How Long a Roast Beef Can Keep for Reheat
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07/22/2006
I accept been making my roast beefiness this mode forever! It is perfection, IF you heed these basic tips: No other cut of meat will produce a REAL roast beef, just the eye roast!...Every oven is dissimilar, so know your ovens well. A three pound roast will cook faster in a new oven than information technology would in a 20 year old oven...INVEST IN A MEAT THERMOMETER, this is the best matter you can have when roasting a beef...Be mindful that when a roast comes out of the oven it will cook in its own rut and the temp will rise. Not everyone likes a encarmine roast. WE Do, and I have mine out at 120, permit it stand and it is about 130-135 when fourth dimension to cutting...ANOTHER Of import TIP: BEFORE COOKING LET YOUR ROAST Sit OUT ON THE COUNTER UNTIL IT REACHES ROOM TEMP. Information technology WILL MAKE FOR EVEN COOKING. So, their you lot have it, my advice to all of you bad reviewers. Roasting a beef is not an exact science nor are the cooking times verbal...keep trying! This is the best roast beefiness!
12/26/2002
The roast tasted really practiced, and we thoroughly enjoyed it. Yet, 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 h2o to the bottom of the pan while information technology is in the oven to make it a petty more than tender. This roast, nevertheless, will not produce whatever gravy. As well, I would suggest calculation some onion to the top while it cooks for a little flavoring. This is a great recipe for anyone who wants a unproblematic pot roast that isn't too much piece of work and doesn't have to cook too long, but if you are wanting a more than tender and more than flavorful one, i suggest trying a different recipe.
01/02/2007
I was making roast beefiness fot the showtime time looking for guidance, and this was helpful, but flawed in my opinion. I used the cut suggested, eye of round, which I had to special guild from my butcher but it was worth it. Information technology's a nice, fairly inexpensive cutting for feeding a crowd, and the simple seasoning used hither is perfect. Nonetheless, the oven temp and cooking time didn't work for me. I started my room-temp 5.five lb roast at 375 every bit directed, and because I used a probe thermometer and watched the temp, I institute it was cooking faster than I'd predictable. I quickly lowered the heat to 300, and then 200, and nevertheless information technology was done much before than I expected, the unabridged cooking fourth dimension was under xc mins. I think 375 at twenty mins/lb would produce a very well done piece of meat, so if that's what yous similar, go for it. But if you like your meat closer to medium-rare, I agree with the reviewer who said Apply A MEAT THERMOMETER. Throw out your timer, scout the temp instead. Accept your roast out of the oven when information technology's 10 degrees libation than your desired final temp. Let it rest for 20 minutes before cutting information technology, information technology volition melt that last 10 degrees on the counter while information technology rests. I'd use a lower oven temp than this recipe calls for, 300 or even 200, melt it slow and depression. Just the cut and seasonings in this recipe are slap-up. I don't think whatever liquid is needed, simply 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 afterwards the same cooking time because of how cold the roast was when you put information technology in the oven. I ever let my roasts sit 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 good bones guideline for the perfect roast. I agree with reviewer tracycook that the oven temp has lots to do with the last issue.Invest in a good meat thermometer and follow it. For those who similar gravy, only add a tin of beefiness broth to the lesser of the pan while cooking.Pan drippings will combine with it and brand a delicious gravy.My persoanl preference, I would apply twice the garlic pulverization with the addition of some fresh minced garlic, as well. Thanks for sharing.
02/02/2003
I made the All American Roast Beefiness tonight and thought it gave a fabled season. I used table salt because I didn't have Kosher table salt. It was moist and cooked great at 375. Definitely I will get in again!
ten/14/2008
This was amazing. I seasoned a 3lb beef round pinnacle, round roast (Rancher Reserve, the grade is similar to Certified Angus Beef)liberally with the seasonings listed in the recipe. I didn't measure it, I simply made sure I coated the unabridged roast. In addition, I as well used stale thyme. Placed information technology on a racked roast pan and let it sit down on the counter for 40-45 mins. I used scarlet potatoes, carrots, and onions & tossed them in olive oil, kosher salt, blackness pepper, and a sprinkle of dried thyme. Cooked for 60 minutes @ 375 with 15 minutes rest gave u.s. the perfect medium rare. Information technology was divine, tasted similar a prime rib that has been roasting all mean solar day. It was and so moist and tender--I will have to take this once a week!
01/23/2003
This was extremely simple and outstanding served with string beans, mashed potatoes and dinner rolls. A wonderful Dominicus 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 way to cook a roast...I think you need to empathize cooking terminology. A pot roast is a tough cutting of meat that needs to exist browned and then braised in liquid covered and deadening cooked. A beef roast is a tender cut of meat that you melt dry in the oven uncovered at a college heat for a shorter flow of fourth dimension.
01/xiii/2003
my family loved this recipe... fifty-fifty my female parent in constabulary and you all know how they can be. It was piece of cake to make, and very flavorful. Volition definately arrive again.
04/12/2015
This recipe is wonderful and a archetype way to melt a roast. For those naysayers, please utilise the correct cut of meat (eye roast) and your cooking thermometer judiciously to monitor it. If you follow the directions and DO NOT add water equally many reviewers have done, yous will have a fabulous repast. For a little more flavour, I double the spices and add together thyme to the rub as it complements roast beef fabulously. Thanks RCP80 for your submission!
01/17/2005
The whole family unit loved this--information technology was tasty and quick and the timing was perfect--I did flavor ahead of fourth dimension and so it did marinate for a few hours giving information technology bang-up flavor. I fabricated an "au jus" sauce to go with it using the drippings from the meat (very little with a lean eye round) a can of low sodium beef broth and a nuance of kitchen boutonniere
10/28/2008
Admittedly delicious. Don't heed to the people who said this comes out dry. It doesn't. They probably cooked it too long. Y'all 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 again. Thanks so much!
10/08/2009
This is a skilful quick way to make this roast. And just a note. xx min. per pound is for medium rare. If you similar your meat well, it would exist 25 min. per pound. The one thing I don't like most this cooking method is that information technology creates a difficult, dry chaff on the outside of the meat. I like braising heart round in a dutch oven or baking it at 300 degrees in a picayune liquid for thirty min. per pound, which creates a more 'falling off the bone' texture. Heart round has no fat, and so at that place 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, but results are fair and the meat isn't equally tender. We fabricated 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 than even cooking. Makes a big deviation.
11/fifteen/2008
Alright, there are alot of people out their that just don't know how adept a heart of circular roast could exist if they knew how to melt it right! I make a marinade- 1/iii cup tomatoe sauce, 1/4 loving cup soy sauce, i/2 cup olive oil, ane/3 loving cup water, Seasoning ( I apply a gourmet grill seasoning) information technology has garlic, rosemary, thyme, crushed peppers, etc.) Allow marinate for 24-48 hours. I ever melt my roast on the grill, twenty min. per pound. I besides permit my roast sit at room temp. earlier grilling. Very important, permit rest at least 20-30 min. later on cooking, all the juices will lock in. I will use this for sliced meat for wraps or any sandwich. It is much cheaper and mode more delicious than deli meat. If cooking in oven, sit on a rack, cook on 475 for 12 min. turn down temp. to 325, melt 20 min. per pound. This will lock in all juices. This is one of the meats I cook for Christmas, anybody loves it.
11/xv/2008
I certainly agree with the reviewer who cautioned that there is a difference betwixt "pot" roast and "roast beefiness". This is recipe is for roast beefiness - non pot roast, which is cooked with liquids. Also, one reviewer stated that you won't get the same results with beefiness purchased at Walmart; the same goes for Winco. You need to purchase a proficient cut of meat to get the flavor and tenderness you want. I, also invest in Angus beefiness, or Choice, the latter being available at Costco. Expect at the grading on the meat y'all are ownership. I also concord with some other reviewer who says to not only use a oven thermometer to examination the oven oestrus, but the reviewer besides says to put the thermometer on the oven shelf y'all are using and prepare oven temperature accordingly, so that the temperature on that shelf reads 375 degrees on the thermometer. Kudos to these reviewers - right on! Skilful 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. ii totally unlike foods. This is an splendid recipe for Roast Beef. It should be cooked in the OVEN to ROAST for best possible season. In a crock pot your meats get steamed. That'due south why it falls autonomously when you take information technology out. Don't go me incorrect. I love my crock pot, but when you lot want to brand Roast Beef y'all use the oven. Anyway made as written. Give ten stars if I could. Fantabulous. I did use beefiness stock to make a gravy, because Eye of the Round is not usually used for gravy making. Very little fatty. I cooked it, cooled information technology down and refrigerated it so I could slice the adjacent day. YUMMY!
07/31/2011
To those who want to add liquid to this recipe, you are not cooking a pot roast here. This is a rare to medium rare roast. Not just tin you use the Eye of the round roast, but a Sirloin tip roast works well too. You lot can also exercise a standing rib roast in a similar manner. This is the type of roast to melt and slice up for sandwiches, or as listed with mashed potatoes and gravy. This is a peachy basic recipe. For a pot roast it will take a totally different cut and cook at lower temperatures with liquid for iv-v hours.
04/11/2007
Excellent roast! I had read in earlier reviews to add a little bit of liquid or put the roast on a rack. I did add a bit of beefiness broth and since I did non 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 bit longer (even for medium rare) but I remember that may exist due to the fact I used the wrong kind of pan (a high edged casserole dish). Thank you over again for the neat recipe.
03/31/2013
Made this equally directed with a six pound eye circular. Cooked at 375 F as directed until internal temperature reached 125 F, nigh 1 hour, 50 minutes. Removed and covered loosely with aluminum foil while I broiled the bread for 25 minutes. Internal temperature reached 145 F. by the time I carved information technology, most 35 minutes after removing from the oven. It was tender, juicy, and flavorful. I was skeptical about using centre round because I have constitute it to exist rather tough. This was improve than expected and my dinner guests and I loved it. Served with mashed potatoes and dark-green bean goulash, homemade baguettes and gravy.
05/07/2007
I stuffed our roast with a lot of sliced garlic past 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 rock common salt & cracked pepper rub. We cooked the roast every bit others advised, using a thickly sliced onion (into three slices) as a rack, and a can of beefiness broth, at 20 minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, likewise. About xx minutes earlier the roast was to be done, I added sliced mushrooms & some cut carrots, too. When done,I ready aside the roast to rest, removed the veggies, and made the most succulent gravy! Next, (drumroll, please!) my hubby sliced into the roast . . . and information technology was PERFECT! The best ever, to exist exact! Nosotros definitely volition always cook our beef roasts at 20 minutes per pound at 375 degrees, forevermore! Thank you lot to all who left the tips - I couldn't notice my rack OR my meat thermometer, so this was EXACTLY the recipe I needed. We fabricated this last night, and enjoyed leftovers as sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for lunch today. Absolutely fantabulous!
05/10/2005
Thanks to Cindy, because simplicity is the key and knowing your oven is crucial. I agree with the others that the seasoning is perfect . Information technology may not seem like alot, only a trivial goes a long way. I used a 3 one/2 lbs. top round london broil, and roasted information technology at 375, and added an boosted 10 minutes for the one-half pound, and i took it out and the meat read 140 which is style too hot for medium rare, considering once the roast rests for about 20 minutes the meat volition continue to cook and stop off at 150 to 155 which would make it well. Then, i immediately removed the roast and put it on a plate and placed it in the fridge for a half hour, and this worked in halting the cooking process. Every bit a upshot, my roast beef was medium to medium well, which means it was a calorie-free pink. However very flavorful with the seasonings and tender, but not perfectly red medium rare. The lesson here for me was that my gas oven cooks hotter and information technology's 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 washed finishing exterior the oven, will be about 135-140. Again, thanks to cindy for coming up with a very simple and succulent 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 so I will probably try xxx minutes per pound next time considering we prefer our roast medium. I will definitely use this recipe once again.
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 powder. I roasted them both on the same rack on a rimmed baking 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 inexpensive cut of meat similar this could produce such great results. I will roast my eye of the round roasts using this method from now on. Thanks!
xi/15/2008
I have found that acme sirloin roast is a much more tender cut of meat for this recipe.
xi/15/2008
Keep in mind that there is a departure between pot roast and roast beef. This roast beef recipe is very good.
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. Made for a tender and delicious roast.
04/02/2009
A good roast beefiness should non crave "stewing" in liquid. This is a fail rubber recipe if, as others take suggested, yous ensure that your oven temp is right and you lot use a expert meat thermometer. As someone else has suggested, a roast cooked starting at room temp volition not simply ensure even cooking, but will produce a overnice tender roast. Letting it residual 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 cut of beefiness for years with bang-up success if you are careful to follow these bones steps and don't cut corners. The only embellishments I would add to this recipe is to add your seasonings to about iii/four cup of flour and lightly dredge the roast before putting it in the oven. Gives it a nice low-cal, flavorful chaff.
12/11/2010
Delicious! It was my first attempt at making roast beefiness at habitation. This came out equally a perfect medium rare roast with the most succulent flavor.
01/22/2013
I used a probe meat thermometer with an alarm and set it for 145 degrees. Next fourth dimension I will set it for 130 degrees considering the meat went from medium rare to medium while resting. I added 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 remember I'll make beefiness pot pies with the leftovers.
10/22/2008
The time and temperature of this recipe worked perfect. Here's a lil tip for those of you having problems with the cooking time. Invest in a stand up alone oven thermometer, preheat your oven with the thermometer exactly where y'all will be placing your roast, if it does non say 375, than adapt 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 considering you ready information technology for 375 necessarily means it is actually 375 in the area of the oven you are cooking in. Estrus rises, even in your oven, so the higher your rack is, the hotter the temperature you are cooking in. This recipe was top notch! All-time roast I take ever made.
12/27/2007
I put the roast in a ziploc bag and poured in enough red wine to cover it, put it dorsum in the refrigerator and let it sit all day. An hour before putting information technology into the oven, I took the purse out of the refrigerator and let information technology sit on the counter to bring the meat closer to room temperature. I took the meat out of the handbag and rubbed the garlic, salt, and pepper on the fatty only and put it fat side up in the roasting pan. And then I added a can of beef broth (the Campbell'southward double strength) and one-half a can of water to the roaster earlier sticking it in the oven. I roasted it at 375 for about an hr 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 earlier slicing. It was so juicy and cooked perfectly. I don't retrieve I'll utilise another recipe for roast beef ever over again.
05/20/2008
I am certain this is a 5 star recipe because this is how i brand mine, however new cooks PLEASE Have Notation, not all brands of beef are the aforementioned! i Only use angus beef, if y'all are buying a cut at walmart you will exist disapointed. spend the piddling actress and buy a better brand of beef. also the more rare the temp the more tender it will exist. certain cuts to not take well to well washed. as some other reviewer said use a thermometer
08/xvi/2009
After 90 minutes @ 375, my ii.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 charge per unit this recipe, information technology would go a 10 from me! I've always disliked the traditional roasts... until now. This was cooked to perfection (my version - just a bit pink inside and juice runs when you lot cut it). I served with mashed potatoes/gravy and brussels sprouts. Will definitely brand again. The spices were awesome... I only sprinkled on garlic powder and salt and ground fresh black pepper and rubbed information technology effectually. Splendid! Cheers Cindy! Definitely a keeper :D
09/thirty/2005
I added a cup of water to the lesser and some kitchen boutonniere and this made a very moist beef and great gravy. Thank you for the recipe. Lisa
12/07/2006
A very good basic recipe. In fact I never change a thing except I sometimes add carrots, potatoes and onions to have a complete meal. Thanks.
10/14/2006
I must say this was delicious. I likewise followed the fourth dimension and temp. as directed and added a pocket-size amount of water as recommended past others. The result was perfectly tender Roast Beef. The only adjustment I made was to allow 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 just added to the dandy flavor! Definately a keeper. Thanks!
08/12/2007
Bravo!!!!!! I was most to give up trying to cook beef until today!! I decided to effort a Roast Beef recipe I found on All Recipes. Earlier 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!! Thanks to the wonderful cooks at All Recipes. Again I say Bravo!!
eleven/05/2008
The temperature and timing on this recipe is perfect--this roast beef is meant to be rare and this recipe does a bang upwardly job!
x/12/2006
Thank y'all so much for this recipe. I have served it several times now and information technology has been a hit amoung my family unit of six. The cooking time and temp are key. I glaze ours similar yours except I use fresh garlic, worcestershire, and a little brown saccharide. The combination is a great taste and the carbohydrate provides excellent caramelisation. We take it as the master dish the showtime night and the next night french dip sandwiches.
11/29/2011
Tried it as is -- turned out great. Kept an eye on the thermometer --we similar it rare, then we did about 45 minutes. Didn't need to add any water to the pan -- it came out nice and juicy -- we made a gravy from the drippings.
02/17/2007
OK...the cutting of meat you lot utilise tin make this recipe a winner or an utter disaster!!!I fabricated this recipe using 2 dissimilar cuts of beef, a peak round roast that was tied into a neat little bundle and a ranch cutting top round roast. I used a little beef stock in the pan for both roasts. The arranged meridian roast was like a brick of cardboard!!!! However, the ranch cut roast was the most delicious slice of juicy goodness I accept ever had the pleasure of devouring!!!! Served information technology with horseradish sauce.....OH MY GOODNESS!!!! Then, I volition definately utilize this recipe for as long equally I have teeth to chew with....using the right cutting of meat, of course!!!
11/05/2004
Very skillful seasonings....and tasty. I actually liked the way that this turned out, but the only complaint is that it turned out dry. I tried this once again...adding a loving cup of water to the bottom of the pan and made a gravy out of it. I thank you for the recipe.
05/05/2014
It came out bully. I rubbed the roast with common salt, pepper, garlic, rosemary and a piffling cayenne pepper. Most 30 minutes before information technology was done I added thick sliced red potatoes tossed with olive oil, garlic pulverization, 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 fashion once more!
04/27/2014
Very pleased with my results! Purchases 5lb,tied middle of round beefiness roast. Subsequently reading many reviews, I coated the unabridged roast with a seasoned rub -purchased at local grocery. I allow the roast sit down with rub on for twenty minutes then placed information technology on a rack (in roaster) in a pre-heated 375 degree oven. Cooked information technology to 120 degrees international temp and let it sit to rest after roasting. It was PERFECT! Beautiful pink eye with more doneness to edges. I would go a lilliputian less on the rub Side by side time. Very, very expert! Non dry out. Not tough every bit other comments suggest.
ten/26/2005
I thought this was so like shooting fish in a barrel and really expert. I tend to like my roasts really rare and if so then I would suggest 15 minutes per pound instead of 20 minutes.
11/30/2012
This is fantastic. I have never cooked a jucier roast. Despite some reviews I had read, I followed the directions exactly. Catastrophe with a 15 infinitesimal 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 barbecue. I didn't tie information technology because i didn't have the string. I added some water for moister. The family unit admittedly loved it.
12/sixteen/2013
I had tried this recipe twice. Both times I kept it in the oven for the recommended xx minutes oer pound, turned the oven off and had to remove the roast because it was heating upwards as well much as well quickly - I literally roasted a two.5lb eye round from countertop (room temp!) to dinner table in and hr and xx minutes. With that being said, I remove it from the oven at 120 and both times information technology was still mode as well far into the medium-medium well category. DO NOT OVERESTIMATE THE TEMPERATURE. Y'all want to accept this out when the temp volition not rise much more than as it sits on the counter BUT yous also want information technology to sit long enough to redistribute the juices. Besides, I learned that I like rosemary, onion powder, granulated garlic, salt and pepper in a fairly large quantity compared to what is suggested. My
08/13/2014
This recipe saved my twenty-four hour period! I promised a focus group that I would feed them a existent meal in commutation for their time, simply to my horror the recipe that I was using would have taken five hours, and I only had ii. My but addition was basting lightly with a piddling sour foam and garlic, and it was the most beautiful beefiness I've ever made. Scarlet in the center, brown crusty exterior, garnered awe and wonder when I took the tinfoil off.
04/05/2009
This Roast slices like deli roast, it does Not shred into long tough strands. I cooked it till the meat thermometer read 160 degrees Fahrenheit , so information technology would reach 170 for well done after it rested. The only other thing I did differently was use garlic pepper in place of the pepper. The best roast for slicing I accept ever made. Just Wonderful!!! Thank you for posting!!
01/19/2007
This is absolutely the best roast beef I have e'er tasted - I've made it twice in the past ii 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 female parent taught me. It never fails. I'1000 making a 6 lb eye of round for Sunday dinner tomorrow. I like to roast new potatoes and baby carrots with the meat. Produces fantastic season and texture without adding any water!
12/fifteen/2014
Very adept! I cooked it exactly as written and it came out a perfect medium rare! Thanks for the recipe :)
01/05/2007
Perfect. Nosotros like some blood-red in the center, so I cutting cooking time by almost 10 minutes. Other than preferred cooking time, don't change a thing.
02/04/2007
Good recipe. I used this recipe for the cooking fourth dimension & the blazon of beefiness to buy. The cooking fourth dimension is right on the coin. Instead of using the recipe's rub I just used a package of onion soup & then added a cup of h2o. The roast came out medium/medium rare & tender. I did utilise the rub the recipe calls for in one case before & it was tasty...however I didn't add water & it was a little tough. All in all a good recipe as long as you lot add some water.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'm not cooking roast beefiness oft 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 dissimilar cuts of beef. It always turns out fantabulous. In addition to the listed ingredients, I also insert fresh garlic into the roast. I also lay the roast on a bed of onions and drizzle information technology with olive oil, balsamic vinegar and red wine. Role way through the cooking I add mushrooms, more onions and some peppers around the roast. Information technology is so yummy!
11/04/2012
I followed someone'due south advice-took out meat when internal temp 120F, then covered with aluminum foile. sliced thin with slicing machine when cooled. perfectly cooked, only as nosotros similar, pinkish and rare inside!!
05/11/2006
I made this concluding Sunday with an heart round roast, and information technology was awsome! It had a wonderful taste, and it wasn't dry out, although center roast is a adept cutting. It smelled good as information technology 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 meal. Volition be making this again!
12/twenty/2007
This is a wonderful "classic" roast beef recipe. I recollect those who don't similar this method are wanting more of a pot roast, non Roast Beef. I don't think anyone would cook a continuing rib roast in h2o. This is like. I wouldn't call up information technology would be good if it is cooked well done either. I found it to be a great recipe.
02/17/2007
This is a very good roast beef recipe. I use it all the time. It has become i of our regular meals. My kids and my husband just love information technology!
10/30/2004
I prepared this using a 2lb tri-tip as an alternative to grilling the tri-tip over indirect heat. I seasoned the tri-tip per the recipe - i/2tsp kosher salt, 1/2tsp garlic powder, i/4+ tsp fresh ground pepper, and added a i/three loving cup beef stock in the roasting pan. I browned the seasoned tri-tip in the roasting pan over loftier heat, and then added the beef stock before putting it in the oven uncovered. I must say that this formula of seasoning is perfect...not also salty every bit they have a tendency to be. Also, the suggested cooking temp/fourth dimension formula was dead-on for a perfectly done tri-tip. Grilling a tri-tip is withal fun, and traditional, only this is a bang-up culling which I'll utilise again.
03/23/2004
A permanent entry in my recipe box, this roast cooks up perfectly every time I arrive. Prissy and perfectly rare. I fifty-fifty add extra pepper to the outside and and then slice the leftovers for tasty sandwiches later!
11/06/2007
This is, by far, the simplest and best way to do a nice cut of roast. I tried boiling every bit some suggested and it does not compare! It is imperative to use the cut as suggested to acheive the wonderful flavour of this recipe. YUM!!!!!
01/17/2010
This turned out wonderfully. I am giving information technology only four stars because the instructions should land that the use of a digital thermometer is very of import then that you don't over or undercook the meat. I used mine and took it out of the oven at 140F. I permit information technology remainder for about 20 minutes before cutting and it had risen to 150F, turning it to a perfect medium rare. First-class recipe!
04/24/2006
Information technology was a very easy and tasty roast, but a lilliputian rare for some of the tastes at my party. I loved it nice and red, but if y'all similar your roast a petty more washed add a fleck in cooking time. Was a great hitting, nevertheless!
11/xv/2008
No matter the cut of the meat to be roasted, I always sear it on all sides in a hot oiled skillet. I similar the add-on of a bay leaf or ii. As with others, I add LOTS of potatoes, carrots, onions and mushrooms toward the stop of the cook time. Succulent!!
10/11/2006
Awesome! I've never made a roast beef before and it could not have turned out more perfect. I followed the recipe, but didn't use garlic and added 1c. h2o to pan and 1/ii sliced onion on top. Delicious! My married man raved about information technology all night!
11/15/2008
Follow the way Tracycook makes the roast and never add any liquid to the pan equally it will consequence in a tough mess.
02/19/2012
This is information technology. Your basic, uncomplicated, fool-proof Dominicus 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 cut matters, the time matters, the temp matters, the resting matters. Too much beefiness for you? No problem because it's excellent the solar day after for sandwiches.
05/04/2004
I usually don't measure seasonings on a roast, only I did this fourth dimension, and it had the perfect flavor. Cooking time was correct on! Thank You !
01/02/2012
We followed instructions to the T except that we changed the cooking time to 22 minutes per pound because we prefer our beef medium/well. Succulent!
01/22/2012
My roast was 2 i/ii lbs so I wasn't sure if this would turn out simply I followed the directions exactly and got a perfectly cooked medium rare roast afterwards cooking for l minutes. And the gravy I was able to make from the wonderful meat juices was so very good, I didn't desire to stop eating.
07/12/2005
This actually is a foolproof recipe...fifty-fifty the about novice cook tin't mess this upward. I was a little concerned about using the kosher common salt earlier roasting the meat as table salt tends to dry meat out. I used information technology anyway and followed the recipe about exactly...I did add together some oregano and basil. The outcome was a tender, juicy, perfectly cooked roast. I'll exist using this ane time and fourth dimension once more and would recommend it to all to endeavor!
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 party for 9, but 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 i pan (each about 2 pounds) so figured information technology would demand longer. Thanks!
02/15/2010
I've used this recipe a few times merely usually change up seasoning every time. Comes out groovy though I do coat the roast in olive oil and marinate it for a few hours before I throw information technology in the oven.
10/25/2009
It was very good and very like shooting fish in a barrel. I added a lot more spices and a jar of onion gravy. Covering it later it was taken out of the oven is actually important. Don't skip this step :-). My family unit loved information technology.
12/28/2011
Delish. I used minced garlic. Volition definitely make it again.
05/23/2014
Excellent results. I have seared my roast 1st and also only put information technology in the hot oven. Either style it works very well. I mix the salt, pepper and garlic pulverisation so rub the roast. I have likewise crushed a clove of garlic and rubbed the roast b4 adding the table salt and pepper.
eleven/17/2008
I stock-still an center-of-the-round (2 lbs) concluding dark and was disappointed. Roasted the beefiness about 45-50 minutes at 375. The instructions said twenty min/lb=xl minutes and yet it was still a fleck rarer than medium rare--scarlet with bloody juices. Also, the beef was tough even though I sliced it thinly with an electric knife. I used a cooking thermometer but information technology didn't register properly. I also tried an instant meat thermometer after I took the beef out of the oven and I couldn't go an accurate reading. I nigh always have bad luck with thermometers and I am greatful for the pop-up on turkeys!!
12/26/2012
I made this yesterday and information technology came out fantastic. However, the 20 min/LB @375 was incorrect for me and would take probably been terrible. I had an eight Lb eye roast and information technology was well done at 2 hours when I checked it. I probably could accept pulled it out at an hour and 40 minutes or and then. Then like the others say, employ a meat thermometer and don't go with the time alotted. Dandy Roast though and I volition make it many more times!
11/21/2011
This Roast came out perfect. I used Angus center of round.
01/06/2012
I'grand not a great meat-maker and I had loftier hopes for this roast. Used the eye of round roast and all seasonings but found the meat to be a chip tough. Good season and used remainder for beef sandwiches, but not every bit tender as I had hoped. Any suggestions?
12/28/2006
Superb. Information technology'due south at present a family unit favorite. Unproblematic, withal succulent and no fuss to kick!
08/01/2007
Delicious. I beloved roast beef. I don't add together any liquid to the bottom of the roasting pan, basically you're steaming instead of roasting and 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 it doesn't crowd the pan too much. Heaven!
eleven/xix/2011
FOR dryness issues attempt adding 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 use 1 cup beef broth and i never have problems with dry out meat resting is fundamental though you must let information technology residuum
12/26/2006
enjoyed this roast, but next time will add together more common salt and will increment cooking time to 25 min. per pound every bit I like a medium washed roast, not a medium rare.Will make over again.
09/04/2005
Seasonings were then skilful. I accept a difficult time getting an eye of round roast washed (we similar medium well) just without drying out. I think next time I volition go at 325 degrees for longer with h2o in the lesser of the roasting pan. Love slicing this up for sandwiches!
01/17/2007
Piece of cake 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 washed it that way before and was tired of the crock pot versions. This turned out great! I read the reviews and was worried about dryness so I put one/2 cup of water in the bottom of the pan. I also put 1/2 bag of baby carrots in with the raw meat before cooking. I inserted slivered cloves of garlic into the roast. Both the meat and carrots turned out tender and flavorful. The meat wasn't dry. I cooked it to well-washed besides. Served with the carrots, mashed potatoes, asparagus, green salad and gravy that I made from the drippings. Good, down-home cookin', I tell ya!
12/21/2011
This was a very good, very simple recipe. Note, however, if you are making a smaller roast, a meat thermometer is critical. I did the recommended time of twenty minutes per pound, and my (one.75) roast did not even annals on the thermometer. It took near 45 minutes, plus the 15 minutes resting to be the perfect rare (merely not raw). Overall, simple, but very juicy and flavorful.
01/04/2007
I altered the cooking method, merely used the seasonings in this recipe. The roast was delicious and completely tender. I cooked the roast at 450 for fifteen minutes, and so I reduced the rut to 350. After thirty minutes cooking, I sliced upwards an onion and added it to the roasting pan. I removed the roast once the temperature hitting 130 and permit information technology rest under aluminum foil for 15 minutes. My family loved dinner tonight. Since I made a 3 lb roast we will be eating the other half tomorrow and my husband and boys can't wait. Thanks for sharing!
02/17/2014
I made this last night for dinner and it was awesome. I've never been besides successful cooking a roast beefiness for slicing until this recipe. Please utilise a meat therm instead of the standard twenty min/lb - my roast cooked much quicker. I pulled it out at 120 and I let information technology sit most 30 min before slicing. Perfectly pink throughout. No ruby-red. Cheers for posting
06/25/2007
This is really good. I roasted it in my pampered chef rectangle baker. I used carrots as a meat rack. Also rubbed information technology with pressed fresh garlic combined with salt pepper and evoo. They key is letting it come upward to room temp before roasting. I also added some water to the bottom of the pan and used the juices to make pan gravy. Peachy 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 divide 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 practice a lot of cooking, i've never made a roast beefiness because i'm always afraid it'll be dry. Because this recipe got then many good ratings I thought I'd requite it a try. I searched for an EXACTLY iii lb roast which I found. I followed the recipe exactly except at the cease I chickened out and cooked it an extra fifteen mins. What did I go? A encarmine way-to-rare roast. I don't know why. The oven was EXACTLY at 375. The good matter was it was Non dry out and/or overcooked. I flash fried it that nighttime and it was okay. A couple of days later I fried upwards the leftovers and they were good on sandwiches. The other annotate I take is that, despite following 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, but since I can't I'll give information technology four.
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,Then easy. I will use it again and again!!!! Thank y'all.
Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
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