How to Cook Roast Beef for 60
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07/22/2006
I have been making my roast beefiness this style forever! Information technology is perfection, IF you listen these basic tips: No other cut of meat will produce a REAL roast beefiness, but the heart roast!...Every oven is unlike, so know your ovens well. A three pound roast will melt faster in a new oven than information technology would in a 20 year old oven...INVEST IN A MEAT THERMOMETER, this is the best thing you tin can have when roasting a beef...Be mindful that when a roast comes out of the oven it will cook in its own rut and the temp volition rising. Not everyone likes a bloody roast. WE DO, and I have mine out at 120, let information technology stand and information technology is about 130-135 when time to cut...ANOTHER IMPORTANT TIP: BEFORE COOKING Allow YOUR ROAST Sit OUT ON THE COUNTER UNTIL Information technology REACHES ROOM TEMP. It WILL Make FOR Fifty-fifty COOKING. And then, their you lot have information technology, my advice to all of you bad reviewers. Roasting a beefiness is not an verbal science nor are the cooking times exact...go along trying! This is the all-time roast beef!
12/26/2002
The roast tasted actually good, and nosotros thoroughly enjoyed it. All the same, because the roast is not cooking in any liquid, it was a footling tough (though it wasn't likewise bad). I would recommend adding some water to the bottom of the pan while information technology is in the oven to go far a footling more tender. This roast, however, volition non produce any gravy. Also, I would suggest adding some onion to the meridian while it cooks for a fiddling flavoring. This is a bully recipe for anyone who wants a unproblematic pot roast that isn't as well much piece of work and doesn't have to cook too long, but if you are wanting a more tender and more than flavorful one, i suggest trying a different recipe.
01/02/2007
I was making roast beef fot the showtime time looking for guidance, and this was helpful, but flawed in my opinion. I used the cut suggested, eye of round, which I had to special order from my butcher just information technology was worth it. It's a dainty, fairly inexpensive cutting for feeding a crowd, and the simple seasoning used hither is perfect. However, the oven temp and cooking time didn't work for me. I started my room-temp 5.5 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, and then 200, and still information technology was done much earlier than I expected, the entire cooking fourth dimension was under 90 mins. I think 375 at 20 mins/lb would produce a very well washed slice of meat, and then if that'south what you like, go for it. Only if y'all like your meat closer to medium-rare, I hold 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 last temp. Let it rest for 20 minutes before cutting information technology, it will cook that last 10 degrees on the counter while it rests. I'd employ a lower oven temp than this recipe calls for, 300 or even 200, cook information technology slow and low. But the cutting and seasonings in this recipe are dandy. I don't think whatever liquid is needed, just use a roasting pan with a rack so the meat is raised over the pan.
06/12/2007
Helpful hint--Near likely everybody is getting a different temp reading after the same cooking time because of how common cold the roast was when you put it in the oven. I e'er let my roasts sit for 45 minutes on the counter before putting them in the oven. It eliminates gauge work, thermometers and hot/cold spots in the roast. Great recipe, by the way!
01/sixteen/2007
This is a very good basic guideline for the perfect roast. I agree with reviewer tracycook that the oven temp has lots to do with the final event.Invest in a expert meat thermometer and follow it. For those who like gravy, just add a can of beef broth to the bottom of the pan while cooking.Pan drippings will combine with it and make a delicious gravy.My persoanl preference, I would use twice the garlic pulverization with the addition of some fresh minced garlic, too. Thanks for sharing.
02/02/2003
I made the All American Roast Beef tonight and idea it gave a fabulous flavor. I used tabular array salt because I didn't take Kosher salt. It was moist and cooked great at 375. Definitely I will make it again!
10/14/2008
This was amazing. I seasoned a 3lb beef round height, round roast (Rancher Reserve, the grade is similar to Certified Angus Beefiness)liberally with the seasonings listed in the recipe. I didn't mensurate it, I merely made certain I coated the entire roast. In addition, I as well used stale thyme. Placed it on a racked roast pan and let it sit down on the counter for 40-45 mins. I used ruby potatoes, carrots, and onions & tossed them in olive oil, kosher salt, black pepper, and a sprinkle of dried thyme. Cooked for 60 minutes @ 375 with xv minutes rest gave us the perfect medium rare. It was divine, tasted similar a prime rib that has been roasting all mean solar day. It was so moist and tender--I will have to take this once a week!
01/23/2003
This was extremely uncomplicated and outstanding served with string beans, mashed potatoes and dinner rolls. A wonderful Sunday evening dinner.
09/xix/2010
This is wonderful and correct fashion to prepare a beefiness roast. For anybody who says to add liquid and this isn't the way to cook a roast...I call up yous need to understand cooking terminology. A pot roast is a tough cutting of meat that needs to exist browned and and then braised in liquid covered and slow cooked. A beef roast is a tender cut of meat that you cook dry out in the oven uncovered at a higher estrus for a shorter catamenia of time.
01/13/2003
my family loved this recipe... even my mother in law and yous all know how they tin be. It was easy to make, and very flavorful. Will definately brand it again.
04/12/2015
This recipe is wonderful and a archetype manner to cook a roast. For those naysayers, please apply the right cut of meat (heart roast) and your cooking thermometer judiciously to monitor it. If y'all follow the directions and DO NOT add water as many reviewers take done, you will have a fabulous meal. For a little more flavour, I double the spices and add together 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 alee of time then information technology did marinate for a few hours giving it great flavour. I fabricated an "au jus" sauce to go with it using the drippings from the meat (very little with a lean middle round) a can of low sodium beef broth and a dash of kitchen bouquet
10/28/2008
Absolutely delicious. Don't heed to the people who said this comes out dry. It doesn't. They probably cooked it too long. You should utilize a thermometer, however, to avoid this. I pulled the roast out when the temp read 130, and it eventually climbed to 145, or medium rare. I did double the spices every bit I like lots of flavour. I will use this recipe again. Thanks and then much!
10/08/2009
This is a good quick way to brand this roast. And just a note. twenty min. per pound is for medium rare. If y'all like 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 hard, dry crust on the outside of the meat. I similar braising heart round in a dutch oven or baking it at 300 degrees in a little liquid for 30 min. per pound, which creates a more 'falling off the os' texture. Middle round has no fatty, so there are no drippings to baste the roast with while cooking, so having some sort of liquid in the pan while baking creates a moister roast. This 'dry out roasting' method is quick, but results are fair 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 iii hrs. before I baked it to ensure more even cooking. Makes a big difference.
eleven/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 brand a marinade- 1/3 cup tomatoe sauce, 1/iv cup soy sauce, 1/2 cup olive oil, 1/3 cup water, Seasoning ( I apply a gourmet grill seasoning) it has garlic, rosemary, thyme, crushed peppers, etc.) Permit marinate for 24-48 hours. I e'er cook my roast on the grill, 20 min. per pound. I too permit my roast sit at room temp. before grilling. Very of import, let rest at least 20-30 min. later cooking, all the juices will lock in. I will employ this for sliced meat for wraps or any sandwich. Information technology is much cheaper and fashion more delicious than deli meat. If cooking in oven, sit on a rack, cook on 475 for 12 min. turn downwardly temp. to 325, cook 20 min. per pound. This will lock in all juices. This is one of the meats I cook for Christmas, everyone loves it.
11/fifteen/2008
I certainly hold with the reviewer who cautioned that in that location is a deviation betwixt "pot" roast and "roast beef". This is recipe is for roast beef - non pot roast, which is cooked with liquids. Also, one reviewer stated that you won't get the same results with beefiness purchased at Walmart; the aforementioned goes for Winco. Yous demand to buy a skilful cutting of meat to get the flavor and tenderness you want. I, too invest in Angus beefiness, or Selection, the latter being available at Costco. Expect at the grading on the meat yous are buying. I also agree with another reviewer who says to non merely use a oven thermometer to test the oven heat, but the reviewer too says to put the thermometer on the oven shelf yous are using and set oven temperature appropriately, and then that the temperature on that shelf reads 375 degrees on the thermometer. Kudos to these reviewers - right on! Proficient recipe!
07/11/2010
I am amazed at the cooks who desire to throw this in a crock pot or add together veggies and potatoes to this. This is a Roast Beef, not Pot Roast, or a Crock Pot Roast. ii totally different foods. This is an excellent recipe for Roast Beefiness. It should be cooked in the OVEN to ROAST for best possible flavour. In a crock pot your meats become steamed. That's why information technology falls apart when you lot accept it out. Don't go me wrong. I love my crock pot, just when y'all desire to make Roast Beef you utilise the oven. Anyway made every bit written. Requite 10 stars if I could. Excellent. I did use beef stock to make a gravy, because Eye of the Round is non normally used for gravy making. Very lilliputian fat. I cooked information technology, cooled it down and refrigerated it so I could piece the adjacent twenty-four hours. YUMMY!
07/31/2011
To those who want to add together liquid to this recipe, you are non cooking a pot roast here. This is a rare to medium rare roast. Non only can you apply the Centre of the circular roast, but a Sirloin tip roast works well too. You lot can also practise a continuing rib roast in a similar manner. This is the blazon of roast to melt and slice upwardly for sandwiches, or every bit listed with mashed potatoes and gravy. This is a corking basic recipe. For a pot roast information technology will take a totally different cut and cook at lower temperatures with liquid for 4-5 hours.
04/11/2007
Fantabulous roast! I had read in before reviews to add a picayune bit of liquid or put the roast on a rack. I did add together a flake 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 (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 goulash dish). Thanks over again for the great recipe.
03/31/2013
Made this every bit directed with a six pound eye round. Cooked at 375 F every bit directed until internal temperature reached 125 F, most 1 hour, 50 minutes. Removed and covered loosely with aluminum foil while I broiled the bread for 25 minutes. Internal temperature reached 145 F. by the fourth dimension I carved it, about 35 minutes afterward removing from the oven. It was tender, juicy, and flavorful. I was skeptical about using eye round considering I accept institute it to be rather tough. This was better than expected and my dinner guests and I loved it. Served with mashed potatoes and light-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 forth. I did the standard rock salt & croaky pepper rub. We cooked the roast equally others advised, using a thickly sliced onion (into iii slices) as a rack, and a tin of beef broth, at 20 minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, too. About twenty minutes before the roast was to be washed, I added sliced mushrooms & some cut carrots, too. When washed,I gear up aside the roast to remainder, removed the veggies, and made the virtually delicious gravy! Next, (drumroll, please!) my husband sliced into the roast . . . and it was PERFECT! The best always, to be exact! We definitely volition e'er melt our beef roasts at 20 minutes per pound at 375 degrees, forevermore! Thank you to all who left the tips - I couldn't observe my rack OR my meat thermometer, so this was EXACTLY the recipe I needed. We fabricated this concluding night, and enjoyed leftovers equally sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for lunch today. Absolutely fantabulous!
05/10/2005
Cheers to Cindy, because simplicity is the key and knowing your oven is crucial. I hold with the others that the seasoning is perfect . It may not seem like alot, but a little goes a long way. I used a 3 1/two lbs. top round london bake, 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 mode also hot for medium rare, because one time the roast rests for about twenty minutes the meat will continue to melt and stop off at 150 to 155 which would make it well. So, i immediately removed the roast and put it on a plate and placed it in the fridge for a half hour, and this worked in halting the cooking process. As a result, my roast beef was medium to medium well, which means information technology was a low-cal pink. Still very flavorful with the seasonings and tender, but not perfectly ruddy medium rare. The lesson here for me was that my gas oven cooks hotter and information technology's of import to cook this roast on the bottom shelf; mine was on the middle rack, and adjacent fourth dimension, i'll remove the roast when the meat thermometer reads 120, which when done finishing outside the oven, will exist about 135-140. Over again, thanks to cindy for coming up with a very simple and delicious recipe.
02/19/2006
Very expert - the roast was moist and the seasonings were just correct. The only problem I had was that the roast was very rare using the timeline given so I will probably effort 30 minutes per pound next fourth dimension because nosotros prefer our roast medium. I will definitely use this recipe again.
11/15/2008
I have found that elevation sirloin roast is a much more tender cutting of meat for this recipe.
04/09/2012
I had ii 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 blistering 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 accept believed a cheap cutting of meat like this could produce such great results. I will roast my eye of the round roasts using this method from now on. Thank you!
11/fifteen/2008
Keep in mind that in that location is a departure between pot roast and roast beef. This roast beefiness recipe is very good.
09/12/2010
Quite delicious! The only thing I did differently was to sear the meat earlier roasting. I heated oil in a deep pan and permit the meat sit for a few minutes until it was completely sealed. Fabricated for a tender and delicious roast.
04/02/2009
A good roast beef should not crave "stewing" in liquid. This is a fail condom recipe if, as others have suggested, you ensure that your oven temp is right and you employ a skillful meat thermometer. As someone else has suggested, a roast cooked starting at room temp volition not only ensure even cooking, simply will produce a nice tender roast. Letting it residual for 20 or 25 minutes will 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 beefiness for years with great success if you lot are careful to follow these basic steps and don't cut corners. The merely embellishments I would add together to this recipe is to add your seasonings to almost 3/4 cup of flour and lightly dredge the roast before putting it in the oven. Gives information technology a nice low-cal, flavorful chaff.
12/xi/2010
Delicious! Information technology was my first attempt at making roast beef at dwelling house. This came out as a perfect medium rare roast with the about delicious flavor.
01/22/2013
I used a probe meat thermometer with an alarm and set it for 145 degrees. Next time I volition set it for 130 degrees considering the meat went from medium rare to medium while resting. I added dried thyme to the rub and it was very tasty. I added h2o to the pan drippings and poured them into the remaining sliced beef. I retrieve I'll make beef pot pies with the leftovers.
x/22/2008
The time and temperature of this recipe worked perfect. Here'southward a lil tip for those of you having problems with the cooking fourth dimension. Invest in a stand alone oven thermometer, preheat your oven with the thermometer exactly where you lot 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 gild to maintain the 375. Every oven is dissimilar then dont trust that because yous set up it for 375 necessarily means it is really 375 in the surface area of the oven you are cooking in. Rut rises, even in your oven, and so the college your rack is, the hotter the temperature yous are cooking in. This recipe was height notch! All-time roast I accept always made.
12/27/2007
I put the roast in a ziploc bag and poured in plenty red wine to cover it, put it back in the fridge and let information technology sit down all day. An hour before putting information technology 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, salt, and pepper on the fat merely and put information technology fat side up in the roasting pan. Then I added a can of beef goop (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 well-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 let it sit for 15-twenty minutes before slicing. It was so juicy and cooked perfectly. I don't think I'll apply some other recipe for roast beef ever again.
05/xx/2008
I am sure this is a five star recipe because this is how i make mine, yet new cooks PLEASE TAKE Note, non all brands of beef are the same! i ONLY use angus beefiness, if you are buying a cut at walmart you will be disapointed. spend the trivial actress and buy a better make of beefiness. also the more rare the temp the more tender it will be. certain cuts to non have well to well done. as another reviewer said use a thermometer
08/16/2009
After xc minutes @ 375, my 2.viii pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and accurate. Cheers a lot.
11/06/2005
If there were x stars to rate this recipe, it would get a ten from me! I've always disliked the traditional roasts... until at present. This was cooked to perfection (my version - just a chip pink inside and juice runs when you lot cut it). I served with mashed potatoes/gravy and brussels sprouts. Will definitely make again. The spices were awesome... I simply sprinkled on garlic powder and common salt and footing fresh blackness pepper and rubbed it around. Splendid! THANK YOU Cindy! Definitely a keeper :D
09/30/2005
I added a loving cup of water to the bottom and some kitchen boutonniere and this made a very moist beef and great gravy. Thanks for the recipe. Lisa
12/07/2006
A very expert basic recipe. In fact I never change a thing except I sometimes add carrots, potatoes and onions to have a complete meal. Thanks.
x/fourteen/2006
I must say this was delicious. I too followed the time and temp. as directed and added a pocket-sized amount of water equally recommended past others. The result was perfectly tender Roast Beef. The only adjustment I made was to permit the meat to sit out on the counter to go closer to room temp. for fifty-fifty cooking. Too, I inserted sliced garlic into the roast in various places and that just added to the groovy flavor! Definately a keeper. Thank you!
08/12/2007
Bravo!!!!!! I was nigh to give upwardly trying to cook beefiness until today!! I decided to endeavour a Roast Beef recipe I found on All Recipes. Before seasoning the roast I rubbed it with a light 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 flavour. I had plenty of liquid for the Au Jus. Because 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 beefiness is meant to exist rare and this recipe does a bang upwardly job!
10/12/2006
Give thanks you lot then much for this recipe. I accept served it several times now and it has been a hitting amoung my family of six. The cooking fourth dimension and temp are key. I coat ours like yours except I apply fresh garlic, worcestershire, and a little brown carbohydrate. The combination is a neat taste and the sugar provides excellent caramelisation. Nosotros take it as the main dish the first night and the side by side nighttime french dip sandwiches.
eleven/29/2011
Tried information technology equally is -- turned out great. Kept an eye on the thermometer --we similar it rare, so nosotros did about 45 minutes. Didn't demand to add any water to the pan -- information technology came out prissy and juicy -- we made a gravy from the drippings.
02/17/2007
OK...the cut of meat you use can make this recipe a winner or an utter disaster!!!I made this recipe using 2 different cuts of beef, a tiptop round roast that was tied into a great little bundle and a ranch cut top round roast. I used a petty beef stock in the pan for both roasts. The bundled meridian roast was like a brick of cardboard!!!! Still, the ranch cut roast was the most delicious piece of juicy goodness I take e'er had the pleasance of devouring!!!! Served information technology with horseradish sauce.....OH MY GOODNESS!!!! So, I will definately use this recipe for as long equally I have teeth to chew with....using the right cut of meat, of class!!!
11/05/2004
Very good seasonings....and tasty. I actually liked the way that this turned out, but the simply 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 information technology. I give thanks you lot for the recipe.
05/05/2014
Information technology came out dandy. I rubbed the roast with table salt, pepper, garlic, rosemary and a footling cayenne pepper. About 30 minutes earlier information technology 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 centre of circular beef roast. Afterwards reading many reviews, I coated the entire roast with a seasoned rub -purchased at local grocery. I let the roast sit down with rub on for twenty minutes so placed it on a rack (in roaster) in a pre-heated 375 degree oven. Cooked it to 120 degrees international temp and allow information technology sit to residue after roasting. It was PERFECT! Beautiful pink centre with more than doneness to edges. I would become a lilliputian less on the rub Adjacent time. Very, very expert! Non dry. Not tough equally other comments propose.
10/26/2005
I thought this was so piece of cake and really adept. I tend to like my roasts really rare and if so and so I would suggest fifteen minutes per pound instead of twenty minutes.
xi/30/2012
This is fantastic. I take never cooked a jucier roast. Despite some reviews I had read, I followed the directions exactly. Ending with a 15 minute tent is what is central. So very lovely. Glad I know how to cook a roast properly now!
07/04/2011
Enjoyed it had made it for our 4tth of july barbecue. I didn't tie it because i didn't have the string. I added some h2o for moister. The family absolutely loved information technology.
12/16/2013
I had tried this recipe twice. Both times I kept information technology 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 besides speedily - I literally roasted a 2.5lb centre round from countertop (room temp!) to dinner table in and hour and 20 minutes. With that being said, I remove information technology from the oven at 120 and both times information technology was all the same mode as well far into the medium-medium well category. DO NOT OVERESTIMATE THE TEMPERATURE. You want to accept this out when the temp will non ascension much more than as it sits on the counter Merely yous besides want it to sit long plenty to redistribute the juices. Too, 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 real meal in substitution for their time, but to my horror the recipe that I was using would accept taken five hours, and I only had two. My but addition was basting lightly with a little sour cream and garlic, and it was the most beautiful beef I've e'er fabricated. Red 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 Non shred into long tough strands. I cooked it till the meat thermometer read 160 degrees Fahrenheit , then it would reach 170 for well washed after it rested. The only other matter I did differently was employ garlic pepper in identify of the pepper. The best roast for slicing I take always made. Merely Wonderful!!! Thank you for posting!!
01/nineteen/2007
This is absolutely the best roast beef I have always tasted - I've fabricated it twice in the past 2 weeks. With the exception of using an middle roast, I used a lesser round both times and followed the recipe exactly. Perfecto!!!!!!!
04/12/2008
This is the method my grandmother and mother taught me. It never fails. I'thou making a 6 lb eye of round for Sunday dinner tomorrow. I like to roast new potatoes and baby carrots with the meat. Produces fantastic flavor and texture without adding whatsoever water!
12/15/2014
Very adept! I cooked information technology exactly as written and it came out a perfect medium rare! Cheers for the recipe :)
01/05/2007
Perfect. We like some cherry in the center, and then I cut cooking time by about 10 minutes. Other than preferred cooking time, don't change a thing.
02/04/2007
Good 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 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 in one case earlier & it was tasty...however I didn't add h2o & information technology was a trivial tough. All in all a good recipe equally long as you lot add together some water.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'm not cooking roast beef often and forget the bones temp/timing info. Annotation to self: Take the roast out of fridge to come to room temp earlier putting in oven.
08/20/2007
I've used this recipe several times and with different cuts of beef. It always turns out excellent. In add-on 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 blood-red wine. Function 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 machine when cooled. perfectly cooked, simply as nosotros like, pink and rare inside!!
05/11/2006
I made this terminal Sunday with an eye round roast, and it was awsome! It had a wonderful taste, and information technology wasn't dry, although eye roast is a adept cut. It smelled skilful as it 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 it with mashed potatoes, seasoned carrots and cole slaw. Truly a wonderful meal. Will exist making this again!
12/20/2007
This is a wonderful "classic" 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 recollect anyone would melt a standing rib roast in h2o. This is similar. I wouldn't call up it would be good if it is cooked well washed either. I found it to exist a corking recipe.
02/17/2007
This is a very practiced roast beef recipe. I utilize it all the time. Information technology has become ane of our regular meals. My kids and my husband only honey it!
10/30/2004
I prepared this using a 2lb tri-tip equally an alternative to grilling the tri-tip over indirect heat. I seasoned the tri-tip per the recipe - 1/2tsp kosher table salt, one/2tsp garlic powder, 1/4+ tsp fresh ground pepper, and added a ane/3 cup beef stock in the roasting pan. I browned the seasoned tri-tip in the roasting pan over high heat, and then added the beef stock before putting information technology in the oven uncovered. I must say that this formula of seasoning is perfect...not too salty as they accept a trend to be. Also, the suggested cooking temp/time formula was dead-on for a perfectly done tri-tip. Grilling a tri-tip is nonetheless fun, and traditional, but this is a great alternative which I'll use once again.
03/23/2004
A permanent entry in my recipe box, this roast cooks up perfectly every fourth dimension I make it. Nice and perfectly rare. I fifty-fifty add extra pepper to the outside and so slice the leftovers for tasty sandwiches later!
11/06/2007
This is, past far, the simplest and best way to practice a nice cutting of roast. I tried humid as some suggested and it does not compare! Information technology is imperative to utilize 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 merely 4 stars because the instructions should state that the employ of a digital thermometer is very important so that y'all don't over or undercook the meat. I used mine and took it out of the oven at 140F. I let it rest for virtually 20 minutes earlier cutting and it had risen to 150F, turning information technology to a perfect medium rare. Fantabulous recipe!
04/24/2006
It was a very easy and tasty roast, merely a little rare for some of the tastes at my political party. I loved it nice and red, but if you lot similar your roast a little more done add a bit in cooking fourth dimension. Was a great hit, nevertheless!
xi/15/2008
No matter the cut of the meat to be roasted, I always sear information technology on all sides in a hot oiled skillet. I like the addition of a bay leaf or two. Equally with others, I add LOTS of potatoes, carrots, onions and mushrooms toward the finish of the melt fourth dimension. Delicious!!
x/xi/2006
Crawly! I've never made a roast beef before and information technology could non have turned out more perfect. I followed the recipe, but didn't use garlic and added 1c. water to pan and 1/2 sliced onion on superlative. Delicious! My husband raved about information technology all nighttime!
11/fifteen/2008
Follow the way Tracycook makes the roast and never add together any liquid to the pan as it will result in a tough mess.
02/nineteen/2012
This is information technology. Your basic, simple, fool-proof Sunday roast. I recall the bad reviews are from people who were expecting POT roast instead of a rosy, thinly-sliced, roast beef. Although the directions are simplistic, they are of import. The cut matters, the time matters, the temp matters, the resting matters. Too much beef for you? No problem because it's excellent the day after for sandwiches.
05/04/2004
I usually don't measure seasonings on a roast, merely I did this time, and it had the perfect flavour. Cooking time was right on! Thanks !
01/02/2012
We followed instructions to the T except that we changed the cooking time to 22 minutes per pound considering we prefer our beef medium/well. Succulent!
01/22/2012
My roast was two ane/2 lbs and 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 brand from the wonderful meat juices was so very good, I didn't want to finish eating.
07/12/2005
This really is a foolproof recipe...even the most novice cook can't mess this upwards. I was a trivial concerned about using the kosher salt earlier roasting the meat as 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 exist using this ane fourth dimension and time over 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 party for nine, but these instructions worked well! Perfect medium rare - I left the beef in a footling longer than the recipe stated, every bit I had 3 pieces of meat in one pan (each about 2 pounds) so figured it would need longer. Thank you!
02/fifteen/2010
I've used this recipe a few times but commonly change up seasoning every time. Comes out nifty though I do glaze the roast in olive oil and marinate it for a few hours before I throw information technology in the oven.
10/25/2009
It was very good and very like shooting fish in a barrel. I added a lot more than spices and a jar of onion gravy. Covering it after information technology was taken out of the oven is actually important. Don't skip this step :-). My family unit loved it.
12/28/2011
Delish. I used minced garlic. Will definitely make it again.
05/23/2014
Excellent results. I take seared my roast 1st and also just put it in the hot oven. Either way it works very well. I mix the salt, pepper and garlic pulverisation and then rub the roast. I have also crushed a clove of garlic and rubbed the roast b4 calculation the salt and pepper.
11/17/2008
I stock-still an eye-of-the-round (two lbs) last night and was disappointed. Roasted the beef about 45-50 minutes at 375. The instructions said 20 min/lb=40 minutes and nevertheless it was still a bit rarer than medium rare--red with bloody juices. Also, the beef was tough even though I sliced information technology thinly with an electric knife. I used a cooking thermometer only it didn't register properly. I also tried an instant meat thermometer after I took the beef out of the oven and I couldn't get an authentic 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. Withal, the twenty min/LB @375 was wrong for me and would have probably been terrible. I had an 8 Lb eye roast and it was well done at ii hours when I checked it. I probably could accept pulled information technology out at an hour and 40 minutes or so. And then like the others say, utilize a meat thermometer and don't go with the time alotted. Swell Roast though and I will make it many more times!
eleven/21/2011
This Roast came out perfect. I used Angus eye of round.
01/06/2012
I'grand not a swell meat-maker and I had high hopes for this roast. Used the eye of round roast and all seasonings just found the meat to be a fleck tough. Good flavour and used remainder for beefiness sandwiches, just not as tender as I had hoped. Any suggestions?
12/28/2006
Superb. It's at present a family favorite. Simple, notwithstanding delicious and no fuss to boot!
08/01/2007
Delicious. I beloved roast beefiness. I don't add together any liquid to the bottom of the roasting pan, basically you're steaming instead of roasting then... and you don't go the lovely $.25 of caramelized meat juices to creat the perfect gravy from. Throw some peeled par-boiled potatoes in effectually the roast if it doesn't crowd the pan too much. Heaven!
11/nineteen/2011
FOR dryness issues try adding 1cup of beef broth to the pan prior to cooking ..i do a variation on this where i sear all sides and cover with foil for unabridged melt time and apply one cup beef broth and i never have problems with dry out meat resting is key though you must permit it rest
12/26/2006
enjoyed this roast, just next time volition add more salt and volition increase cooking fourth dimension to 25 min. per pound as I like a medium washed roast, not a medium rare.Will make again.
09/04/2005
Seasonings were and so good. I accept a hard fourth dimension getting an eye of round roast done (we like medium well) but without drying out. I think next time I will get at 325 degrees for longer with water in the bottom of the roasting pan. Love slicing this up for sandwiches!
01/17/2007
Piece of cake to do and tastes corking!
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 smashing! I read the reviews and was worried nearly dryness so I put 1/2 cup of water in the lesser 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 out. I cooked information technology to well-done also. Served with the carrots, mashed potatoes, asparagus, green salad and gravy that I made from the drippings. Proficient, down-home cookin', I tell ya!
12/21/2011
This was a very skillful, very uncomplicated recipe. Note, however, if yous are making a smaller roast, a meat thermometer is critical. I did the recommended time of twenty minutes per pound, and my (1.75) roast did not even register on the thermometer. Information technology took about 45 minutes, plus the xv minutes resting to exist the perfect rare (but not raw). Overall, simple, 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 oestrus to 350. Afterwards 30 minutes cooking, I sliced up an onion and added it to the roasting pan. I removed the roast once the temperature hit 130 and let it residual under aluminum foil for xv minutes. My family loved dinner tonight. Since I fabricated a iii lb roast nosotros will be eating the other one-half tomorrow and my husband and boys tin can't wait. Cheers for sharing!
02/17/2014
I made this last night for dinner and it was awesome. I've never been also successful cooking a roast beef for slicing until this recipe. Please apply a meat therm instead of the standard xx min/lb - my roast cooked much quicker. I pulled it out at 120 and I let it sit about 30 min before slicing. Perfectly pinkish throughout. No ruby-red. Thanks for posting
06/25/2007
This is really good. I roasted it in my pampered chef rectangle baker. I used carrots as a meat rack. Also rubbed information technology with pressed fresh garlic combined with salt pepper and evoo. They fundamental is letting it come upwardly to room temp before roasting. I likewise added some h2o to the bottom of the pan and used the juices to make pan gravy. Great with a little horseradish too. YUMM-O!
12/thirteen/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 h2o in the oven might mimic this. Starting with a room temp roast, preheated oven and meat thermometer are essential.
ten/31/2005
Although I do a lot of cooking, i've never made a roast beef because i'chiliad always afraid information technology'll be dry. Because this recipe got so many good ratings I thought I'd give it a try. I searched for an EXACTLY 3 lb roast which I institute. I followed the recipe exactly except at the end I chickened out and cooked it an actress 15 mins. What did I get? A bloody mode-to-rare roast. I don't know why. The oven was EXACTLY at 375. The skilful thing was it was NOT dry and/or overcooked. I flash fried it that night and information technology was okay. A couple of days afterward I fried upwards the leftovers and they were skilful on sandwiches. The other comment I have is that, despite following the recipe exactly, I felt information technology was a bit bland... maybe some fresh garlic and another spices in the rub would have been appropriate? If I could give the recipe 3.5 stars I would, just since I tin can't I'll give it 4.
04/09/2006
I take used this recipe twice once with the recomened roast and in one case with a rump roast both came out wonderful two diffrent dinner crowds and both raved,So easy. I volition apply it once again and once more!!!! Thank you.
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Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
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