When Should Roast Beef Be Taken Out of Oven
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07/22/2006
I have been making my roast beefiness this way forever! Information technology is perfection, IF y'all heed these basic tips: No other cut of meat will produce a Real roast beef, but the eye 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 old oven...INVEST IN A MEAT THERMOMETER, this is the all-time thing you can have when roasting a beef...Be mindful that when a roast comes out of the oven it volition cook in its own heat and the temp will ascent. Non everyone likes a bloody roast. WE Exercise, and I accept mine out at 120, let it stand and information technology is about 130-135 when time to cut...Some other IMPORTANT TIP: BEFORE COOKING LET YOUR ROAST SIT OUT ON THE COUNTER UNTIL IT REACHES ROOM TEMP. It WILL MAKE FOR EVEN COOKING. So, their you have it, my advice to all of you lot bad reviewers. Roasting a beef is not an exact science nor are the cooking times verbal...keep trying! This is the all-time roast beef!
12/26/2002
The roast tasted actually good, and nosotros thoroughly enjoyed it. However, because the roast is non cooking in whatever liquid, it was a little tough (though it wasn't likewise bad). I would recommend calculation some water to the bottom of the pan while information technology is in the oven to brand information technology a piffling more than tender. This roast, nevertheless, will not produce whatever gravy. As well, I would suggest adding some onion to the top while it cooks for a trivial flavoring. This is a great recipe for anyone who wants a simple pot roast that isn't besides much work and doesn't take to cook as well long, just if you are wanting a more tender and more than flavorful i, i suggest trying a different recipe.
01/02/2007
I was making roast beef fot the beginning time looking for guidance, and this was helpful, only flawed in my stance. I used the cutting suggested, eye of circular, which I had to special guild from my butcher but it was worth it. It'due south a nice, fairly inexpensive cutting for feeding a crowd, and the unproblematic seasoning used hither is perfect. However, the oven temp and cooking time didn't work for me. I started my room-temp 5.v 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 speedily lowered the oestrus to 300, then 200, and still it was done much before than I expected, the entire cooking fourth dimension was under 90 mins. I think 375 at 20 mins/lb would produce a very well done piece of meat, so if that's what you lot like, go for it. Only if you lot like your meat closer to medium-rare, I concur with the reviewer who said USE A MEAT THERMOMETER. Throw out your timer, watch the temp instead. Take your roast out of the oven when information technology'south 10 degrees cooler than your desired last temp. Let it residuum for twenty minutes before cutting it, information technology volition cook that last 10 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 slow and low. Simply the cut and seasonings in this recipe are swell. 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 likely everybody is getting a different temp reading after the same cooking time because of how common cold the roast was when yous put it in the oven. I always allow my roasts sit for 45 minutes on the counter before putting them in the oven. It eliminates judge work, thermometers and hot/common cold spots in the roast. Not bad recipe, by the mode!
01/sixteen/2007
This is a very expert bones guideline for the perfect roast. I agree with reviewer tracycook that the oven temp has lots to do with the last result.Invest in a practiced meat thermometer and follow it. For those who like gravy, just add a tin can of beefiness 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 utilise twice the garlic powder with the addition of some fresh minced garlic, equally well. Thanks for sharing.
02/02/2003
I fabricated the All American Roast Beefiness tonight and idea it gave a fabulous flavor. I used table salt because I didn't have Kosher salt. It was moist and cooked great at 375. Definitely I will brand information technology again!
10/fourteen/2008
This was amazing. 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 but made sure I coated the unabridged roast. In improver, I as well used dried thyme. Placed it on a racked roast pan and let it sit on the counter for 40-45 mins. I used cherry potatoes, carrots, and onions & tossed them in olive oil, kosher salt, black pepper, and a sprinkle of stale thyme. Cooked for hr @ 375 with xv minutes residue gave united states the perfect medium rare. It was divine, tasted like a prime rib that has been roasting all mean solar day. It was so moist and tender--I will have to have this once a week!
01/23/2003
This was extremely simple and outstanding served with string beans, mashed potatoes and dinner rolls. A wonderful Lord's day evening dinner.
09/19/2010
This is wonderful and correct way to prepare a beef roast. For everyone who says to add liquid and this isn't the manner to cook a roast...I think you demand to understand cooking terminology. A pot roast is a tough cutting of meat that needs to be browned and and so braised in liquid covered and slow cooked. A beef roast is a tender cutting of meat that you cook dry out in the oven uncovered at a higher heat for a shorter menstruum of time.
01/xiii/2003
my family loved this recipe... fifty-fifty my mother in police and you all know how they tin can be. It was easy to make, and very flavorful. Will definately make information technology again.
04/12/2015
This recipe is wonderful and a classic fashion to cook a roast. For those naysayers, please use the correct cutting of meat (eye roast) and your cooking thermometer judiciously to monitor it. If you follow the directions and DO NOT add water as many reviewers have done, you will have a fabulous meal. For a little more flavor, I double the spices and add thyme to the rub every bit it complements roast beef fabulously. Thanks 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 fourth dimension and so it did marinate for a few hours giving it peachy flavour. I made an "au jus" sauce to go with it using the drippings from the meat (very little with a lean eye round) a can of low sodium beef goop and a dash of kitchen boutonniere
10/28/2008
Absolutely delicious. Don't listen to the people who said this comes out dry. It doesn't. They probably cooked information technology too long. You lot should use a thermometer, nevertheless, 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 employ this recipe again. Thank you and then much!
ten/08/2009
This is a good quick way to make this roast. And merely a note. twenty min. per pound is for medium rare. If you lot like your meat well, it would be 25 min. per pound. The ane thing I don't similar virtually this cooking method is that it creates a hard, dry out crust on the outside of the meat. I like braising eye 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 os' texture. Eye circular has no fatty, so at that place 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, but 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 even cooking. Makes a large deviation.
11/15/2008
Alright, there are alot of people out their that just don't know how good a middle of round roast could be if they knew how to cook it right! I make a marinade- i/3 cup tomatoe sauce, one/4 cup soy sauce, 1/2 loving cup olive oil, 1/3 cup water, Seasoning ( I apply 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, xx min. per pound. I besides let my roast sit at room temp. before grilling. Very important, let rest at least twenty-thirty min. later on cooking, all the juices will lock in. I will use this for sliced meat for wraps or whatever sandwich. It is much cheaper and way more than delicious than cafeteria meat. If cooking in oven, sit on a rack, cook on 475 for 12 min. reject temp. to 325, melt 20 min. per pound. This volition lock in all juices. This is one of the meats I melt for Christmas, everyone loves it.
11/fifteen/2008
I certainly hold with the reviewer who cautioned that there is a departure between "pot" roast and "roast beef". This is recipe is for roast beef - non pot roast, which is cooked with liquids. Also, ane reviewer stated that yous won't get the same results with beef purchased at Walmart; the same goes for Winco. You demand to purchase a good cut of meat to get the flavor and tenderness y'all desire. I, too invest in Angus beefiness, or Choice, the latter being available at Costco. Look at the grading on the meat you are buying. I also agree with another reviewer who says to not only use a oven thermometer to examination the oven heat, only the reviewer also says to put the thermometer on the oven shelf yous are using and set oven temperature accordingly, so that the temperature on that shelf reads 375 degrees on the thermometer. Kudos to these reviewers - right on! Good recipe!
07/xi/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 dissimilar foods. This is an excellent recipe for Roast Beefiness. It should be cooked in the OVEN to ROAST for best possible flavor. In a crock pot your meats get steamed. That's why information technology falls apart when you take it out. Don't become me wrong. I love my crock pot, but when you desire to make Roast Beef you apply the oven. Anyhow made as written. Give ten stars if I could. Excellent. I did use beef stock to make a gravy, considering Eye of the Round is not ordinarily used for gravy making. Very little fat. I cooked it, cooled information technology downward and refrigerated it and so I could slice the side by side day. YUMMY!
07/31/2011
To those who desire to add liquid to this recipe, you are not cooking a pot roast hither. This is a rare to medium rare roast. Not only tin can you employ the Eye of the round roast, just a Sirloin tip roast works well too. You can too do a standing rib roast in a like manner. This is the blazon of roast to cook and slice up for sandwiches, or as listed with mashed potatoes and gravy. This is a great bones recipe. For a pot roast it will have a totally different cutting and cook at lower temperatures with liquid for iv-5 hours.
04/11/2007
Excellent roast! I had read in earlier reviews to add a footling bit of liquid or put the roast on a rack. I did add together a bit of beefiness broth and since I did not accept 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 (even for medium rare) but I recall that may be due to the fact I used the wrong kind of pan (a high edged casserole dish). Thank you once again for the slap-up recipe.
03/31/2013
Made this equally directed with a 6 pound eye circular. Cooked at 375 F equally directed until internal temperature reached 125 F, most i 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 fourth dimension I carved it, well-nigh 35 minutes after removing from the oven. It was tender, juicy, and flavorful. I was skeptical about using eye circular because I have found it to exist rather tough. This was better than expected and my dinner guests and I loved it. Served with mashed potatoes and green edible bean casserole, homemade baguettes and gravy.
05/07/2007
I stuffed our roast with a lot of sliced garlic by sticking a knife into the roast on pinnacle, bottom and sides, and pushing the garlic into the roast as I went along. I did the standard rock table salt & croaky pepper rub. We cooked the roast as others advised, using a thickly sliced onion (into 3 slices) as a rack, and a can of beefiness broth, at 20 minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, besides. About 20 minutes before the roast was to be done, I added sliced mushrooms & some cut carrots, as well. When done,I set aside the roast to rest, removed the veggies, and made the most succulent gravy! Next, (drumroll, delight!) my husband sliced into the roast . . . and it was PERFECT! The best ever, to be verbal! Nosotros definitely volition e'er cook our beef roasts at 20 minutes per pound at 375 degrees, forevermore! Thank yous 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 made this terminal night, and enjoyed leftovers equally sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for luncheon today. Admittedly excellent!
05/10/2005
Thank you to Cindy, because simplicity is the central and knowing your oven is crucial. I agree with the others that the seasoning is perfect . It may not seem like alot, simply a little goes a long mode. I used a iii i/ii lbs. top round london bake, and roasted information technology at 375, and added an boosted 10 minutes for the half pound, and i took it out and the meat read 140 which is fashion likewise hot for medium rare, considering one time the roast rests for about 20 minutes the meat will go on to melt and end off at 150 to 155 which would make it well. Then, i immediately removed the roast and put it on a plate and placed it in the fridge for a one-half 60 minutes, and this worked in halting the cooking procedure. Equally a result, my roast beefiness was medium to medium well, which means it was a light pink. Still very flavorful with the seasonings and tender, merely not perfectly ruby medium rare. The lesson hither for me was that my gas oven cooks hotter and information technology'due south important to cook this roast on the lesser 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 outside the oven, volition exist about 135-140. Again, thanks to cindy for coming up with a very simple and delicious recipe.
02/xix/2006
Very expert - the roast was moist and the seasonings were just right. The merely problem I had was that the roast was very rare using the timeline given and then I volition probably try 30 minutes per pound next time because nosotros adopt our roast medium. I will definitely use this recipe again.
11/15/2008
I have found that superlative sirloin roast is a much more tender cut of meat for this recipe.
04/09/2012
I had two two.35 lb. roasts, which I tied, brushed with browning sauce and seasoned with the salt, pepper and garlic pulverisation. I roasted them both on the same rack on a rimmed baking pan. They took approx. lxx minutes to roast in the 375 oven (I took them out to rest when my meat thermometer read 130), reaching a perfect medium-rare temperature. Totally juicy,tender, and flavorful, I wouldn't have believed a cheap cut of meat like this could produce such great results. I will roast my eye of the round roasts using this method from now on. Thanks!
11/15/2008
Keep in mind that there is a deviation between pot roast and roast beef. This roast beef recipe is very good.
09/12/2010
Quite delicious! The merely matter I did differently was to sear the meat before roasting. I heated oil in a deep pan and let the meat sit for a few minutes until it was completely sealed. Made for a tender and delicious roast.
04/02/2009
A good roast beef should not crave "stewing" in liquid. This is a fail safe recipe if, equally others have suggested, y'all ensure that your oven temp is right and you use a skillful meat thermometer. As someone else has suggested, a roast cooked starting at room temp will not but ensure even cooking, but will produce a nice tender roast. Letting information technology residue for 20 or 25 minutes will too ensure that the juice is evenly distributed, which but adds to the tenderness. Thinly slicing also helps. I've been using this cutting of beef for years with cracking success if you are conscientious to follow these basic steps and don't cutting corners. The only embellishments I would add together to this recipe is to add together your seasonings to most three/iv cup of flour and lightly dredge the roast before putting it in the oven. Gives information technology a overnice light, flavorful crust.
12/11/2010
Delicious! It was my first attempt at making roast beef at home. This came out as a perfect medium rare roast with the near 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 information technology was very tasty. I added water to the pan drippings and poured them into the remaining sliced beef. I think I'll make beef pot pies with the leftovers.
x/22/2008
The time and temperature of this recipe worked perfect. Hither'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 volition be placing your roast, if it does not say 375, than adjust 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 unlike so dont trust that because you prepare it for 375 necessarily means it is really 375 in the area of the oven y'all are cooking in. Heat 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 have ever made.
12/27/2007
I put the roast in a ziploc bag and poured in plenty crimson vino to embrace it, put it back in the fridge and let it sit all day. An hour before putting it into the oven, I took the pocketbook out of the refrigerator and let it sit down on the counter to bring the meat closer to room temperature. I took the meat out of the bag and rubbed the garlic, table salt, and pepper on the fat only and put it fat side up in the roasting pan. And then I added a can of beefiness goop (the Campbell's double forcefulness) and one-half a tin of water to the roaster before sticking information technology in the oven. I roasted it at 375 for about an hour and ten minutes, and when I took it out of the oven, information technology was registering 120-125 degrees on the meat thermometer. I let it sit for fifteen-twenty minutes earlier slicing. It was so juicy and cooked perfectly. I don't call back I'll use another recipe for roast beef e'er again.
05/20/2008
I am sure this is a 5 star recipe considering this is how i make mine, withal new cooks Delight Take Notation, not all brands of beefiness are the same! i ONLY use angus beefiness, if you are buying a cut at walmart you will be disapointed. spend the fiddling actress and buy a better brand of beef. also the more than rare the temp the more tender information technology will be. certain cuts to non take well to well washed. as another reviewer said apply a thermometer
08/xvi/2009
Afterwards ninety minutes @ 375, my 2.8 pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and accurate. Thanks a lot.
11/06/2005
If there were 10 stars to rate 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 fleck pinkish inside and juice runs when you cut it). I served with mashed potatoes/gravy and brussels sprouts. Will definitely brand again. The spices were awesome... I just sprinkled on garlic pulverisation and table salt and ground fresh black pepper and rubbed it around. Fantabulous! Thank you Cindy! Definitely a keeper :D
09/xxx/2005
I added a cup of water to the bottom and some kitchen bouquet and this fabricated a very moist beef and groovy gravy. Cheers 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 delicious. I also followed the time and temp. as directed and added a small corporeality of h2o every bit recommended by others. The result was perfectly tender Roast Beef. The simply adjustment I fabricated was to let the meat to sit out on the counter to become closer to room temp. for even cooking. Also, I inserted sliced garlic into the roast in various places and that but added to the great flavour! Definately a keeper. Thanks!
08/12/2007
Bravo!!!!!! I was about to give up trying to melt beef until today!! I decided to try a Roast Beefiness recipe I found on All Recipes. Earlier seasoning the roast I rubbed it with a light glaze of Smart Choice oil, and a coursely grained steak seasoning. I used the onion slices for the rack according to the recipe. For the liquid I used approx.ii cups of water, and 1/2 cup of cooking sherry for for flavor. I had plenty of liquid for the Au Jus. Because my family likes beef well washed I decreased the oven setting a chip (325)and increased the cooking time to two hours. The roast came out heavenly!! Thanks to the wonderful cooks at All Recipes. Once more I say Bravo!!
11/05/2008
The temperature and timing on this recipe is perfect--this roast beef is meant to exist rare and this recipe does a bang upward chore!
10/12/2006
Thanks then much for this recipe. I have served it several times at present and information technology has been a hit amoung my family of 6. The cooking time and temp are key. I glaze ours like yours except I use fresh garlic, worcestershire, and a picayune brown saccharide. The combination is a great gustatory modality and the sugar provides first-class caramelisation. Nosotros have it every bit the main dish the start night and the side by side night french dip sandwiches.
xi/29/2011
Tried it as is -- turned out great. Kept an eye on the thermometer --nosotros like it rare, so we did most 45 minutes. Didn't need to add whatsoever h2o to the pan -- it came out nice and juicy -- we fabricated 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 unlike cuts of beef, a top round roast that was tied into a groovy fiddling package and a ranch cut acme round roast. I used a little 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 piece of juicy goodness I take ever had the pleasure of devouring!!!! Served it with horseradish sauce.....OH MY GOODNESS!!!! And so, I will definately utilize this recipe for as long as I accept teeth to chew with....using the right cut of meat, of course!!!
11/05/2004
Very adept seasonings....and tasty. I really liked the way that this turned out, simply the only complaint is that information technology turned out dry. I tried this again...adding a cup of water to the bottom of the pan and made a gravy out of it. I cheers for the recipe.
05/05/2014
Information technology came out great. I rubbed the roast with common salt, pepper, garlic, rosemary and a niggling cayenne pepper. About 30 minutes before it was done I added thick sliced red 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 exist making it this mode again!
04/27/2014
Very pleased with my results! Purchases 5lb,tied eye of round beefiness 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 20 minutes then placed it on a rack (in roaster) in a pre-heated 375 degree oven. Cooked it to 120 degrees international temp and let it sit to residue after roasting. It was PERFECT! Beautiful pink center with more doneness to edges. I would go a little less on the rub Adjacent time. Very, very good! Not dry. Not tough as other comments suggest.
10/26/2005
I thought this was so easy and actually good. I tend to like my roasts really rare and if so and then I would advise 15 minutes per pound instead of 20 minutes.
eleven/thirty/2012
This is fantastic. I accept 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 key. So very lovely. Glad I know how to cook a roast properly now!
07/04/2011
Enjoyed it had made information technology for our 4tth of july barbecue. I didn't tie it because i didn't take the string. I added some water for moister. The family absolutely loved information technology.
12/16/2013
I had tried this recipe twice. Both times I kept it in the oven for the recommended 20 minutes oer pound, turned the oven off and had to remove the roast because it was heating up too much too chop-chop - I literally roasted a 2.5lb heart circular from countertop (room temp!) to dinner table in and hour and 20 minutes. With that existence said, I remove it from the oven at 120 and both times information technology was still way too far into the medium-medium well category. DO Non OVERESTIMATE THE TEMPERATURE. Yous want to take this out when the temp will not rise much more than every bit information technology sits on the counter BUT you also desire it to sit long enough to redistribute the juices. Also, I learned that I like rosemary, onion powder, granulated garlic, table salt and pepper in a fairly big quantity compared to what is suggested. My
08/13/2014
This recipe saved my solar day! I promised a focus group that I would feed them a real meal in substitution for their time, but to my horror the recipe that I was using would take taken 5 hours, and I only had 2. My only addition was basting lightly with a little sour cream and garlic, and it was the nearly beautiful beef I've e'er made. Red in the eye, brownish crusty outside, garnered awe and wonder when I took the tinfoil off.
04/05/2009
This Roast slices similar deli roast, it does NOT shred into long tough strands. I cooked it till the meat thermometer read 160 degrees Fahrenheit , so it would achieve 170 for well done after it rested. The simply 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 best roast beef I have ever tasted - I've made it twice in the past 2 weeks. With the exception of using an center 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'm making a six lb heart of circular for Sun dinner tomorrow. I similar to roast new potatoes and baby carrots with the meat. Produces fantastic flavor and texture without calculation any water!
12/15/2014
Very adept! I cooked it exactly as written and it came out a perfect medium rare! Thanks for the recipe :)
01/05/2007
Perfect. Nosotros like some red in the center, so I cut cooking fourth dimension past about 10 minutes. Other than preferred cooking time, don't change a affair.
02/04/2007
Skillful recipe. I used this recipe for the cooking time & the type of beef to buy. The cooking fourth dimension is right on the money. Instead of using the recipe's rub I just used a packet 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 before & it was tasty...however I didn't add h2o & information technology was a picayune tough. All in all a proficient recipe as long as you add some water.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'g not cooking roast beef often and forget the basic temp/timing info. Note to self: Have 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. Information technology 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 information technology with olive oil, balsamic vinegar and ruby-red wine. Role way through the cooking I add together mushrooms, more onions and some peppers around the roast. Information technology is so yummy!
11/04/2012
I followed someone's advice-took out meat when internal temp 120F, then covered with aluminum foile. sliced thin with slicing automobile when cooled. perfectly cooked, just every bit we like, pink and rare inside!!
05/11/2006
I fabricated this last Lord's day with an eye round roast, and information technology was awsome! It had a wonderful gustation, and it wasn't dry, although eye roast is a proficient cutting. It smelled proficient every bit information technology was roasting, and my kitchen windows were open, and I hope all of my neighbors were drooling!! From the drippings I made a gravy and served information technology with mashed potatoes, seasoned carrots and cole slaw. Truly a wonderful repast. Will exist making this again!
12/xx/2007
This is a wonderful "classic" roast beefiness recipe. I think those who don't like this method are wanting more of a pot roast, not Roast Beef. I don't recollect anyone would melt a standing rib roast in h2o. This is similar. I wouldn't call back it would be expert if it is cooked well done either. I found it to be a great recipe.
02/17/2007
This is a very skilful roast beef recipe. I use it all the time. It has become one of our regular meals. My kids and my husband only love it!
10/30/2004
I prepared this using a 2lb tri-tip as an alternative to grilling the tri-tip over indirect estrus. I seasoned the tri-tip per the recipe - one/2tsp kosher salt, 1/2tsp garlic powder, 1/4+ tsp fresh ground pepper, and added a one/three loving cup beef stock in the roasting pan. I browned the seasoned tri-tip in the roasting pan over high heat, and so added the beef stock earlier putting information technology in the oven uncovered. I must say that this formula of seasoning is perfect...non 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 still fun, and traditional, but this is a bang-up alternative which I'll utilize again.
03/23/2004
A permanent entry in my recipe box, this roast cooks up perfectly every time I go far. Prissy and perfectly rare. I even add actress pepper to the outside and then slice the leftovers for tasty sandwiches later!
eleven/06/2007
This is, by far, the simplest and all-time fashion to practise a overnice cut of roast. I tried boiling as some suggested and it does not compare! It is imperative to utilise the cut as suggested to acheive the wonderful season of this recipe. YUM!!!!!
01/17/2010
This turned out wonderfully. I am giving information technology only 4 stars considering the instructions should state that the utilise of a digital thermometer is very important and then that y'all don't over or undercook the meat. I used mine and took it out of the oven at 140F. I allow it balance for nigh 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 little rare for some of the tastes at my party. I loved it prissy and crimson, but if you lot similar your roast a petty more washed add a bit in cooking fourth dimension. Was a great hit, nonetheless!
11/xv/2008
No affair the cut of the meat to be roasted, I ever sear it on all sides in a hot oiled skillet. I similar the improver of a bay leaf or two. As with others, I add together LOTS of potatoes, carrots, onions and mushrooms toward the end of the cook time. Delicious!!
x/eleven/2006
Awesome! I've never fabricated a roast beef before and it could not accept turned out more perfect. I followed the recipe, simply didn't utilize garlic and added 1c. water to pan and ane/2 sliced onion on top. Succulent! My husband raved most it all nighttime!
xi/15/2008
Follow the way Tracycook makes the roast and never add whatsoever liquid to the pan equally 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 beef. Although the directions are simplistic, they are important. The cutting matters, the time matters, the temp matters, the resting matters. Too much beef for you? No problem considering it's first-class the day after for sandwiches.
05/04/2004
I usually don't measure seasonings on a roast, but I did this fourth dimension, and it had the perfect flavor. Cooking time was right on! Cheers !
01/02/2012
We followed instructions to the T except that nosotros inverse the cooking time to 22 minutes per pound because we adopt our beef medium/well. Delicious!
01/22/2012
My roast was 2 1/2 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 after cooking for l minutes. And the gravy I was able to make from the wonderful meat juices was so very skilful, I didn't want to finish eating.
07/12/2005
This really is a foolproof recipe...even the most novice melt can't mess this upwardly. I was a fiddling concerned about using the kosher common salt before roasting the meat as table salt tends to dry meat out. I used it anyway and followed the recipe almost exactly...I did add some oregano and basil. The upshot was a tender, juicy, perfectly cooked roast. I'll be using this one time and time again and would recommend it to all to try!
01/21/2007
Thank goodness for this recipe - I accidently threw out the instructions for the beefiness roast that I bought for a dinner party for nine, only these instructions worked well! Perfect medium rare - I left the beef in a petty longer than the recipe stated, equally I had iii pieces of meat in one pan (each about 2 pounds) then figured it would need longer. Cheers!
02/xv/2010
I've used this recipe a few times simply usually change up seasoning every time. Comes out smashing though I practise 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 piece of cake. I added a lot more spices and a jar of onion gravy. Roofing 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. Will definitely brand it once again.
05/23/2014
Excellent results. I accept seared my roast 1st and too but put information technology in the hot oven. Either way it works very well. I mix the salt, pepper and garlic powder and so rub the roast. I have likewise crushed a clove of garlic and rubbed the roast b4 adding the salt and pepper.
11/17/2008
I fixed an eye-of-the-round (2 lbs) terminal nighttime and was disappointed. Roasted the beef most 45-fifty minutes at 375. The instructions said xx min/lb=forty minutes and withal information technology was still a chip rarer than medium rare--carmine with encarmine juices. Also, the beefiness was tough even though I sliced it thinly with an electrical knife. I used a cooking thermometer simply it didn't annals properly. I also tried an instant meat thermometer later on I took the beef out of the oven and I couldn't get an accurate reading. I almost e'er accept bad luck with thermometers and I am greatful for the pop-up on turkeys!!
12/26/2012
I made this yesterday and it came out fantastic. Still, the twenty min/LB @375 was incorrect for me and would take probably been terrible. I had an eight Lb eye roast and it was well done at 2 hours when I checked it. I probably could take pulled it out at an hour and twoscore minutes or so. And then like the others say, use a meat thermometer and don't go with the time alotted. Great Roast though and I will make it many more times!
11/21/2011
This Roast came out perfect. I used Angus center of circular.
01/06/2012
I'm non a groovy meat-maker and I had loftier hopes for this roast. Used the heart of round roast and all seasonings but found the meat to exist a bit tough. Adept flavor and used residuum for beef sandwiches, but non as tender every bit I had hoped. Any suggestions?
12/28/2006
Superb. It's now a family favorite. Simple, yet delicious and no fuss to boot!
08/01/2007
Succulent. I love roast beef. I don't add any liquid to the bottom of the roasting pan, basically y'all're steaming instead of roasting and then... and you don't get the lovely $.25 of caramelized meat juices to creat the perfect gravy from. Throw some peeled par-boiled potatoes in around the roast if it doesn't oversupply the pan besides much. Heaven!
11/nineteen/2011
FOR dryness issues try calculation 1cup of beef broth to the pan prior to cooking ..i practise a variation on this where i sear all sides and cover with foil for unabridged cook fourth dimension and utilise 1 loving cup beef broth and i never have problems with dry meat resting is fundamental though you must let it rest
12/26/2006
enjoyed this roast, only adjacent time will add more than table salt and will increase cooking fourth dimension to 25 min. per pound every bit I like a medium done roast, not a medium rare.Volition brand once more.
09/04/2005
Seasonings were so good. I have a hard time getting an eye of circular roast done (we like medium well) merely without drying out. I call back side by side fourth dimension I volition go at 325 degrees for longer with h2o in the bottom of the roasting pan. Honey slicing this up for sandwiches!
01/17/2007
Piece of cake to do and tastes cracking!
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 before and was tired of the crock pot versions. This turned out great! I read the reviews and was worried about dryness so I put one/2 cup of water in the bottom of the pan. I also put i/2 handbag of baby carrots in with the raw meat earlier cooking. I inserted slivered cloves of garlic into the roast. Both the meat and carrots turned out tender and flavorful. The meat wasn't dry. I cooked information technology to well-done besides. Served with the carrots, mashed potatoes, asparagus, green salad and gravy that I made from the drippings. Good, down-home cookin', I tell ya!
12/21/2011
This was a very practiced, very simple recipe. Note, however, if you are making a smaller roast, a meat thermometer is critical. I did the recommended time of 20 minutes per pound, and my (1.75) roast did not fifty-fifty register on the thermometer. It took virtually 45 minutes, plus the fifteen minutes resting to be the perfect rare (but not raw). Overall, unproblematic, 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 15 minutes, then I reduced the heat to 350. After 30 minutes cooking, I sliced up an onion and added information technology to the roasting pan. I removed the roast once the temperature hitting 130 and permit it rest under aluminum foil for fifteen minutes. My family unit loved dinner tonight. Since I made a 3 lb roast we will be eating the other half tomorrow and my married man and boys can't wait. Thanks for sharing!
02/17/2014
I made this last night for dinner and it was crawly. I've never been too successful cooking a roast beefiness for slicing until this recipe. Please use a meat therm instead of the standard 20 min/lb - my roast cooked much quicker. I pulled it out at 120 and I allow it sit near 30 min before slicing. Perfectly pink throughout. No scarlet. Cheers for posting
06/25/2007
This is actually good. I roasted it in my pampered chef rectangle baker. I used carrots as a meat rack. As well 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 also added some h2o to the lesser of the pan and used the juices to make pan gravy. Swell with a picayune horseradish as well. 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 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.
x/31/2005
Although I practice a lot of cooking, i've never made a roast beefiness because i'm always afraid it'll exist dry. Because this recipe got so many adept 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 cease I chickened out and cooked it an extra 15 mins. What did I get? A bloody way-to-rare roast. I don't know why. The oven was EXACTLY at 375. The proficient thing was it was NOT dry out and/or overcooked. I flash fried it that nighttime and it was okay. A couple of days later I fried upward the leftovers and they were good on sandwiches. The other comment I take is that, despite post-obit the recipe exactly, I felt it was a bit bland... maybe some fresh garlic and some other spices in the rub would have been advisable? If I could give the recipe 3.5 stars I would, but since I tin can't I'll give it 4.
04/09/2006
I accept 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 volition employ it again and over again!!!! Thank yous.
Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/