Eye of Round Roast Beef Recipe All American Roast Beef
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07/22/2006
I have been making my roast beefiness this manner forever! It is perfection, IF you mind these basic tips: No other cut of meat volition produce a REAL roast beef, but the eye roast!...Every oven is dissimilar, and then know your ovens well. A 3 pound roast will melt faster in a new oven than it would in a twenty year sometime oven...INVEST IN A MEAT THERMOMETER, this is the best affair you can take when roasting a beefiness...Exist mindful that when a roast comes out of the oven it volition cook in its own heat and the temp volition rise. Not everyone likes a bloody roast. WE DO, and I take mine out at 120, allow it stand and it is almost 130-135 when fourth dimension to cutting...Another IMPORTANT TIP: BEFORE COOKING LET YOUR ROAST Sit down OUT ON THE COUNTER UNTIL IT REACHES ROOM TEMP. It Will Make FOR EVEN COOKING. And then, their you have it, my communication to all of you lot bad reviewers. Roasting a beef is not an exact science nor are the cooking times exact...keep trying! This is the all-time roast beef!
12/26/2002
The roast tasted actually good, and we thoroughly enjoyed it. Still, because the roast is not cooking in any liquid, it was a lilliputian 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 make it a fiddling more tender. This roast, however, will not produce any gravy. Also, I would suggest adding some onion to the summit while it cooks for a little flavoring. This is a smashing recipe for anyone who wants a elementary pot roast that isn't also much work and doesn't have to cook as well long, merely if you are wanting a more than 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, but flawed in my stance. I used the cut suggested, center of round, which I had to special society from my butcher but it was worth it. It's a nice, adequately cheap cut for feeding a crowd, and the simple seasoning used here is perfect. Nevertheless, the oven temp and cooking time didn't piece of work for me. I started my room-temp five.v lb roast at 375 equally directed, and because I used a probe thermometer and watched the temp, I found it was cooking faster than I'd anticipated. I speedily lowered the heat to 300, then 200, and nonetheless it was washed much earlier than I expected, the entire cooking fourth dimension was under ninety mins. I think 375 at 20 mins/lb would produce a very well washed piece of meat, so if that'south what you like, become for it. But if y'all similar your meat closer to medium-rare, I concord with the reviewer who said Utilise A MEAT THERMOMETER. Throw out your timer, watch the temp instead. Take your roast out of the oven when it's 10 degrees cooler than your desired terminal temp. Allow it balance for 20 minutes earlier cutting it, it will cook that last 10 degrees on the counter while it rests. I'd employ a lower oven temp than this recipe calls for, 300 or even 200, cook it slow and depression. But the cutting and seasonings in this recipe are great. I don't recall any liquid is needed, just use a roasting pan with a rack so the meat is raised over the pan.
06/12/2007
Helpful hint--Most likely everybody is getting a different temp reading subsequently the same cooking time because of how cold the roast was when you put it in the oven. I always allow my roasts sit for 45 minutes on the counter before putting them in the oven. It eliminates gauge work, thermometers and hot/cold spots in the roast. Great recipe, by the mode!
01/sixteen/2007
This is a very good basic guideline for the perfect roast. I hold with reviewer tracycook that the oven temp has lots to do with the final effect.Invest in a proficient meat thermometer and follow it. For those who similar gravy, simply add 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 employ twice the garlic pulverisation with the addition of some fresh minced garlic, also. Thanks for sharing.
02/02/2003
I made the All American Roast Beef tonight and thought it gave a fabled flavor. I used table salt because I didn't have Kosher common salt. It was moist and cooked great at 375. Definitely I will go far again!
10/14/2008
This was amazing. I seasoned a 3lb beefiness round top, round roast (Rancher Reserve, the grade is similar to Certified Angus Beef)liberally with the seasonings listed in the recipe. I didn't measure information technology, I just made sure I coated the entire roast. In add-on, I also used dried 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 common salt, blackness pepper, and a sprinkle of dried thyme. Cooked for sixty minutes @ 375 with 15 minutes remainder gave united states of america the perfect medium rare. It was divine, tasted similar a prime number rib that has been roasting all solar day. It was so moist and tender--I volition have to accept this in one case a calendar week!
01/23/2003
This was extremely unproblematic and outstanding served with string beans, mashed potatoes and dinner rolls. A wonderful Sunday evening dinner.
09/19/2010
This is wonderful and right way to prepare a beef roast. For anybody who says to add liquid and this isn't the way to cook a roast...I think you need to understand cooking terminology. A pot roast is a tough cut of meat that needs to be browned and and then braised in liquid covered and slow cooked. A beef roast is a tender cut of meat that yous cook dry in the oven uncovered at a higher heat for a shorter period of fourth dimension.
01/13/2003
my family loved this recipe... even my mother-in-law and you lot all know how they tin be. Information technology was easy to make, and very flavorful. Will definately make it again.
04/12/2015
This recipe is wonderful and a classic manner to melt a roast. For those naysayers, delight use the right cut of meat (centre roast) and your cooking thermometer judiciously to monitor it. If yous follow the directions and DO NOT add water every bit many reviewers take done, you will have a fabulous repast. For a lilliputian more than flavour, I double the spices and add together 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 ahead of time so it did marinate for a few hours giving it great flavor. I made an "au jus" sauce to go with it using the drippings from the meat (very picayune with a lean eye circular) a tin can of depression sodium beef broth and a dash of kitchen boutonniere
x/28/2008
Admittedly delicious. Don't listen to the people who said this comes out dry. It doesn't. They probably cooked information technology likewise long. You should use a thermometer, however, to avoid 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 equally I like lots of flavor. I will use this recipe again. Thanks and so much!
ten/08/2009
This is a good quick way to make this roast. And merely a note. 20 min. per pound is for medium rare. If you similar your meat well, it would be 25 min. per pound. The one thing I don't like about this cooking method is that it creates a hard, dry out chaff on the outside of the meat. I similar braising centre round in a dutch oven or blistering it at 300 degrees in a picayune liquid for 30 min. per pound, which creates a more 'falling off the bone' texture. Center circular has no fatty, so there are no drippings to baste the roast with while cooking, so having some sort of liquid in the pan while baking creates a moister roast. This 'dry roasting' method is quick, merely results are off-white and the meat isn't every bit tender. We fabricated this for French dip sandwiches. I did let the meat sit out at room temp. for three hrs. before I broiled it to ensure more than fifty-fifty cooking. Makes a big difference.
xi/15/2008
Alright, there are alot of people out their that just don't know how good a eye of circular roast could be if they knew how to cook it right! I make a marinade- ane/3 cup tomatoe sauce, 1/4 cup soy sauce, 1/two cup olive oil, 1/3 loving cup water, Seasoning ( I apply a gourmet grill seasoning) it has garlic, rosemary, thyme, crushed peppers, etc.) Let marinate for 24-48 hours. I always cook my roast on the grill, 20 min. per pound. I as well let my roast sit at room temp. before grilling. Very important, let rest at to the lowest degree 20-30 min. after cooking, all the juices volition lock in. I will utilise this for sliced meat for wraps or whatever 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. turn downwardly temp. to 325, cook 20 min. per pound. This will lock in all juices. This is one of the meats I cook for Christmas, everyone loves it.
eleven/xv/2008
I certainly concur with the reviewer who cautioned that there is a difference between "pot" roast and "roast beefiness". This is recipe is for roast beef - not pot roast, which is cooked with liquids. As well, one reviewer stated that y'all won't get the aforementioned results with beef purchased at Walmart; the same goes for Winco. You lot need to purchase a expert cut of meat to get the flavor and tenderness you want. I, likewise invest in Angus beef, or Choice, the latter being available at Costco. Look at the grading on the meat you are buying. I also hold with another reviewer who says to not only employ a oven thermometer to examination the oven heat, but the reviewer as well says to put the thermometer on the oven shelf you lot are using and set oven temperature accordingly, then 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 Beef, non Pot Roast, or a Crock Pot Roast. 2 totally different foods. This is an excellent recipe for Roast Beef. Information technology should be cooked in the OVEN to ROAST for all-time possible flavor. In a crock pot your meats go steamed. That's why it falls apart when yous take information technology out. Don't get me wrong. I love my crock pot, merely when yous want to brand Roast Beef you utilize the oven. Anyway made as written. Give 10 stars if I could. Splendid. I did use beef stock to make a gravy, because Middle of the Round is not usually used for gravy making. Very little fat. I cooked it, cooled it down and refrigerated it so I could slice the next 24-hour interval. YUMMY!
07/31/2011
To those who want to add liquid to this recipe, you are non cooking a pot roast here. This is a rare to medium rare roast. Not merely can yous use the Eye of the circular roast, but a Sirloin tip roast works well too. You tin can besides do a standing rib roast in a similar way. This is the type of roast to cook and slice up for sandwiches, or as listed with mashed potatoes and gravy. This is a great basic recipe. For a pot roast it volition accept a totally different cut and cook at lower temperatures with liquid for 4-5 hours.
04/11/2007
Splendid roast! I had read in earlier reviews to add a little fleck of liquid or put the roast on a rack. I did add a bit of beef goop and since I did non take 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) only I retrieve that may be due to the fact I used the incorrect kind of pan (a loftier edged casserole dish). Thanks again for the corking recipe.
03/31/2013
Made this every bit directed with a six pound eye circular. Cooked at 375 F as directed until internal temperature reached 125 F, about 1 hour, 50 minutes. Removed and covered loosely with aluminum foil while I broiled the staff of life for 25 minutes. Internal temperature reached 145 F. by the time I carved it, about 35 minutes after removing from the oven. Information technology was tender, juicy, and flavorful. I was skeptical nigh using eye round because I accept institute information technology to be rather tough. This was better than expected and my dinner guests and I loved it. Served with mashed potatoes and greenish bean casserole, bootleg baguettes and gravy.
05/07/2007
I stuffed our roast with a lot of sliced garlic by sticking a knife into the roast on top, lesser and sides, and pushing the garlic into the roast as I went along. I did the standard stone salt & cracked pepper rub. We cooked the roast as others advised, using a thickly sliced onion (into iii slices) as a rack, and a can of beef broth, at xx minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, besides. About xx minutes before the roast was to be done, I added sliced mushrooms & some cut carrots, too. When done,I fix aside the roast to rest, removed the veggies, and made the nearly delicious gravy! Next, (drumroll, please!) my husband sliced into the roast . . . and it was PERFECT! The best always, to be exact! We definitely will always cook 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, so this was EXACTLY the recipe I needed. We made this last night, and enjoyed leftovers as sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for luncheon today. Absolutely first-class!
05/10/2005
Cheers to Cindy, considering 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 piddling goes a long way. I used a 3 1/2 lbs. superlative 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 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 it on a plate and placed it in the refrigerator for a one-half hour, and this worked in halting the cooking process. As a result, my roast beef was medium to medium well, which means information technology was a light pinkish. Still very flavorful with the seasonings and tender, but non perfectly ruby medium rare. The lesson hither for me was that my gas oven cooks hotter and it's important to cook this roast on the bottom 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, will be about 135-140. Once more, thanks 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 just right. The only trouble I had was that the roast was very rare using the timeline given and so I will probably try 30 minutes per pound next time because we prefer our roast medium. I volition definitely use this recipe again.
04/09/2012
I had two ii.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 baking pan. They took approx. 70 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 take believed a cheap cut 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!
xi/15/2008
I have found that acme sirloin roast is a much more than tender cut of meat for this recipe.
xi/15/2008
Go along in mind that there is a difference between pot roast and roast beef. This roast beef recipe is very good.
09/12/2010
Quite delicious! The merely matter I did differently was to sear the meat before roasting. I heated oil in a deep pan and let the meat sit for a few minutes until it was completely sealed. Made for a tender and succulent roast.
04/02/2009
A good roast beef should non require "stewing" in liquid. This is a neglect condom recipe if, equally others have suggested, you ensure that your oven temp is right and you use a good meat thermometer. Every bit someone else has suggested, a roast cooked starting at room temp will not but ensure even cooking, only volition produce a overnice tender roast. Letting it rest for 20 or 25 minutes will also ensure that the juice is evenly distributed, which only adds to the tenderness. Thinly slicing as well 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 cutting corners. The but embellishments I would add to this recipe is to add your seasonings to about 3/iv loving cup of flour and lightly dredge the roast earlier putting it in the oven. Gives it a nice light, flavorful crust.
12/11/2010
Succulent! It was my first endeavor at making roast beef at home. This came out as a perfect medium rare roast with the virtually succulent flavor.
01/22/2013
I used a probe meat thermometer with an alert and set up it for 145 degrees. Adjacent fourth dimension I will ready information technology for 130 degrees considering the meat went from medium rare to medium while resting. I added dried thyme to the rub and information technology was very tasty. I added water to the pan drippings and poured them into the remaining sliced beef. I call up I'll brand beefiness pot pies with the leftovers.
x/22/2008
The fourth dimension and temperature of this recipe worked perfect. Here's a lil tip for those of you having bug with the cooking fourth dimension. Invest in a stand alone oven thermometer, preheat your oven with the thermometer exactly where you will exist placing your roast, if it does non say 375, than conform 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 then dont trust that because you lot ready 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 higher your rack is, the hotter the temperature y'all are cooking in. This recipe was top notch! Best roast I have always made.
12/27/2007
I put the roast in a ziploc bag and poured in enough cherry-red wine to cover it, put it back in the refrigerator and let it sit all day. An hour before putting it into the oven, I took the handbag out of the fridge and let it sit down on the counter to bring the meat closer to room temperature. I took the meat out of the bag and rubbed the garlic, salt, and pepper on the fat only and put it fat side up in the roasting pan. Then I added a tin of beef broth (the Campbell's double strength) and half a tin of water to the roaster earlier sticking it in the oven. I roasted it at 375 for nearly an hr 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 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 beefiness e'er again.
05/20/2008
I am certain this is a five star recipe because this is how i make mine, however new cooks Please TAKE NOTE, non all brands of beefiness are the same! i But utilise angus beef, if y'all are buying a cut at walmart you will be disapointed. spend the niggling extra and purchase a ameliorate make of beef. besides the more rare the temp the more tender it will be. certain cuts to not have well to well done. equally another reviewer said use a thermometer
08/xvi/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. Thank you a lot.
11/06/2005
If in that location were 10 stars to rate this recipe, it would get a x from me! I've always disliked the traditional roasts... until now. This was cooked to perfection (my version - but a chip pinkish within and juice runs when you lot cut it). I served with mashed potatoes/gravy and brussels sprouts. Will definitely make over again. The spices were crawly... I just sprinkled on garlic powder and common salt and ground fresh black pepper and rubbed it around. First-class! 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 made a very moist beef and keen gravy. Thank you for the recipe. Lisa
12/07/2006
A very proficient basic recipe. In fact I never modify a thing except I sometimes add carrots, potatoes and onions to take a complete repast. Thanks.
10/14/2006
I must say this was delicious. I as well followed the time and temp. as directed and added a small amount of water as recommended by others. The result was perfectly tender Roast Beefiness. The only adjustment I fabricated was to permit the meat to sit out on the counter to become closer to room temp. for even cooking. Also, I inserted sliced garlic into the roast in various places and that only added to the groovy flavor! Definately a keeper. Thank you!
08/12/2007
Bravo!!!!!! I was virtually to surrender trying to melt 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 glaze 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 h2o, and i/2 loving cup of cooking sherry for for season. I had plenty of liquid for the Au Jus. Considering my family likes beefiness well done I decreased the oven setting a fleck (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 beef is meant to exist rare and this recipe does a bang upwardly job!
ten/12/2006
Thanks and then much for this recipe. I have served information technology several times now and information technology has been a hit amoung my family unit of half dozen. The cooking time and temp are fundamental. I coat ours similar yours except I utilise fresh garlic, worcestershire, and a fiddling dark-brown sugar. The combination is a great taste and the sugar provides excellent caramelisation. We have it as the main dish the first night and the side by side dark french dip sandwiches.
eleven/29/2011
Tried it every bit is -- turned out keen. Kept an eye on the thermometer --we like information technology rare, and then we did most 45 minutes. Didn't demand to add whatever h2o to the pan -- it came out squeamish and juicy -- we fabricated a gravy from the drippings.
02/17/2007
OK...the cut of meat you lot use tin can make this recipe a winner or an utter disaster!!!I fabricated this recipe using 2 unlike cuts of beef, a acme round roast that was tied into a smashing little bundle and a ranch cut top round roast. I used a little beef stock in the pan for both roasts. The bundled peak roast was like a brick of cardboard!!!! However, the ranch cut roast was the nearly delicious piece of juicy goodness I have ever had the pleasure of devouring!!!! Served it with horseradish sauce.....OH MY GOODNESS!!!! So, I will definately use this recipe for as 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 mode that this turned out, merely the only complaint is that it turned out dry out. I tried this again...adding a loving cup of water to the bottom of the pan and fabricated a gravy out of it. I thanks for the recipe.
05/05/2014
It came out bang-up. I rubbed the roast with table salt, pepper, garlic, rosemary and a picayune cayenne pepper. About thirty minutes before it was done I added thick sliced scarlet potatoes tossed with olive oil, garlic powder, black pepper, table salt and rosemary and put them around the roast. While the roast was resting the potatoes finished cooking. I'll definitely be making it this way once again!
04/27/2014
Very pleased with my results! Purchases 5lb,tied heart of round beefiness roast. Later reading many reviews, I coated the entire roast with a seasoned rub -purchased at local grocery. I let the roast sit down with rub on for xx minutes then placed information technology on a rack (in roaster) in a pre-heated 375 caste oven. Cooked it to 120 degrees international temp and let it sit to rest after roasting. It was PERFECT! Cute pink centre with more doneness to edges. I would go a piffling less on the rub Next time. Very, very good! Not dry out. Not tough as other comments suggest.
ten/26/2005
I thought this was so like shooting fish in a barrel 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/thirty/2012
This is fantastic. I have never cooked a jucier roast. Despite some reviews I had read, I followed the directions exactly. Ending with a 15 minute tent is what is key. And so very lovely. Glad I know how to cook a roast properly now!
07/04/2011
Enjoyed it had fabricated it for our 4tth of july charcoal-broil. I didn't tie it because i didn't take the string. I added some water for moister. The family absolutely loved it.
12/16/2013
I had tried this recipe twice. Both times I kept it in the oven for the recommended 20 minutes oer pound, turned the oven off and had to remove the roast considering it was heating up also much as well chop-chop - I literally roasted a 2.5lb center 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 however way too far into the medium-medium well category. Exercise Non OVERESTIMATE THE TEMPERATURE. You want to accept this out when the temp will not rise much more as it sits on the counter BUT you lot also desire it to sit long plenty to redistribute the juices. Also, I learned that I like rosemary, onion pulverisation, granulated garlic, salt and pepper in a fairly 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 real meal in exchange for their fourth dimension, simply to my horror the recipe that I was using would have taken five hours, and I but had two. My just addition was basting lightly with a little sour cream and garlic, and it was the most beautiful beef I've ever made. Red in the heart, 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 , so information technology would reach 170 for well done after information technology rested. The just other affair I did differently was apply garlic pepper in place of the pepper. The best roast for slicing I have ever made. Just Wonderful!!! Thank you for posting!!
01/19/2007
This is absolutely the all-time roast beef I have ever tasted - I've fabricated it twice in the past 2 weeks. With the exception of using an eye roast, I used a bottom round both times and followed the recipe exactly. Perfecto!!!!!!!
04/12/2008
This is the method my grandmother and mother taught me. Information technology never fails. I'thousand making a half dozen lb middle of round for Lord's day dinner tomorrow. I like to roast new potatoes and babe carrots with the meat. Produces fantastic flavor and texture without adding any water!
12/xv/2014
Very skilful! I cooked information technology exactly as written and it came out a perfect medium rare! Thanks for the recipe :)
01/05/2007
Perfect. We similar some cherry in the middle, and then I cut cooking time by about 10 minutes. Other than preferred cooking time, don't change a matter.
02/04/2007
Adept recipe. I used this recipe for the cooking time & the type of beef to purchase. The cooking time is right on the money. Instead of using the recipe's rub I just used a package of onion soup & then added a loving cup of h2o. The roast came out medium/medium rare & tender. I did use the rub the recipe calls for in one case before & it was tasty...nonetheless I didn't add water & information technology was a footling tough. All in all a good recipe as long as you add together some water.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'g not cooking roast beef often and forget the basic temp/timing info. Note to cocky: 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 beefiness. 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 carmine wine. Office style through the cooking I add mushrooms, more onions and some peppers around the roast. It is then yummy!
11/04/2012
I followed someone's advice-took out meat when internal temp 120F, and so covered with aluminum foile. sliced thin with slicing automobile when cooled. perfectly cooked, just every bit nosotros like, pink and rare inside!!
05/11/2006
I fabricated this concluding Sunday with an middle round roast, and it was awsome! It had a wonderful taste, and it wasn't dry, although heart roast is a expert cut. It smelled good every bit 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 meal. Will be making this again!
12/twenty/2007
This is a wonderful "archetype" roast beef recipe. I call up those who don't like this method are wanting more of a pot roast, not Roast Beef. I don't recall anyone would cook a standing rib roast in water. This is similar. I wouldn't remember information technology would be good if information technology is cooked well done either. I institute information technology to be a great recipe.
02/17/2007
This is a very good roast beef recipe. I apply it all the fourth dimension. It has go i of our regular meals. My kids and my husband merely love information technology!
10/thirty/2004
I prepared this using a 2lb tri-tip every bit an alternative to grilling the tri-tip over indirect estrus. I seasoned the tri-tip per the recipe - one/2tsp kosher salt, 1/2tsp garlic pulverization, 1/four+ tsp fresh ground pepper, and added a 1/three cup beefiness stock in the roasting pan. I browned the seasoned tri-tip in the roasting pan over high estrus, and so added the beef stock before putting it 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/fourth dimension formula was expressionless-on for a perfectly done tri-tip. Grilling a tri-tip is still fun, and traditional, merely this is a smashing alternative which I'll use again.
03/23/2004
A permanent entry in my recipe box, this roast cooks upwardly perfectly every time I arrive. Prissy and perfectly rare. I even add extra pepper to the outside and then slice the leftovers for tasty sandwiches later!
xi/06/2007
This is, past far, the simplest and best way to practice a overnice cut of roast. I tried boiling as some suggested and information technology does non compare! It is imperative to apply the cut as suggested to acheive the wonderful flavor of this recipe. YUM!!!!!
01/17/2010
This turned out wonderfully. I am giving it only four stars because the instructions should country that the use of a digital thermometer is very important and so that y'all don't over or undercook the meat. I used mine and took it out of the oven at 140F. I let it rest for about 20 minutes before cut and it had risen to 150F, turning it to a perfect medium rare. First-class recipe!
04/24/2006
It was a very easy and tasty roast, simply a little rare for some of the tastes at my party. I loved information technology nice and ruby, but if you similar your roast a little more done add a fleck in cooking time. Was a great striking, nevertheless!
11/15/2008
No matter the cutting of the meat to be roasted, I always sear information technology on all sides in a hot oiled skillet. I like the addition of a bay leaf or ii. As with others, I add together LOTS of potatoes, carrots, onions and mushrooms toward the end of the cook fourth dimension. Delicious!!
10/11/2006
Awesome! I've never made a roast beef earlier and it could non have turned out more perfect. I followed the recipe, but didn't use garlic and added 1c. water to pan and 1/ii sliced onion on peak. Delicious! My husband raved about it all nighttime!
xi/fifteen/2008
Follow the way Tracycook makes the roast and never add together any liquid to the pan as it volition result in a tough mess.
02/19/2012
This is it. Your basic, uncomplicated, fool-proof Sun roast. I think the bad reviews are from people who were expecting POT roast instead of a rosy, thinly-sliced, roast beef. Although the directions are simplistic, they are important. The cutting matters, the time matters, the temp matters, the resting matters. Too much beef for you? No problem considering it's excellent the 24-hour interval after for sandwiches.
05/04/2004
I usually don't mensurate seasonings on a roast, but I did this time, and it had the perfect flavor. Cooking time was correct on! Thanks !
01/02/2012
We followed instructions to the T except that we inverse 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 but I followed the directions exactly and got a perfectly cooked medium rare roast after cooking for fifty minutes. And the gravy I was able to brand from the wonderful meat juices was so very good, I didn't want to finish eating.
07/12/2005
This really is a foolproof recipe...even the most novice cook can't mess this up. I was a little concerned well-nigh using the kosher salt before roasting the meat as common salt tends to dry out meat out. I used it anyway and followed the recipe about exactly...I did add some oregano and basil. The result was a tender, juicy, perfectly cooked roast. I'll exist using this 1 fourth dimension and time again and would recommend it to all to attempt!
01/21/2007
Thank goodness for this recipe - I accidently threw out the instructions for the beef roast that I bought for a dinner political party for 9, but these instructions worked well! Perfect medium rare - I left the beefiness in a trivial longer than the recipe stated, as I had three pieces of meat in 1 pan (each about two pounds) and then figured information technology would need longer. Thanks!
02/15/2010
I've used this recipe a few times simply unremarkably alter upward seasoning every time. Comes out great though I exercise glaze the roast in olive oil and marinate it for a few hours earlier I throw it in the oven.
ten/25/2009
It was very good and very easy. I added a lot more spices and a jar of onion gravy. Covering it after it was taken out of the oven is really important. Don't skip this step :-). My family loved it.
12/28/2011
Delish. I used minced garlic. Volition definitely go far again.
05/23/2014
First-class results. I have seared my roast 1st and likewise simply put information technology in the hot oven. Either style it works very well. I mix the common salt, pepper and garlic powder and then rub the roast. I take likewise crushed a clove of garlic and rubbed the roast b4 calculation the salt and pepper.
11/17/2008
I fixed an eye-of-the-circular (two lbs) terminal dark and was disappointed. Roasted the beefiness near 45-50 minutes at 375. The instructions said 20 min/lb=40 minutes and even so it was still a chip rarer than medium rare--carmine with bloody juices. Also, the beefiness was tough fifty-fifty though I sliced information technology thinly with an electrical knife. I used a cooking thermometer but it didn't register properly. I too tried an instant meat thermometer after I took the beef out of the oven and I couldn't get an accurate reading. I almost e'er have bad luck with thermometers and I am greatful for the pop-upwardly on turkeys!!
12/26/2012
I made this yesterday and it came out fantastic. Nonetheless, the twenty min/LB @375 was wrong for me and would have probably been terrible. I had an 8 Lb middle roast and it was well done at 2 hours when I checked it. I probably could take pulled information technology out at an hour and forty minutes or then. And then like the others say, use a meat thermometer and don't go with the time alotted. Great Roast though and I will make it many more times!
11/21/2011
This Roast came out perfect. I used Angus eye of circular.
01/06/2012
I'one thousand not a great meat-maker and I had loftier hopes for this roast. Used the eye of round roast and all seasonings but establish the meat to be a scrap tough. Good flavor and used remainder for beef sandwiches, merely not as tender as I had hoped. Any suggestions?
12/28/2006
Superb. It's now a family favorite. Uncomplicated, all the same delicious and no fuss to boot!
08/01/2007
Delicious. I beloved roast beef. I don't add together any liquid to the lesser of the roasting pan, basically you're steaming instead of roasting then... and y'all don't get the lovely bits of caramelized meat juices to creat the perfect gravy from. Throw some peeled par-boiled potatoes in around the roast if information technology doesn't crowd the pan too much. Sky!
11/xix/2011
FOR dryness issues endeavour calculation 1cup of beef broth to the pan prior to cooking ..i do a variation on this where i sear all sides and comprehend with foil for entire cook time and employ 1 cup beef broth and i never accept bug with dry meat resting is key though yous must let it balance
12/26/2006
enjoyed this roast, but next time will add more than common salt and will increase cooking time to 25 min. per pound every bit I like a medium done roast, non a medium rare.Will brand again.
09/04/2005
Seasonings were so good. I have a hard time getting an centre of round roast washed (we like medium well) merely without drying out. I retrieve next fourth dimension I will get at 325 degrees for longer with h2o in the bottom of the roasting pan. Love slicing this upward for sandwiches!
01/17/2007
Easy to do and tastes great!
05/22/2005
I was looking for a recipe for a pot roast in the oven instead of the crock pot, because I had never done it that way before and was tired of the crock pot versions. This turned out keen! I read the reviews and was worried about dryness so I put 1/2 loving cup of water in the bottom of the pan. I too put i/two bag 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 out. I cooked information technology to well-done besides. Served with the carrots, mashed potatoes, asparagus, green salad and gravy that I made from the drippings. Proficient, downward-dwelling cookin', I tell ya!
12/21/2011
This was a very proficient, very simple recipe. Annotation, however, if you are making a smaller roast, a meat thermometer is disquisitional. I did the recommended time of 20 minutes per pound, and my (i.75) roast did not fifty-fifty annals on the thermometer. It took about 45 minutes, plus the 15 minutes resting to be the perfect rare (but not raw). Overall, simple, only very juicy and flavorful.
01/04/2007
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 15 minutes, then I reduced the heat to 350. Afterward 30 minutes cooking, I sliced up an onion and added information technology to the roasting pan. I removed the roast once the temperature striking 130 and permit information technology residuum under aluminum foil for 15 minutes. My family loved dinner tonight. Since I made a 3 lb roast nosotros will exist eating the other half tomorrow and my husband and boys can't wait. Thank you for sharing!
02/17/2014
I fabricated this last night for dinner and it was awesome. I've never been too successful cooking a roast beef for slicing until this recipe. Please apply a meat therm instead of the standard 20 min/lb - my roast cooked much quicker. I pulled information technology out at 120 and I let it sit about 30 min earlier slicing. Perfectly pink throughout. No crimson. Thank yous for posting
06/25/2007
This is really good. I roasted it in my pampered chef rectangle baker. I used carrots equally a meat rack. Also rubbed it with pressed fresh garlic combined with salt pepper and evoo. They key is letting it come up upwards to room temp before roasting. I likewise added some h2o to the bottom of the pan and used the juices to make pan gravy. Great with a niggling horseradish too. YUMM-O!
12/thirteen/2014
It would be interesting to know which reviewers used electric vs. gas ovens. Combustion of gas produces carbon dioxide and h2o vapor, which might contribute to a moister roast. A separate pan of water in the oven might mimic this. Starting with a room temp roast, preheated oven and meat thermometer are essential.
10/31/2005
Although I practise a lot of cooking, i've never made a roast beefiness considering i'm always afraid information technology'll be dry. Because this recipe got so many good ratings I idea 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 it an extra 15 mins. What did I get? A encarmine mode-to-rare roast. I don't know why. The oven was EXACTLY at 375. The good thing was it was Not dry and/or overcooked. I flash fried it that dark and information technology was okay. A couple of days later I fried up the leftovers and they were expert on sandwiches. The other comment I have is that, despite post-obit the recipe exactly, I felt it was a bit bland... maybe some fresh garlic and some other spices in the rub would have been appropriate? If I could give the recipe three.5 stars I would, simply since I tin't I'll requite it 4.
04/09/2006
I take used this recipe twice in one case with the recomened roast and once with a rump roast both came out wonderful two diffrent dinner crowds and both raved,And then like shooting fish in a barrel. I will use it once more and again!!!! Thank you.
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Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
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