
Information technology came out not bad. I rubbed the roast with table salt, pepper, garlic, rosemary and a little cayenne pepper. Nigh xxx minutes before it was done I added thick sliced blood-red potatoes tossed with olive oil, garlic powder, blackness 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 heart of round beefiness roast. Subsequently 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 xx minutes then placed it on a rack (in roaster) in a pre-heated 375 degree oven. Cooked information technology to 120 degrees international temp and allow it sit to rest afterward roasting. It was PERFECT! Beautiful pink middle with more doneness to edges. I would go a fiddling less on the rub Next time. Very, very good! Not dry. Not tough as other comments suggest.
10/26/2005
I idea this was so easy and actually proficient. I tend to similar my roasts really rare and if and so 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 xv minute tent is what is primal. Then very lovely. Glad I know how to melt a roast properly now!
07/04/2011
Enjoyed it had made it for our 4tth of july barbecue. I didn't tie it because i didn't have the cord. I added some h2o for moister. The family absolutely 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 information technology was heating up too much besides apace - I literally roasted a two.5lb eye circular from countertop (room temp!) to dinner table in and hour and 20 minutes. With that being said, I remove it from the oven at 120 and both times it was still style too far into the medium-medium well category. Practice Not OVERESTIMATE THE TEMPERATURE. You want to have this out when the temp volition not rise much more equally it sits on the counter BUT you also want it to sit long plenty to redistribute the juices. Also, I learned that I like rosemary, onion powder, granulated garlic, 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 fourth dimension, but to my horror the recipe that I was using would have taken 5 hours, and I only had two. My only addition was basting lightly with a little sour cream and garlic, and information technology was the nigh beautiful beef I've ever made. Red in the center, brown crusty outside, garnered awe and wonder when I took the tinfoil off.
01/05/2007
Perfect. We similar some carmine in the heart, so I cut cooking time by about 10 minutes. Other than preferred cooking time, don't change a affair.
04/05/2009
This Roast slices like deli roast, it does Non shred into long tough strands. I cooked information technology till the meat thermometer read 160 degrees Fahrenheit , then information technology would reach 170 for well done after information technology rested. The just other thing I did differently was use garlic pepper in place of the pepper. The best roast for slicing I take ever fabricated. Just Wonderful!!! Thanks for posting!!
01/19/2007
This is absolutely the all-time roast beef I have e'er tasted - I've fabricated it twice in the by 2 weeks. With the exception of using an eye roast, I used a bottom circular both times and followed the recipe exactly. Perfecto!!!!!!!
04/12/2008
This is the method my grandmother and mother taught me. Information technology never fails. I'm making a 6 lb eye of round for Sun dinner tomorrow. I similar to roast new potatoes and baby carrots with the meat. Produces fantastic flavor and texture without adding whatever h2o!
12/xv/2014
Very good! I cooked it exactly as written and information technology came out a perfect medium rare! Thanks for the recipe :)
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 coin. Instead of using the recipe'south 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 use the rub the recipe calls for once earlier & it was tasty...even so I didn't add water & it was a petty tough. All in all a good recipe equally long as you add together some water.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'thousand not cooking roast beef often and forget the basic temp/timing info. Note to self: Accept 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 dissimilar cuts of beefiness. Information technology ever 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 cherry vino. Part way through the cooking I add mushrooms, more onions and some peppers around the roast. Information technology is and so yummy!
11/04/2012
I followed someone's advice-took out meat when internal temp 120F, then covered with aluminum foile. sliced sparse with slicing car when cooled. perfectly cooked, just equally nosotros like, pink and rare within!!
05/11/2006
I made this concluding Sunday with an centre round roast, and it was awsome! It had a wonderful taste, and information technology wasn't dry, although heart roast is a adept cut. Information technology smelled expert equally information technology was roasting, and my kitchen windows were open, and I promise all of my neighbors were drooling!! From the drippings I made a gravy and served it with mashed potatoes, seasoned carrots and cole slaw. Truly a wonderful repast. Will exist making this once again!
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, not Roast Beef. I don't call up anyone would cook a continuing rib roast in water. This is similar. I wouldn't recall information technology would be good if it is cooked well done either. I found it to be a peachy recipe.
02/17/2007
This is a very good roast beef recipe. I use it all the time. Information technology has become one of our regular meals. My kids and my hubby just dearest it!
ten/30/2004
I prepared this using a 2lb tri-tip equally an alternative to grilling the tri-tip over indirect rut. I seasoned the tri-tip per the recipe - 1/2tsp kosher salt, 1/2tsp garlic pulverisation, one/four+ tsp fresh footing pepper, and added a 1/3 cup beefiness stock in the roasting pan. I browned the seasoned tri-tip in the roasting pan over loftier heat, and so added the beef stock before putting it in the oven uncovered. I must say that this formula of seasoning is perfect...not too salty as they accept a tendency to be. Besides, the suggested cooking temp/fourth dimension formula was expressionless-on for a perfectly washed tri-tip. Grilling a tri-tip is nevertheless fun, and traditional, but this is a bang-up alternative which I'll use once more.
03/23/2004
A permanent entry in my recipe box, this roast cooks upwards perfectly every time I make it. Nice and perfectly rare. I even add extra pepper to the outside and then slice the leftovers for tasty sandwiches after!
01/17/2010
This turned out wonderfully. I am giving it only iv stars because the instructions should state that the use of a digital thermometer is very important so that you don't over or undercook the meat. I used mine and took it out of the oven at 140F. I permit information technology rest for about 20 minutes earlier cutting and information technology had risen to 150F, turning it to a perfect medium rare. Excellent recipe!
04/24/2006
It was a very easy and tasty roast, but a piddling rare for some of the tastes at my party. I loved it nice and blood-red, only if y'all like your roast a piffling more washed add together a bit in cooking fourth dimension. Was a groovy hit, yet!
11/15/2008
No matter the cut of the meat to exist roasted, I ever sear it on all sides in a hot oiled skillet. I like the add-on of a bay leaf or two. 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 fabricated a roast beef before and it could not have turned out more perfect. I followed the recipe, but didn't use garlic and added 1c. water to pan and 1/ii sliced onion on pinnacle. Delicious! My husband raved about it all night!
11/06/2007
This is, by far, the simplest and all-time mode to exercise a dainty cut of roast. I tried boiling as some suggested and it does not compare! It is imperative to use the cut as suggested to acheive the wonderful flavor of this recipe. YUM!!!!!
eleven/15/2008
Follow the way Tracycook makes the roast and never add any liquid to the pan as information technology will result in a tough mess.
02/19/2012
This is it. Your basic, 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 beefiness. Although the directions are simplistic, they are important. The cutting matters, the time matters, the temp matters, the resting matters. Besides much beef for you? No problem because it'southward first-class the day after for sandwiches.
05/04/2004
I usually don't measure out seasonings on a roast, but I did this time, and it had the perfect flavour. Cooking fourth dimension was right on! Thank you !
01/02/2012
We followed instructions to the T except that we changed the cooking fourth dimension to 22 minutes per pound because we prefer our beef medium/well. Succulent!
01/22/2012
My roast was 2 i/2 lbs so I wasn't sure if this would plough out but I followed the directions exactly and got a perfectly cooked medium rare roast after cooking for 50 minutes. And the gravy I was able to make from the wonderful meat juices was then very skilful, I didn't want to stop eating.
07/12/2005
This really is a foolproof recipe...even the most novice cook can't mess this up. I was a little concerned nigh using the kosher salt before roasting the meat as salt tends to dry out meat out. I used it anyway and followed the recipe most exactly...I did add some oregano and basil. The result was a tender, juicy, perfectly cooked roast. I'll be using this one fourth dimension and time once again and would recommend information technology to all to try!
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, just these instructions worked well! Perfect medium rare - I left the beefiness in a piddling longer than the recipe stated, equally I had 3 pieces of meat in one pan (each most ii pounds) so figured information technology would need longer. Thanks!
02/15/2010
I've used this recipe a few times only unremarkably alter upwards 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 it 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. Covering information technology after information technology was taken out of the oven is actually of import. Don't skip this step :-). My family loved it.
12/28/2011
Delish. I used minced garlic. Will definitely make it again.
05/23/2014
Excellent results. I have seared my roast 1st and too just put information technology in the hot oven. Either manner information technology works very well. I mix the salt, pepper and garlic pulverisation then rub the roast. I have as well crushed a clove of garlic and rubbed the roast b4 calculation the salt and pepper.
11/17/2008
I fixed an eye-of-the-round (two lbs) final night and was disappointed. Roasted the beef about 45-l minutes at 375. The instructions said 20 min/lb=40 minutes and yet it was withal a scrap rarer than medium rare--cherry-red with encarmine juices. Also, the beef was tough even though I sliced it thinly with an electric knife. I used a cooking thermometer but it didn't register properly. I besides tried an instant meat thermometer later on I took the beefiness out of the oven and I couldn't get an authentic reading. I almost always have bad luck with thermometers and I am greatful for the pop-upwardly on turkeys!!
12/26/2012
I made this yesterday and it came out fantastic. However, the twenty min/LB @375 was incorrect for me and would have probably been terrible. I had an viii Lb centre roast and it was well washed at 2 hours when I checked it. I probably could accept pulled it out at an hour and xl minutes or so. So like the others say, use a meat thermometer and don't go with the time alotted. Bang-up 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'one thousand not a great meat-maker and I had loftier hopes for this roast. Used the center of round roast and all seasonings just found the meat to be a chip tough. Good flavor and used residuum for beef sandwiches, only not as tender as I had hoped. Any suggestions?
12/28/2006
Superb. It's now a family favorite. Uncomplicated, yet delicious and no fuss to boot!
08/01/2007
Succulent. I love roast beef. I don't add any liquid to the lesser of the roasting pan, basically y'all're steaming instead of roasting then... and yous don't get the lovely $.25 of caramelized meat juices to creat the perfect gravy from. Throw some peeled par-boiled potatoes in effectually the roast if information technology doesn't crowd the pan also much. Heaven!
eleven/19/2011
FOR dryness bug try calculation 1cup of beef goop to the pan prior to cooking ..i do a variation on this where i sear all sides and embrace with foil for entire cook time and use 1 cup beefiness broth and i never have problems with dry meat resting is key though you lot must let it rest
12/26/2006
enjoyed this roast, only next time will add more than table salt and will increase cooking fourth dimension to 25 min. per pound as I like a medium done roast, not a medium rare.Will brand once more.
09/04/2005
Seasonings were so good. I have a difficult fourth dimension getting an eye of circular roast done (we like medium well) but without drying out. I think next time I will become at 325 degrees for longer with h2o in the lesser of the roasting pan. Dearest slicing this upwardly for sandwiches!
01/17/2007
Easy 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 it that way earlier and was tired of the crock pot versions. This turned out great! I read the reviews and was worried nigh dryness so I put 1/2 loving cup of h2o in the bottom of the pan. I also put 1/2 bag 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 likewise. Served with the carrots, mashed potatoes, asparagus, green salad and gravy that I fabricated from the drippings. Good, down-dwelling house cookin', I tell ya!
12/13/2014
It would exist 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.
10/31/2005
Although I do a lot of cooking, i've never fabricated a roast beef considering i'm always afraid it'll be dry. Considering this recipe got and then many adept ratings I thought I'd requite it a try. I searched for an EXACTLY 3 lb roast which I found. I followed the recipe exactly except at the stop I chickened out and cooked it an extra 15 mins. What did I get? A encarmine mode-to-rare roast. I don't know why. The oven was EXACTLY at 375. The good matter 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 expert on sandwiches. The other comment I have is that, despite following the recipe exactly, I felt it was a bit banal... perhaps some fresh garlic and some other spices in the rub would have been appropriate? If I could give the recipe iii.5 stars I would, but since I can't I'll requite it 4.
04/09/2006
I have used this recipe twice one time 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 again and over again!!!! Thank you.
12/21/2011
This was a very good, very simple recipe. Note, nevertheless, if you are making a smaller roast, a meat thermometer is critical. I did the recommended fourth dimension of xx minutes per pound, and my (one.75) roast did not even register on the thermometer. It took about 45 minutes, plus the xv minutes resting to exist the perfect rare (but not raw). Overall, unproblematic, only 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 fifteen minutes, then I reduced the oestrus to 350. Subsequently 30 minutes cooking, I sliced upwards an onion and added it to the roasting pan. I removed the roast once the temperature hit 130 and permit it remainder nether aluminum foil for xv minutes. My family loved dinner tonight. Since I fabricated a three lb roast we will be eating the other half tomorrow and my husband and boys can't wait. Give thanks you for sharing!
02/17/2014
I made this final night for dinner and it was awesome. I've never been as well 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 about 30 min before slicing. Perfectly pink throughout. No crimson. Cheers for posting
06/25/2007
This is really practiced. I roasted it in my pampered chef rectangle bakery. I used carrots every bit a meat rack. Also rubbed information technology with pressed fresh garlic combined with salt pepper and evoo. They central is letting it come up to room temp before roasting. I besides added some water to the bottom of the pan and used the juices to make pan gravy. Great with a little horseradish too. YUMM-O!
Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
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