Cooking a Beef Roast for Sandwiches
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07/22/2006
I have been making my roast beef this manner forever! It is perfection, IF you lot heed these basic tips: No other cutting of meat will produce a REAL roast beefiness, but the eye roast!...Every oven is different, and then know your ovens well. A 3 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 matter 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 heat and the temp volition rise. Not everyone likes a bloody roast. WE Exercise, and I take mine out at 120, let information technology stand and it is virtually 130-135 when time to cut...Some other IMPORTANT TIP: BEFORE COOKING Let YOUR ROAST Sit down OUT ON THE COUNTER UNTIL Information technology REACHES ROOM TEMP. It WILL Brand FOR Even COOKING. So, their you have it, my communication to all of you bad reviewers. Roasting a beefiness is not an verbal science nor are the cooking times exact...keep trying! This is the best roast beef!
12/26/2002
The roast tasted really good, and we thoroughly enjoyed it. Withal, because the roast is non cooking in whatsoever liquid, it was a little tough (though it wasn't as well bad). I would recommend calculation some water to the bottom of the pan while it is in the oven to brand information technology a piffling more tender. This roast, however, volition not produce any gravy. Also, I would suggest adding some onion to the acme while it cooks for a little flavoring. This is a cracking recipe for anyone who wants a simple pot roast that isn't too much work and doesn't accept to melt likewise long, but if yous are wanting a more tender and more flavorful ane, i suggest trying a different recipe.
01/02/2007
I was making roast beef fot the first time looking for guidance, and this was helpful, but flawed in my opinion. I used the cut suggested, center of round, which I had to special order from my butcher but it was worth it. It's a nice, fairly inexpensive cut for feeding a crowd, and the unproblematic seasoning used hither is perfect. Yet, the oven temp and cooking time didn't work for me. I started my room-temp five.5 lb roast at 375 as directed, and considering I used a probe thermometer and watched the temp, I found information technology was cooking faster than I'd anticipated. I quickly lowered the rut to 300, then 200, and still information technology was done much earlier than I expected, the entire cooking time was under ninety mins. I call up 375 at 20 mins/lb would produce a very well washed slice of meat, so if that'southward what you like, go for it. But if y'all similar your meat closer to medium-rare, I agree with the reviewer who said USE A MEAT THERMOMETER. Throw out your timer, lookout man the temp instead. Take your roast out of the oven when it's 10 degrees libation than your desired concluding temp. Let it rest for 20 minutes before cut it, it will cook that last 10 degrees on the counter while information technology rests. I'd use a lower oven temp than this recipe calls for, 300 or fifty-fifty 200, cook information technology boring and low. But the cut and seasonings in this recipe are dandy. I don't recall any liquid is needed, just use 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 unlike temp reading later on the same cooking time considering of how cold the roast was when yous put it in the oven. I always permit my roasts sit for 45 minutes on the counter earlier putting them in the oven. It eliminates judge work, thermometers and hot/cold spots in the roast. Peachy recipe, by the way!
01/16/2007
This is a very good basic guideline for the perfect roast. I concur with reviewer tracycook that the oven temp has lots to practise with the concluding result.Invest in a good meat thermometer and follow it. For those who like gravy, simply add together a tin can of beef goop to the bottom of the pan while cooking.Pan drippings will combine with it and brand a succulent gravy.My persoanl preference, I would use twice the garlic powder with the addition of some fresh minced garlic, besides. Thanks for sharing.
02/02/2003
I made the All American Roast Beef tonight and thought it gave a fabulous flavour. I used table salt because I didn't accept Kosher common salt. It was moist and cooked swell at 375. Definitely I will make it again!
ten/fourteen/2008
This was astonishing. I seasoned a 3lb beef round top, round roast (Rancher Reserve, the grade is similar to Certified Angus Beef)liberally with the seasonings listed in the recipe. I didn't measure it, I simply fabricated sure I coated the entire roast. In add-on, I likewise used dried thyme. Placed information technology on a racked roast pan and let it sit on the counter for 40-45 mins. I used red potatoes, carrots, and onions & tossed them in olive oil, kosher salt, black pepper, and a sprinkle of dried thyme. Cooked for 60 minutes @ 375 with 15 minutes remainder gave us the perfect medium rare. It was divine, tasted like a prime rib that has been roasting all day. It was and so moist and tender--I volition accept to take this once a calendar week!
01/23/2003
This was extremely unproblematic and outstanding served with string beans, mashed potatoes and dinner rolls. A wonderful Sunday evening dinner.
09/19/2010
This is wonderful and correct manner to prepare a beefiness roast. For everyone who says to add together liquid and this isn't the style to cook a roast...I think you need to sympathize cooking terminology. A pot roast is a tough cutting of meat that needs to exist browned and and so braised in liquid covered and slow cooked. A beef roast is a tender cut of meat that yous cook dry in the oven uncovered at a higher rut for a shorter menstruation of time.
01/13/2003
my family loved this recipe... even my mother in law and you all know how they can exist. It was easy to make, and very flavorful. Will definately make it again.
04/12/2015
This recipe is wonderful and a classic manner to cook a roast. For those naysayers, please use the correct cut of meat (heart roast) and your cooking thermometer judiciously to monitor it. If you follow the directions and Practice NOT add h2o every bit many reviewers accept done, you will have a fabulous meal. 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 ahead of time then it did marinate for a few hours giving information technology great flavor. I made an "au jus" sauce to go with it using the drippings from the meat (very piffling with a lean heart round) a can of low sodium beef broth and a nuance 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 likewise long. You lot should utilize a thermometer, however, to avert this. I pulled the roast out when the temp read 130, and information technology somewhen climbed to 145, or medium rare. I did double the spices as I similar lots of season. I volition use this recipe again. Thanks so much!
10/08/2009
This is a good quick way to make this roast. And just a note. 20 min. per pound is for medium rare. If yous like your meat well, information technology would be 25 min. per pound. The ane affair I don't like almost this cooking method is that it creates a hard, dry crust on the outside of the meat. I similar braising center round in a dutch oven or baking it at 300 degrees in a fiddling liquid for 30 min. per pound, which creates a more 'falling off the bone' texture. Eye round has no fat, and 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 roasting' method is quick, simply 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 iii hrs. earlier I baked information technology to ensure more even cooking. Makes a big 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 be if they knew how to cook it correct! I make a marinade- 1/3 loving cup tomatoe sauce, 1/four loving cup soy sauce, 1/2 cup olive oil, one/3 loving cup water, Seasoning ( I utilize a gourmet grill seasoning) it has garlic, rosemary, thyme, crushed peppers, etc.) Let marinate for 24-48 hours. I always melt my roast on the grill, 20 min. per pound. I besides permit my roast sit at room temp. earlier grilling. Very important, let rest at least xx-30 min. after cooking, all the juices will lock in. I volition employ this for sliced meat for wraps or any sandwich. It is much cheaper and way more delicious than deli meat. If cooking in oven, sit on a rack, cook on 475 for 12 min. pass up 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.
11/15/2008
I certainly agree with the reviewer who cautioned that at that place is a difference between "pot" roast and "roast beef". This is recipe is for roast beef - not pot roast, which is cooked with liquids. Too, one reviewer stated that you won't go the same results with beef purchased at Walmart; the same goes for Winco. Y'all need to purchase a good cutting of meat to go the season and tenderness you want. I, too invest in Angus beef, or Choice, the latter being available at Costco. Look at the grading on the meat you lot are buying. I likewise agree with another reviewer who says to non just use a oven thermometer to test the oven heat, but the reviewer too says to put the thermometer on the oven shelf you are using and set up oven temperature appropriately, and so that the temperature on that shelf reads 375 degrees on the thermometer. Kudos to these reviewers - right on! Good recipe!
07/11/2010
I am amazed at the cooks who desire to throw this in a crock pot or add veggies and potatoes to this. This is a Roast Beefiness, non Pot Roast, or a Crock Pot Roast. 2 totally different foods. This is an fantabulous recipe for Roast Beef. It should be cooked in the OVEN to ROAST for all-time possible flavor. In a crock pot your meats get steamed. That's why information technology falls autonomously when yous have it out. Don't get me wrong. I beloved my crock pot, but when you lot want to make Roast Beef you employ the oven. Anyway made as written. Give 10 stars if I could. First-class. I did use beef stock to make a gravy, because Eye of the Circular is not usually used for gravy making. Very little fat. I cooked it, cooled it downwardly and refrigerated it and so I could piece the next day. YUMMY!
07/31/2011
To those who want to add liquid to this recipe, you are non cooking a pot roast hither. This is a rare to medium rare roast. Not simply tin you utilise the Centre of the round roast, only a Sirloin tip roast works well too. You can besides do a standing rib roast in a similar fashion. This is the type of roast to cook and slice upward for sandwiches, or equally listed with mashed potatoes and gravy. This is a slap-up bones recipe. For a pot roast information technology will accept a totally different cut and melt at lower temperatures with liquid for 4-5 hours.
04/11/2007
Fantabulous roast! I had read in earlier reviews to add together a little bit of liquid or put the roast on a rack. I did add together a flake of beefiness broth and since I did not take a rack that would fit in the pan i was roasting in, I made i with onion slices. It worked wonderfully. My cooking time was a bit longer (even for medium rare) simply I remember that may be due to the fact I used the wrong kind of pan (a high edged casserole dish). Thank you again for the great recipe.
03/31/2013
Fabricated this as directed with a six pound heart circular. Cooked at 375 F as directed until internal temperature reached 125 F, nearly ane hour, l minutes. Removed and covered loosely with aluminum foil while I baked the staff of life for 25 minutes. Internal temperature reached 145 F. by the time I carved it, about 35 minutes later on removing from the oven. It was tender, juicy, and flavorful. I was skeptical about using centre round considering I take 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 by sticking a knife into the roast on top, lesser and sides, and pushing the garlic into the roast every bit I went along. I did the standard rock salt & cracked pepper rub. We cooked the roast every bit others advised, using a thickly sliced onion (into three slices) equally 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, as well. Nearly xx minutes before the roast was to be done, I added sliced mushrooms & some cut carrots, too. When done,I set aside the roast to residue, removed the veggies, and made the near delicious gravy! Next, (drumroll, please!) my hubby sliced into the roast . . . and it was PERFECT! The all-time ever, to be exact! We definitely will always cook our beef roasts at twenty minutes per pound at 375 degrees, forevermore! Thank you to all who left the tips - I couldn't find my rack OR my meat thermometer, so this was EXACTLY the recipe I needed. Nosotros made this last night, and enjoyed leftovers as sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for lunch today. Admittedly 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 similar alot, but a little goes a long way. I used a 3 1/2 lbs. top round london broil, and roasted it at 375, and added an additional ten minutes for the half pound, and i took information technology out and the meat read 140 which is manner too hot for medium rare, because once the roast rests for nigh twenty minutes the meat will continue to cook and finish off at 150 to 155 which would go far well. So, i immediately removed the roast and put information technology on a plate and placed it in the refrigerator for a half hr, and this worked in halting the cooking process. As a result, my roast beefiness was medium to medium well, which means it was a light pinkish. All the same 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 of import to cook this roast on the bottom shelf; mine was on the middle rack, and next time, i'll remove the roast when the meat thermometer reads 120, which when done finishing exterior the oven, will be about 135-140. Over again, cheers to cindy for coming upward with a very simple and delicious recipe.
02/19/2006
Very skillful - the roast was moist and the seasonings were just correct. The only trouble I had was that the roast was very rare using the timeline given so I volition probably attempt 30 minutes per pound next time because we adopt our roast medium. I will definitely use this recipe once more.
eleven/fifteen/2008
I have institute that top sirloin roast is a much more than tender cut of meat for this recipe.
04/09/2012
I had 2 2.35 lb. roasts, which I tied, brushed with browning sauce and seasoned with the salt, pepper and garlic pulverisation. I roasted them both on the same rack on a rimmed baking pan. They took approx. seventy minutes to roast in the 375 oven (I took them out to rest when my meat thermometer read 130), reaching a perfect medium-rare temperature. Totally juicy,tender, and flavorful, I wouldn't have believed a cheap cut of meat like this could produce such great results. I will roast my eye of the circular roasts using this method from now on. Thanks!
eleven/fifteen/2008
Keep in listen that there is a departure between pot roast and roast beef. This roast beefiness recipe is very good.
09/12/2010
Quite delicious! The just 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. Made for a tender and succulent roast.
04/02/2009
A good roast beef should not require "stewing" in liquid. This is a fail safe recipe if, equally others have suggested, you ensure that your oven temp is right and you lot apply a proficient meat thermometer. As someone else has suggested, a roast cooked starting at room temp will not only ensure even cooking, but will produce a squeamish tender roast. Letting it rest for xx or 25 minutes will also ensure that the juice is evenly distributed, which simply adds to the tenderness. Thinly slicing likewise helps. I've been using this cut of beefiness for years with great success if you are careful to follow these bones steps and don't cut corners. The just embellishments I would add together 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 dainty light, flavorful crust.
12/11/2010
Delicious! Information technology was my first effort at making roast beef at home. This came out as a perfect medium rare roast with the most delicious flavor.
01/22/2013
I used a probe meat thermometer with an alert and fix it for 145 degrees. Next fourth dimension I will 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 water to the pan drippings and poured them into the remaining sliced beef. I think I'll brand beefiness pot pies with the leftovers.
x/22/2008
The time and temperature of this recipe worked perfect. Here's a lil tip for those of you having issues with the cooking time. Invest in a stand lonely oven thermometer, preheat your oven with the thermometer exactly where you will be placing your roast, if information technology does not say 375, than arrange your temperature accordingly. When I did this I had to lower the temperature to 300 degrees in order to maintain the 375. Every oven is different so dont trust that because yous ready it for 375 necessarily means it is actually 375 in the area of the oven you are cooking in. Heat rises, fifty-fifty in your oven, so the higher your rack is, the hotter the temperature y'all are cooking in. This recipe was height notch! Best roast I have ever made.
12/27/2007
I put the roast in a ziploc bag and poured in plenty red vino to cover it, put it dorsum in the fridge and let information technology sit all day. An hour earlier putting it into the oven, I took the pocketbook 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 pocketbook and rubbed the garlic, salt, and pepper on the fatty only and put it fat side upward in the roasting pan. Then I added a can of beef goop (the Campbell's double strength) and half a can of water to the roaster earlier sticking it in the oven. I roasted it at 375 for about an hour and 10 minutes, and when I took it out of the oven, it was registering 120-125 degrees on the meat thermometer. I permit it sit for 15-20 minutes before slicing. It was so juicy and cooked perfectly. I don't think I'll use some other recipe for roast beef ever once more.
05/20/2008
I am sure this is a v star recipe considering this is how i make mine, however new cooks Please TAKE NOTE, not all brands of beef are the same! i Simply utilise angus beef, if you are buying a cut at walmart y'all will be disapointed. spend the little extra and buy a better brand of beef. also the more rare the temp the more tender it volition be. sure cuts to not take well to well washed. as another reviewer said utilize a thermometer
08/16/2009
After 90 minutes @ 375, my two.8 pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and accurate. Thanks a lot.
11/06/2005
If there were 10 stars to rate this recipe, it would go a 10 from me! I've always disliked the traditional roasts... until now. This was cooked to perfection (my version - just a chip pink inside and juice runs when yous cutting it). I served with mashed potatoes/gravy and brussels sprouts. Will definitely make once more. The spices were awesome... I just sprinkled on garlic powder and common salt and basis fresh blackness pepper and rubbed it effectually. Splendid! Give thanks YOU Cindy! Definitely a keeper :D
09/30/2005
I added a loving cup of water to the lesser and some kitchen bouquet and this made a very moist beef and bully gravy. Thanks for the recipe. Lisa
12/07/2006
A very practiced bones recipe. In fact I never modify a thing except I sometimes add carrots, potatoes and onions to take a complete meal. Thanks.
10/14/2006
I must say this was succulent. I also followed the time and temp. as directed and added a small amount of water as recommended by others. The effect was perfectly tender Roast Beef. The only adjustment I made was to allow the meat to sit out on the counter to get closer to room temp. for even cooking. Also, I inserted sliced garlic into the roast in various places and that just added to the great season! Definately a keeper. Thanks!
08/12/2007
Bravo!!!!!! I was about to surrender trying to cook beefiness until today!! I decided to try a Roast Beef recipe I found on All Recipes. Earlier 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 co-ordinate to the recipe. For the liquid I used approx.2 cups of h2o, and 1/2 cup of cooking sherry for for flavor. I had plenty of liquid for the Au Jus. Because my family unit likes beef well done I decreased the oven setting a bit (325)and increased the cooking time to two hours. The roast came out heavenly!! Thanks to the wonderful cooks at All Recipes. Again I say Bravo!!
xi/05/2008
The temperature and timing on this recipe is perfect--this roast beef is meant to exist rare and this recipe does a bang upwards job!
10/12/2006
Thanks so much for this recipe. I have served it several times now and it has been a hitting amoung my family unit of six. The cooking time and temp are key. I glaze ours like yours except I use fresh garlic, worcestershire, and a little chocolate-brown sugar. The combination is a great taste and the sugar provides excellent caramelisation. We take it as the main dish the first nighttime and the adjacent night french dip sandwiches.
xi/29/2011
Tried it as is -- turned out great. Kept an heart on the thermometer --we similar it rare, and so nosotros did about 45 minutes. Didn't need to add whatever water to the pan -- information technology came out nice and juicy -- we fabricated a gravy from the drippings.
02/17/2007
OK...the cut of meat you use tin brand this recipe a winner or an utter disaster!!!I fabricated this recipe using 2 different cuts of beef, a top round roast that was tied into a neat little bundle and a ranch cut top round roast. I used a picayune beefiness stock in the pan for both roasts. The arranged acme roast was like a brick of cardboard!!!! Nonetheless, the ranch cut roast was the most delicious piece of juicy goodness I have ever had the pleasance of devouring!!!! Served it with horseradish sauce.....OH MY GOODNESS!!!! So, I volition definately use this recipe for equally long as I accept teeth to chew with....using the correct cut of meat, of course!!!
11/05/2004
Very good seasonings....and tasty. I really liked the mode that this turned out, but the only complaint is that it turned out dry. I tried this again...calculation a cup of h2o to the bottom of the pan and fabricated a gravy out of it. I thank yous for the recipe.
05/05/2014
It came out great. I rubbed the roast with table salt, pepper, garlic, rosemary and a little cayenne pepper. About thirty minutes before it was done I added thick sliced cherry potatoes tossed with olive oil, garlic pulverisation, black pepper, table salt and rosemary and put them around the roast. While the roast was resting the potatoes finished cooking. I'll definitely be making information technology this style 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 so placed information technology on a rack (in roaster) in a pre-heated 375 caste oven. Cooked it to 120 degrees international temp and allow it sit to residual afterwards roasting. It was PERFECT! Beautiful pink center with more doneness to edges. I would go a piddling less on the rub Side by side time. Very, very expert! Non dry. Not tough as other comments suggest.
ten/26/2005
I thought this was so easy and really skillful. I tend to like my roasts really rare and if so and so I would suggest 15 minutes per pound instead of 20 minutes.
11/30/2012
This is fantastic. I have never cooked a jucier roast. Despite some reviews I had read, I followed the directions exactly. Ending with a xv minute tent is what is cardinal. So very lovely. Glad I know how to cook a roast properly at present!
07/04/2011
Enjoyed it had fabricated information technology for our 4tth of july charcoal-broil. I didn't necktie information technology because i didn't have the cord. I added some h2o 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 it was heating up too much likewise speedily - I literally roasted a two.5lb eye circular from countertop (room temp!) to dinner table in and hour and xx minutes. With that beingness said, I remove it from the oven at 120 and both times it was notwithstanding way too far into the medium-medium well category. Practice NOT OVERESTIMATE THE TEMPERATURE. You desire to have this out when the temp will not rise much more as it sits on the counter Only yous as well desire it to sit down long enough to redistribute the juices. Also, 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/thirteen/2014
This recipe saved my day! I promised a focus group that I would feed them a real meal in exchange for their time, just to my horror the recipe that I was using would have taken five hours, and I just had 2. My only addition was basting lightly with a piffling sour cream and garlic, and it was the most beautiful beef I've ever fabricated. Ruby-red in the eye, brown crusty exterior, garnered awe and wonder when I took the tinfoil off.
04/05/2009
This Roast slices like deli roast, it does NOT shred into long tough strands. I cooked it till the meat thermometer read 160 degrees Fahrenheit , then it would reach 170 for well done subsequently it rested. The only other thing I did differently was utilise garlic pepper in place of the pepper. The best roast for slicing I take always made. Only Wonderful!!! Thank you for posting!!
01/19/2007
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 heart roast, I used a bottom circular both times and followed the recipe exactly. Perfecto!!!!!!!
04/12/2008
This is the method my grandmother and mother taught me. It never fails. I'm 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 season and texture without calculation any h2o!
12/15/2014
Very proficient! I cooked it exactly as written and it came out a perfect medium rare! Cheers for the recipe :)
01/05/2007
Perfect. We like some reddish in the middle, so I cutting cooking fourth dimension by almost 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 beefiness to buy. The cooking fourth dimension is right on the money. Instead of using the recipe's rub I simply used a package of onion soup & so added a cup of water. The roast came out medium/medium rare & tender. I did employ the rub the recipe calls for once before & it was tasty...nonetheless I didn't add water & it was a little tough. All in all a adept recipe as long every bit you add some water.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'one thousand not cooking roast beef often and forget the basic temp/timing info. Note to cocky: Take the roast out of fridge to come to room temp before putting in oven.
08/twenty/2007
I've used this recipe several times and with unlike cuts of beefiness. It ever turns out fantabulous. 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 wine. Role manner through the cooking I add mushrooms, more onions and some peppers effectually the roast. It is and 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 automobile when cooled. perfectly cooked, just as nosotros like, pink and rare within!!
05/xi/2006
I made this last Dominicus with an center circular roast, and information technology was awsome! It had a wonderful taste, and it wasn't dry out, although eye roast is a good cut. It smelled good as it was roasting, and my kitchen windows were open up, and I hope all of my neighbors were drooling!! From the drippings I fabricated a gravy and served it with mashed potatoes, seasoned carrots and cole slaw. Truly a wonderful repast. Will be making this again!
12/20/2007
This is a wonderful "classic" roast beef recipe. I remember 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 like. I wouldn't recollect it would exist adept if it is cooked well done either. I found it to be a great recipe.
02/17/2007
This is a very good roast beefiness recipe. I use information technology all the time. It has become one of our regular meals. My kids and my husband but love it!
ten/xxx/2004
I prepared this using a 2lb tri-tip as an alternative to grilling the tri-tip over indirect oestrus. I seasoned the tri-tip per the recipe - 1/2tsp kosher salt, 1/2tsp garlic powder, 1/4+ tsp fresh ground pepper, and added a 1/3 loving cup beef stock in the roasting pan. I browned the seasoned tri-tip in the roasting pan over loftier heat, then added the beefiness stock earlier putting information technology in the oven uncovered. I must say that this formula of seasoning is perfect...not too salty as they accept a tendency to exist. Also, the suggested cooking temp/time formula was dead-on for a perfectly done tri-tip. Grilling a tri-tip is yet 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 time I make it. Nice and perfectly rare. I even add extra pepper to the outside and then slice the leftovers for tasty sandwiches later on!
11/06/2007
This is, by far, the simplest and best manner to do a nice cutting of roast. I tried humid every bit some suggested and it does not compare! It is imperative to use the cut as suggested to acheive the wonderful flavor of this recipe. YUM!!!!!
01/17/2010
This turned out wonderfully. I am giving it only four stars because the instructions should land that the utilise 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 permit it balance for about twenty minutes before cutting and information technology had risen to 150F, turning information technology to a perfect medium rare. Excellent recipe!
04/24/2006
It was a very easy and tasty roast, just a piddling rare for some of the tastes at my party. I loved it nice and red, but if you lot like your roast a little more done add a scrap in cooking time. Was a great hit, nevertheless!
11/15/2008
No thing the cut of the meat to exist roasted, I ever sear it on all sides in a hot oiled skillet. I similar the add-on of a bay leaf or two. As with others, I add LOTS of potatoes, carrots, onions and mushrooms toward the terminate of the cook time. Delicious!!
x/11/2006
Awesome! I've never made a roast beef before and it could not have turned out more perfect. I followed the recipe, but didn't use garlic and added 1c. h2o to pan and 1/2 sliced onion on summit. Succulent! My husband raved about it all night!
11/15/2008
Follow the way Tracycook makes the roast and never add any liquid to the pan every bit it will result in a tough mess.
02/19/2012
This is it. Your bones, elementary, 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 time matters, the temp matters, the resting matters. Too much beef for yous? No problem considering it'south first-class the day after for sandwiches.
05/04/2004
I usually don't measure seasonings on a roast, but I did this fourth dimension, and it had the perfect flavor. Cooking time was right on! Thank You !
01/02/2012
Nosotros followed instructions to the T except that nosotros changed the cooking time to 22 minutes per pound because we adopt our beefiness medium/well. Succulent!
01/22/2012
My roast was ii 1/2 lbs and then 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 50 minutes. And the gravy I was able to make from the wonderful meat juices was so very good, I didn't desire to finish eating.
07/12/2005
This actually is a foolproof recipe...even the most novice melt tin can't mess this upward. I was a picayune concerned about using the kosher salt before roasting the meat as salt tends to dry meat out. I used it anyhow and followed the recipe nigh exactly...I did add some oregano and basil. The result was a tender, juicy, perfectly cooked roast. I'll be using this once and fourth dimension again and would recommend it to all to endeavour!
01/21/2007
Thank goodness for this recipe - I accidently threw out the instructions for the beefiness roast that I bought for a dinner political party for nine, but these instructions worked well! Perfect medium rare - I left the beef in a lilliputian longer than the recipe stated, as I had 3 pieces of meat in 1 pan (each about 2 pounds) and so figured it would need longer. Thank you!
02/xv/2010
I've used this recipe a few times merely usually change up seasoning every time. Comes out great though I do glaze the roast in olive oil and marinate information technology for a few hours earlier 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 later 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 again.
05/23/2014
Fantabulous results. I have seared my roast 1st and likewise only put it in the hot oven. Either way it works very well. I mix the common salt, pepper and garlic powder and then rub the roast. I have also crushed a clove of garlic and rubbed the roast b4 calculation the common salt and pepper.
11/17/2008
I fixed an eye-of-the-round (2 lbs) terminal dark and was disappointed. Roasted the beef most 45-50 minutes at 375. The instructions said xx min/lb=40 minutes and yet it was still a chip rarer than medium rare--red with bloody juices. As well, the beef 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 afterwards I took the beefiness out of the oven and I couldn't get an accurate reading. I most always have bad luck with thermometers and I am greatful for the popular-up on turkeys!!
12/26/2012
I fabricated this yesterday and it came out fantastic. Notwithstanding, the xx min/LB @375 was incorrect for me and would have probably been terrible. I had an 8 Lb center roast and it was well done at two hours when I checked it. I probably could have pulled information technology out at an hr and 40 minutes or then. So like the others say, use a meat thermometer and don't go with the fourth dimension alotted. Great Roast though and I will make it many more times!
xi/21/2011
This Roast came out perfect. I used Angus eye of circular.
01/06/2012
I'k not a great meat-maker and I had high hopes for this roast. Used the middle of round roast and all seasonings but constitute the meat to exist a bit tough. Good flavour and used rest for beef sandwiches, merely non as tender as I had hoped. Whatever suggestions?
12/28/2006
Superb. Information technology's at present a family favorite. Uncomplicated, yet delicious and no fuss to boot!
08/01/2007
Delicious. I beloved roast beef. I don't add any liquid to the bottom of the roasting pan, basically yous'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 it doesn't oversupply the pan also much. Sky!
11/19/2011
FOR dryness bug try calculation 1cup of beef goop 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 1 cup beefiness broth and i never have problems with dry meat resting is primal though y'all must let it rest
12/26/2006
enjoyed this roast, but next fourth dimension volition add more salt and will increase cooking fourth dimension to 25 min. per pound as I like a medium done roast, not a medium rare.Will make again.
09/04/2005
Seasonings were so good. I have a hard time getting an eye of round roast done (we like medium well) simply without drying out. I think side by side time I volition go at 325 degrees for longer with water in the bottom of the roasting pan. Dear slicing this up for sandwiches!
01/17/2007
Easy to practice and tastes cracking!
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 washed it that mode before and was tired of the crock pot versions. This turned out not bad! I read the reviews and was worried about dryness and so I put one/2 cup of water in the bottom of the pan. I likewise put i/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. Proficient, downwards-home cookin', I tell ya!
12/21/2011
This was a very adept, very unproblematic recipe. Note, however, if yous are making a smaller roast, a meat thermometer is critical. I did the recommended time of 20 minutes per pound, and my (one.75) roast did not even annals on the thermometer. It took about 45 minutes, plus the 15 minutes resting to be the perfect rare (just non raw). Overall, elementary, only very juicy and flavorful.
01/04/2007
I contradistinct the cooking method, only 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. Afterwards 30 minutes cooking, I sliced up an onion and added it to the roasting pan. I removed the roast one time the temperature hit 130 and let it rest under aluminum foil for 15 minutes. My family unit loved dinner tonight. Since I fabricated a 3 lb roast we will be eating the other one-half tomorrow and my husband and boys can't wait. Give thanks you for sharing!
02/17/2014
I made this final night for dinner and it was awesome. I've never been too successful cooking a roast beefiness for slicing until this recipe. Please use a meat therm instead of the standard twenty min/lb - my roast cooked much quicker. I pulled it out at 120 and I let it sit about xxx min before slicing. Perfectly pink throughout. No red. Thank yous for posting
06/25/2007
This is really skillful. I roasted it in my pampered chef rectangle baker. I used carrots equally a meat rack. Also rubbed it with pressed fresh garlic combined with salt pepper and evoo. They key is letting it come up to room temp earlier roasting. I also added some water to the bottom of the pan and used the juices to make pan gravy. Swell with a petty horseradish too. YUMM-O!
12/13/2014
Information technology would be interesting to know which reviewers used electric vs. gas ovens. Combustion of gas produces carbon dioxide and h2o vapor, which might contribute to a moister roast. A separate pan of water in the oven might mimic this. Starting with a room temp roast, preheated oven and meat thermometer are essential.
10/31/2005
Although I exercise a lot of cooking, i've never fabricated a roast beef because i'k always agape it'll be dry. Because this recipe got so many expert ratings I idea I'd give it a try. I searched for an EXACTLY 3 lb roast which I constitute. I followed the recipe exactly except at the end I chickened out and cooked it an actress fifteen mins. What did I go? A bloody way-to-rare roast. I don't know why. The oven was EXACTLY at 375. The good thing was it was Not dry and/or overcooked. I flash fried it that night and it was okay. A couple of days afterwards I fried up the leftovers and they were good on sandwiches. The other comment I have is that, despite following the recipe exactly, I felt it was a bit bland... peradventure some fresh garlic and some other spices in the rub would have been appropriate? If I could give the recipe iii.5 stars I would, but since I can't I'll give information technology 4.
04/09/2006
I have used this recipe twice in one case with the recomened roast and one time with a rump roast both came out wonderful two diffrent dinner crowds and both raved,Then easy. I volition employ information technology again and once again!!!! Thanks.
Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
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