How Long To Cook Eye Of Round Roast

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I have been making my roast beef this way forever! Information technology is perfection, IF you heed these basic tips: No other cutting of meat will produce a Existent roast beefiness, merely the eye roast!...Every oven is unlike, and so know your ovens well. A 3 pound roast volition cook faster in a new oven than it would in a 20 year quondam oven...INVEST IN A MEAT THERMOMETER, this is the best thing you can have when roasting a beef...Exist mindful that when a roast comes out of the oven information technology volition cook in its own estrus and the temp will rise. Not everyone likes a bloody roast. We Do, and I have mine out at 120, permit it stand up and it is about 130-135 when fourth dimension to cut...Some other IMPORTANT TIP: Earlier COOKING LET YOUR ROAST SIT OUT ON THE COUNTER UNTIL IT REACHES ROOM TEMP. IT WILL MAKE FOR Even COOKING. So, their you lot have it, my advice to all of you bad reviewers. Roasting a beef is non an exact scientific discipline nor are the cooking times exact...keep trying! This is the all-time roast beef!

The roast tasted actually good, and we thoroughly enjoyed it. Notwithstanding, because the roast is non cooking in any liquid, it was a piffling tough (though it wasn't also bad). I would recommend calculation some water to the bottom of the pan while information technology is in the oven to brand information technology a trivial more tender. This roast, however, volition non produce any gravy. Also, I would suggest calculation some onion to the top while it cooks for a little flavoring. This is a great recipe for anyone who wants a simple pot roast that isn't too much piece of work and doesn't have to cook too long, simply if you are wanting a more than tender and more than flavorful i, i suggest trying a unlike recipe.

This is an awful way to melt a roast. The seasonings are fine, merely this rapid cooking without any liquid produces a tough, dry out upshot. Liquid and slower cooking are essential if people are actually going to bask this.

I was making roast beef fot the first fourth dimension looking for guidance, and this was helpful, but flawed in my opinion. I used the cut suggested, centre of round, which I had to special order from my butcher but it was worth it. Information technology's a nice, fairly cheap cut for feeding a crowd, and the simple seasoning used hither is perfect. Withal, the oven temp and cooking time didn't piece of 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 plant it was cooking faster than I'd anticipated. I quickly lowered the estrus to 300, and so 200, and nevertheless information technology was done much earlier than I expected, the entire cooking time was under 90 mins. I think 375 at 20 mins/lb would produce a very well done slice of meat, so if that's what yous similar, go for it. Just if y'all like your meat closer to medium-rare, I hold with the reviewer who said USE A MEAT THERMOMETER. Throw out your timer, lookout man the temp instead. Accept your roast out of the oven when it'south 10 degrees cooler than your desired final temp. Permit it rest for twenty minutes earlier cutting it, it will cook that last 10 degrees on the counter while it rests. I'd utilise a lower oven temp than this recipe calls for, 300 or even 200, cook it slow and depression. But the cut and seasonings in this recipe are great. I don't call up any liquid is needed, just employ a roasting pan with a rack then the meat is raised over the pan.

Helpful hint--Most likely everybody is getting a unlike temp reading afterward the aforementioned cooking fourth dimension because of how cold the roast was when you put it in the oven. I always permit my roasts sit down for 45 minutes on the counter before putting them in the oven. It eliminates estimate work, thermometers and hot/cold spots in the roast. Great recipe, by the way!

This is a very adept basic guideline for the perfect roast. I agree with reviewer tracycook that the oven temp has lots to practise with the final result.Invest in a good meat thermometer and follow information technology. For those who like gravy, simply add a can of beef broth to the bottom of the pan while cooking.Pan drippings will combine with it and brand a delicious gravy.My persoanl preference, I would employ twice the garlic pulverization with the addition of some fresh minced garlic, also. Thanks for sharing.

I made the All American Roast Beef this night and thought it gave a fabulous flavour. I used table salt because I didn't accept Kosher table salt. Information technology was moist and cooked swell at 375. Definitely I will make information technology again!

This was amazing. I seasoned a 3lb beef circular top, circular roast (Rancher Reserve, the grade is similar to Certified Angus Beef)liberally with the seasonings listed in the recipe. I didn't measure information technology, I but made sure I coated the entire roast. In addition, I also used stale thyme. Placed it on a racked roast pan and let information technology sit on the counter for forty-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 rest gave us the perfect medium rare. It was divine, tasted like a prime rib that has been roasting all day. It was so moist and tender--I volition have to have this once a week!

This was extremely elementary and outstanding served with string beans, mashed potatoes and dinner rolls. A wonderful Sunday evening dinner.

This is wonderful and right way to prepare a beef roast. For everyone who says to add liquid and this isn't the way to cook a roast...I remember yous need to understand cooking terminology. A pot roast is a tough cut of meat that needs to exist browned so braised in liquid covered and tedious cooked. A beefiness roast is a tender cutting of meat that you melt dry out in the oven uncovered at a college estrus for a shorter period of fourth dimension.

my family loved this recipe... fifty-fifty my mother in law and you all know how they can be. Information technology was like shooting fish in a barrel to make, and very flavorful. Volition definately make it once again.

This recipe is wonderful and a classic way to cook a roast. For those naysayers, please use the correct cutting of meat (middle roast) and your cooking thermometer judiciously to monitor it. If you follow the directions and DO NOT add together water as many reviewers have done, you volition have a fabled meal. For a little more flavor, I double the spices and add thyme to the rub as it complements roast beef fabulously. Thank yous RCP80 for your submission!

The whole family loved this--information technology was tasty and quick and the timing was perfect--I did season ahead of time so it did marinate for a few hours giving it slap-up flavor. I made an "au jus" sauce to get with it using the drippings from the meat (very petty with a lean center round) a can of low sodium beef broth and a dash of kitchen boutonniere

Admittedly delicious. Don't listen to the people who said this comes out dry out. It doesn't. They probably cooked it likewise long. You should use a thermometer, notwithstanding, to avert this. I pulled the roast out when the temp read 130, and it eventually climbed to 145, or medium rare. I did double the spices every bit I like lots of flavor. I will utilise this recipe again. Thanks then much!

This is a adept quick way to make this roast. And simply a notation. 20 min. per pound is for medium rare. If yous similar your meat well, it would be 25 min. per pound. The 1 thing I don't like about this cooking method is that information technology creates a hard, dry crust on the outside of the meat. I like braising heart round in a dutch oven or baking it at 300 degrees in a little liquid for thirty min. per pound, which creates a more than 'falling off the bone' texture. Eye round has no fatty, and so in that location are no drippings to baste the roast with while cooking, then having some sort of liquid in the pan while baking creates a moister roast. This 'dry roasting' method is quick, but results are fair and the meat isn't as tender. We fabricated 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 big difference.

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 melt it right! I make a marinade- ane/3 cup tomatoe sauce, 1/4 cup soy sauce, one/ii cup olive oil, ane/3 loving cup water, Seasoning ( I use a gourmet grill seasoning) it has garlic, rosemary, thyme, crushed peppers, etc.) Allow marinate for 24-48 hours. I always melt my roast on the grill, xx min. per pound. I also let my roast sit at room temp. before grilling. Very important, let residue at least xx-30 min. afterward cooking, all the juices will lock in. I volition use this for sliced meat for wraps or whatsoever sandwich. Information technology is much cheaper and way more delicious than deli meat. If cooking in oven, sit on a rack, melt on 475 for 12 min. turn down temp. to 325, cook twenty min. per pound. This will lock in all juices. This is i of the meats I melt for Christmas, everyone loves it.

I certainly concord with the reviewer who cautioned that at that place is a difference betwixt "pot" roast and "roast beef". This is recipe is for roast beef - not pot roast, which is cooked with liquids. Also, one 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 practiced cut of meat to get the flavor and tenderness y'all desire. I, also invest in Angus beef, or Pick, the latter being bachelor at Costco. Look at the grading on the meat you are ownership. I also concord with another reviewer who says to not only use a oven thermometer to test the oven heat, 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 - right on! Good recipe!

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, non Pot Roast, or a Crock Pot Roast. 2 totally different foods. This is an excellent recipe for Roast Beefiness. It should exist cooked in the OVEN to ROAST for best possible flavor. In a crock pot your meats become steamed. That's why it falls apart when you take information technology out. Don't get me incorrect. I beloved my crock pot, but when you desire to make Roast Beef you use the oven. Anyway made equally written. Requite ten stars if I could. Excellent. I did utilize beef stock to make a gravy, because Eye of the Round is non commonly used for gravy making. Very piddling fat. I cooked it, cooled information technology downwards and refrigerated it so I could slice the adjacent twenty-four hour period. YUMMY!

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 simply can you use the Eye of the round roast, but a Sirloin tip roast works well also. You lot can besides practise a standing rib roast in a similar fashion. This is the blazon of roast to melt and slice upward for sandwiches, or equally listed with mashed potatoes and gravy. This is a dandy basic recipe. For a pot roast it volition take a totally different cut and cook at lower temperatures with liquid for 4-v hours.

Excellent roast! I had read in before reviews to add together a petty bit of liquid or put the roast on a rack. I did add a bit of beef broth and since I did not have a rack that would fit in the pan i was roasting in, I fabricated one with onion slices. Information technology worked wonderfully. My cooking fourth dimension was a bit longer (even for medium rare) just I think that may be due to the fact I used the wrong kind of pan (a loftier edged goulash dish). Thanks again for the great recipe.

Made this as directed with a six pound eye round. Cooked at 375 F as directed until internal temperature reached 125 F, near 1 hour, fifty minutes. Removed and covered loosely with aluminum foil while I baked the bread for 25 minutes. Internal temperature reached 145 F. by the time I carved information technology, well-nigh 35 minutes after removing from the oven. It was tender, juicy, and flavorful. I was skeptical about using eye round because I take constitute it to exist rather tough. This was better than expected and my dinner guests and I loved it. Served with mashed potatoes and green edible bean casserole, bootleg baguettes and gravy.

I blimp our roast with a lot of sliced garlic by sticking a knife into the roast on pinnacle, bottom and sides, and pushing the garlic into the roast as I went along. I did the standard stone salt & cracked pepper rub. We cooked the roast equally others advised, using a thickly sliced onion (into 3 slices) as a rack, and a can of beefiness broth, at 20 minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, as well. About 20 minutes before the roast was to be done, I added sliced mushrooms & some cut carrots, also. When washed,I ready aside the roast to balance, removed the veggies, and made the most succulent gravy! Next, (drumroll, delight!) my hubby sliced into the roast . . . and it was PERFECT! The best ever, to exist exact! Nosotros definitely will ever melt our beefiness roasts at xx minutes per pound at 375 degrees, forevermore! Thanks to all who left the tips - I couldn't find my rack OR my meat thermometer, so this was EXACTLY the recipe I needed. We fabricated this last night, and enjoyed leftovers as sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for lunch today. Absolutely excellent!

Very good - the roast was moist and the seasonings were but right. The only problem I had was that the roast was very rare using the timeline given so I volition probably try xxx minutes per pound next time considering we prefer our roast medium. I will definitely employ this recipe again.

I have plant that top sirloin roast is a much more tender cut of meat for this recipe.

I had ii two.35 lb. roasts, which I tied, brushed with browning sauce and seasoned with the salt, pepper and garlic powder. I roasted them both on the same rack on a rimmed blistering pan. They took approx. seventy minutes to roast in the 375 oven (I took them out to remainder when my meat thermometer read 130), reaching a perfect medium-rare temperature. Totally juicy,tender, and flavorful, I wouldn't have believed a cheap cutting of meat like this could produce such great results. I will roast my eye of the round roasts using this method from now on. Thank you!

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 picayune goes a long way. I used a 3 ane/2 lbs. elevation round london broil, and roasted information technology at 375, and added an additional 10 minutes for the half pound, and i took it out and the meat read 140 which is way too hot for medium rare, because once the roast rests for about 20 minutes the meat volition continue to cook and finish off at 150 to 155 which would make it well. So, i immediately removed the roast and put it on a plate and placed it in the fridge for a half hour, and this worked in halting the cooking process. As a upshot, my roast beef was medium to medium well, which means information technology was a light pinkish. Nonetheless very flavorful with the seasonings and tender, but not perfectly cherry-red medium rare. The lesson hither 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 next fourth dimension, i'll remove the roast when the meat thermometer reads 120, which when done finishing outside the oven, volition be nigh 135-140. Again, thanks to cindy for coming up with a very simple and delicious recipe.

Go along in mind that there is a deviation between pot roast and roast beefiness. This roast beef recipe is very practiced.

Quite succulent! 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. Made for a tender and succulent roast.

A good roast beef should non require "stewing" in liquid. This is a fail safe recipe if, as others have suggested, you ensure that your oven temp is correct and y'all utilize a practiced 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 nice tender roast. Letting it residual for 20 or 25 minutes volition also ensure that the juice is evenly distributed, which only adds to the tenderness. Thinly slicing besides 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 only 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 before putting it in the oven. Gives information technology a nice light, flavorful crust.

I used a probe meat thermometer with an alarm and prepare information technology for 145 degrees. Adjacent fourth dimension 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 it was very tasty. I added water to the pan drippings and poured them into the remaining sliced beef. I call back I'll make beef pot pies with the leftovers.

The fourth dimension and temperature of this recipe worked perfect. Here'southward a lil tip for those of you having problems with the cooking fourth dimension. Invest in a stand up alone oven thermometer, preheat your oven with the thermometer exactly where you volition be placing your roast, if information technology does non say 375, than arrange your temperature accordingly. When I did this I had to lower the temperature to 300 degrees in guild to maintain the 375. Every oven is dissimilar and then dont trust that considering you set it for 375 necessarily means it is really 375 in the area of the oven you lot are cooking in. Estrus rises, even in your oven, so the higher your rack is, the hotter the temperature you are cooking in. This recipe was top notch! All-time roast I have always made.

I put the roast in a ziploc bag and poured in enough red wine to comprehend it, put it back in the refrigerator and allow it sit down all 24-hour interval. An hour before putting information technology into the oven, I took the handbag out of the refrigerator and let information technology sit on the counter to bring the meat closer to room temperature. I took the meat out of the handbag and rubbed the garlic, table salt, and pepper on the fatty only and put information technology fatty side up in the roasting pan. Then I added a can of beef broth (the Campbell's double strength) and half a tin can of water to the roaster earlier sticking it in the oven. I roasted information technology at 375 for about an hour and ten 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 fifteen-twenty minutes before slicing. It was so juicy and cooked perfectly. I don't remember I'll use another recipe for roast beef ever once again.

Delicious! It was my first attempt at making roast beefiness at home. This came out every bit a perfect medium rare roast with the most succulent season.

I am sure this is a five star recipe because this is how i brand mine, however new cooks Delight Take NOTE, not all brands of beef are the same! i ONLY use angus beef, if you are buying a cut at walmart you will be disapointed. spend the lilliputian actress and purchase a meliorate brand of beefiness. also the more rare the temp the more tender it will exist. certain cuts to non take well to well done. as another reviewer said use a thermometer

Afterward 90 minutes @ 375, my 2.viii pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and accurate. Thank you a lot.

If at that place were x stars to rate this recipe, it would go a x 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 yous cut information technology). I served with mashed potatoes/gravy and brussels sprouts. Volition definitely make again. The spices were awesome... I just sprinkled on garlic powder and salt and ground fresh black pepper and rubbed it around. First-class! Thank you Cindy! Definitely a keeper :D

I added a loving cup of water to the lesser and some kitchen bouquet and this made a very moist beefiness and great gravy. Thanks for the recipe. Lisa

A very adept basic recipe. In fact I never change a thing except I sometimes add together carrots, potatoes and onions to have a consummate meal. Thank you.

I must say this was delicious. I also followed the time and temp. as directed and added a small corporeality of water every bit recommended by others. The result was perfectly tender Roast Beef. The but adjustment I fabricated was to let the meat to sit down out on the counter to get 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 great flavor! Definately a keeper. Thanks!

Bravo!!!!!! I was about to surrender 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 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 one/two cup of cooking sherry for for flavor. I had plenty of liquid for the Au Jus. Considering my family likes beef well done I decreased the oven setting a bit (325)and increased the cooking fourth dimension to 2 hours. The roast came out heavenly!! Thanks to the wonderful cooks at All Recipes. Again I say Bravo!!

The temperature and timing on this recipe is perfect--this roast beef is meant to exist rare and this recipe does a bang up job!

Tried it as is -- turned out great. Kept an eye on the thermometer --we like information technology rare, and then we did about 45 minutes. Didn't need to add any h2o to the pan -- it came out nice and juicy -- we made a gravy from the drippings.

OK...the cutting of meat you use tin can make this recipe a winner or an utter disaster!!!I made this recipe using ii different cuts of beef, a superlative round roast that was tied into a neat little parcel and a ranch cut elevation round roast. I used a little beef stock in the pan for both roasts. The bundled top roast was like a brick of cardboard!!!! However, the ranch cut roast was the most delicious piece of juicy goodness I have ever had the pleasure of devouring!!!! Served it with horseradish sauce.....OH MY GOODNESS!!!! And so, I will definately utilise this recipe for as long equally I have teeth to chew with....using the right cutting of meat, of grade!!!

Very good seasonings....and tasty. I actually liked the manner that this turned out, but the only complaint is that information technology turned out dry out. I tried this again...calculation a cup of water to the bottom of the pan and made a gravy out of information technology. I cheers for the recipe.

It came out slap-up. I rubbed the roast with salt, pepper, garlic, rosemary and a little cayenne pepper. About 30 minutes before it was done I added thick sliced red 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 it this mode again!

Very pleased with my results! Purchases 5lb,tied eye of circular beef roast. Later on reading many reviews, I coated the unabridged roast with a seasoned rub -purchased at local grocery. I let the roast sit with rub on for twenty minutes and then placed it on a rack (in roaster) in a pre-heated 375 caste oven. Cooked it to 120 degrees international temp and let it sit to residuum later on roasting. It was PERFECT! Beautiful pinkish centre with more doneness to edges. I would get a little less on the rub Next time. Very, very good! Not dry out. Not tough as other comments suggest.

I idea this was so easy and really practiced. I tend to like my roasts really rare and if so and then I would advise fifteen minutes per pound instead of twenty minutes.

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 cook a roast properly now!

Enjoyed information technology had fabricated it for our 4tth of july barbecue. I didn't necktie information technology considering i didn't have the string. I added some water for moister. The family absolutely loved it.

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 considering it was heating up too much likewise apace - I literally roasted a 2.5lb eye circular from countertop (room temp!) to dinner table in and 60 minutes and 20 minutes. With that being said, I remove it from the oven at 120 and both times it was still way also far into the medium-medium well category. DO NOT OVERESTIMATE THE TEMPERATURE. You want to take this out when the temp volition not rise much more than as it sits on the counter BUT you also desire information technology to sit long enough to redistribute the juices. Besides, I learned that I like rosemary, onion powder, granulated garlic, table salt and pepper in a fairly large quantity compared to what is suggested. My

Cheers and then much for this recipe. I have served information technology several times now and it has been a hit amoung my family of vi. The cooking time and temp are cardinal. I coat ours like yours except I use fresh garlic, worcestershire, and a little brown sugar. The combination is a great taste and the sugar provides excellent caramelisation. We take it as the main dish the commencement dark and the next dark french dip sandwiches.

This recipe saved my day! I promised a focus group that I would feed them a real meal in exchange for their time, but to my horror the recipe that I was using would have taken five hours, and I only had two. My but addition was basting lightly with a little sour cream and garlic, and it was the near beautiful beef I've ever made. Red in the eye, brown crusty outside, garnered awe and wonder when I took the tinfoil off.

Perfect. We like some red in the heart, and then I cut cooking time by well-nigh x minutes. Other than preferred cooking time, don't change a thing.

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 reach 170 for well done after it rested. The only other affair I did differently was utilise garlic pepper in place of the pepper. The all-time roast for slicing I have ever made. Just Wonderful!!! Thanks for posting!!

This is absolutely the best roast beef I accept ever tasted - I've made it twice in the past two weeks. With the exception of using an middle roast, I used a lesser round both times and followed the recipe exactly. Perfecto!!!!!!!

This is the method my grandmother and mother taught me. Information technology never fails. I'm making a vi lb middle of round for Sunday dinner tomorrow. I like to roast new potatoes and baby carrots with the meat. Produces fantastic flavor and texture without adding any water!

Very skillful! I cooked it exactly every bit written and it came out a perfect medium rare! Cheers for the recipe :)

Good recipe. I used this recipe for the cooking time & the type of beef to buy. The cooking time is right on the money. Instead of using the recipe'southward rub I just used a packet of onion soup & then added a loving cup of water. The roast came out medium/medium rare & tender. I did apply the rub the recipe calls for once earlier & information technology was tasty...nonetheless I didn't add together water & information technology was a little tough. All in all a practiced recipe as long equally you add together some h2o.

This is EXACTLY what I came to allrecipes looking for. I'thou not cooking roast beefiness 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.

I've used this recipe several times and with different cuts of beef. It always turns out excellent. In improver to the listed ingredients, I likewise insert fresh garlic into the roast. I also lay the roast on a bed of onions and drizzle information technology with olive oil, balsamic vinegar and red wine. Part manner through the cooking I add together mushrooms, more onions and some peppers around the roast. It is so yummy!

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, just as nosotros like, pink and rare inside!!

I made this last Sunday with an center round roast, and it was awsome! Information technology had a wonderful taste, and it wasn't dry, although center 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 fabricated a gravy and served it with mashed potatoes, seasoned carrots and cole slaw. Truly a wonderful repast. Volition be making this again!

This is a wonderful "classic" roast beef recipe. I call back 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 continuing rib roast in water. This is similar. I wouldn't retrieve information technology would be good if it is cooked well done either. I found information technology to exist a great recipe.

This is a very good roast beef recipe. I use it all the time. It has become one of our regular meals. My kids and my husband but love information technology!

I prepared this using a 2lb tri-tip every bit 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 pulverization, 1/four+ 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, and so added the beefiness stock earlier putting it in the oven uncovered. I must say that this formula of seasoning is perfect...not also salty as they take a tendency to be. Also, the suggested cooking temp/fourth dimension formula was dead-on for a perfectly done tri-tip. Grilling a tri-tip is still fun, and traditional, but this is a not bad alternative which I'll employ again.

A permanent entry in my recipe box, this roast cooks up perfectly every time I get in. Prissy and perfectly rare. I fifty-fifty add actress pepper to the outside and then slice the leftovers for tasty sandwiches after!

This turned out wonderfully. I am giving information technology simply four stars because the instructions should state that the use of a digital thermometer is very of import 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 before cut and it had risen to 150F, turning it to a perfect medium rare. Splendid recipe!

It was a very easy and tasty roast, simply a picayune rare for some of the tastes at my party. I loved it nice and scarlet, just if you lot similar your roast a little more done add a bit in cooking time. Was a great hit, withal!

No thing the cut of the meat to be roasted, I always sear it on all sides in a hot oiled skillet. I similar the addition of a bay leaf or two. As with others, I add LOTS of potatoes, carrots, onions and mushrooms toward the stop of the cook time. Delicious!!

Crawly! 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. water to pan and one/ii sliced onion on elevation. Succulent! My husband raved about information technology all night!

This is, by far, the simplest and all-time fashion to do a squeamish cut of roast. I tried boiling as some suggested and it does not compare! Information technology is imperative to use the cut as suggested to acheive the wonderful flavor of this recipe. YUM!!!!!

Follow the fashion Tracycook makes the roast and never add whatsoever liquid to the pan as it will result in a tough mess.

This is it. Your basic, elementary, fool-proof Sunday roast. I remember 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. As well much beef for you? No problem considering information technology's fantabulous the twenty-four hour period after for sandwiches.

I usually don't measure seasonings on a roast, simply I did this fourth dimension, and it had the perfect flavor. Cooking time was correct on! Thank You !

We followed instructions to the T except that we changed the cooking time to 22 minutes per pound because we prefer our beef medium/well. Delicious!

My roast was 2 1/2 lbs so I wasn't sure if this would plough out only I followed the directions exactly and got a perfectly cooked medium rare roast subsequently cooking for l minutes. And the gravy I was able to brand from the wonderful meat juices was so very skillful, I didn't want to cease eating.

This actually is a foolproof recipe...even the most novice cook can't mess this up. I was a little concerned about using the kosher salt before roasting the meat every bit salt tends to dry meat out. I used it anyway and followed the recipe almost exactly...I did add together some oregano and basil. The result was a tender, juicy, perfectly cooked roast. I'll be using this ane time and fourth dimension again and would recommend information technology to all to try!

Thank goodness for this recipe - I accidently threw out the instructions for the beef roast that I bought for a dinner party for nine, but these instructions worked well! Perfect medium rare - I left the beef in a little longer than the recipe stated, as I had three pieces of meat in ane pan (each most two pounds) so figured it would need longer. Cheers!

I've used this recipe a few times only commonly modify up seasoning every fourth dimension. Comes out great though I practice coat the roast in olive oil and marinate information technology for a few hours before I throw information technology in the oven.

It was very good and very like shooting fish in a barrel. I added a lot more spices and a jar of onion gravy. Covering it after it was taken out of the oven is actually important. Don't skip this stride :-). My family unit loved it.

Delish. I used minced garlic. Will definitely make it again.

Excellent results. I have seared my roast 1st and also just put it in the hot oven. Either manner information technology works very well. I mix the salt, pepper and garlic powder and and so rub the roast. I have also crushed a clove of garlic and rubbed the roast b4 adding the salt and pepper.

I made this yesterday and information technology came out fantastic. Nonetheless, the 20 min/LB @375 was incorrect 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 take pulled it out at an hr and 40 minutes or so. So like the others say, utilise a meat thermometer and don't go with the time alotted. Not bad Roast though and I volition make it many more times!

This Roast came out perfect. I used Angus middle of round.

I'grand 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 be a chip tough. Adept flavor and used remainder for beef sandwiches, but not equally tender as I had hoped. Whatsoever suggestions?

Superb. Information technology's at present a family unit favorite. Simple, all the same delicious and no fuss to boot!

Succulent. I love roast beef. I don't add together any liquid to the lesser 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 information technology doesn't crowd the pan too much. Heaven!

FOR dryness issues try calculation 1cup of beef goop to the pan prior to cooking ..i practise a variation on this where i sear all sides and cover with foil for entire cook time and use 1 cup beef goop and i never accept bug with dry out meat resting is fundamental though you must permit information technology rest

enjoyed this roast, but next time 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 brand once again.

Seasonings were so good. I take a hard time getting an eye of round roast done (we like medium well) only without drying out. I think next time I will go at 325 degrees for longer with water in the bottom of the roasting pan. Love slicing this up for sandwiches!

Easy to do and tastes groovy!

It would be interesting to know which reviewers used electric vs. gas ovens. Combustion of gas produces carbon dioxide and water vapor, which might contribute to a moister roast. A separate pan of water in the oven might mimic this. Starting with a room temp roast, preheated oven and meat thermometer are essential.

Although I exercise a lot of cooking, i've never made a roast beef because i'thousand ever afraid it'll be dry out. Because this recipe got and then many proficient ratings I thought I'd give information technology a try. I searched for an EXACTLY three lb roast which I institute. I followed the recipe exactly except at the end I chickened out and cooked it an actress 15 mins. What did I get? A bloody manner-to-rare roast. I don't know why. The oven was EXACTLY at 375. The good affair was it was Non dry out and/or overcooked. I flash fried it that night and information technology was okay. A couple of days afterwards I fried upward the leftovers and they were good on sandwiches. The other comment I accept is that, despite following the recipe exactly, I felt it was a bit bland... mayhap some fresh garlic and some other spices in the rub would have been appropriate? If I could give the recipe 3.5 stars I would, but since I tin't I'll give it 4.

I have used this recipe twice once with the recomened roast and one time with a rump roast both came out wonderful 2 diffrent dinner crowds and both raved,And then easy. I volition use information technology again and again!!!! Give thanks you.

This was a very practiced, very simple recipe. Note, 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 (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 (but not raw). Overall, uncomplicated, but very juicy and flavorful.

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 xv 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 in one case the temperature hit 130 and let it rest nether aluminum foil for 15 minutes. My family unit loved dinner tonight. Since I made a three lb roast we volition be eating the other half tomorrow and my hubby and boys tin can't await. Thank y'all for sharing!

I made this terminal night for dinner and it was awesome. I've never been too successful cooking a roast beef for slicing until this recipe. Please use a meat therm instead of the standard 20 min/lb - my roast cooked much quicker. I pulled information technology out at 120 and I let it sit down well-nigh 30 min before slicing. Perfectly pink throughout. No carmine. Thank you for posting

This is actually adept. I roasted information technology in my pampered chef rectangle baker. I used carrots as a meat rack. Also rubbed information technology with pressed fresh garlic combined with table salt pepper and evoo. They key is letting it come up upwards to room temp before roasting. I also added some water to the lesser of the pan and used the juices to make pan gravy. Swell with a footling horseradish too. YUMM-O!

The cooking time and temperature were PERFECT! Give thanks y'all.