Indirect Grilling of a Beef Roast
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07/22/2006
I take been making my roast beef this style forever! Information technology is perfection, IF yous heed these basic tips: No other cut of meat will produce a Existent roast beef, but the middle roast!...Every oven is unlike, and so know your ovens well. A three pound roast volition cook faster in a new oven than it would in a 20 year old oven...INVEST IN A MEAT THERMOMETER, this is the best thing y'all tin can have when roasting a beef...Be mindful that when a roast comes out of the oven it will melt in its own heat and the temp will rise. Not anybody likes a bloody roast. We Practise, and I take mine out at 120, permit it stand and it is well-nigh 130-135 when time to cut...ANOTHER Of import TIP: Before COOKING Allow YOUR ROAST Sit OUT ON THE COUNTER UNTIL IT REACHES ROOM TEMP. IT Will MAKE FOR EVEN COOKING. And so, their yous have it, my advice to all of you bad reviewers. Roasting a beef is non an exact science nor are the cooking times exact...keep trying! This is the best roast beef!
12/26/2002
The roast tasted actually good, and we thoroughly enjoyed it. Yet, because the roast is not cooking in any liquid, it was a footling tough (though it wasn't too bad). I would recommend calculation some water to the bottom of the pan while it is in the oven to make information technology a little more tender. This roast, however, will non produce whatsoever gravy. Also, I would suggest calculation some onion to the peak while it cooks for a little flavoring. This is a nifty recipe for anyone who wants a elementary pot roast that isn't too much work and doesn't have to cook too long, simply if you are wanting a more tender and more flavorful one, i suggest 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, eye of round, which I had to special order from my butcher but information technology was worth it. It's a nice, adequately inexpensive cut 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 five.5 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 rapidly lowered the heat to 300, so 200, and still it was done much earlier than I expected, the entire cooking fourth dimension was under 90 mins. I retrieve 375 at 20 mins/lb would produce a very well done piece of meat, and so if that's what you like, go for it. Simply if you like your meat closer to medium-rare, I agree with the reviewer who said Apply A MEAT THERMOMETER. Throw out your timer, lookout man the temp instead. Take your roast out of the oven when it's 10 degrees cooler than your desired final temp. Let information technology residue for 20 minutes before cut information technology, information technology will cook that last 10 degrees on the counter while it rests. I'd use a lower oven temp than this recipe calls for, 300 or fifty-fifty 200, cook it slow and depression. Just the cut and seasonings in this recipe are bang-up. I don't remember whatsoever liquid is needed, just employ 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 subsequently the aforementioned cooking time because of how cold the roast was when y'all put it in the oven. I always let my roasts sit for 45 minutes on the counter before putting them in the oven. It eliminates guess piece of work, thermometers and hot/common cold spots in the roast. Great recipe, by the mode!
01/16/2007
This is a very skilful basic guideline for the perfect roast. I agree with reviewer tracycook that the oven temp has lots to practice with the concluding outcome.Invest in a good meat thermometer and follow it. For those who like gravy, simply add together a can of beef goop to the bottom of the pan while cooking.Pan drippings will combine with it and make a delicious gravy.My persoanl preference, I would utilize twice the garlic powder with the addition of some fresh minced garlic, too. Thanks for sharing.
02/02/2003
I fabricated the All American Roast Beef tonight and thought it gave a fabulous flavor. I used table common salt because I didn't have Kosher salt. Information technology was moist and cooked great at 375. Definitely I will make it again!
10/14/2008
This was amazing. I seasoned a 3lb beef circular top, round roast (Rancher Reserve, the grade is like to Certified Angus Beef)liberally with the seasonings listed in the recipe. I didn't measure it, I just made certain I coated the entire roast. In addition, I also used stale thyme. Placed it on a racked roast pan and allow it sit on the counter for 40-45 mins. I used cerise potatoes, carrots, and onions & tossed them in olive oil, kosher table salt, black pepper, and a sprinkle of dried thyme. Cooked for 60 minutes @ 375 with 15 minutes residuum gave us the perfect medium rare. Information technology was divine, tasted like a prime rib that has been roasting all day. Information technology was so moist and tender--I will have to take this one time a calendar 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 beef roast. For everyone who says to add liquid and this isn't the style to cook a roast...I think you demand to empathise cooking terminology. A pot roast is a tough cut of meat that needs to be browned and and then braised in liquid covered and tedious cooked. A beef roast is a tender cut of meat that you lot melt dry out in the oven uncovered at a higher heat for a shorter menses of fourth dimension.
01/xiii/2003
my family loved this recipe... fifty-fifty my mother in law and you all know how they tin can exist. Information technology was easy to make, and very flavorful. Will definately make it again.
04/12/2015
This recipe is wonderful and a classic way to melt a roast. For those naysayers, delight use the correct cut of meat (centre roast) and your cooking thermometer judiciously to monitor information technology. If you follow the directions and DO Non add h2o equally many reviewers have done, you will accept a fabulous meal. For a little more than flavour, I double the spices and add thyme to the rub as it complements roast beefiness fabulously. Give thanks you RCP80 for your submission!
01/17/2005
The whole family loved this--it was tasty and quick and the timing was perfect--I did season alee of fourth dimension so it did marinate for a few hours giving it great flavor. I made an "au jus" sauce to get with it using the drippings from the meat (very lilliputian with a lean middle circular) a tin can of low sodium beef broth and a dash of kitchen boutonniere
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. You should use a thermometer, however, to avoid this. I pulled the roast out when the temp read 130, and it eventually climbed to 145, or medium rare. I did double the spices as I like lots of flavor. I will use this recipe once again. Thanks so much!
10/08/2009
This is a proficient quick fashion to make this roast. And just a notation. 20 min. per pound is for medium rare. If yous like your meat well, it would be 25 min. per pound. The one thing I don't like nigh this cooking method is that it creates a hard, dry out crust on the exterior of the meat. I similar braising center circular in a dutch oven or blistering it at 300 degrees in a fiddling liquid for 30 min. per pound, which creates a more 'falling off the os' texture. Eye round has no fat, so at that place are no drippings to drip 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, but results are off-white and the meat isn't every bit tender. We made this for French dip sandwiches. I did allow the meat sit out at room temp. for 3 hrs. before I baked it to ensure more even cooking. Makes a big difference.
11/15/2008
Alright, there are alot of people out their that merely don't know how skilful a eye of round roast could be if they knew how to cook it right! I brand a marinade- ane/3 cup tomatoe sauce, 1/iv cup soy sauce, 1/2 cup olive oil, ane/three loving cup water, Seasoning ( I apply a gourmet grill seasoning) information technology has garlic, rosemary, thyme, crushed peppers, etc.) Permit marinate for 24-48 hours. I ever melt my roast on the grill, twenty min. per pound. I also permit my roast sit at room temp. before grilling. Very of import, let rest at least 20-30 min. after cooking, all the juices will lock in. I will use this for sliced meat for wraps or any sandwich. It is much cheaper and manner more delicious than deli meat. If cooking in oven, sit on a rack, cook on 475 for 12 min. decline temp. to 325, cook 20 min. per pound. This volition lock in all juices. This is one of the meats I melt for Christmas, everyone loves it.
xi/15/2008
I certainly concord with the reviewer who cautioned that there is a difference betwixt "pot" roast and "roast beef". This is recipe is for roast beefiness - not pot roast, which is cooked with liquids. Also, 1 reviewer stated that you won't get the same results with beef purchased at Walmart; the same goes for Winco. You demand to buy a practiced cut of meat to get the flavor and tenderness y'all want. I, also invest in Angus beef, or Pick, the latter being available at Costco. Await at the grading on the meat you are buying. I too agree with some other reviewer who says to non only use a oven thermometer to test the oven heat, but the reviewer also says to put the thermometer on the oven shelf yous 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! Proficient recipe!
07/xi/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 Beef, not Pot Roast, or a Crock Pot Roast. 2 totally different foods. This is an excellent recipe for Roast Beef. It should be cooked in the OVEN to ROAST for best possible flavor. In a crock pot your meats become steamed. That's why information technology falls apart when y'all take it out. Don't get me wrong. I love my crock pot, simply when you want to brand Roast Beef y'all use the oven. Anyway made as written. Requite x stars if I could. Excellent. I did utilize beef stock to make a gravy, because Center of the Circular is not usually used for gravy making. Very little fat. I cooked information technology, cooled information technology down and refrigerated it and so I could slice the next 24-hour interval. YUMMY!
07/31/2011
To those who want to add liquid to this recipe, y'all are non cooking a pot roast here. This is a rare to medium rare roast. Not only can you use the Eye of the round roast, but a Sirloin tip roast works well too. You lot can as well do a standing rib roast in a similar manner. This is the blazon of roast to cook and slice upward for sandwiches, or every bit listed with mashed potatoes and gravy. This is a smashing basic recipe. For a pot roast information technology will take a totally different cut and cook at lower temperatures with liquid for four-5 hours.
04/eleven/2007
Excellent roast! I had read in earlier reviews to add a footling flake of liquid or put the roast on a rack. I did add a flake of beef goop 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 chip longer (even for medium rare) but I think that may be due to the fact I used the wrong kind of pan (a high edged goulash dish). Cheers again for the great recipe.
03/31/2013
Made this as directed with a six pound heart round. Cooked at 375 F as directed until internal temperature reached 125 F, about ane hour, fifty minutes. Removed and covered loosely with aluminum foil while I broiled the bread for 25 minutes. Internal temperature reached 145 F. by the fourth dimension I carved it, about 35 minutes after removing from the oven. It was tender, juicy, and flavorful. I was skeptical nearly using center round because 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 green bean casserole, homemade baguettes and gravy.
05/07/2007
I stuffed our roast with a lot of sliced garlic by sticking a pocketknife into the roast on top, lesser and sides, and pushing the garlic into the roast equally I went along. I did the standard rock salt & cracked pepper rub. We cooked the roast as others advised, using a thickly sliced onion (into three slices) as a rack, and a can of beef broth, at 20 minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, too. About 20 minutes before the roast was to exist done, I added sliced mushrooms & some cut carrots, also. When washed,I set bated the roast to residuum, removed the veggies, and made the most delicious gravy! Next, (drumroll, please!) my husband sliced into the roast . . . and information technology was PERFECT! The best always, to be exact! We definitely will ever melt our beef roasts at 20 minutes per pound at 375 degrees, forevermore! Thanks to all who left the tips - I couldn't find my rack OR my meat thermometer, and then this was EXACTLY the recipe I needed. We made this final night, and enjoyed leftovers as sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for lunch today. Admittedly splendid!
05/10/2005
Thanks to Cindy, because simplicity is the cardinal and knowing your oven is crucial. I hold with the others that the seasoning is perfect . Information technology may not seem like alot, just a fiddling goes a long way. I used a 3 ane/two lbs. elevation round london broil, and roasted information technology at 375, and added an additional 10 minutes for the one-half pound, and i took it out and the meat read 140 which is way too hot for medium rare, considering once the roast rests for well-nigh 20 minutes the meat will continue to cook and finish off at 150 to 155 which would make it well. So, i immediately removed the roast and put information technology on a plate and placed information technology in the refrigerator for a half hour, and this worked in halting the cooking procedure. Every bit a issue, my roast beef was medium to medium well, which means it was a light pink. Nonetheless very flavorful with the seasonings and tender, merely non perfectly cherry medium rare. The lesson here for me was that my gas oven cooks hotter and it'southward important to cook this roast on the bottom shelf; mine was on the centre rack, and next time, i'll remove the roast when the meat thermometer reads 120, which when washed finishing outside the oven, will be about 135-140. Again, thanks to cindy for coming up with a very simple and delicious recipe.
02/xix/2006
Very good - the roast was moist and the seasonings were just correct. The only problem I had was that the roast was very rare using the timeline given so I will probably try 30 minutes per pound side by side fourth dimension because we prefer our roast medium. I will definitely employ this recipe again.
11/15/2008
I have establish that top sirloin roast is a much more tender cut of meat for this recipe.
04/09/2012
I had two 2.35 lb. roasts, which I tied, brushed with browning sauce and seasoned with the common salt, pepper and garlic pulverisation. I roasted them both on the same rack on a rimmed baking pan. They took approx. 70 minutes to roast in the 375 oven (I took them out to 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 cut of meat like this could produce such neat results. I will roast my eye of the round roasts using this method from now on. Thank you!
eleven/fifteen/2008
Keep in listen that there is a deviation between pot roast and roast beef. This roast beef recipe is very adept.
09/12/2010
Quite delicious! The only thing I did differently was to sear the meat earlier roasting. I heated oil in a deep pan and permit the meat sit for a few minutes until it was completely sealed. Made for a tender and delicious roast.
04/02/2009
A expert roast beef 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 adept meat thermometer. Equally someone else has suggested, a roast cooked starting at room temp will non simply ensure even cooking, but volition produce a nice tender roast. Letting it rest for 20 or 25 minutes will too ensure that the juice is evenly distributed, which only adds to the tenderness. Thinly slicing also helps. I've been using this cut of beefiness for years with great success if you are careful to follow these basic steps and don't cut corners. The merely embellishments I would add together to this recipe is to add your seasonings to nigh 3/four loving cup of flour and lightly dredge the roast before putting it in the oven. Gives it a overnice light, flavorful crust.
12/xi/2010
Succulent! It was my first attempt at making roast beef at home. This came out as a perfect medium rare roast with the well-nigh delicious flavor.
01/22/2013
I used a probe meat thermometer with an alarm and set it for 145 degrees. Side by side time I will gear up 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 water to the pan drippings and poured them into the remaining sliced beef. I think I'll make beef pot pies with the leftovers.
10/22/2008
The time and temperature of this recipe worked perfect. Here'south a lil tip for those of you having problems with the cooking time. Invest in a stand lonely oven thermometer, preheat your oven with the thermometer exactly where you lot will be placing your roast, if it does not say 375, than adapt your temperature accordingly. When I did this I had to lower the temperature to 300 degrees in club to maintain the 375. Every oven is different so dont trust that considering you prepare it for 375 necessarily means it is actually 375 in the area of the oven you are cooking in. Heat rises, even in your oven, and then the college your rack is, the hotter the temperature y'all are cooking in. This recipe was meridian notch! Best roast I accept ever made.
12/27/2007
I put the roast in a ziploc bag and poured in enough cerise wine to cover it, put it back in the refrigerator and let it sit all mean solar day. An hour before putting it into the oven, I took the bag out of the fridge and let information technology sit down on the counter to bring the meat closer to room temperature. I took the meat out of the purse and rubbed the garlic, salt, and pepper on the fat only and put it fatty side upward in the roasting pan. And so I added a can of beef broth (the Campbell'due south double strength) and half a can of water to the roaster before sticking information technology in the oven. I roasted it at 375 for nigh an 60 minutes and 10 minutes, and when I took it out of the oven, it was registering 120-125 degrees on the meat thermometer. I permit information technology sit for 15-xx minutes before slicing. It was so juicy and cooked perfectly. I don't think I'll use another recipe for roast beef e'er again.
05/twenty/2008
I am sure this is a five star recipe considering this is how i make mine, however new cooks Please Have Annotation, not all brands of beef are the same! i Merely use angus beef, if y'all are buying a cut at walmart you will be disapointed. spend the footling extra and buy a better brand of beefiness. likewise the more rare the temp the more tender it will exist. sure cuts to not take well to well done. as some other reviewer said utilise a thermometer
08/16/2009
After 90 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 in that location were 10 stars to rate this recipe, it would get a ten 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 lot cut it). I served with mashed potatoes/gravy and brussels sprouts. Will definitely make once more. The spices were awesome... I merely sprinkled on garlic powder and common salt and ground fresh black pepper and rubbed information technology around. Splendid! Give thanks Y'all Cindy! Definitely a keeper :D
09/30/2005
I added a cup of water to the bottom and some kitchen boutonniere and this made a very moist beefiness and not bad gravy. Thank you for the recipe. Lisa
12/07/2006
A very good basic recipe. In fact I never alter a thing except I sometimes add carrots, potatoes and onions to have a complete meal. Thanks.
x/14/2006
I must say this was succulent. I besides followed the time and temp. equally directed and added a small amount of water as recommended by others. The issue was perfectly tender Roast Beef. The just adjustment I made was to let the meat to sit down 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 groovy flavor! Definately a keeper. Thanks!
08/12/2007
Bravo!!!!!! I was about to give up trying to cook beef until today!! I decided to effort a Roast Beefiness recipe I found on All Recipes. Before seasoning the roast I rubbed it with a light coat of Smart Option oil, and a coursely grained steak seasoning. I used the onion slices for the rack according to the recipe. For the liquid I used approx.2 cups of water, and 1/2 cup of cooking sherry for for flavor. I had plenty of liquid for the Au Jus. Because my family likes beef well done I decreased the oven setting a bit (325)and increased the cooking time to 2 hours. The roast came out heavenly!! Cheers to the wonderful cooks at All Recipes. Again I say Bravo!!
11/05/2008
The temperature and timing on this recipe is perfect--this roast beefiness is meant to be rare and this recipe does a bang up job!
10/12/2006
Give thanks you so much for this recipe. I have served it several times now and information technology has been a hit amoung my family of six. The cooking time and temp are fundamental. I coat ours similar yours except I apply fresh garlic, worcestershire, and a picayune dark-brown sugar. The combination is a peachy sense of taste and the sugar provides splendid caramelisation. We have it as the main dish the first dark and the adjacent night french dip sandwiches.
eleven/29/2011
Tried it as is -- turned out great. Kept an eye on the thermometer --we similar it rare, so we did near 45 minutes. Didn't need to add together any h2o to the pan -- it came out overnice and juicy -- we made a gravy from the drippings.
02/17/2007
OK...the cut of meat yous utilise can brand this recipe a winner or an utter disaster!!!I made this recipe using 2 different cuts of beefiness, a superlative round roast that was tied into a neat little bundle and a ranch cut top circular roast. I used a trivial beefiness stock in the pan for both roasts. The bundled top roast was similar a brick of cardboard!!!! All the same, the ranch cut roast was the most delicious piece of juicy goodness I have e'er had the pleasure of devouring!!!! Served it with horseradish sauce.....OH MY GOODNESS!!!! So, I will definately use this recipe for every bit long equally I accept teeth to chew with....using the right cutting of meat, of form!!!
11/05/2004
Very good seasonings....and tasty. I really liked the fashion that this turned out, merely the only complaint is that information technology turned out dry. I tried this again...adding a cup of water to the bottom of the pan and made a gravy out of information technology. I thank you 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 xxx minutes before information technology was washed I added thick sliced red potatoes tossed with olive oil, garlic powder, black pepper, common salt and rosemary and put them around the roast. While the roast was resting the potatoes finished cooking. I'll definitely exist making information technology this way again!
04/27/2014
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 allow the roast sit with rub on for twenty minutes then placed it on a rack (in roaster) in a pre-heated 375 caste oven. Cooked information technology to 120 degrees international temp and let it sit down to rest later roasting. It was PERFECT! Beautiful pink eye with more doneness to edges. I would go a little less on the rub Next time. Very, very good! Not dry. Not tough every bit other comments suggest.
10/26/2005
I thought this was so easy and really good. I tend to like my roasts actually rare and if and then then I would advise 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 fifteen minute tent is what is key. So very lovely. Glad I know how to cook a roast properly now!
07/04/2011
Enjoyed it had made information technology for our 4tth of july charcoal-broil. I didn't tie information technology because i didn't have the string. I added some water for moister. The family absolutely loved it.
12/16/2013
I had tried this recipe twice. Both times I kept it in the oven for the recommended 20 minutes oer pound, turned the oven off and had to remove the roast because it was heating up too much likewise quickly - I literally roasted a 2.5lb eye round from countertop (room temp!) to dinner table in and hour and 20 minutes. With that being said, I remove it from the oven at 120 and both times it was all the same mode too far into the medium-medium well category. DO NOT OVERESTIMATE THE TEMPERATURE. You want to take this out when the temp will non rise much more as it sits on the counter Only you lot also want 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 adequately large 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 existent meal in exchange for their fourth dimension, simply to my horror the recipe that I was using would take taken five hours, and I only had two. My only addition was basting lightly with a little sour cream and garlic, and information technology was the most beautiful beef I've ever made. Cerise 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, it does Not shred into long tough strands. I cooked it till the meat thermometer read 160 degrees Fahrenheit , then information technology would achieve 170 for well washed after it rested. The but other thing I did differently was employ garlic pepper in place of the pepper. The best roast for slicing I have ever made. Just Wonderful!!! Thank you for posting!!
01/nineteen/2007
This is absolutely the best roast beef I have e'er tasted - I've made it twice in the past 2 weeks. With the exception of using an center roast, I used a bottom circular both times and followed the recipe exactly. Perfecto!!!!!!!
04/12/2008
This is the method my grandmother and mother taught me. It never fails. I'k making a 6 lb middle of circular for Sunday dinner tomorrow. I like to roast new potatoes and baby carrots with the meat. Produces fantastic flavor and texture without calculation any water!
12/15/2014
Very skilful! I cooked it exactly as written and information technology came out a perfect medium rare! Thanks for the recipe :)
01/05/2007
Perfect. We like some carmine in the middle, and so I cut cooking time by nearly ten minutes. Other than preferred cooking fourth dimension, don't change a thing.
02/04/2007
Adept recipe. I used this recipe for the cooking fourth dimension & the type of beef to buy. The cooking fourth dimension is right on the coin. Instead of using the recipe's rub I only used a package of onion soup & then added a loving cup of water. The roast came out medium/medium rare & tender. I did use the rub the recipe calls for one time earlier & it was tasty...however I didn't add water & information technology was a lilliputian tough. All in all a good recipe as long as yous add some water.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'k not cooking roast beef often and forget the basic temp/timing info. Note to self: Have the roast out of fridge to come to room temp before putting in oven.
08/20/2007
I've used this recipe several times and with different cuts of beef. Information technology always turns out excellent. In improver to the listed ingredients, I as well 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 mode through the cooking I add mushrooms, more than onions and some peppers around the roast. Information technology is and then yummy!
eleven/04/2012
I followed someone's advice-took out meat when internal temp 120F, and then covered with aluminum foile. sliced thin with slicing automobile when cooled. perfectly cooked, simply as we like, pink and rare inside!!
05/11/2006
I fabricated this terminal Sunday with an eye circular roast, and it was awsome! It had a wonderful taste, and it wasn't dry, although middle roast is a good cut. It smelled adept as it was roasting, and my kitchen windows were open up, and I promise all of my neighbors were drooling!! From the drippings I made a gravy and served it with mashed potatoes, seasoned carrots and cole slaw. Truly a wonderful repast. Will be making this again!
12/twenty/2007
This is a wonderful "classic" roast beef recipe. I think those who don't like this method are wanting more of a pot roast, not Roast Beef. I don't call up anyone would cook a continuing rib roast in water. This is similar. I wouldn't recall information technology would be good if it is cooked well washed either. I found it to be a cracking recipe.
02/17/2007
This is a very skilful roast beef recipe. I use it all the time. It has become one of our regular meals. My kids and my husband just love it!
x/30/2004
I prepared this using a 2lb tri-tip as an alternative to grilling the tri-tip over indirect rut. I seasoned the tri-tip per the recipe - 1/2tsp kosher salt, 1/2tsp garlic pulverization, 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 high heat, then added the beef stock before putting information technology in the oven uncovered. I must say that this formula of seasoning is perfect...not as well salty equally they have a tendency to be. Also, the suggested cooking temp/time formula was expressionless-on for a perfectly washed tri-tip. Grilling a tri-tip is still fun, and traditional, but this is a groovy 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 information technology. Nice and perfectly rare. I fifty-fifty add extra pepper to the outside and then slice the leftovers for tasty sandwiches later!
11/06/2007
This is, past far, the simplest and best manner to practice a squeamish cut of roast. I tried boiling equally some suggested and it does not compare! It is imperative to use the cutting every bit 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 remainder for about 20 minutes earlier cut and it had risen to 150F, turning information technology to a perfect medium rare. First-class recipe!
04/24/2006
It was a very like shooting fish in a barrel and tasty roast, only a little rare for some of the tastes at my party. I loved it nice and red, but if you like your roast a little more than done add a bit in cooking fourth dimension. Was a smashing striking, nevertheless!
xi/fifteen/2008
No matter the cut of the meat to exist roasted, I always sear it on all sides in a hot oiled skillet. I like the addition of a bay leafage or two. Every bit with others, I add LOTS of potatoes, carrots, onions and mushrooms toward the end of the cook fourth dimension. Delicious!!
x/11/2006
Awesome! I've never made a roast beef before and it could non take turned out more perfect. I followed the recipe, but didn't apply garlic and added 1c. water to pan and 1/two sliced onion on top. Delicious! My husband raved about it all night!
11/15/2008
Follow the mode Tracycook makes the roast and never add whatever liquid to the pan as it volition result in a tough mess.
02/nineteen/2012
This is information technology. Your basic, simple, fool-proof Dominicus roast. I think the bad reviews are from people who were expecting POT roast instead of a rosy, thinly-sliced, roast beefiness. Although the directions are simplistic, they are important. The cut matters, the time matters, the temp matters, the resting matters. As well much beef for you? No problem considering it's fantabulous the day after for sandwiches.
05/04/2004
I normally don't measure seasonings on a roast, but I did this time, and information technology had the perfect season. Cooking time was right on! Thanks !
01/02/2012
We followed instructions to the T except that we changed the cooking time to 22 minutes per pound considering we prefer our beef medium/well. Delicious!
01/22/2012
My roast was 2 1/two lbs so I wasn't sure if this would turn out merely I followed the directions exactly and got a perfectly cooked medium rare roast later cooking for fifty minutes. And the gravy I was able to make from the wonderful meat juices was so very practiced, I didn't want to cease eating.
07/12/2005
This really is a foolproof recipe...fifty-fifty the about novice melt tin can't mess this up. I was a fiddling concerned about using the kosher salt before roasting the meat as salt tends to dry out meat out. I used it anyway and followed the recipe almost exactly...I did add some oregano and basil. The result was a tender, juicy, perfectly cooked roast. I'll be using this one time and time once again and would recommend it to all to try!
01/21/2007
Thank goodness for this recipe - I accidently threw out the instructions for the beef roast that I bought for a dinner party for nine, just 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 one pan (each about 2 pounds) and then figured it would demand longer. Thanks!
02/15/2010
I've used this recipe a few times simply ordinarily change up seasoning every time. Comes out swell though I do coat the roast in olive oil and marinate information technology for a few hours before I throw it in the oven.
10/25/2009
Information technology was very good and very easy. I added a lot more than 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 step :-). My family loved information technology.
12/28/2011
Delish. I used minced garlic. Volition definitely make it over again.
05/23/2014
Excellent results. I have seared my roast 1st and also just put it in the hot oven. Either manner it works very well. I mix the table salt, pepper and garlic powder and and so rub the roast. I take also crushed a clove of garlic and rubbed the roast b4 adding the salt and pepper.
11/17/2008
I fixed an eye-of-the-round (2 lbs) final dark and was disappointed. Roasted the beefiness about 45-fifty minutes at 375. The instructions said 20 min/lb=xl minutes and all the same information technology was notwithstanding a flake rarer than medium rare--crimson 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 annals properly. I too tried an instant meat thermometer after I took the beef out of the oven and I couldn't go an accurate reading. I almost always accept bad luck with thermometers and I am greatful for the popular-up on turkeys!!
12/26/2012
I made this yesterday and it came out fantastic. However, the twenty min/LB @375 was wrong for me and would have probably been terrible. I had an eight Lb center roast and it was well done at ii hours when I checked information technology. I probably could have pulled it out at an hour and twoscore minutes or so. And so similar the others say, apply a meat thermometer and don't become with the time alotted. Slap-up Roast though and I volition make it many more times!
11/21/2011
This Roast came out perfect. I used Angus heart of round.
01/06/2012
I'yard not a great meat-maker and I had high hopes for this roast. Used the center of round roast and all seasonings but found the meat to exist a bit tough. Good flavor and used residue for beef sandwiches, merely non equally tender equally I had hoped. Any suggestions?
12/28/2006
Superb. It's now a family favorite. Simple, nevertheless delicious and no fuss to boot!
08/01/2007
Delicious. I love roast beefiness. I don't add whatsoever liquid to the bottom of the roasting pan, basically you're steaming instead of roasting and so... and yous don't go the lovely bits of caramelized meat juices to creat the perfect gravy from. Throw some peeled par-boiled potatoes in around the roast if it doesn't crowd the pan too much. Heaven!
11/19/2011
FOR dryness issues effort adding 1cup of beef broth to the pan prior to cooking ..i do a variation on this where i sear all sides and cover with foil for entire cook time and use 1 cup beef broth and i never have problems with dry out meat resting is key though y'all must let it rest
12/26/2006
enjoyed this roast, but next time will add more salt and will increase cooking time to 25 min. per pound equally I like a medium done roast, non a medium rare.Will make over again.
09/04/2005
Seasonings were and so good. I have a hard time getting an middle of round roast done (nosotros similar medium well) just without drying out. I remember next time I will become at 325 degrees for longer with water in the bottom of the roasting pan. Love slicing this upwards for sandwiches!
01/17/2007
Piece of cake to practice and tastes great!
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 style before and was tired of the crock pot versions. This turned out bully! I read the reviews and was worried virtually dryness so I put 1/2 cup of water in the bottom of the pan. I besides put 1/2 handbag 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 out. I cooked information technology to well-washed as well. Served with the carrots, mashed potatoes, asparagus, light-green salad and gravy that I made from the drippings. Practiced, down-home cookin', I tell ya!
12/21/2011
This was a very expert, very unproblematic recipe. Note, all the same, if you are making a smaller roast, a meat thermometer is disquisitional. I did the recommended fourth dimension of 20 minutes per pound, and my (1.75) roast did not even annals on the thermometer. It took almost 45 minutes, plus the 15 minutes resting to be the perfect rare (only not raw). Overall, unproblematic, but very juicy and flavorful.
01/04/2007
I altered 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 rut to 350. Later 30 minutes cooking, I sliced up an onion and added it to the roasting pan. I removed the roast once the temperature hit 130 and let information technology rest under aluminum foil for 15 minutes. My family loved dinner tonight. Since I fabricated a 3 lb roast we will be eating the other half tomorrow and my married man and boys can't wait. Thank you for sharing!
02/17/2014
I fabricated this last night for dinner and it was crawly. 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 it out at 120 and I allow it sit down about 30 min before slicing. Perfectly pink throughout. No red. Thank you for posting
06/25/2007
This is really proficient. I roasted information technology in my pampered chef rectangle bakery. I used carrots equally a meat rack. Also rubbed it with pressed fresh garlic combined with common salt pepper and evoo. They key is letting it come upwards to room temp before roasting. I also added some water to the bottom of the pan and used the juices to make pan gravy. Great with a little horseradish too. YUMM-O!
12/13/2014
It would be interesting to know which reviewers used electrical 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.
10/31/2005
Although I do a lot of cooking, i've never fabricated a roast beef because i'g e'er afraid information technology'll exist dry out. Considering this recipe got and then many adept ratings I thought I'd give it a try. I searched for an EXACTLY 3 lb roast which I found. I followed the recipe exactly except at the terminate I chickened out and cooked information technology an extra fifteen mins. What did I become? A bloody way-to-rare roast. I don't know why. The oven was EXACTLY at 375. The adept thing was information technology was NOT dry and/or overcooked. I flash fried it that night and it was okay. A couple of days subsequently I fried up the leftovers and they were good on sandwiches. The other annotate I have is that, despite following the recipe exactly, I felt it was a flake bland... maybe some fresh garlic and some other spices in the rub would have been advisable? If I could give the recipe iii.5 stars I would, but since I tin can't I'll give 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 2 diffrent dinner crowds and both raved,So easy. I will employ information technology again and again!!!! Thanks.
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Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
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