Whats the Standard Temperature to Cook a Roast Beef
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07/22/2006
I have been making my roast beef this way forever! It is perfection, IF yous heed these basic tips: No other cut of meat will produce a REAL roast beef, but the eye roast!...Every oven is unlike, so know your ovens well. A three pound roast volition cook faster in a new oven than it would in a twenty year onetime 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 it volition melt in its own estrus and the temp will ascent. Not anybody likes a bloody roast. WE DO, and I take mine out at 120, let it stand and it is about 130-135 when time to cut...Some other IMPORTANT TIP: BEFORE COOKING Allow YOUR ROAST Sit OUT ON THE COUNTER UNTIL It REACHES ROOM TEMP. Information technology WILL MAKE FOR EVEN COOKING. So, their you take it, my advice to all of you lot bad reviewers. Roasting a beef is not an verbal science nor are the cooking times exact...proceed trying! This is the all-time roast beef!
12/26/2002
The roast tasted actually good, and we thoroughly enjoyed information technology. Withal, because the roast is not cooking in any liquid, it was a little tough (though it wasn't too bad). I would recommend adding some water to the bottom of the pan while it is in the oven to get in a little more tender. This roast, yet, will non produce any gravy. Also, I would suggest calculation some onion to the acme while it cooks for a niggling flavoring. This is a great recipe for anyone who wants a simple pot roast that isn't too much work and doesn't have to cook besides long, but if y'all are wanting a more tender and more flavorful 1, i propose trying a different recipe.
01/02/2007
I was making roast beef fot the first fourth dimension looking for guidance, and this was helpful, merely flawed in my stance. I used the cut suggested, center of round, which I had to special gild from my butcher but it was worth it. Information technology'south a nice, fairly inexpensive cutting for feeding a crowd, and the simple seasoning used here is perfect. However, the oven temp and cooking time didn't work for me. I started my room-temp 5.five 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 rapidly lowered the heat to 300, and then 200, and withal information technology was done much before than I expected, the entire cooking time was under 90 mins. I think 375 at 20 mins/lb would produce a very well washed piece of meat, so if that'south what you like, go for information technology. Merely if y'all like your meat closer to medium-rare, I agree with the reviewer who said Utilise A MEAT THERMOMETER. Throw out your timer, lookout man the temp instead. Take your roast out of the oven when it'southward 10 degrees libation than your desired final temp. Let it balance for twenty minutes before cutting information technology, it volition cook that last x degrees on the counter while it rests. I'd employ a lower oven temp than this recipe calls for, 300 or even 200, melt it slow and low. Merely the cut and seasonings in this recipe are keen. I don't think any liquid is needed, just use a roasting pan with a rack and then the meat is raised over the pan.
06/12/2007
Helpful hint--Most likely everybody is getting a different temp reading after the aforementioned cooking time because of how common cold the roast was when yous put it in the oven. I always let my roasts sit down for 45 minutes on the counter before putting them in the oven. It eliminates guess work, thermometers and hot/cold spots in the roast. Great recipe, by the way!
01/16/2007
This is a very skillful bones guideline for the perfect roast. I concord with reviewer tracycook that the oven temp has lots to practise with the final outcome.Invest in a skilful meat thermometer and follow information technology. For those who similar gravy, simply add together a tin can of beef goop to the bottom of the pan while cooking.Pan drippings will combine with information technology and make a delicious gravy.My persoanl preference, I would utilize twice the garlic pulverization with the addition of some fresh minced garlic, besides. Thanks for sharing.
02/02/2003
I fabricated the All American Roast Beefiness this evening and idea 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 information technology over again!
x/14/2008
This was amazing. I seasoned a 3lb beef round meridian, round roast (Rancher Reserve, the course is similar to Certified Angus Beef)liberally with the seasonings listed in the recipe. I didn't measure it, I simply made sure I coated the unabridged roast. In addition, I also used dried thyme. Placed it on a racked roast pan and let it sit 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 fifteen minutes remainder gave us the perfect medium rare. It was divine, tasted like a prime rib that has been roasting all mean solar day. Information technology was so moist and tender--I will have to have 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 way to prepare a beefiness roast. For everyone who says to add liquid and this isn't the way to melt a roast...I think you demand to understand cooking terminology. A pot roast is a tough cut of meat that needs to be browned and then braised in liquid covered and slow cooked. A beef roast is a tender cut of meat that you cook dry in the oven uncovered at a college heat for a shorter menses of fourth dimension.
01/13/2003
my family loved this recipe... even my mother in police and yous all know how they tin exist. It was easy to brand, and very flavorful. Will definately make information technology once again.
04/12/2015
This recipe is wonderful and a classic way to cook a roast. For those naysayers, delight use the correct cutting of meat (eye roast) and your cooking thermometer judiciously to monitor it. If you follow the directions and Practice NOT add together h2o as many reviewers take done, you will 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 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 time so it did marinate for a few hours giving it great season. I made an "au jus" sauce to become with information technology using the drippings from the meat (very little with a lean eye circular) a can of depression sodium beef goop and a nuance of kitchen bouquet
10/28/2008
Absolutely delicious. Don't listen to the people who said this comes out dry. It doesn't. They probably cooked it too long. Y'all should use a thermometer, still, to avert this. I pulled the roast out when the temp read 130, and it somewhen climbed to 145, or medium rare. I did double the spices as I similar lots of flavor. I will utilise this recipe once again. Thanks then much!
10/08/2009
This is a skilful quick way to make this roast. And merely a annotation. 20 min. per pound is for medium rare. If you similar your meat well, it would exist 25 min. per pound. The 1 thing I don't like almost this cooking method is that it creates a hard, dry crust on the outside of the meat. I like braising eye circular in a dutch oven or blistering it at 300 degrees in a footling liquid for 30 min. per pound, which creates a more than 'falling off the bone' texture. Eye round has no fat, so in that location are no drippings to baste the roast with while cooking, so having some sort of liquid in the pan while baking creates a moister roast. This 'dry out roasting' method is quick, but results are fair and the meat isn't as tender. We made this for French dip sandwiches. I did let the meat sit down out at room temp. for 3 hrs. earlier I baked it to ensure more even cooking. Makes a big difference.
11/15/2008
Alright, there are alot of people out their that but don't know how good a eye of round roast could exist if they knew how to cook it right! I make a marinade- 1/3 cup tomatoe sauce, 1/4 cup soy sauce, one/2 cup olive oil, 1/3 cup water, Seasoning ( I use a gourmet grill seasoning) it has garlic, rosemary, thyme, crushed peppers, etc.) Let marinate for 24-48 hours. I e'er melt my roast on the grill, xx min. per pound. I too let my roast sit at room temp. before grilling. Very important, permit balance at least 20-30 min. later on cooking, all the juices will lock in. I will utilize 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. reject temp. to 325, melt 20 min. per pound. This volition lock in all juices. This is i of the meats I cook for Christmas, everyone loves it.
eleven/fifteen/2008
I certainly concord with the reviewer who cautioned that there is a divergence between "pot" roast and "roast beef". This is recipe is for roast beefiness - not pot roast, which is cooked with liquids. Besides, ane 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 good cut of meat to get the flavor and tenderness you want. I, besides invest in Angus beefiness, or Choice, the latter being bachelor at Costco. Await at the grading on the meat you lot are buying. I also agree with another reviewer who says to not only use a oven thermometer to test the oven heat, only 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!
07/11/2010
I am amazed at the cooks who want to throw this in a crock pot or add veggies and potatoes to this. This is a Roast Beefiness, not Pot Roast, or a Crock Pot Roast. 2 totally unlike foods. This is an first-class recipe for Roast Beefiness. It should be cooked in the OVEN to ROAST for best possible flavor. In a crock pot your meats get steamed. That's why it falls apart when yous take information technology out. Don't become me incorrect. I love my crock pot, merely when y'all want to brand Roast Beef you lot employ the oven. Anyway fabricated as written. Give ten stars if I could. Excellent. I did use beef stock to make a gravy, because Centre of the Round is non ordinarily used for gravy making. Very piffling fat. I cooked it, cooled it down and refrigerated it so I could slice the side by side day. YUMMY!
07/31/2011
To those who want to add liquid to this recipe, you are not cooking a pot roast hither. This is a rare to medium rare roast. Not just can you use the Eye of the round roast, merely a Sirloin tip roast works well besides. You can also practice a standing rib roast in a similar manner. This is the type of roast to cook and piece up for sandwiches, or as listed with mashed potatoes and gravy. This is a nifty basic recipe. For a pot roast information technology will accept a totally different cut and cook at lower temperatures with liquid for iv-5 hours.
04/11/2007
Splendid roast! I had read in earlier reviews to add a footling bit of liquid or put the roast on a rack. I did add a bit of beefiness broth and since I did not have a rack that would fit in the pan i was roasting in, I made one with onion slices. It worked wonderfully. My cooking time was a fleck longer (even for medium rare) simply I recollect that may exist due to the fact I used the wrong kind of pan (a high edged casserole dish). Thanks once more for the swell recipe.
03/31/2013
Made this as directed with a six pound eye round. Cooked at 375 F as directed until internal temperature reached 125 F, about ane hour, 50 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 it, almost 35 minutes after removing from the oven. It was tender, juicy, and flavorful. I was skeptical virtually using heart circular considering I have found information technology to be rather tough. This was ameliorate than expected and my dinner guests and I loved it. Served with mashed potatoes and light-green edible bean goulash, homemade baguettes and gravy.
05/07/2007
I blimp our roast with a lot of sliced garlic by sticking a knife into the roast on peak, lesser and sides, and pushing the garlic into the roast as I went along. I did the standard rock salt & croaky pepper rub. Nosotros cooked the roast every bit others advised, using a thickly sliced onion (into 3 slices) every bit a rack, and a can of beef broth, at 20 minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, likewise. About 20 minutes earlier the roast was to be done, I added sliced mushrooms & some cutting carrots, too. When washed,I fix aside the roast to residue, removed the veggies, and made the virtually delicious gravy! Next, (drumroll, please!) my husband sliced into the roast . . . and it was PERFECT! The best always, to be exact! We definitely will e'er cook our beef roasts at 20 minutes per pound at 375 degrees, forevermore! Thank y'all 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 fabricated this terminal night, and enjoyed leftovers as sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for luncheon today. Absolutely fantabulous!
05/ten/2005
Cheers to Cindy, because simplicity is the key and knowing your oven is crucial. I concur with the others that the seasoning is perfect . It may not seem like alot, but a fiddling goes a long style. I used a iii 1/2 lbs. top circular london bake, and roasted information technology 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 way too hot for medium rare, considering in one case the roast rests for about 20 minutes the meat will keep to cook and end 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 refrigerator for a half hour, and this worked in halting the cooking process. As a result, my roast beef was medium to medium well, which ways it was a light pink. Still very flavorful with the seasonings and tender, just non perfectly red medium rare. The lesson here for me was that my gas oven cooks hotter and it'south important 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 outside the oven, will exist about 135-140. Again, thank you to cindy for coming up with a very simple and delicious recipe.
02/19/2006
Very good - the roast was moist and the seasonings were only right. The merely trouble I had was that the roast was very rare using the timeline given so I volition probably try thirty minutes per pound next fourth dimension considering we prefer our roast medium. I volition definitely use this recipe over again.
xi/15/2008
I have found that top sirloin roast is a much more than 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 salt, pepper and garlic powder. I roasted them both on the same rack on a rimmed blistering pan. They took approx. lxx 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 dandy results. I will roast my eye of the circular roasts using this method from now on. Thanks!
11/15/2008
Keep in mind that in that location is a divergence between pot roast and roast beef. This roast beef recipe is very practiced.
09/12/2010
Quite delicious! The merely thing I did differently was to sear the meat before roasting. I heated oil in a deep pan and let the meat sit for a few minutes until it was completely sealed. Fabricated for a tender and delicious roast.
04/02/2009
A good roast beefiness should not require "stewing" in liquid. This is a fail safe recipe if, as others accept suggested, you ensure that your oven temp is right and you use a expert meat thermometer. Equally someone else has suggested, a roast cooked starting at room temp will not only ensure even cooking, simply volition produce a nice tender roast. Letting it rest for 20 or 25 minutes will also ensure that the juice is evenly distributed, which but adds to the tenderness. Thinly slicing also helps. I've been using this cutting of beef for years with groovy success if y'all 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 most 3/four cup of flour and lightly dredge the roast earlier putting information technology in the oven. Gives it a nice light, flavorful crust.
12/eleven/2010
Delicious! It was my beginning attempt at making roast beef at home. This came out equally a perfect medium rare roast with the most delicious flavor.
01/22/2013
I used a probe meat thermometer with an alert and set it for 145 degrees. Side by side time I will prepare it for 130 degrees because the meat went from medium rare to medium while resting. I added stale thyme to the rub and it was very tasty. I added h2o to the pan drippings and poured them into the remaining sliced beef. I retrieve I'll brand beef 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 problems with the cooking fourth dimension. Invest in a stand solitary oven thermometer, preheat your oven with the thermometer exactly where you will be placing your roast, if it does not say 375, than adjust 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 fix it for 375 necessarily means it is really 375 in the area of the oven you are cooking in. Oestrus rises, even in your oven, so the higher your rack is, the hotter the temperature you are cooking in. This recipe was meridian notch! All-time roast I have ever made.
12/27/2007
I put the roast in a ziploc purse and poured in enough ruby vino to comprehend it, put it back in the refrigerator and allow it sit all 24-hour interval. An hour before putting it into the oven, I took the handbag out of the fridge and permit it sit on the counter to bring the meat closer to room temperature. I took the meat out of the bag and rubbed the garlic, salt, and pepper on the fat only and put it fatty side up in the roasting pan. Then I added a can of beefiness broth (the Campbell's double strength) and one-half a can of water to the roaster earlier sticking it in the oven. I roasted it at 375 for almost an hour and 10 minutes, and when I took it out of the oven, it was registering 120-125 degrees on the meat thermometer. I let it sit for 15-20 minutes before slicing. It was so juicy and cooked perfectly. I don't think I'll use some other recipe for roast beef ever over again.
05/20/2008
I am sure this is a five star recipe because this is how i make mine, even so new cooks PLEASE TAKE Annotation, not all brands of beef are the same! i Only employ angus beef, if you are ownership a cut at walmart you volition be disapointed. spend the petty extra and purchase a improve brand of beef. also the more rare the temp the more than tender it will exist. certain cuts to not take well to well washed. as another reviewer said use a thermometer
08/16/2009
After xc minutes @ 375, my 2.8 pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and accurate. Thanks a lot.
eleven/06/2005
If there were x stars to rate this recipe, it would get a 10 from me! I've always disliked the traditional roasts... until now. This was cooked to perfection (my version - just a scrap pinkish inside and juice runs when you cut information technology). I served with mashed potatoes/gravy and brussels sprouts. Volition definitely make once again. The spices were crawly... I just sprinkled on garlic pulverization and salt and ground fresh black pepper and rubbed information technology around. Splendid! THANK YOU Cindy! Definitely a keeper :D
09/thirty/2005
I added a cup of water to the bottom and some kitchen bouquet and this fabricated a very moist beef and dandy gravy. Thanks for the recipe. Lisa
12/07/2006
A very proficient basic recipe. In fact I never change a affair except I sometimes add carrots, potatoes and onions to have a complete repast. Thanks.
10/14/2006
I must say this was succulent. I also followed the time and temp. as directed and added a pocket-size corporeality of h2o as recommended by others. The result was perfectly tender Roast Beef. The only adjustment I made was to let the meat to sit out on the counter to become closer to room temp. for even cooking. Besides, I inserted sliced garlic into the roast in diverse places and that just added to the great flavor! Definately a keeper. Thank you!
08/12/2007
Bravo!!!!!! I was about to requite upwardly trying to cook beefiness until today!! I decided to attempt a Roast Beef recipe I found on All Recipes. Before seasoning the roast I rubbed it with a light coat of Smart Choice oil, and a coursely grained steak seasoning. I used the onion slices for the rack co-ordinate to the recipe. For the liquid I used approx.2 cups of water, and 1/2 loving cup of cooking sherry for for flavor. I had plenty of liquid for the Au Jus. Because my family likes beef well done I decreased the oven setting a fleck (325)and increased the cooking time to ii hours. The roast came out heavenly!! Thanks to the wonderful cooks at All Recipes. Over again I say Bravo!!
11/05/2008
The temperature and timing on this recipe is perfect--this roast beef is meant to exist rare and this recipe does a bang upwards chore!
x/12/2006
Thanks and then much for this recipe. I have served it several times now and it has been a striking amoung my family of half-dozen. The cooking fourth dimension and temp are fundamental. I coat ours similar yours except I utilise fresh garlic, worcestershire, and a fiddling brown sugar. The combination is a great taste and the sugar provides excellent caramelisation. We have information technology as the main dish the first night and the next night french dip sandwiches.
11/29/2011
Tried it equally is -- turned out nifty. Kept an eye on the thermometer --we similar it rare, and then we did nearly 45 minutes. Didn't need to add any h2o to the pan -- information technology came out prissy and juicy -- nosotros fabricated a gravy from the drippings.
02/17/2007
OK...the cut of meat yous employ tin make this recipe a winner or an utter disaster!!!I made this recipe using ii different cuts of beefiness, a top circular roast that was tied into a neat trivial bundle and a ranch cut elevation round roast. I used a picayune beef stock in the pan for both roasts. The bundled top roast was similar a brick of paper-thin!!!! However, the ranch cut roast was the almost delicious slice of juicy goodness I have ever had the pleasance of devouring!!!! Served it with horseradish sauce.....OH MY GOODNESS!!!! So, I will definately use this recipe for equally long as I have teeth to chew with....using the right cut of meat, of course!!!
11/05/2004
Very good seasonings....and tasty. I really liked the way that this turned out, merely the only complaint is that it turned out dry out. I tried this again...adding a cup of water to the bottom of the pan and made a gravy out of it. I cheers for the recipe.
05/05/2014
It came out great. 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 powder, black pepper, 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 way again!
04/27/2014
Very pleased with my results! Purchases 5lb,tied middle of round beefiness roast. After 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 20 minutes then placed it on a rack (in roaster) in a pre-heated 375 degree oven. Cooked information technology to 120 degrees international temp and permit it sit to residual later roasting. It was PERFECT! Beautiful pink center with more doneness to edges. I would go a little less on the rub Next fourth dimension. Very, very practiced! Not dry out. Not tough as other comments advise.
10/26/2005
I idea this was so easy and really good. I tend to similar my roasts actually rare and if so and then I would suggest fifteen 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 15 minute tent is what is primal. Then very lovely. Glad I know how to cook a roast properly now!
07/04/2011
Enjoyed it had made it for our 4tth of july charcoal-broil. I didn't tie it because i didn't have the string. I added some water for moister. The family unit admittedly loved information technology.
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 too rapidly - I literally roasted a 2.5lb middle round from countertop (room temp!) to dinner tabular array in and hour and twenty minutes. With that beingness said, I remove it from the oven at 120 and both times it was still way too far into the medium-medium well category. DO Non OVERESTIMATE THE TEMPERATURE. You want to accept this out when the temp will not rise much more as it sits on the counter Only yous also desire it to sit long plenty to redistribute the juices. Also, I learned that I like rosemary, onion powder, granulated garlic, salt and pepper in a fairly big quantity compared to what is suggested. My
08/13/2014
This recipe saved my day! I promised a focus group that I would feed them a real repast in exchange for their time, but to my horror the recipe that I was using would have taken five hours, and I only had ii. My only improver was basting lightly with a little sour cream and garlic, and it was the near beautiful beef I've always made. Cherry-red in the center, brown crusty outside, garnered awe and wonder when I took the tinfoil off.
04/05/2009
This Roast slices like cafeteria roast, information technology does NOT shred into long tough strands. I cooked information technology till the meat thermometer read 160 degrees Fahrenheit , so it would accomplish 170 for well done later on 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. Merely Wonderful!!! Thanks for posting!!
01/19/2007
This is absolutely the best roast beef I accept ever tasted - I've made information technology 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 mother taught me. It never fails. I'k making a half dozen lb eye of circular for Sunday dinner tomorrow. I like to roast new potatoes and baby carrots with the meat. Produces fantastic flavor and texture without adding whatsoever h2o!
12/fifteen/2014
Very practiced! I cooked it exactly equally written and information technology came out a perfect medium rare! Thanks for the recipe :)
01/05/2007
Perfect. We like some red in the middle, so I cut cooking time by about x minutes. Other than preferred cooking time, don't modify a thing.
02/04/2007
Practiced recipe. I used this recipe for the cooking fourth dimension & the type of beef to buy. The cooking fourth dimension is right on the money. Instead of using the recipe's rub I but used a bundle of onion soup & and then added a cup of water. The roast came out medium/medium rare & tender. I did use the rub the recipe calls for once before & information technology was tasty...however I didn't add together water & information technology was a little tough. All in all a good recipe as long as you add some water.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'yard non cooking roast beef often and forget the basic temp/timing info. Notation to self: Take the roast out of fridge to come to room temp before putting in oven.
08/20/2007
I've used this recipe several times and with unlike cuts of beef. It always turns out excellent. In addition to the listed ingredients, I too 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. Function way through the cooking I add mushrooms, more onions and some peppers around the roast. Information technology is so yummy!
eleven/04/2012
I followed someone'southward advice-took out meat when internal temp 120F, then covered with aluminum foile. sliced sparse with slicing machine when cooled. perfectly cooked, just as we similar, pink and rare inside!!
05/eleven/2006
I made this last Sunday with an eye circular roast, and it was awsome! Information technology had a wonderful taste, and it wasn't dry out, although eye roast is a good cut. Information technology smelled good as it was roasting, and my kitchen windows were open, and I hope all of my neighbors were drooling!! From the drippings I made a gravy and served it with mashed potatoes, seasoned carrots and cole slaw. Truly a wonderful repast. Volition exist making this once more!
12/20/2007
This is a wonderful "classic" roast beefiness recipe. I think those who don't like this method are wanting more than of a pot roast, non Roast Beef. I don't retrieve anyone would cook a standing rib roast in water. This is similar. I wouldn't think it would be good if it is cooked well washed either. I found information technology to be a cracking recipe.
02/17/2007
This is a very good roast beef recipe. I employ it all the fourth dimension. Information technology has become one of our regular meals. My kids and my husband just love it!
ten/30/2004
I prepared this using a 2lb tri-tip every bit an culling to grilling the tri-tip over indirect heat. I seasoned the tri-tip per the recipe - 1/2tsp kosher table salt, one/2tsp garlic pulverisation, 1/4+ tsp fresh ground pepper, and added a ane/3 cup beef stock in the roasting pan. I browned the seasoned tri-tip in the roasting pan over loftier heat, then added the beef stock before putting it in the oven uncovered. I must say that this formula of seasoning is perfect...non too salty as they have a tendency to be. Besides, the suggested cooking temp/time formula was dead-on for a perfectly done tri-tip. Grilling a tri-tip is nevertheless fun, and traditional, merely this is a great alternative which I'll use again.
03/23/2004
A permanent entry in my recipe box, this roast cooks upwards perfectly every time I make it. Nice and perfectly rare. I fifty-fifty add extra pepper to the outside and so piece the leftovers for tasty sandwiches afterward!
xi/06/2007
This is, by far, the simplest and best manner to do a nice cutting of roast. I tried boiling as some suggested and it does not compare! It is imperative to use the cutting equally suggested to acheive the wonderful flavor of this recipe. YUM!!!!!
01/17/2010
This turned out wonderfully. I am giving it only four stars considering the instructions should state that the use of a digital thermometer is very important so that you don't over or undercook the meat. I used mine and took it out of the oven at 140F. I let it rest for nigh xx 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 picayune rare for some of the tastes at my party. I loved information technology prissy and crimson, just if you like your roast a little more done add a bit in cooking time. Was a great hit, all the same!
11/15/2008
No matter the cut of the meat to be roasted, I ever sear it on all sides in a hot oiled skillet. I like the addition of a bay foliage or 2. Every bit with others, I add LOTS of potatoes, carrots, onions and mushrooms toward the end of the cook time. Succulent!!
10/eleven/2006
Awesome! I've never made a roast beef earlier and it could non have turned out more perfect. I followed the recipe, just didn't use garlic and added 1c. water to pan and 1/two sliced onion on summit. Delicious! My hubby raved about it all night!
11/15/2008
Follow the way Tracycook makes the roast and never add any liquid to the pan as it volition result in a tough mess.
02/nineteen/2012
This is information technology. Your basic, unproblematic, fool-proof Sunday roast. I retrieve the bad reviews are from people who were expecting POT roast instead of a rosy, thinly-sliced, roast beef. Although the directions are simplistic, they are important. The cut matters, the time matters, the temp matters, the resting matters. Too much beefiness for you? No problem because information technology'south excellent the day after for sandwiches.
05/04/2004
I usually don't measure seasonings on a roast, just I did this time, and it had the perfect flavor. Cooking time was right on! Thank You !
01/02/2012
We followed instructions to the T except that we inverse the cooking time to 22 minutes per pound because nosotros adopt our beefiness medium/well. Succulent!
01/22/2012
My roast was 2 1/2 lbs so I wasn't sure if this would plough out merely 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 brand from the wonderful meat juices was so very adept, I didn't desire to stop eating.
07/12/2005
This actually is a foolproof recipe...even the most novice cook tin't mess this up. I was a little concerned well-nigh using the kosher salt before roasting the meat as common salt tends to dry meat out. I used information technology anyway and followed the recipe almost exactly...I did add together some oregano and basil. The event was a tender, juicy, perfectly cooked roast. I'll be using this i time and time again and would recommend it to all to try!
01/21/2007
Give thanks goodness for this recipe - I accidently threw out the instructions for the beef roast that I bought for a dinner political party for nine, only these instructions worked well! Perfect medium rare - I left the beef in a little longer than the recipe stated, as I had 3 pieces of meat in one pan (each about 2 pounds) so figured it would demand longer. Thanks!
02/15/2010
I've used this recipe a few times simply commonly alter upwardly seasoning every time. Comes out great though I do coat the roast in olive oil and marinate information technology for a few hours earlier I throw it in the oven.
10/25/2009
Information technology was very proficient and very easy. I added a lot more spices and a jar of onion gravy. Covering it after information technology was taken out of the oven is really important. Don't skip this stride :-). My family loved it.
12/28/2011
Delish. I used minced garlic. Will definitely make it once more.
05/23/2014
Excellent results. I take seared my roast 1st and also but put it in the hot oven. Either mode it works very well. I mix the common salt, pepper and garlic pulverisation and so rub the roast. I take also crushed a clove of garlic and rubbed the roast b4 calculation the common salt and pepper.
xi/17/2008
I fixed an heart-of-the-circular (2 lbs) concluding night and was disappointed. Roasted the beef well-nigh 45-50 minutes at 375. The instructions said 20 min/lb=xl minutes and even so it was all the same a bit rarer than medium rare--red with encarmine juices. Too, the beef was tough even though I sliced it thinly with an electric pocketknife. I used a cooking thermometer but it didn't register properly. I also tried an instant meat thermometer after I took the beef out of the oven and I couldn't get an accurate reading. I virtually always have bad luck with thermometers and I am greatful for the pop-up on turkeys!!
12/26/2012
I fabricated this yesterday and it came out fantastic. However, the 20 min/LB @375 was wrong for me and would take probably been terrible. I had an 8 Lb center roast and it was well done at 2 hours when I checked it. I probably could have pulled it out at an hour and forty minutes or so. So similar the others say, apply a meat thermometer and don't get with the time alotted. Great Roast though and I will make information technology many more than times!
eleven/21/2011
This Roast came out perfect. I used Angus middle of round.
01/06/2012
I'm non a great meat-maker and I had high hopes for this roast. Used the eye of round roast and all seasonings but plant the meat to be a flake tough. Good flavor and used balance for beef sandwiches, just non equally tender as I had hoped. Any suggestions?
12/28/2006
Superb. Information technology's now a family favorite. Unproblematic, still delicious and no fuss to boot!
08/01/2007
Delicious. I beloved roast beefiness. I don't add together whatever liquid to the lesser of the roasting pan, basically yous're steaming instead of roasting then... and you don't get the lovely $.25 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. Sky!
xi/19/2011
FOR dryness issues try adding 1cup of beef broth to the pan prior to cooking ..i practise a variation on this where i sear all sides and encompass with foil for entire cook time and employ one cup beef broth and i never take bug with dry meat resting is central though you must permit information technology residual
12/26/2006
enjoyed this roast, but next fourth dimension will add together more table salt and will increase cooking fourth dimension to 25 min. per pound as I like a medium done roast, non a medium rare.Will make once again.
09/04/2005
Seasonings were then adept. I have a difficult time getting an eye of circular roast done (we similar medium well) but without drying out. I think adjacent time I volition go at 325 degrees for longer with h2o in the bottom of the roasting pan. Honey slicing this upward for sandwiches!
01/17/2007
Easy to do and tastes keen!
05/22/2005
I was looking for a recipe for a pot roast in the oven instead of the crock pot, because I had never done it that way before and was tired of the crock pot versions. This turned out corking! I read the reviews and was worried about dryness so I put 1/2 cup of water in the bottom of the pan. I also put 1/2 pocketbook of babe 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-washed also. Served with the carrots, mashed potatoes, asparagus, green salad and gravy that I fabricated from the drippings. Skilful, down-home cookin', I tell ya!
12/21/2011
This was a very skillful, very simple recipe. Annotation, all the same, if you are making a smaller roast, a meat thermometer is critical. I did the recommended fourth dimension of 20 minutes per pound, and my (1.75) roast did not even register on the thermometer. Information technology took about 45 minutes, plus the 15 minutes resting to be the perfect rare (merely not raw). Overall, uncomplicated, merely very juicy and flavorful.
01/04/2007
I altered the cooking method, only used the seasonings in this recipe. The roast was succulent and completely tender. I cooked the roast at 450 for 15 minutes, and so I reduced the heat to 350. After 30 minutes cooking, I sliced up an onion and added information technology to the roasting pan. I removed the roast one time the temperature hit 130 and let information technology residue under aluminum foil for 15 minutes. My family loved dinner this night. Since I made a three lb roast nosotros will be eating the other half tomorrow and my husband and boys tin can't wait. Cheers for sharing!
02/17/2014
I made this last night for dinner and it was awesome. I've never been too successful cooking a roast beef for slicing until this recipe. Delight utilize a meat therm instead of the standard xx min/lb - my roast cooked much quicker. I pulled it out at 120 and I let it sit about 30 min earlier slicing. Perfectly pinkish throughout. No ruddy. Thank you for posting
06/25/2007
This is really good. I roasted it in my pampered chef rectangle baker. I used carrots every bit a meat rack. Also rubbed information technology with pressed fresh garlic combined with table salt pepper and evoo. They key is letting it come upward to room temp before roasting. I also added some h2o to the lesser of the pan and used the juices to make pan gravy. Great with a little horseradish too. YUMM-O!
12/13/2014
Information technology would be interesting to know which reviewers used electrical vs. gas ovens. Combustion of gas produces carbon dioxide and h2o vapor, which might contribute to a moister roast. A dissever pan of water in the oven might mimic this. Starting with a room temp roast, preheated oven and meat thermometer are essential.
x/31/2005
Although I do a lot of cooking, i've never made a roast beef because i'chiliad always agape it'll exist dry out. Because this recipe got then many skillful ratings I thought I'd give it a endeavour. I searched for an EXACTLY three lb roast which I found. I followed the recipe exactly except at the end I chickened out and cooked information technology an extra xv mins. What did I get? A encarmine way-to-rare roast. I don't know why. The oven was EXACTLY at 375. The good thing was information technology was Not dry and/or overcooked. I wink fried it that nighttime and it was okay. A couple of days later I fried up the leftovers and they were good on sandwiches. The other comment I take is that, despite following the recipe exactly, I felt information technology was a bit banal... perchance some fresh garlic and some other spices in the rub would accept been appropriate? If I could give the recipe 3.5 stars I would, but since I can't I'll requite it 4.
04/09/2006
I have used this recipe twice once with the recomened roast and once with a rump roast both came out wonderful two diffrent dinner crowds and both raved,So easy. I will use it again and again!!!! Cheers.
Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
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