Temperature to Cook a Roast Beef
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07/22/2006
I take been making my roast beef this way forever! It is perfection, IF you heed these basic tips: No other cut of meat will produce a REAL roast beef, but the eye roast!...Every oven is unlike, so know your ovens well. A three pound roast will cook faster in a new oven than it would in a twenty year old oven...INVEST IN A MEAT THERMOMETER, this is the best matter you can have when roasting a beef...Exist mindful that when a roast comes out of the oven it will melt in its own heat and the temp volition rise. Not everyone likes a bloody roast. WE DO, and I take mine out at 120, permit it stand and it is well-nigh 130-135 when time to cut...Some other Of import TIP: BEFORE COOKING LET YOUR ROAST Sit OUT ON THE COUNTER UNTIL Information technology REACHES ROOM TEMP. Information technology WILL MAKE FOR Even COOKING. So, their you have it, my communication to all of yous bad reviewers. Roasting a beef is non an exact scientific discipline nor are the cooking times verbal...keep trying! This is the best roast beef!
12/26/2002
The roast tasted really practiced, and we thoroughly enjoyed it. However, because the roast is not cooking in whatsoever liquid, it was a little tough (though it wasn't too bad). I would recommend adding some water to the lesser of the pan while it is in the oven to make it a niggling more tender. This roast, withal, will not produce any gravy. Besides, I would propose adding some onion to the top while it cooks for a little flavoring. This is a great recipe for anyone who wants a unproblematic pot roast that isn't as well much work and doesn't take to cook too long, but if you are wanting a more tender and more flavorful 1, i propose trying a dissimilar recipe.
01/02/2007
I was making roast beefiness fot the beginning time looking for guidance, and this was helpful, but flawed in my opinion. I used the cutting suggested, center of round, which I had to special society from my butcher but it was worth information technology. It's a dainty, fairly inexpensive cut for feeding a oversupply, and the simple seasoning used here is perfect. However, the oven temp and cooking time didn't piece of work for me. I started my room-temp 5.5 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 quickly lowered the heat to 300, then 200, and yet it 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 done piece of meat, and then if that's what you like, become for information technology. 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. Have your roast out of the oven when information technology'south 10 degrees cooler than your desired final temp. Let it rest for 20 minutes earlier cut it, it will cook that last ten degrees on the counter while it rests. I'd employ 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 keen. I don't recall whatsoever liquid is needed, just use a roasting pan with a rack so the meat is raised over the pan.
06/12/2007
Helpful hint--Almost likely everybody is getting a unlike temp reading after the same cooking time because of how cold the roast was when you put it in the oven. I ever let my roasts sit down for 45 minutes on the counter before putting them in the oven. It eliminates guess work, thermometers and hot/cold spots in the roast. Great recipe, by the way!
01/sixteen/2007
This is a very good bones guideline for the perfect roast. I agree with reviewer tracycook that the oven temp has lots to practise with the last issue.Invest in a practiced meat thermometer and follow it. For those who like gravy, simply add a tin of beef goop to the bottom of the pan while cooking.Pan drippings will combine with it and make a delicious gravy.My persoanl preference, I would employ twice the garlic powder with the addition of some fresh minced garlic, every bit well. Thanks for sharing.
02/02/2003
I made the All American Roast Beef tonight and thought it gave a fabulous flavour. I used common salt because I didn't accept Kosher salt. It was moist and cooked great at 375. Definitely I volition make it once again!
10/14/2008
This was amazing. I seasoned a 3lb beefiness round height, round roast (Rancher Reserve, the grade is like to Certified Angus Beefiness)liberally with the seasonings listed in the recipe. I didn't measure it, I just fabricated certain I coated the entire roast. In add-on, I as well used dried thyme. Placed it on a racked roast pan and let information technology sit on the counter for xl-45 mins. I used red potatoes, carrots, and onions & tossed them in olive oil, kosher salt, blackness pepper, and a sprinkle of stale thyme. Cooked for lx minutes @ 375 with xv minutes rest gave us the perfect medium rare. It was divine, tasted like a prime rib that has been roasting all 24-hour interval. 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 cord beans, mashed potatoes and dinner rolls. A wonderful Sunday evening dinner.
09/nineteen/2010
This is wonderful and correct way to gear up a beef roast. For everyone who says to add liquid and this isn't the way to cook a roast...I call back you need to understand cooking terminology. A pot roast is a tough cut of meat that needs to be browned and so braised in liquid covered and slow cooked. A beef roast is a tender cutting of meat that you lot cook dry in the oven uncovered at a higher estrus for a shorter period of time.
01/xiii/2003
my family loved this recipe... even my mother in law and you all know how they can be. Information technology was piece of cake to brand, and very flavorful. Will definately make it again.
04/12/2015
This recipe is wonderful and a archetype way to cook a roast. For those naysayers, delight use the correct cut of meat (eye roast) and your cooking thermometer judiciously to monitor information technology. If you follow the directions and Practice Not add together water every bit many reviewers take done, you lot volition have a fabulous meal. For a fiddling more flavour, I double the spices and add thyme to the rub as information technology complements roast beefiness fabulously. Cheers RCP80 for your submission!
01/17/2005
The whole family loved this--it was tasty and quick and the timing was perfect--I did flavor ahead of fourth dimension so it did marinate for a few hours giving it smashing flavor. I fabricated an "au jus" sauce to become with it using the drippings from the meat (very little with a lean heart circular) a tin can of low sodium beef goop and a dash of kitchen bouquet
10/28/2008
Absolutely delicious. Don't listen to the people who said this comes out dry. Information technology doesn't. They probably cooked it too long. You should utilise a thermometer, notwithstanding, to avoid this. I pulled the roast out when the temp read 130, and it eventually climbed to 145, or medium rare. I did double the spices as I similar lots of flavor. I will use this recipe again. Thanks so much!
10/08/2009
This is a skillful quick way to make this roast. And only a note. 20 min. per pound is for medium rare. If you like your meat well, it would exist 25 min. per pound. The one thing I don't like near this cooking method is that it creates a difficult, dry chaff 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 30 min. per pound, which creates a more than 'falling off the bone' texture. Eye round has no fat, so there are no drippings to baste the roast with while cooking, so having some sort of liquid in the pan while baking creates a moister roast. This 'dry out roasting' method is quick, only results are off-white and the meat isn't as tender. Nosotros made this for French dip sandwiches. I did let the meat sit out at room temp. for 3 hrs. before I baked it to ensure more even cooking. Makes a large difference.
11/15/2008
Alright, there are alot of people out their that just don't know how good a eye of round roast could exist if they knew how to melt it right! I make a marinade- i/3 cup tomatoe sauce, 1/iv cup soy sauce, 1/2 cup olive oil, 1/3 cup water, Seasoning ( I use a gourmet grill seasoning) it has garlic, rosemary, thyme, crushed peppers, etc.) Let marinate for 24-48 hours. I always cook my roast on the grill, 20 min. per pound. I also let my roast sit at room temp. before grilling. Very important, let rest at to the lowest degree twenty-30 min. after cooking, all the juices will lock in. I will use this for sliced meat for wraps or any sandwich. Information technology is much cheaper and style more succulent than deli meat. If cooking in oven, sit on a rack, cook on 475 for 12 min. reject 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.
11/15/2008
I certainly concord with the reviewer who cautioned that at that place is a difference betwixt "pot" roast and "roast beefiness". This is recipe is for roast beef - not pot roast, which is cooked with liquids. Also, 1 reviewer stated that you won't get the same results with beef purchased at Walmart; the same goes for Winco. You need to purchase a proficient cut of meat to become the flavor and tenderness yous want. I, likewise invest in Angus beef, or Pick, the latter being available at Costco. Wait at the grading on the meat you lot are buying. I as well concord with another reviewer who says to not merely utilize a oven thermometer to test the oven estrus, just the reviewer also says to put the thermometer on the oven shelf you are using and set oven temperature accordingly, so that the temperature on that shelf reads 375 degrees on the thermometer. Kudos to these reviewers - correct on! Good recipe!
07/11/2010
I am amazed at the cooks who want to throw this in a crock pot or add veggies and potatoes to this. This is a Roast Beefiness, non 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 best possible flavor. In a crock pot your meats become steamed. That'south why information technology falls apart when you take information technology out. Don't get me wrong. I honey my crock pot, simply when y'all desire to brand Roast Beef you use the oven. Anyway made as written. Give 10 stars if I could. Splendid. I did apply beef stock to brand a gravy, because Eye of the Round is not usually used for gravy making. Very little fat. I cooked information technology, cooled it downwardly and refrigerated information technology and so I could piece the next day. YUMMY!
07/31/2011
To those who want to add liquid to this recipe, you are not cooking a pot roast here. This is a rare to medium rare roast. Not only tin y'all utilize the Heart of the round roast, but a Sirloin tip roast works well as well. You lot can also practise a standing rib roast in a similar way. This is the type of roast to cook and slice up for sandwiches, or every bit listed with mashed potatoes and gravy. This is a bully bones recipe. For a pot roast information technology will take a totally different cut and cook at lower temperatures with liquid for four-5 hours.
04/11/2007
Excellent roast! I had read in earlier reviews to add a little bit of liquid or put the roast on a rack. I did add a flake of beefiness broth and since I did not have a rack that would fit in the pan i was roasting in, I made ane with onion slices. Information technology worked wonderfully. My cooking fourth dimension was a bit longer (even 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). Cheers once again for the great recipe.
03/31/2013
Made this as directed with a six pound centre round. Cooked at 375 F as directed until internal temperature reached 125 F, about 1 hour, 50 minutes. Removed and covered loosely with aluminum foil while I baked the bread for 25 minutes. Internal temperature reached 145 F. past the time I carved it, nearly 35 minutes after removing from the oven. It was tender, juicy, and flavorful. I was skeptical most using centre round because I accept 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 dark-green edible bean casserole, bootleg baguettes and gravy.
05/07/2007
I stuffed our roast with a lot of sliced garlic by sticking a knife into the roast on top, bottom and sides, and pushing the garlic into the roast equally I went along. I did the standard rock salt & croaky pepper rub. We cooked the roast equally others advised, using a thickly sliced onion (into 3 slices) every bit a rack, and a can of beef broth, at 20 minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, too. Well-nigh twenty minutes before the roast was to exist done, I added sliced mushrooms & some cut carrots, besides. When washed,I gear up aside the roast to residuum, removed the veggies, and made the most succulent gravy! Next, (drumroll, please!) my husband sliced into the roast . . . and it was PERFECT! The all-time always, to be verbal! Nosotros definitely will always cook our beef roasts at 20 minutes per pound at 375 degrees, forevermore! Cheers to all who left the tips - I couldn't detect my rack OR my meat thermometer, so this was EXACTLY the recipe I needed. We made this last night, and enjoyed leftovers as sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for lunch today. Absolutely excellent!
05/x/2005
Cheers to Cindy, because simplicity is the cardinal 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 way. I used a 3 i/2 lbs. peak round london broil, and roasted it at 375, and added an boosted x minutes for the half pound, and i took information technology out and the meat read 140 which is mode too hot for medium rare, because once the roast rests for about 20 minutes the meat will continue to melt and finish off at 150 to 155 which would make information technology 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 process. As a upshot, my roast beef was medium to medium well, which ways it was a light pink. Still very flavorful with the seasonings and tender, but not perfectly red medium rare. The lesson here for me was that my gas oven cooks hotter and it's important to cook this roast on the lesser shelf; mine was on the middle rack, and adjacent time, i'll remove the roast when the meat thermometer reads 120, which when done finishing outside the oven, will be about 135-140. Again, thanks to cindy for coming upward with a very uncomplicated and succulent recipe.
02/19/2006
Very good - the roast was moist and the seasonings were just right. The only trouble I had was that the roast was very rare using the timeline given then I will probably try thirty minutes per pound next fourth dimension considering we prefer our roast medium. I will definitely use this recipe again.
xi/15/2008
I have constitute that top sirloin roast is a much more than tender cut of meat for this recipe.
04/09/2012
I had 2 ii.35 lb. roasts, which I tied, brushed with browning sauce and seasoned with the common salt, pepper and garlic pulverization. I roasted them both on the same rack on a rimmed baking pan. They took approx. 70 minutes to roast in the 375 oven (I took them out to rest when my meat thermometer read 130), reaching a perfect medium-rare temperature. Totally juicy,tender, and flavorful, I wouldn't have believed a inexpensive cut of meat like this could produce such keen results. I will roast my center of the round roasts using this method from now on. Thanks!
eleven/15/2008
Keep in mind that there is a divergence between pot roast and roast beef. 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 let the meat sit for a few minutes until it was completely sealed. Fabricated for a tender and delicious roast.
04/02/2009
A adept roast beef should not require "stewing" in liquid. This is a fail safety recipe if, as others have suggested, you ensure that your oven temp is correct and you use a good meat thermometer. Every bit someone else has suggested, a roast cooked starting at room temp volition not only ensure even cooking, just will produce a squeamish tender roast. Letting it rest for twenty or 25 minutes will as well ensure that the juice is evenly distributed, which only adds to the tenderness. Thinly slicing likewise helps. I've been using this cut of beef for years with swell success if you are careful to follow these bones steps and don't cut corners. The only embellishments I would add to this recipe is to add your seasonings to virtually iii/4 loving cup of flour and lightly dredge the roast before putting it in the oven. Gives information technology a squeamish light, flavorful crust.
12/11/2010
Delicious! It was my first endeavor at making roast beef at domicile. This came out as a perfect medium rare roast with the most succulent flavor.
01/22/2013
I used a probe meat thermometer with an alert and set it for 145 degrees. Side by side time I will set it 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 brand beefiness pot pies with the leftovers.
ten/22/2008
The time and temperature of this recipe worked perfect. Hither'south a lil tip for those of you having issues with the cooking time. Invest in a stand alone oven thermometer, preheat your oven with the thermometer exactly where you will be placing your roast, if information technology does non say 375, than adjust your temperature accordingly. When I did this I had to lower the temperature to 300 degrees in gild to maintain the 375. Every oven is dissimilar and then dont trust that considering you set it for 375 necessarily means it is actually 375 in the expanse 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 you 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 enough red vino to cover it, put it dorsum in the fridge and let it sit all day. An hour earlier putting it into the oven, I took the bag out of the fridge and let it sit on the counter to bring the meat closer to room temperature. I took the meat out of the bag and rubbed the garlic, salt, and pepper on the fat just 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 half a can of h2o to the roaster before sticking it in the oven. I roasted it at 375 for well-nigh an hr and x minutes, and when I took information technology out of the oven, it was registering 120-125 degrees on the meat thermometer. I let it sit for 15-xx minutes before slicing. It was and so juicy and cooked perfectly. I don't remember I'll apply another recipe for roast beef ever over again.
05/xx/2008
I am sure this is a five star recipe considering this is how i make mine, however new cooks PLEASE TAKE NOTE, non all brands of beef are the same! i Just utilise angus beef, if you lot are buying a cut at walmart you volition be disapointed. spend the little extra and buy a improve brand of beef. likewise the more rare the temp the more tender it volition exist. certain cuts to non take well to well washed. as some other reviewer said use a thermometer
08/16/2009
Afterwards 90 minutes @ 375, my 2.8 pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and authentic. Thank you a lot.
11/06/2005
If there were x 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 bit pinkish inside and juice runs when you lot cut it). I served with mashed potatoes/gravy and brussels sprouts. Will definitely make once more. The spices were crawly... I merely sprinkled on garlic powder and table salt and ground fresh black pepper and rubbed it around. Splendid! Give thanks YOU Cindy! Definitely a keeper :D
09/30/2005
I added a cup of water to the lesser and some kitchen bouquet and this made a very moist beef and not bad gravy. Thanks for the recipe. Lisa
12/07/2006
A very practiced basic recipe. In fact I never modify a affair except I sometimes add carrots, potatoes and onions to accept a consummate repast. Thank you.
10/14/2006
I must say this was delicious. I also followed the time and temp. as directed and added a pocket-size amount of water every bit recommended by others. The result was perfectly tender Roast Beef. The only aligning I made was to allow the meat to sit out on the counter to go closer to room temp. for fifty-fifty cooking. Likewise, I inserted sliced garlic into the roast in various places and that just added to the bully season! Definately a keeper. Thanks!
08/12/2007
Bravo!!!!!! I was most to give up trying to cook beef until today!! I decided to try a Roast Beef recipe I found on All Recipes. Before seasoning the roast I rubbed it with a light glaze of Smart Option 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 season. I had plenty of liquid for the Au Jus. Considering my family unit likes beef well done I decreased the oven setting a bit (325)and increased the cooking fourth dimension to ii hours. The roast came out heavenly!! Thanks to the wonderful cooks at All Recipes. Once again I say Bravo!!
eleven/05/2008
The temperature and timing on this recipe is perfect--this roast beefiness is meant to be rare and this recipe does a blindside up job!
ten/12/2006
Thank you then much for this recipe. I take served it several times now and information technology has been a hit amoung my family of six. The cooking time and temp are key. I coat ours like yours except I apply fresh garlic, worcestershire, and a little brown sugar. The combination is a bully sense of taste and the saccharide provides fantabulous caramelisation. We have it as the master dish the first dark and the side by side night french dip sandwiches.
11/29/2011
Tried it every bit is -- turned out groovy. Kept an eye on the thermometer --we similar information technology rare, and then we did nigh 45 minutes. Didn't need to add any water to the pan -- it came out nice 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 dissimilar cuts of beef, a top circular roast that was tied into a neat little parcel and a ranch cut acme round roast. I used a little beef stock in the pan for both roasts. The bundled top roast was similar a brick of paper-thin!!!! Even so, the ranch cut roast was the most succulent piece of juicy goodness I have always had the pleasure of devouring!!!! Served it with horseradish sauce.....OH MY GOODNESS!!!! So, I will definately employ this recipe for as long as I have teeth to chew with....using the correct cutting of meat, of course!!!
11/05/2004
Very good seasonings....and tasty. I really liked the way that this turned out, only the only complaint is that information technology turned out dry out. I tried this once again...adding a cup of water to the bottom of the pan and fabricated a gravy out of it. I thanks for the recipe.
05/05/2014
Information technology came out great. I rubbed the roast with salt, pepper, garlic, rosemary and a petty cayenne pepper. Almost 30 minutes earlier information technology was washed I added thick sliced red potatoes tossed with olive oil, garlic powder, blackness pepper, common salt and rosemary and put them effectually the roast. While the roast was resting the potatoes finished cooking. I'll definitely be making it this manner again!
04/27/2014
Very pleased with my results! Purchases 5lb,tied eye of round beef roast. After reading many reviews, I coated the entire roast with a seasoned rub -purchased at local grocery. I let the roast sit with rub on for 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 down to rest after roasting. It was PERFECT! Beautiful pink center with more doneness to edges. I would go a lilliputian less on the rub Adjacent time. Very, very good! Not dry. Non tough equally other comments suggest.
x/26/2005
I idea this was so easy and really good. I tend to similar my roasts really rare and if and then then I would suggest 15 minutes per pound instead of 20 minutes.
11/xxx/2012
This is fantastic. I have never cooked a jucier roast. Despite some reviews I had read, I followed the directions exactly. Ending with a 15 minute tent is what is cardinal. So very lovely. Glad I know how to cook a roast properly now!
07/04/2011
Enjoyed it had fabricated it for our 4tth of july charcoal-broil. I didn't tie it considering i didn't have the cord. I added some water for moister. The family unit 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 upward as well much as well quickly - I literally roasted a 2.5lb middle circular from countertop (room temp!) to dinner table in and hour and 20 minutes. With that being said, I remove it from the oven at 120 and both times it was still fashion likewise far into the medium-medium well category. Practise NOT OVERESTIMATE THE TEMPERATURE. You want to take this out when the temp will not ascension much more than as it sits on the counter BUT you also want it to sit long enough to redistribute the juices. Also, I learned that I like rosemary, onion pulverisation, granulated garlic, table salt and pepper in a adequately big quantity compared to what is suggested. My
08/13/2014
This recipe saved my 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 accept taken five hours, and I merely had two. My simply addition was basting lightly with a little sour cream and garlic, and it was the most beautiful beefiness I've e'er made. Carmine in the center, brown crusty exterior, 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 , then it would attain 170 for well done afterward it rested. The only other matter I did differently was apply garlic pepper in place of the pepper. The best roast for slicing I have ever fabricated. Simply Wonderful!!! Thanks for posting!!
01/19/2007
This is absolutely the best roast beef I have e'er tasted - I've made it twice in the past 2 weeks. With the exception of using an center roast, I used a bottom circular both times and followed the recipe exactly. Perfecto!!!!!!!
04/12/2008
This is the method my grandmother and female parent taught me. Information technology never fails. I'one thousand making a 6 lb eye of circular for Dominicus dinner tomorrow. I similar to roast new potatoes and baby carrots with the meat. Produces fantastic season and texture without adding any water!
12/15/2014
Very good! I cooked it exactly equally written and it came out a perfect medium rare! Thanks for the recipe :)
01/05/2007
Perfect. We like some ruby in the centre, so I cut cooking time by most x minutes. Other than preferred cooking time, don't alter a affair.
02/04/2007
Good recipe. I used this recipe for the cooking time & the type of beefiness to buy. The cooking time is correct on the money. Instead of using the recipe's rub I just used a bundle of onion soup & then added a cup of water. The roast came out medium/medium rare & tender. I did use the rub the recipe calls for once before & information technology was tasty...however I didn't add water & it was a lilliputian tough. All in all a good recipe every bit long as you 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 basic temp/timing info. Notation to self: 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 different cuts of beef. It always turns out excellent. In addition to the listed ingredients, I also insert fresh garlic into the roast. I also lay the roast on a bed of onions and drizzle it with olive oil, balsamic vinegar and cerise wine. Part mode through the cooking I add mushrooms, more onions and some peppers effectually the roast. Information technology is so yummy!
eleven/04/2012
I followed someone's communication-took out meat when internal temp 120F, then covered with aluminum foile. sliced thin with slicing machine when cooled. perfectly cooked, but as we like, pink and rare within!!
05/eleven/2006
I made this terminal Lord's day with an centre circular roast, and information technology was awsome! It had a wonderful gustatory modality, and it wasn't dry out, although middle roast is a good cutting. It smelled good 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. Volition be 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, non Roast Beef. I don't think anyone would cook a standing rib roast in water. This is similar. I wouldn't think it would be good if information technology is cooked well done either. I found it to be a great recipe.
02/17/2007
This is a very adept roast beef recipe. I utilize information technology all the fourth dimension. It has go 1 of our regular meals. My kids and my married man just love it!
10/30/2004
I prepared this using a 2lb tri-tip as an alternative to grilling the tri-tip over indirect rut. I seasoned the tri-tip per the recipe - ane/2tsp kosher salt, 1/2tsp garlic powder, ane/4+ tsp fresh ground pepper, and added a 1/3 cup beef stock in the roasting pan. I browned the seasoned tri-tip in the roasting pan over high oestrus, then added the beef stock earlier putting it in the oven uncovered. I must say that this formula of seasoning is perfect...non likewise salty every bit they take a tendency to be. Besides, the suggested cooking temp/time formula was dead-on for a perfectly washed tri-tip. Grilling a tri-tip is still fun, and traditional, but this is a great alternative which I'll use again.
03/23/2004
A permanent entry in my recipe box, this roast cooks up perfectly every fourth dimension I brand it. Nice and perfectly rare. I even add extra pepper to the outside and and then slice the leftovers for tasty sandwiches later!
11/06/2007
This is, by far, the simplest and best way to do a squeamish cut of roast. I tried boiling as some suggested and it does non compare! It is imperative to employ the cut as suggested to acheive the wonderful flavor of this recipe. YUM!!!!!
01/17/2010
This turned out wonderfully. I am giving it simply 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 rest for near 20 minutes before cutting and information technology had risen to 150F, turning it to a perfect medium rare. Excellent recipe!
04/24/2006
It was a very piece of cake and tasty roast, but a lilliputian rare for some of the tastes at my party. I loved it nice and cherry, but if yous like your roast a little more washed add a chip in cooking time. Was a bang-up hit, notwithstanding!
11/15/2008
No matter the cut of the meat to exist roasted, I ever sear it on all sides in a hot oiled skillet. I similar the addition of a bay leaf or ii. As with others, I add together LOTS of potatoes, carrots, onions and mushrooms toward the end of the cook time. Delicious!!
x/xi/2006
Awesome! I've never made a roast beef before and it could non have turned out more perfect. I followed the recipe, simply didn't use garlic and added 1c. water to pan and 1/ii sliced onion on top. Delicious! My husband raved almost it all night!
xi/xv/2008
Follow the way Tracycook makes the roast and never add any liquid to the pan as it volition result in a tough mess.
02/xix/2012
This is it. Your bones, simple, fool-proof Lord's day roast. I retrieve 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 fourth dimension matters, the temp matters, the resting matters. Also much beefiness for you? No problem considering information technology's excellent the day subsequently for sandwiches.
05/04/2004
I normally don't mensurate seasonings on a roast, but I did this time, and it had the perfect flavor. Cooking time was right on! Give thanks Y'all !
01/02/2012
We followed instructions to the T except that we changed the cooking time to 22 minutes per pound considering nosotros prefer our beef medium/well. Succulent!
01/22/2012
My roast was two i/2 lbs and then I wasn't sure if this would plough out but I followed the directions exactly and got a perfectly cooked medium rare roast later on cooking for 50 minutes. And the gravy I was able to make from the wonderful meat juices was so very skilful, I didn't want to stop eating.
07/12/2005
This really is a foolproof recipe...even the most novice cook tin't mess this up. I was a little concerned about using the kosher salt before roasting the meat as table salt tends to dry meat out. I used information technology anyway and followed the recipe almost exactly...I did add some oregano and basil. The issue was a tender, juicy, perfectly cooked roast. I'll be using this one time and time over again and would recommend it to all to effort!
01/21/2007
Thank 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 fiddling longer than the recipe stated, equally I had 3 pieces of meat in one pan (each about 2 pounds) so figured it would need longer. Thanks!
02/15/2010
I've used this recipe a few times but usually modify up seasoning every time. Comes out peachy though I do coat the roast in olive oil and marinate it for a few hours before I throw it in the oven.
10/25/2009
It was very good and very easy. I added a lot more spices and a jar of onion gravy. Covering information technology after information technology was taken out of the oven is actually of import. Don't skip this stride :-). My family loved it.
12/28/2011
Delish. I used minced garlic. Will definitely brand it again.
05/23/2014
Excellent results. I accept seared my roast 1st and also merely put it in the hot oven. Either way it works very well. I mix the salt, pepper and garlic pulverization and then rub the roast. I have also crushed a clove of garlic and rubbed the roast b4 adding the common salt and pepper.
11/17/2008
I fixed an eye-of-the-round (2 lbs) last nighttime and was disappointed. Roasted the beef most 45-50 minutes at 375. The instructions said 20 min/lb=40 minutes and yet it was withal a bit rarer than medium rare--ruddy with bloody juices. Likewise, the beefiness was tough even though I sliced it thinly with an electric knife. I used a cooking thermometer but 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 accurate reading. I virtually always have bad luck with thermometers and I am greatful for the popular-upwards on turkeys!!
12/26/2012
I made this yesterday and it came out fantastic. However, 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 2 hours when I checked it. I probably could have pulled it out at an 60 minutes and 40 minutes or and then. So like the others say, utilise a meat thermometer and don't go with the time alotted. Dandy Roast though and I will go far many more than times!
eleven/21/2011
This Roast came out perfect. I used Angus eye of circular.
01/06/2012
I'm not a great meat-maker and I had high hopes for this roast. Used the eye of round roast and all seasonings but found the meat to exist a bit tough. Good flavor and used residue for beef sandwiches, simply not as tender as I had hoped. Whatsoever suggestions?
12/28/2006
Superb. Information technology's now a family unit favorite. Simple, yet succulent and no fuss to boot!
08/01/2007
Delicious. I dearest roast beefiness. I don't add whatsoever liquid to the lesser of the roasting pan, basically you're steaming instead of roasting then... and you lot don't become 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 as well much. Heaven!
11/xix/2011
FOR dryness issues try adding 1cup of beef broth to the pan prior to cooking ..i exercise a variation on this where i sear all sides and cover with foil for entire cook fourth dimension and use i cup beef goop and i never have problems with dry meat resting is key though you must allow it residue
12/26/2006
enjoyed this roast, but adjacent time will add more table salt and will increase cooking time to 25 min. per pound equally I like a medium done roast, not a medium rare.Will make once again.
09/04/2005
Seasonings were and then adept. I have a hard fourth dimension getting an eye of round roast done (we like medium well) just without drying out. I call back side by side time I will become at 325 degrees for longer with water in the lesser of the roasting pan. Love slicing this upwards for sandwiches!
01/17/2007
Easy to do and tastes peachy!
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 fashion earlier and was tired of the crock pot versions. This turned out bang-up! I read the reviews and was worried about dryness so I put 1/ii cup of water in the bottom of the pan. I too put one/ii bag of baby carrots in with the raw meat before cooking. I inserted slivered cloves of garlic into the roast. Both the meat and carrots turned out tender and flavorful. The meat wasn't dry. I cooked it to well-done also. Served with the carrots, mashed potatoes, asparagus, green salad and gravy that I made from the drippings. Skilful, downwardly-home cookin', I tell ya!
12/21/2011
This was a very good, very uncomplicated 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 non even register on the thermometer. Information technology took virtually 45 minutes, plus the 15 minutes resting to be 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 heat to 350. After xxx 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 balance nether aluminum foil for 15 minutes. My family loved dinner this night. Since I made a 3 lb roast nosotros will be eating the other half tomorrow and my hubby and boys tin't wait. Thanks for sharing!
02/17/2014
I made this final night for dinner and it was crawly. I've never been as well successful cooking a roast beef for slicing until this recipe. Delight 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 about thirty min before slicing. Perfectly pinkish throughout. No red. Thanks for posting
06/25/2007
This is really proficient. I roasted information technology in my pampered chef rectangle baker. I used carrots as a meat rack. Likewise rubbed it with pressed fresh garlic combined with salt pepper and evoo. They key is letting it come upwards to room temp before roasting. I as well added some water to the bottom of the pan and used the juices to brand pan gravy. Cracking with a piffling horseradish also. YUMM-O!
12/13/2014
It would exist 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.
10/31/2005
Although I do a lot of cooking, i've never made a roast beef considering i'grand always afraid it'll be dry. Because this recipe got so many good ratings I thought I'd requite it a endeavour. I searched for an EXACTLY iii lb roast which I establish. I followed the recipe exactly except at the end 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 good matter was it was Not dry and/or overcooked. I wink fried it that nighttime and it was okay. A couple of days afterward I fried upwardly the leftovers and they were good on sandwiches. The other annotate I have is that, despite post-obit the recipe exactly, I felt it was a bit banal... maybe some fresh garlic and some other spices in the rub would have been advisable? If I could give the recipe iii.5 stars I would, but since I can't I'll requite information technology 4.
04/09/2006
I have 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,And then like shooting fish in a barrel. I will use it again and again!!!! Thank you lot.
Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
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