What Temperature Do I Cook Roast Beef to
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07/22/2006
I have been making my roast beefiness this way forever! Information technology is perfection, IF y'all mind these basic tips: No other cutting of meat will produce a Real roast beef, but the centre roast!...Every oven is unlike, so know your ovens well. A three pound roast will melt faster in a new oven than it would in a twenty twelvemonth sometime 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 volition cook in its ain heat and the temp will ascent. Not everyone likes a bloody roast. WE Do, and I accept mine out at 120, let it stand and information technology is about 130-135 when fourth dimension to cutting...ANOTHER IMPORTANT TIP: BEFORE COOKING LET YOUR ROAST Sit down OUT ON THE COUNTER UNTIL It REACHES ROOM TEMP. It Volition Make FOR Fifty-fifty COOKING. And then, their you have it, my advice to all of yous bad reviewers. Roasting a beef is not an exact science nor are the cooking times exact...keep trying! This is the best roast beef!
12/26/2002
The roast tasted really good, and nosotros thoroughly enjoyed it. Still, because the roast is not cooking in any liquid, it was a footling tough (though information technology wasn't too bad). I would recommend adding some water to the bottom of the pan while it is in the oven to go far a picayune more than tender. This roast, notwithstanding, will not produce any gravy. Also, I would suggest calculation some onion to the top while information technology cooks for a little flavoring. This is a great recipe for anyone who wants a simple pot roast that isn't besides much work and doesn't have to cook also 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 beefiness fot the kickoff time looking for guidance, and this was helpful, but flawed in my stance. I used the cutting suggested, eye of round, which I had to special order from my butcher but it was worth it. It'due south a nice, fairly cheap cut for feeding a oversupply, and the uncomplicated seasoning used here is perfect. However, the oven temp and cooking time didn't work for me. I started my room-temp 5.v lb roast at 375 as directed, and because I used a probe thermometer and watched the temp, I found it was cooking faster than I'd anticipated. I speedily lowered the heat to 300, then 200, and yet it was washed much before than I expected, the entire cooking fourth dimension was under 90 mins. I think 375 at xx mins/lb would produce a very well washed piece of meat, and so if that's what you similar, go for information technology. But if you like your meat closer to medium-rare, I concord 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 it's 10 degrees cooler than your desired final temp. Permit it rest for 20 minutes before cutting it, it will cook that final 10 degrees on the counter while it rests. I'd use a lower oven temp than this recipe calls for, 300 or even 200, cook it slow and low. But the cut and seasonings in this recipe are bully. I don't think any liquid is needed, only apply 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 subsequently the aforementioned cooking time because of how cold the roast was when you put it in the oven. I always let my roasts sit down for 45 minutes on the counter earlier putting them in the oven. Information technology eliminates guess piece of work, thermometers and hot/common cold spots in the roast. Great recipe, by the fashion!
01/16/2007
This is a very skilful 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 adept meat thermometer and follow information technology. For those who like gravy, simply add a can of beefiness 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 powder with the addition of some fresh minced garlic, every bit well. Thanks for sharing.
02/02/2003
I made the All American Roast Beefiness tonight and thought it gave a fabulous season. I used table salt because I didn't have Kosher salt. Information technology was moist and cooked great at 375. Definitely I will brand it over again!
10/14/2008
This was amazing. I seasoned a 3lb beefiness round top, circular roast (Rancher Reserve, the class is similar to Certified Angus Beef)liberally with the seasonings listed in the recipe. I didn't measure it, I just made certain I coated the entire roast. In addition, I too used stale thyme. Placed information technology on a racked roast pan and allow 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 threescore minutes @ 375 with 15 minutes rest gave us the perfect medium rare. Information technology was divine, tasted similar a prime rib that has been roasting all day. It was so moist and tender--I will have to accept this once 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 fashion to prepare a beef roast. For everyone who says to add liquid and this isn't the way to cook a roast...I think you demand to understand cooking terminology. A pot roast is a tough cut of meat that needs to exist browned and then braised in liquid covered and slow cooked. A beef roast is a tender cutting of meat that you cook dry in the oven uncovered at a college estrus for a shorter flow of time.
01/thirteen/2003
my family loved this recipe... fifty-fifty my mother in law and you lot all know how they can be. Information technology was easy to make, and very flavorful. Volition definately make it again.
04/12/2015
This recipe is wonderful and a archetype way to cook a roast. For those naysayers, please apply the right cutting of meat (eye roast) and your cooking thermometer judiciously to monitor it. If you follow the directions and DO NOT add water as many reviewers have done, yous will have a fabled repast. For a picayune more flavor, I double the spices and add thyme to the rub as it complements roast beefiness fabulously. Thank you RCP80 for your submission!
01/17/2005
The whole family loved this--it was tasty and quick and the timing was perfect--I did season alee of fourth dimension so information technology did marinate for a few hours giving it not bad flavor. I made an "au jus" sauce to get with information technology using the drippings from the meat (very little with a lean middle round) a can of low sodium beefiness broth and a dash of kitchen boutonniere
10/28/2008
Absolutely delicious. Don't heed to the people who said this comes out dry out. It doesn't. They probably cooked it too long. You should employ a thermometer, however, to avoid 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 similar lots of flavor. I will use this recipe again. Cheers so much!
10/08/2009
This is a good quick way to brand this roast. And merely a annotation. 20 min. per pound is for medium rare. If you lot like your meat well, it would exist 25 min. per pound. The one thing I don't like virtually this cooking method is that it creates a hard, dry crust on the outside of the meat. I like braising eye round in a dutch oven or baking information technology at 300 degrees in a trivial liquid for 30 min. per pound, which creates a more 'falling off the bone' texture. Middle round has no fat, so at that place are no drippings to baste the roast with while cooking, so having some sort of liquid in the pan while blistering creates a moister roast. This 'dry roasting' method is quick, but results are fair and the meat isn't as tender. We made this for French dip sandwiches. I did allow the meat sit out at room temp. for 3 hrs. before I baked information technology to ensure more than even cooking. Makes a big difference.
xi/15/2008
Alright, there are alot of people out their that just don't know how proficient a middle of round roast could be if they knew how to cook it right! I make a marinade- i/3 cup tomatoe sauce, 1/4 loving cup soy sauce, ane/ii loving cup olive oil, 1/3 cup water, Seasoning ( I utilise a gourmet grill seasoning) it has garlic, rosemary, thyme, crushed peppers, etc.) Let marinate for 24-48 hours. I ever cook my roast on the grill, twenty min. per pound. I besides let my roast sit at room temp. before grilling. Very of import, let rest at least twenty-30 min. afterwards cooking, all the juices will lock in. I will utilise this for sliced meat for wraps or any sandwich. It is much cheaper and way more than delicious than cafeteria meat. If cooking in oven, sit on a rack, cook on 475 for 12 min. turn down temp. to 325, cook twenty min. per pound. This will lock in all juices. This is one of the meats I cook for Christmas, everyone loves information technology.
11/fifteen/2008
I certainly concord with the reviewer who cautioned that there is a deviation between "pot" roast and "roast beef". This is recipe is for roast beefiness - not pot roast, which is cooked with liquids. Likewise, 1 reviewer stated that you won't become the aforementioned results with beef purchased at Walmart; the aforementioned goes for Winco. Y'all need to buy a good cutting of meat to get the flavour and tenderness you desire. I, besides invest in Angus beef, or Choice, the latter existence available at Costco. Look at the grading on the meat you are buying. I also concord with another reviewer who says to not simply use a oven thermometer to examination the oven rut, but the reviewer also says to put the thermometer on the oven shelf you are using and fix oven temperature accordingly, and 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 Beef, not Pot Roast, or a Crock Pot Roast. 2 totally dissimilar foods. This is an excellent recipe for Roast Beef. It should be cooked in the OVEN to ROAST for all-time possible flavour. In a crock pot your meats get steamed. That's why it falls apart when you have it out. Don't get me wrong. I love my crock pot, only when you want to make Roast Beefiness you employ the oven. Anyway made as written. Give x stars if I could. Excellent. I did use beef stock to brand a gravy, considering Centre of the Round is non normally used for gravy making. Very trivial fat. I cooked it, cooled information technology downwardly and refrigerated information technology so I could slice the next day. YUMMY!
07/31/2011
To those who want to add liquid to this recipe, you are non cooking a pot roast here. This is a rare to medium rare roast. Not only tin can you utilise the Middle of the circular roast, just a Sirloin tip roast works well too. You can besides exercise a standing rib roast in a similar manner. This is the type of roast to cook and piece upward for sandwiches, or as listed with mashed potatoes and gravy. This is a great bones recipe. For a pot roast it will take a totally different cut and cook at lower temperatures with liquid for 4-5 hours.
04/11/2007
Excellent roast! I had read in before reviews to add together a niggling bit of liquid or put the roast on a rack. I did add a bit of beef broth and since I did not take a rack that would fit in the pan i was roasting in, I made ane with onion slices. Information technology worked wonderfully. My cooking time was a bit longer (even for medium rare) just I think that may exist due to the fact I used the wrong kind of pan (a high edged goulash dish). Thanks once more for the neat recipe.
03/31/2013
Made this every bit directed with a six pound eye circular. Cooked at 375 F equally directed until internal temperature reached 125 F, about 1 hr, 50 minutes. Removed and covered loosely with aluminum foil while I baked the bread for 25 minutes. Internal temperature reached 145 F. past the fourth dimension I carved it, about 35 minutes later removing from the oven. Information technology was tender, juicy, and flavorful. I was skeptical about using eye circular because I have found it to be rather tough. This was better than expected and my dinner guests and I loved it. Served with mashed potatoes and green bean casserole, homemade baguettes and gravy.
05/07/2007
I stuffed our roast with a lot of sliced garlic past sticking a knife into the roast on top, bottom and sides, and pushing the garlic into the roast as I went along. I did the standard rock salt & cracked pepper rub. We cooked the roast equally others advised, using a thickly sliced onion (into 3 slices) as a rack, and a tin can of beef broth, at 20 minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, too. Virtually xx minutes earlier the roast was to be done, I added sliced mushrooms & some cutting carrots, as well. When done,I gear up aside the roast to balance, removed the veggies, and made the most delicious gravy! Next, (drumroll, delight!) my married man sliced into the roast . . . and it was PERFECT! The best e'er, to be exact! We definitely volition ever cook our beef roasts at 20 minutes per pound at 375 degrees, forevermore! Give thanks yous to all who left the tips - I couldn't discover my rack OR my meat thermometer, so this was EXACTLY the recipe I needed. We fabricated this last night, and enjoyed leftovers every bit sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for luncheon today. Absolutely excellent!
05/10/2005
Cheers to Cindy, because simplicity is the key and knowing your oven is crucial. I agree with the others that the seasoning is perfect . It may not seem like alot, but a little goes a long way. I used a 3 1/two lbs. peak round london broil, and roasted it at 375, and added an boosted 10 minutes for the one-half pound, and i took it out and the meat read 140 which is way likewise hot for medium rare, because once the roast rests for about 20 minutes the meat will keep to cook and end off at 150 to 155 which would brand 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 issue, my roast beefiness was medium to medium well, which means it was a light pink. Still very flavorful with the seasonings and tender, but non perfectly cherry-red medium rare. The lesson here for me was that my gas oven cooks hotter and it'southward of import to melt this roast on the lesser shelf; mine was on the eye rack, and next time, i'll remove the roast when the meat thermometer reads 120, which when done finishing exterior the oven, will be about 135-140. Once again, thanks to cindy for coming up with a very simple and succulent recipe.
02/19/2006
Very good - the roast was moist and the seasonings were simply right. The only problem I had was that the roast was very rare using the timeline given so I will probably try 30 minutes per pound next time because we adopt our roast medium. I volition definitely utilise this recipe again.
11/fifteen/2008
I have establish that summit sirloin roast is a much more tender cut of meat for this recipe.
04/09/2012
I had two 2.35 lb. roasts, which I tied, brushed with browning sauce and seasoned with the common salt, pepper and garlic powder. I roasted them both on the aforementioned rack on a rimmed baking pan. They took approx. 70 minutes to roast in the 375 oven (I took them out to residue when my meat thermometer read 130), reaching a perfect medium-rare temperature. Totally juicy,tender, and flavorful, I wouldn't have believed a inexpensive cutting of meat like this could produce such groovy results. I will roast my center of the round roasts using this method from now on. Cheers!
11/15/2008
Go along in mind that there is a deviation between pot roast and roast beef. This roast beef recipe is very skilful.
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 information technology was completely sealed. Made for a tender and succulent roast.
04/02/2009
A expert roast beef should not require "stewing" in liquid. This is a fail prophylactic recipe if, as others take suggested, you ensure that your oven temp is right and yous use a expert meat thermometer. Every bit someone else has suggested, a roast cooked starting at room temp will not only ensure even cooking, but will produce a prissy tender roast. Letting it rest 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 cutting of beef for years with slap-up success if you lot are careful to follow these basic steps and don't cut corners. The only embellishments I would add to this recipe is to add your seasonings to about 3/4 cup of flour and lightly dredge the roast earlier putting it in the oven. Gives it a nice light, flavorful chaff.
12/11/2010
Delicious! It was my beginning attempt at making roast beef at home. 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. Side by side time I will set information technology for 130 degrees because the meat went from medium rare to medium while resting. I added dried thyme to the rub and information technology was very tasty. I added water to the pan drippings and poured them into the remaining sliced beef. I think I'll brand beef pot pies with the leftovers.
10/22/2008
The fourth dimension and temperature of this recipe worked perfect. Here's a lil tip for those of you having problems with the cooking time. Invest in a stand alone oven thermometer, preheat your oven with the thermometer exactly where you will exist 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 order to maintain the 375. Every oven is different so dont trust that considering you fix it for 375 necessarily means it is really 375 in the area of the oven you lot are cooking in. Heat rises, fifty-fifty in your oven, so the higher your rack is, the hotter the temperature you are cooking in. This recipe was height notch! Best roast I have ever fabricated.
12/27/2007
I put the roast in a ziploc bag and poured in enough cherry-red wine to encompass it, put it back in the refrigerator and let it sit all day. An 60 minutes earlier putting it into the oven, I took the pocketbook out of the fridge and allow it sit down on the counter to bring the meat closer to room temperature. I took the meat out of the bag and rubbed the garlic, table salt, and pepper on the fat only and put it fat side up in the roasting pan. Then I added a can of beef broth (the Campbell's double strength) and one-half a tin of water to the roaster before sticking it in the oven. I roasted information technology at 375 for about an hour and x minutes, and when I took information technology out of the oven, information technology was registering 120-125 degrees on the meat thermometer. I permit information technology sit for 15-20 minutes earlier slicing. It was so juicy and cooked perfectly. I don't think I'll use another recipe for roast beef ever again.
05/20/2008
I am certain this is a five star recipe considering this is how i make mine, however new cooks PLEASE TAKE NOTE, non all brands of beef are the aforementioned! i ONLY utilise angus beef, if you lot are ownership a cut at walmart you will be disapointed. spend the little actress and purchase a improve brand of beef. also the more than rare the temp the more tender it will exist. sure cuts to non accept well to well done. every bit some other reviewer said use a thermometer
08/16/2009
Afterwards xc minutes @ 375, my 2.8 pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and authentic. Thanks a lot.
xi/06/2005
If at that place were 10 stars to rate this recipe, it would get a 10 from me! I've always disliked the traditional roasts... until at present. This was cooked to perfection (my version - but a bit pink inside and juice runs when you cutting information technology). I served with mashed potatoes/gravy and brussels sprouts. Will definitely make once again. The spices were awesome... I merely sprinkled on garlic powder and salt and ground fresh black pepper and rubbed it effectually. Splendid! THANK YOU Cindy! Definitely a keeper :D
09/30/2005
I added a loving cup of water to the bottom and some kitchen bouquet and this made a very moist beef and keen gravy. Cheers for the recipe. Lisa
12/07/2006
A very skilful basic recipe. In fact I never change a thing except I sometimes add together carrots, potatoes and onions to have a consummate meal. Cheers.
ten/xiv/2006
I must say this was delicious. I likewise followed the time and temp. as directed and added a minor amount of water as recommended by others. The result was perfectly tender Roast Beef. The but aligning I made was to allow the meat to sit out on the counter to become closer to room temp. for even cooking. Also, I inserted sliced garlic into the roast in various places and that merely added to the great flavour! Definately a keeper. Thanks!
08/12/2007
Bravo!!!!!! I was about to give up trying to melt beef until today!! I decided to try a Roast Beef recipe I institute 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 beefiness well done I decreased the oven setting a chip (325)and increased the cooking fourth dimension 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 up job!
10/12/2006
Thank you so much for this recipe. I accept served it several times at present and it has been a striking amoung my family of half dozen. The cooking time and temp are primal. I coat ours like yours except I use fresh garlic, worcestershire, and a little brown sugar. The combination is a great taste and the saccharide provides first-class caramelisation. We take it as the main dish the kickoff night and the next night french dip sandwiches.
11/29/2011
Tried it every bit is -- turned out great. Kept an eye on the thermometer --we like it rare, so we did about 45 minutes. Didn't demand to add any water to the pan -- it came out dainty and juicy -- we made a gravy from the drippings.
02/17/2007
OK...the cutting of meat you apply can make this recipe a winner or an utter disaster!!!I made this recipe using 2 different cuts of beef, a top circular roast that was tied into a neat footling bundle and a ranch cut top circular roast. I used a niggling beefiness stock in the pan for both roasts. The bundled top roast was like a brick of paper-thin!!!! Withal, the ranch cut roast was the nigh succulent piece of juicy goodness I take always had the pleasure of devouring!!!! Served it with horseradish sauce.....OH MY GOODNESS!!!! And so, I volition definately use this recipe for as long as I accept teeth to chew with....using the correct cutting of meat, of course!!!
xi/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. I tried this again...calculation a cup of h2o to the lesser of the pan and made a gravy out of information technology. I thank you for the recipe.
05/05/2014
It came out bully. I rubbed the roast with salt, pepper, garlic, rosemary and a little cayenne pepper. Nigh 30 minutes before it was done I added thick sliced red potatoes tossed with olive oil, garlic powder, black pepper, table 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 way again!
04/27/2014
Very pleased with my results! Purchases 5lb,tied eye of circular 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 twenty minutes then placed it on a rack (in roaster) in a pre-heated 375 degree oven. Cooked it to 120 degrees international temp and let it sit to rest later on roasting. It was PERFECT! Beautiful pink heart with more doneness to edges. I would go a fiddling less on the rub Next time. Very, very good! Not dry out. Non tough as other comments propose.
x/26/2005
I thought this was so easy and really good. I tend to like my roasts really rare and if so and then I would propose 15 minutes per pound instead of 20 minutes.
xi/thirty/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 key. So very lovely. Glad I know how to melt a roast properly now!
07/04/2011
Enjoyed it had made information technology for our 4tth of july barbecue. I didn't tie it because i didn't take the string. I added some water for moister. The family absolutely loved it.
12/16/2013
I had tried this recipe twice. Both times I kept it in the oven for the recommended twenty minutes oer pound, turned the oven off and had to remove the roast because information technology was heating up as well much too quickly - I literally roasted a ii.5lb eye 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 it was still way besides far into the medium-medium well category. DO NOT OVERESTIMATE THE TEMPERATURE. You lot want to accept this out when the temp will not rise much more than as information technology sits on the counter Merely yous besides want information technology to sit long plenty 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/thirteen/2014
This recipe saved my twenty-four hours! I promised a focus group that I would feed them a real repast in exchange for their time, but to my horror the recipe that I was using would take taken 5 hours, and I just had ii. My only addition was basting lightly with a little sour cream and garlic, and information technology was the most beautiful beef I've always fabricated. Cherry 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, information technology does Not shred into long tough strands. I cooked it till the meat thermometer read 160 degrees Fahrenheit , so it would achieve 170 for well done after information technology rested. The merely other thing I did differently was utilize garlic pepper in place of the pepper. The best roast for slicing I have ever made. Merely Wonderful!!! Thanks for posting!!
01/19/2007
This is absolutely the best roast beefiness I have ever tasted - I've made it twice in the past 2 weeks. With the exception of using an eye roast, I used a bottom round both times and followed the recipe exactly. Perfecto!!!!!!!
04/12/2008
This is the method my grandmother and female parent taught me. It never fails. I'm making a six lb eye of circular for Sunday dinner tomorrow. I similar to roast new potatoes and infant carrots with the meat. Produces fantastic flavor and texture without adding any water!
12/fifteen/2014
Very good! I cooked it exactly as written and it came out a perfect medium rare! Thanks for the recipe :)
01/05/2007
Perfect. We like some reddish in the middle, so I cutting cooking fourth dimension by about 10 minutes. Other than preferred cooking time, don't change a affair.
02/04/2007
Proficient recipe. I used this recipe for the cooking time & the type of beef to buy. The cooking time is right on the coin. Instead of using the recipe'due south rub I but used a bundle of onion soup & and then added a loving cup of h2o. The roast came out medium/medium rare & tender. I did use the rub the recipe calls for once before & it was tasty...all the same I didn't add water & it was a little tough. All in all a good recipe as long every bit you lot add some h2o.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'k not cooking roast beefiness often and forget the basic 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. Information technology 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 it with olive oil, balsamic vinegar and red vino. Part way through the cooking I add together mushrooms, more onions and some peppers effectually 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, merely as we like, pink and rare within!!
05/11/2006
I made this final Sunday with an eye circular roast, and it was awsome! Information technology had a wonderful sense of taste, and it wasn't dry, although centre roast is a skillful cut. It smelled good as information technology was roasting, and my kitchen windows were open, and I promise all of my neighbors were drooling!! From the drippings I made a gravy and served it with mashed potatoes, seasoned carrots and cole slaw. Truly a wonderful meal. Will be making this over again!
12/twenty/2007
This is a wonderful "archetype" roast beefiness recipe. I think those who don't like this method are wanting more of a pot roast, not Roast Beef. I don't think anyone would cook a standing rib roast in water. This is like. I wouldn't think it would exist practiced if it is cooked well done either. I found it to exist a great recipe.
02/17/2007
This is a very skilful roast beef recipe. I use it all the time. Information technology has become one of our regular meals. My kids and my married man just love it!
ten/30/2004
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 - one/2tsp kosher salt, 1/2tsp garlic pulverisation, one/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 heat, then added the beef stock before putting information technology in the oven uncovered. I must say that this formula of seasoning is perfect...not as well salty as they have a tendency to be. Likewise, the suggested cooking temp/time formula was dead-on for a perfectly washed tri-tip. Grilling a tri-tip is still fun, and traditional, simply this is a great culling which I'll use over again.
03/23/2004
A permanent entry in my recipe box, this roast cooks up perfectly every time I make it. Nice and perfectly rare. I even add actress pepper to the outside and and then slice the leftovers for tasty sandwiches later!
11/06/2007
This is, by far, the simplest and all-time way to do a overnice cut of roast. I tried boiling equally some suggested and it does not compare! It is imperative to use the cut equally 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 lot don't over or undercook the meat. I used mine and took it out of the oven at 140F. I permit it rest for about 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, just a little rare for some of the tastes at my party. I loved it prissy and reddish, simply if you like your roast a picayune more done add a bit in cooking time. Was a great hit, withal!
eleven/15/2008
No matter the cut of the meat to be roasted, I always sear it on all sides in a hot oiled skillet. I similar the improver of a bay leafage or two. Equally with others, I add LOTS of potatoes, carrots, onions and mushrooms toward the terminate of the cook time. Delicious!!
10/xi/2006
Crawly! I've never made a roast beef before and it could not have turned out more perfect. I followed the recipe, merely didn't employ garlic and added 1c. h2o to pan and 1/ii sliced onion on top. Delicious! My husband raved about information technology all night!
11/xv/2008
Follow the way Tracycook makes the roast and never add together any liquid to the pan every bit it volition outcome in a tough mess.
02/19/2012
This is information technology. Your bones, simple, fool-proof Sunday roast. I think the bad reviews are from people who were expecting POT roast instead of a rosy, thinly-sliced, roast beef. Although the directions are simplistic, they are of import. The cut matters, the fourth dimension matters, the temp matters, the resting matters. Too much beef for you? No problem because it'southward splendid the mean solar day subsequently for sandwiches.
05/04/2004
I commonly don't mensurate seasonings on a roast, but I did this fourth dimension, and it had the perfect flavour. Cooking fourth dimension was right on! Thank Y'all !
01/02/2012
We followed instructions to the T except that nosotros changed the cooking time to 22 minutes per pound because nosotros adopt our beef medium/well. Delicious!
01/22/2012
My roast was 2 1/2 lbs so I wasn't sure if this would turn out but I followed the directions exactly and got a perfectly cooked medium rare roast after cooking for fifty minutes. And the gravy I was able to make 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 upwardly. I was a footling concerned nearly using the kosher salt before 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 result was a tender, juicy, perfectly cooked roast. I'll exist using this in one case and time once more 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 nine, only these instructions worked well! Perfect medium rare - I left the beefiness in a fiddling longer than the recipe stated, as I had 3 pieces of meat in ane pan (each about 2 pounds) so figured it would need longer. Thanks!
02/15/2010
I've used this recipe a few times merely usually change up seasoning every time. Comes out great though I exercise glaze the roast in olive oil and marinate information technology for a few hours earlier I throw it in the oven.
x/25/2009
It was very skillful and very easy. I added a lot more than spices and a jar of onion gravy. Covering it later on it was taken out of the oven is really important. Don't skip this step :-). My family loved it.
12/28/2011
Delish. I used minced garlic. Will definitely make it once again.
05/23/2014
Excellent results. I have 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 powder so rub the roast. I have as well crushed a clove of garlic and rubbed the roast b4 calculation the common salt and pepper.
xi/17/2008
I fixed an eye-of-the-circular (2 lbs) final night and was disappointed. Roasted the beef about 45-fifty minutes at 375. The instructions said 20 min/lb=40 minutes and notwithstanding it was still a flake rarer than medium rare--red with bloody juices. As well, the beefiness was tough even though I sliced information technology thinly with an electrical pocketknife. I used a cooking thermometer but information technology didn't register properly. I besides tried an instant meat thermometer after I took the beef out of the oven and I couldn't become an authentic reading. I almost always 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. Still, the 20 min/LB @375 was incorrect for me and would accept probably been terrible. I had an 8 Lb middle roast and it was well done at 2 hours when I checked it. I probably could have pulled it out at an hr and xl minutes or so. So like the others say, use a meat thermometer and don't go with the time alotted. Nifty Roast though and I will make it many more times!
xi/21/2011
This Roast came out perfect. I used Angus eye of round.
01/06/2012
I'thousand not a bang-up meat-maker and I had high hopes for this roast. Used the centre of circular roast and all seasonings merely found the meat to exist a bit tough. Good flavor and used residue for beef sandwiches, simply not as tender as I had hoped. Any suggestions?
12/28/2006
Superb. Information technology's now a family favorite. Simple, yet delicious and no fuss to kick!
08/01/2007
Delicious. I love roast beefiness. I don't add whatever liquid to the bottom of the roasting pan, basically you're steaming instead of roasting 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 effectually the roast if information technology doesn't crowd the pan too much. Heaven!
eleven/xix/2011
FOR dryness issues attempt calculation 1cup of beef goop to the pan prior to cooking ..i do a variation on this where i sear all sides and cover with foil for entire cook time and use 1 cup beef broth and i never accept problems with dry meat resting is key though you must permit it balance
12/26/2006
enjoyed this roast, but side by side time will add more salt and will increment cooking time to 25 min. per pound as I like a medium done roast, not a medium rare.Will make again.
09/04/2005
Seasonings were then good. I have a hard fourth dimension getting an eye of round roast done (we like medium well) but without drying out. I think adjacent time I will go at 325 degrees for longer with h2o in the lesser of the roasting pan. Love slicing this up for sandwiches!
01/17/2007
Easy to do and tastes great!
05/22/2005
I was looking for a recipe for a pot roast in the oven instead of the crock pot, considering I had never done it that way before and was tired of the crock pot versions. This turned out not bad! I read the reviews and was worried about dryness so I put one/ii cup of water in the bottom of the pan. I likewise put i/two bag of babe 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, green salad and gravy that I made from the drippings. Good, down-dwelling house cookin', I tell ya!
12/21/2011
This was a very good, very simple recipe. Annotation, however, if you are making a smaller roast, a meat thermometer is critical. I did the recommended time of xx minutes per pound, and my (1.75) roast did not fifty-fifty register on the thermometer. Information technology took almost 45 minutes, plus the 15 minutes resting to exist the perfect rare (just not raw). Overall, simple, but very juicy and flavorful.
01/04/2007
I altered the cooking method, merely 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 rut to 350. After 30 minutes cooking, I sliced upward an onion and added it to the roasting pan. I removed the roast once the temperature hit 130 and let it residuum nether aluminum foil for 15 minutes. My family loved dinner tonight. Since I made a 3 lb roast we will exist eating the other half tomorrow and my husband and boys tin't await. Give thanks you for sharing!
02/17/2014
I made 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 apply a meat therm instead of the standard 20 min/lb - my roast cooked much quicker. I pulled information technology out at 120 and I let information technology sit down well-nigh thirty min before slicing. Perfectly pink throughout. No cerise. Thank y'all for posting
06/25/2007
This is really skillful. I roasted it in my pampered chef rectangle bakery. I used carrots as a meat rack. As well 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 too added some water to the bottom of the pan and used the juices to make pan gravy. Great with a lilliputian horseradish too. 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 because i'm always afraid information technology'll be dry. Considering this recipe got and so many good ratings I thought I'd give information technology a endeavour. I searched for an EXACTLY iii lb roast which I found. I followed the recipe exactly except at the end I chickened out and cooked it an extra xv mins. What did I get? A bloody style-to-rare roast. I don't know why. The oven was EXACTLY at 375. The good affair was it was NOT dry out and/or overcooked. I flash fried it that dark and it was okay. A couple of days later I fried up the leftovers and they were good on sandwiches. The other annotate I have is that, despite following the recipe exactly, I felt it was a flake bland... maybe some fresh garlic and some other spices in the rub would have been appropriate? If I could give the recipe three.five stars I would, merely since I can't I'll give it four.
04/09/2006
I have used this recipe twice once with the recomened roast and one time with a rump roast both came out wonderful ii diffrent dinner crowds and both raved,So easy. I will utilise it again and again!!!! Thank you lot.
Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
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