Time and Temp to Cook Roast Beef
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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 bones tips: No other cut of meat will produce a Existent roast beefiness, but the eye roast!...Every oven is different, so know your ovens well. A three pound roast will cook faster in a new oven than information technology would in a 20 twelvemonth old oven...INVEST IN A MEAT THERMOMETER, this is the best thing you lot can take when roasting a beefiness...Be mindful that when a roast comes out of the oven it will cook in its own heat and the temp will rise. Not everyone likes a encarmine roast. WE Exercise, and I take mine out at 120, let it stand and it is about 130-135 when time to cutting...ANOTHER Of import TIP: Before COOKING Allow YOUR ROAST SIT OUT ON THE COUNTER UNTIL IT REACHES ROOM TEMP. It Will Make FOR EVEN COOKING. And then, their you have it, my advice to all of y'all 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 really good, and we thoroughly enjoyed information technology. Withal, considering the roast is not cooking in whatever liquid, information technology was a lilliputian tough (though it wasn't as well bad). I would recommend adding some water to the lesser of the pan while it is in the oven to make it a little more tender. This roast, however, volition non produce any gravy. Also, I would suggest adding some onion to the top while information technology cooks for a niggling flavoring. This is a great recipe for anyone who wants a simple pot roast that isn't also much work and doesn't have to cook too long, but if you are wanting a more tender and more flavorful one, i suggest trying a dissimilar recipe.
01/02/2007
I was making roast beef fot the first time 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 order from my butcher only it was worth it. Information technology's a nice, fairly inexpensive cutting for feeding a crowd, and the unproblematic seasoning used here is perfect. However, the oven temp and cooking fourth dimension 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 it was cooking faster than I'd anticipated. I quickly lowered the oestrus to 300, then 200, and still it was washed much earlier than I expected, the unabridged cooking time was under ninety mins. I think 375 at xx mins/lb would produce a very well done piece of meat, so if that's what y'all similar, go for it. But if you like your meat closer to medium-rare, I agree with the reviewer who said USE A MEAT THERMOMETER. Throw out your timer, watch the temp instead. Take your roast out of the oven when it'southward 10 degrees cooler than your desired final temp. Allow it balance for xx minutes before cutting it, it will melt that last 10 degrees on the counter while it rests. I'd use a lower oven temp than this recipe calls for, 300 or even 200, melt information technology slow and depression. Only the cut and seasonings in this recipe are great. I don't think any liquid is needed, just utilise a roasting pan with a rack so the meat is raised over the pan.
06/12/2007
Helpful hint--Most likely everybody is getting a dissimilar temp reading after the aforementioned cooking fourth dimension considering of how cold the roast was when you put it in the oven. I always permit my roasts sit for 45 minutes on the counter before putting them in the oven. It eliminates guess work, thermometers and hot/cold spots in the roast. Peachy recipe, by the way!
01/xvi/2007
This is a very expert basic guideline for the perfect roast. I agree with reviewer tracycook that the oven temp has lots to do with the final result.Invest in a practiced meat thermometer and follow it. For those who similar gravy, simply add a can of beef goop to the bottom of the pan while cooking.Pan drippings volition combine with information technology and make a delicious gravy.My persoanl preference, I would use twice the garlic pulverization with the addition of some fresh minced garlic, as well. Thanks for sharing.
02/02/2003
I made the All American Roast Beef tonight and thought information technology gave a fabulous flavor. I used tabular array table salt because I didn't have Kosher table salt. It was moist and cooked great at 375. Definitely I volition make it again!
x/fourteen/2008
This was amazing. I seasoned a 3lb beef round summit, round roast (Rancher Reserve, the class is similar to Certified Angus Beefiness)liberally with the seasonings listed in the recipe. I didn't mensurate it, I just made sure I coated the entire roast. In addition, I also used dried thyme. Placed it on a racked roast pan and permit information technology sit on the counter for 40-45 mins. I used red potatoes, carrots, and onions & tossed them in olive oil, kosher salt, black pepper, and a sprinkle of dried thyme. Cooked for lx minutes @ 375 with 15 minutes rest gave united states of america the perfect medium rare. Information technology was divine, tasted similar a prime rib that has been roasting all mean solar day. It was so moist and tender--I will take to take this one time a week!
01/23/2003
This was extremely simple and outstanding served with string beans, mashed potatoes and dinner rolls. A wonderful Sunday evening dinner.
09/19/2010
This is wonderful and correct style to ready a beef roast. For everyone who says to add liquid and this isn't the way to melt a roast...I think you demand to empathise cooking terminology. A pot roast is a tough cutting of meat that needs to be browned and then braised in liquid covered and slow cooked. A beef roast is a tender cut of meat that y'all cook dry in the oven uncovered at a higher heat for a shorter menstruum of time.
01/13/2003
my family unit loved this recipe... even my mother-in-law and yous all know how they tin can be. It was easy to make, and very flavorful. Will definately brand it again.
04/12/2015
This recipe is wonderful and a classic way to melt a roast. For those naysayers, please use the correct cut of meat (middle roast) and your cooking thermometer judiciously to monitor it. If you follow the directions and Practise NOT add water equally many reviewers have done, yous will accept a fabled meal. For a footling more flavor, 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 unit loved this--it was tasty and quick and the timing was perfect--I did flavour ahead of time so it did marinate for a few hours giving it keen flavor. I made an "au jus" sauce to go with it using the drippings from the meat (very trivial with a lean eye round) a tin can of low sodium beef broth and a dash of kitchen boutonniere
10/28/2008
Absolutely delicious. Don't heed to the people who said this comes out dry. It doesn't. They probably cooked it as well long. Y'all should use a thermometer, however, to avert this. I pulled the roast out when the temp read 130, and information technology eventually climbed to 145, or medium rare. I did double the spices equally I like lots of flavor. I volition use this recipe over again. Cheers and then much!
ten/08/2009
This is a good quick style to make this roast. And but a note. xx min. per pound is for medium rare. If you similar your meat well, it would be 25 min. per pound. The one thing I don't like about this cooking method is that it creates a difficult, dry crust on the outside of the meat. I like braising center round in a dutch oven or baking it at 300 degrees in a little liquid for thirty min. per pound, which creates a more than 'falling off the bone' texture. Middle round has no fat, so there are no drippings to drip the roast with while cooking, and then 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 permit the meat sit out at room temp. for iii hrs. before I baked it to ensure more than even cooking. Makes a big divergence.
xi/fifteen/2008
Alright, there are alot of people out their that but 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, ane/four cup soy sauce, one/ii cup olive oil, 1/iii loving cup water, Seasoning ( I utilize a gourmet grill seasoning) information technology has garlic, rosemary, thyme, crushed peppers, etc.) Allow marinate for 24-48 hours. I ever melt my roast on the grill, 20 min. per pound. I also let my roast sit at room temp. before grilling. Very of import, allow rest at least 20-30 min. later on cooking, all the juices volition lock in. I will utilise 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, melt on 475 for 12 min. turn down temp. to 325, cook xx min. per pound. This will lock in all juices. This is one of the meats I cook for Christmas, everyone loves information technology.
eleven/xv/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 - not pot roast, which is cooked with liquids. Too, one reviewer stated that you won't get the aforementioned results with beef purchased at Walmart; the aforementioned goes for Winco. Yous demand to buy a good cut of meat to become the flavour and tenderness yous want. I, also invest in Angus beef, or Choice, the latter being available at Costco. Look at the grading on the meat y'all are ownership. I besides agree with another reviewer who says to not merely utilise a oven thermometer to exam the oven rut, but the reviewer also says to put the thermometer on the oven shelf yous are using and gear up oven temperature accordingly, and 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 desire 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. 2 totally different foods. This is an excellent recipe for Roast Beefiness. It should be cooked in the OVEN to ROAST for all-time possible season. In a crock pot your meats get steamed. That's why it falls apart when you accept it out. Don't get me wrong. I love my crock pot, only when you want to make Roast Beefiness you apply the oven. Anyway made as written. Give 10 stars if I could. Excellent. I did use beef stock to brand a gravy, because Centre of the Round is not usually used for gravy making. Very petty fatty. I cooked information technology, cooled it downwards and refrigerated it so I could slice the adjacent day. YUMMY!
07/31/2011
To those who desire to add liquid to this recipe, you are not cooking a pot roast here. This is a rare to medium rare roast. Not but can y'all utilise the Eye of the round roast, but a Sirloin tip roast works well too. You can also do a standing rib roast in a like manner. This is the type of roast to melt and slice up for sandwiches, or as listed with mashed potatoes and gravy. This is a great basic recipe. For a pot roast it will have a totally dissimilar cut and cook at lower temperatures with liquid for 4-5 hours.
04/11/2007
Fantabulous roast! I had read in earlier reviews to add a niggling chip of liquid or put the roast on a rack. I did add a bit of beef broth 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 flake longer (even for medium rare) simply I think that may exist due to the fact I used the wrong kind of pan (a loftier edged goulash dish). Thank you again for the great recipe.
03/31/2013
Fabricated this every bit directed with a six pound heart round. Cooked at 375 F as directed until internal temperature reached 125 F, about one 60 minutes, 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, about 35 minutes after removing from the oven. It was tender, juicy, and flavorful. I was skeptical about using eye round because I have found information technology to be rather tough. This was better than expected and my dinner guests and I loved it. Served with mashed potatoes and greenish 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 elevation, bottom and sides, and pushing the garlic into the roast as I went along. I did the standard rock table salt & cracked pepper rub. We cooked the roast every bit others advised, using a thickly sliced onion (into iii slices) equally a rack, and a tin can of beef broth, at twenty minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, too. Nigh 20 minutes before the roast was to be done, I added sliced mushrooms & some cutting carrots, as well. When done,I set aside the roast to rest, removed the veggies, and made the most delicious gravy! Next, (drumroll, please!) my husband sliced into the roast . . . and it was PERFECT! The best ever, to be verbal! We definitely will always cook our beef roasts at 20 minutes per pound at 375 degrees, forevermore! Thank you to all who left the tips - I couldn't detect my rack OR my meat thermometer, then this was EXACTLY the recipe I needed. Nosotros made this last night, and enjoyed leftovers equally sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for dejeuner today. Absolutely excellent!
05/10/2005
Thanks 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 non seem like alot, but a little goes a long mode. I used a 3 1/ii lbs. top round london broil, and roasted information technology at 375, and added an additional ten minutes for the half pound, and i took information technology out and the meat read 140 which is style too hot for medium rare, considering once the roast rests for nearly 20 minutes the meat will continue to melt and terminate off at 150 to 155 which would make it well. And then, i immediately removed the roast and put it on a plate and placed it in the fridge for a half hour, and this worked in halting the cooking procedure. As a effect, 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 ruby medium rare. The lesson hither for me was that my gas oven cooks hotter and information technology'southward of import to melt 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 outside the oven, will be about 135-140. Once again, thanks to cindy for coming up with a very simple and delicious recipe.
02/19/2006
Very good - the roast was moist and the seasonings were simply correct. The merely problem I had was that the roast was very rare using the timeline given so I will probably effort 30 minutes per pound next time because we prefer our roast medium. I will definitely apply this recipe again.
04/09/2012
I had two 2.35 lb. roasts, which I tied, brushed with browning sauce and seasoned with the salt, pepper and garlic powder. I roasted them both on the same rack on a rimmed baking pan. They took approx. seventy 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 accept believed a inexpensive cut of meat similar this could produce such cracking results. I will roast my eye of the round roasts using this method from now on. Thank you!
11/15/2008
I have found that top sirloin roast is a much more tender cutting of meat for this recipe.
eleven/15/2008
Go along in heed that there is a divergence between pot roast and roast beefiness. This roast beef recipe is very good.
09/12/2010
Quite delicious! The only thing I did differently was to sear the meat before roasting. I heated oil in a deep pan and allow the meat sit for a few minutes until it was completely sealed. Made for a tender and delicious roast.
04/02/2009
A adept roast beef should not require "stewing" in liquid. This is a fail prophylactic recipe if, as others have suggested, you lot ensure that your oven temp is correct and you use a good meat thermometer. As someone else has suggested, a roast cooked starting at room temp will not merely ensure even cooking, but will produce a nice tender roast. Letting it rest for 20 or 25 minutes volition also ensure that the juice is evenly distributed, which only adds to the tenderness. Thinly slicing also helps. I've been using this cut of beef for years with great success if you are conscientious to follow these basic steps and don't cut corners. The only embellishments I would add to this recipe is to add together your seasonings to about 3/4 cup of flour and lightly dredge the roast earlier putting it in the oven. Gives information technology a nice light, flavorful crust.
12/11/2010
Delicious! It was my get-go attempt at making roast beefiness at dwelling house. 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 warning and fix information technology 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 h2o to the pan drippings and poured them into the remaining sliced beefiness. I think I'll make beef pot pies with the leftovers.
10/22/2008
The time and temperature of this recipe worked perfect. Hither's a lil tip for those of you lot having issues with the cooking time. Invest in a stand up lonely oven thermometer, preheat your oven with the thermometer exactly where y'all will be placing your roast, if it does non say 375, than adapt 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 different so dont trust that because you set it for 375 necessarily ways it is actually 375 in the area of the oven you are cooking in. Heat rises, fifty-fifty in your oven, and then the higher your rack is, the hotter the temperature y'all are cooking in. This recipe was top notch! Best roast I have ever made.
12/27/2007
I put the roast in a ziploc purse and poured in enough red vino to comprehend information technology, put it back in the refrigerator and let it sit down all day. An hour before putting it into the oven, I took the purse out of the fridge and let information technology sit on the counter to bring the meat closer to room temperature. I took the meat out of the pocketbook and rubbed the garlic, salt, and pepper on the fat only and put it fat side up in the roasting pan. Then I added a can of beef broth (the Campbell's double strength) and half a can of water to the roaster before sticking it in the oven. I roasted it at 375 for nigh an hour and 10 minutes, and when I took it out of the oven, it was registering 120-125 degrees on the meat thermometer. I permit information technology sit down for 15-20 minutes before slicing. It was so juicy and cooked perfectly. I don't recall I'll use some other recipe for roast beefiness ever again.
05/xx/2008
I am sure this is a five star recipe because this is how i make mine, however new cooks PLEASE Have Annotation, non all brands of beef are the same! i ONLY use angus beef, if you are buying a cut at walmart y'all will be disapointed. spend the niggling actress and purchase a amend make of beefiness. besides the more rare the temp the more than tender it will exist. certain cuts to not have well to well done. as some other reviewer said use a thermometer
08/16/2009
After 90 minutes @ 375, my ii.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 x stars to charge per unit this recipe, it would go a 10 from me! I've e'er disliked the traditional roasts... until at present. This was cooked to perfection (my version - only a fleck pink inside and juice runs when yous cut it). I served with mashed potatoes/gravy and brussels sprouts. Will definitely make once more. The spices were awesome... I just sprinkled on garlic pulverisation and salt and ground fresh blackness pepper and rubbed it around. Splendid! THANK You lot Cindy! Definitely a keeper :D
09/30/2005
I added a cup of water to the bottom and some kitchen boutonniere and this fabricated a very moist beef and bully gravy. Thanks for the recipe. Lisa
12/07/2006
A very good basic recipe. In fact I never change a matter except I sometimes add carrots, potatoes and onions to take a complete meal. Cheers.
10/14/2006
I must say this was delicious. I also followed the time and temp. every bit directed and added a small amount of water as recommended by others. The result was perfectly tender Roast Beefiness. The only adjustment I made was to allow the meat to sit out on the counter to become closer to room temp. for even cooking. Likewise, I inserted sliced garlic into the roast in various places and that just added to the great flavor! Definately a keeper. Thank you!
08/12/2007
Bravo!!!!!! I was about to surrender trying to cook beef until today!! I decided to effort a Roast Beef recipe I constitute on All Recipes. Earlier seasoning the roast I rubbed it with a calorie-free 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!! Thanks to the wonderful cooks at All Recipes. Again I say Bravo!!
11/05/2008
The temperature and timing on this recipe is perfect--this roast beef is meant to be rare and this recipe does a bang upwardly job!
ten/12/2006
Thank you so much for this recipe. I have served it several times now and it has been a hit amoung my family of half-dozen. The cooking fourth dimension and temp are cardinal. I glaze ours like yours except I use fresh garlic, worcestershire, and a little chocolate-brown saccharide. The combination is a great taste and the sugar provides fantabulous caramelisation. We have it as the main dish the beginning night and the adjacent night french dip sandwiches.
xi/29/2011
Tried it as is -- turned out smashing. Kept an eye on the thermometer --nosotros like it rare, and so nosotros did about 45 minutes. Didn't need to add any water to the pan -- it came out nice and juicy -- nosotros made a gravy from the drippings.
02/17/2007
OK...the cutting of meat y'all utilize tin brand this recipe a winner or an utter disaster!!!I made this recipe using 2 different cuts of beef, a superlative round roast that was tied into a neat little bundle and a ranch cut top round roast. I used a lilliputian beefiness stock in the pan for both roasts. The arranged meridian roast was like a brick of cardboard!!!! Even so, the ranch cut roast was the most delicious piece of juicy goodness I accept ever had the pleasure of devouring!!!! Served it with horseradish sauce.....OH MY GOODNESS!!!! So, I volition definately use this recipe for as long every bit I have teeth to chew with....using the right cutting of meat, of grade!!!
11/05/2004
Very good seasonings....and tasty. I really liked the way that this turned out, but the simply complaint is that it turned out dry out. I tried this again...adding a cup of h2o to the bottom of the pan and made a gravy out of it. I cheers for the recipe.
05/05/2014
It came out nifty. I rubbed the roast with salt, pepper, garlic, rosemary and a petty cayenne pepper. Most xxx minutes before it was done I added thick sliced red potatoes tossed with olive oil, garlic pulverisation, 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 eye of round beef roast. Afterwards reading many reviews, I coated the entire roast with a seasoned rub -purchased at local grocery. I permit the roast sit down 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 information technology sit to residue afterwards roasting. It was PERFECT! Cute pink heart with more than doneness to edges. I would go a little less on the rub Next time. Very, very skilful! Not dry. Not tough every bit other comments suggest.
10/26/2005
I thought this was so easy and really adept. I tend to like my roasts really rare and if and then then I would suggest 15 minutes per pound instead of xx minutes.
11/xxx/2012
This is fantastic. I have never cooked a jucier roast. Despite some reviews I had read, I followed the directions exactly. Catastrophe with a 15 minute tent is what is key. So very lovely. Glad I know how to cook a roast properly at present!
07/04/2011
Enjoyed it had made it for our 4tth of july barbecue. I didn't tie it considering i didn't accept the string. I added some water for moister. The family absolutely loved it.
12/16/2013
I had tried this recipe twice. Both times I kept it in the oven for the recommended xx minutes oer pound, turned the oven off and had to remove the roast because it was heating up too much too quickly - I literally roasted a ii.5lb centre round from countertop (room temp!) to dinner table in and hour and 20 minutes. With that beingness said, I remove it from the oven at 120 and both times information technology was nonetheless style too far into the medium-medium well category. DO Non OVERESTIMATE THE TEMPERATURE. You want to take this out when the temp volition not rising much more every bit it sits on the counter Merely you also desire it to sit long plenty to redistribute the juices. Also, I learned that I similar rosemary, onion powder, granulated garlic, 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 grouping that I would feed them a real repast in exchange for their time, but to my horror the recipe that I was using would have taken five hours, and I just had ii. My just add-on was basting lightly with a little sour cream and garlic, and it was the nigh beautiful beefiness I've ever made. Ruby in the centre, brown crusty outside, garnered awe and wonder when I took the tinfoil off.
04/05/2009
This Roast slices like deli roast, it does NOT shred into long tough strands. I cooked it till the meat thermometer read 160 degrees Fahrenheit , so information technology would attain 170 for well done later on information technology rested. The merely other thing I did differently was use garlic pepper in place of the pepper. The best roast for slicing I have ever fabricated. Only Wonderful!!! Thanks for posting!!
01/xix/2007
This is absolutely the all-time roast beef I have e'er tasted - I've made it twice in the past two 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. It never fails. I'1000 making a 6 lb eye of circular for Sunday dinner tomorrow. I similar to roast new potatoes and baby carrots with the meat. Produces fantastic flavor and texture without adding any water!
12/15/2014
Very good! I cooked it exactly as written and it came out a perfect medium rare! Thank you for the recipe :)
01/05/2007
Perfect. We like some reddish in the middle, and so I cut cooking time past about 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 beefiness to buy. The cooking time is right on the coin. 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 employ the rub the recipe calls for once before & it was tasty...even so I didn't add together water & it was a little tough. All in all a expert recipe as long equally y'all add some water.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'yard not cooking roast beef often 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.
08/20/2007
I've used this recipe several times and with unlike cuts of beef. It always turns out excellent. In addition to the listed ingredients, I also insert fresh garlic into the roast. I likewise lay the roast on a bed of onions and drizzle information technology with olive oil, balsamic vinegar and ruby wine. Part style through the cooking I add mushrooms, more than onions and some peppers around the roast. It is and so yummy!
11/04/2012
I followed someone'southward advice-took out meat when internal temp 120F, and so covered with aluminum foile. sliced thin with slicing machine when cooled. perfectly cooked, just as we like, pink and rare inside!!
05/xi/2006
I made this last Sunday with an eye round roast, and it was awsome! It had a wonderful taste, and it wasn't dry, although eye roast is a good cut. It smelled skilful as it was roasting, and my kitchen windows were open up, and I hope 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 meal. Will be making this again!
12/20/2007
This is a wonderful "archetype" roast beef recipe. I think those who don't like this method are wanting more 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 exist proficient if it is cooked well done either. I found it to be a great recipe.
02/17/2007
This is a very good roast beef recipe. I use it all the time. It has get one of our regular meals. My kids and my husband just love it!
10/thirty/2004
I prepared this using a 2lb tri-tip as an alternative to grilling the tri-tip over indirect oestrus. I seasoned the tri-tip per the recipe - 1/2tsp kosher salt, 1/2tsp garlic powder, 1/4+ tsp fresh footing pepper, and added a ane/3 loving cup beef stock in the roasting pan. I browned the seasoned tri-tip in the roasting pan over high estrus, so added the beef stock before putting it in the oven uncovered. I must say that this formula of seasoning is perfect...not also salty as they have a tendency to exist. Also, the suggested cooking temp/time formula was dead-on for a perfectly done tri-tip. Grilling a tri-tip is all the same fun, and traditional, but this is a great alternative which I'll utilize again.
03/23/2004
A permanent entry in my recipe box, this roast cooks up perfectly every time I make it. Overnice and perfectly rare. I even add actress pepper to the exterior and so slice the leftovers for tasty sandwiches later on!
eleven/06/2007
This is, by far, the simplest and best way to do a nice cut of roast. I tried humid as some suggested and information technology does non compare! It is imperative to employ the cut equally suggested to acheive the wonderful flavor 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 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 let it residue for near 20 minutes earlier cutting and it 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 information technology nice and scarlet, but if you like your roast a footling more than done add a bit in cooking time. Was a great hitting, yet!
11/15/2008
No thing the cut of the meat to exist roasted, I e'er sear it on all sides in a hot oiled skillet. I like the addition of a bay foliage or two. Equally with others, I add LOTS of potatoes, carrots, onions and mushrooms toward the cease of the cook fourth dimension. Delicious!!
ten/eleven/2006
Crawly! I've never made a roast beefiness earlier and it could non have turned out more perfect. I followed the recipe, but didn't employ garlic and added 1c. water to pan and 1/2 sliced onion on top. Succulent! My married man raved about it all nighttime!
11/15/2008
Follow the manner Tracycook makes the roast and never add any liquid to the pan equally it will result in a tough mess.
02/19/2012
This is information technology. Your basic, uncomplicated, fool-proof Sun roast. I recollect the bad reviews are from people who were expecting POT roast instead of a rosy, thinly-sliced, roast beef. Although the directions are simplistic, they are important. The cut matters, the time matters, the temp matters, the resting matters. Too much beef for you? No trouble because it's excellent the day after for sandwiches.
05/04/2004
I normally don't measure seasonings on a roast, but I did this fourth dimension, and it had the perfect flavor. Cooking time was correct on! Give thanks You !
01/02/2012
We followed instructions to the T except that nosotros changed 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 and then I wasn't certain if this would turn 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 good, I didn't desire to stop eating.
07/12/2005
This really is a foolproof recipe...fifty-fifty the most novice cook can't mess this upwards. I was a trivial concerned about using the kosher table salt earlier roasting the meat as common salt tends to dry meat out. I used information technology anyhow and followed the recipe virtually exactly...I did add some oregano and basil. The effect was a tender, juicy, perfectly cooked roast. I'll exist using this one time and time again and would recommend it to all to try!
01/21/2007
Give thanks goodness for this recipe - I accidently threw out the instructions for the beef roast that I bought for a dinner political party for 9, but these instructions worked well! Perfect medium rare - I left the beef in a little longer than the recipe stated, as I had 3 pieces of meat in one pan (each well-nigh 2 pounds) and then figured it would need longer. Thanks!
02/15/2010
I've used this recipe a few times simply usually change up seasoning every time. Comes out smashing though I do coat the roast in olive oil and marinate it for a few hours earlier I throw it in the oven.
10/25/2009
It was very expert and very easy. I added a lot more spices and a jar of onion gravy. Roofing it later it was taken out of the oven is really important. Don't skip this stride :-). My family loved it.
12/28/2011
Delish. I used minced garlic. Will definitely brand it again.
05/23/2014
Excellent results. I have seared my roast 1st and also just put information technology in the hot oven. Either mode it works very well. I mix the salt, pepper and garlic powder then rub the roast. I have also crushed a clove of garlic and rubbed the roast b4 adding the salt and pepper.
11/17/2008
I fixed an center-of-the-round (2 lbs) last night and was disappointed. Roasted the beef nigh 45-50 minutes at 375. The instructions said 20 min/lb=40 minutes and nevertheless it was still a chip rarer than medium rare--red with bloody juices. Likewise, the beef was tough even though I sliced information technology thinly with an electric pocketknife. I used a cooking thermometer but it didn't register properly. I likewise tried an instant meat thermometer after I took the beef out of the oven and I couldn't get an accurate reading. I almost e'er have bad luck with thermometers and I am greatful for the pop-up on turkeys!!
12/26/2012
I made this yesterday and it came out fantastic. However, the 20 min/LB @375 was incorrect for me and would take probably been terrible. I had an 8 Lb middle roast and it was well done at ii hours when I checked it. I probably could have pulled it out at an hour and twoscore minutes or so. And so like the others say, use a meat thermometer and don't go with the time alotted. Great Roast though and I will brand it many more times!
11/21/2011
This Roast came out perfect. I used Angus eye of round.
01/06/2012
I'chiliad non a great meat-maker and I had high hopes for this roast. Used the eye of round roast and all seasonings but institute the meat to be a scrap tough. Good flavor and used remainder for beef sandwiches, but not equally tender equally I had hoped. Any suggestions?
12/28/2006
Superb. It's at present a family unit favorite. Unproblematic, yet succulent and no fuss to boot!
08/01/2007
Delicious. I honey roast beef. I don't add whatever liquid to the bottom of the roasting pan, basically yous're steaming instead of roasting and then... and you don't get the lovely bits of caramelized meat juices to creat the perfect gravy from. Throw some peeled par-boiled potatoes in around the roast if it doesn't crowd the pan besides much. Heaven!
11/19/2011
FOR dryness bug try adding 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 entire melt time and use 1 loving cup beef goop and i never have problems with dry meat resting is key though yous must allow information technology rest
12/26/2006
enjoyed this roast, simply side by side time volition add together more salt and will increase cooking time to 25 min. per pound as I like a medium done roast, non a medium rare.Will make again.
09/04/2005
Seasonings were so good. I take a hard fourth dimension getting an eye of circular roast done (we like medium well) merely without drying out. I think next time I will become at 325 degrees for longer with water in the lesser of the roasting pan. Dear slicing this up for sandwiches!
01/17/2007
Like shooting fish in a barrel to do and tastes slap-up!
05/22/2005
I was looking for a recipe for a pot roast in the oven instead of the crock pot, considering I had never done information technology that fashion before and was tired of the crock pot versions. This turned out peachy! I read the reviews and was worried about dryness and then I put ane/2 cup of water in the bottom of the pan. I also put 1/2 bag of baby carrots in with the raw meat earlier cooking. I inserted slivered cloves of garlic into the roast. Both the meat and carrots turned out tender and flavorful. The meat wasn't dry. I cooked it to well-done also. Served with the carrots, mashed potatoes, asparagus, light-green salad and gravy that I made from the drippings. Skillful, downwards-home cookin', I tell ya!
12/21/2011
This was a very skillful, 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 even annals on the thermometer. It took about 45 minutes, plus the 15 minutes resting to be the perfect rare (just not raw). Overall, elementary, but very juicy and flavorful.
01/04/2007
I altered the cooking method, but used the seasonings in this recipe. The roast was succulent and completely tender. I cooked the roast at 450 for 15 minutes, then I reduced the heat to 350. Afterward 30 minutes cooking, I sliced upwards an onion and added it to the roasting pan. I removed the roast in one case the temperature hitting 130 and let it residue nether aluminum foil for 15 minutes. My family unit loved dinner tonight. Since I made a three lb roast we will exist eating the other half tomorrow and my husband and boys can't wait. Thank you for sharing!
02/17/2014
I fabricated this last night for dinner and it was awesome. I've never been too successful cooking a roast beef for slicing until this recipe. Please use a meat therm instead of the standard 20 min/lb - my roast cooked much quicker. I pulled it out at 120 and I let it sit about 30 min earlier slicing. Perfectly pinkish throughout. No red. Thanks for posting
06/25/2007
This is really good. I roasted information technology in my pampered chef rectangle baker. I used carrots as a meat rack. Also rubbed information technology with pressed fresh garlic combined with table salt pepper and evoo. They primal is letting it come upwards to room temp before roasting. I also 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!
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.
10/31/2005
Although I do a lot of cooking, i've never made a roast beef because i'm always afraid it'll be dry out. Because this recipe got so many good ratings I idea I'd give information technology a try. I searched for an EXACTLY 3 lb roast which I found. I followed the recipe exactly except at the terminate I chickened out and cooked information technology an extra 15 mins. What did I get? A encarmine way-to-rare roast. I don't know why. The oven was EXACTLY at 375. The expert thing was information technology was Non dry out and/or overcooked. I flash fried it that nighttime and it was okay. A couple of days later I fried up the leftovers and they were good on sandwiches. The other comment I have is that, despite post-obit the recipe exactly, I felt it was a bit bland... peradventure some fresh garlic and some other spices in the rub would accept been appropriate? If I could give the recipe 3.5 stars I would, only since I can't I'll give it four.
04/09/2006
I accept 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 volition use it again and again!!!! Thanks.
Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
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