Time to Roast 2 Lb Beef Vs 3 Lb
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07/22/2006
I have been making my roast beef this way forever! It is perfection, IF you heed these basic tips: No other cut of meat will produce a REAL roast beef, but the centre roast!...Every oven is different, so know your ovens well. A three pound roast will cook faster in a new oven than it would in a twenty yr quondam oven...INVEST IN A MEAT THERMOMETER, this is the best thing you can have when roasting a beef...Be mindful that when a roast comes out of the oven it will melt in its own estrus and the temp will rising. Not everyone likes a bloody roast. WE DO, and I take mine out at 120, allow it stand and information technology is nearly 130-135 when time to cutting...Another IMPORTANT TIP: Earlier COOKING LET YOUR ROAST SIT OUT ON THE COUNTER UNTIL IT REACHES ROOM TEMP. Information technology WILL Make FOR Even COOKING. And so, their y'all take it, my advice to all of you bad reviewers. Roasting a beef is not an verbal science nor are the cooking times verbal...go along trying! This is the best roast beef!
12/26/2002
The roast tasted really good, and we thoroughly enjoyed information technology. Even so, because the roast is not cooking in whatever liquid, it was a niggling tough (though it wasn't as well bad). I would recommend adding some water to the lesser of the pan while it is in the oven to make information technology a footling more tender. This roast, withal, will not produce whatsoever gravy. Also, I would suggest adding some onion to the acme while it cooks for a niggling flavoring. This is a great recipe for anyone who wants a simple pot roast that isn't too much piece of work and doesn't have to cook too long, only if you are wanting a more tender and more flavorful one, i propose trying a different recipe.
01/02/2007
I was making roast beefiness fot the first time looking for guidance, and this was helpful, merely flawed in my opinion. I used the cut suggested, eye of circular, which I had to special society from my butcher but it was worth it. Information technology'south a nice, fairly cheap cut for feeding a oversupply, and the simple seasoning used here is perfect. All the same, the oven temp and cooking time didn't piece of work for me. I started my room-temp v.v lb roast at 375 every bit directed, and because I used a probe thermometer and watched the temp, I plant it was cooking faster than I'd anticipated. I quickly lowered the heat to 300, then 200, and nonetheless it was done much earlier than I expected, the entire cooking time was under 90 mins. I recollect 375 at 20 mins/lb would produce a very well done piece of meat, and so if that's what you like, go for information technology. But if yous similar your meat closer to medium-rare, I agree with the reviewer who said Employ A MEAT THERMOMETER. Throw out your timer, watch the temp instead. Have your roast out of the oven when information technology'due south 10 degrees cooler than your desired final temp. Let it residue for 20 minutes before cutting information technology, it will cook 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, cook it tedious and low. Simply the cut and seasonings in this recipe are great. I don't think 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 dissimilar temp reading after the same cooking time because of how cold the roast was when you put information technology in the oven. I always permit 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. Nifty recipe, past the style!
01/sixteen/2007
This is a very skillful basic guideline for the perfect roast. I concur with reviewer tracycook that the oven temp has lots to do with the final result.Invest in a expert meat thermometer and follow it. For those who like gravy, simply add a tin of beef broth to the bottom of the pan while cooking.Pan drippings will combine with it and make a delicious gravy.My persoanl preference, I would apply twice the garlic pulverization with the improver of some fresh minced garlic, as well. Thank you for sharing.
02/02/2003
I made the All American Roast Beef tonight and idea it gave a fabulous season. I used table salt considering I didn't have Kosher table salt. It was moist and cooked dandy at 375. Definitely I will make information technology once more!
10/14/2008
This was amazing. I seasoned a 3lb beef circular 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 it, I merely made certain I coated the entire roast. In addition, I likewise used dried thyme. Placed it on a racked roast pan and let it sit on the counter for 40-45 mins. I used red potatoes, carrots, and onions & tossed them in olive oil, kosher table salt, black pepper, and a sprinkle of dried thyme. Cooked for hr @ 375 with xv minutes rest gave us the perfect medium rare. It was divine, tasted like a prime number rib that has been roasting all day. It was so moist and tender--I will have to have this once 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 correct fashion to prepare a beef roast. For everyone who says to add together liquid and this isn't the way to cook a roast...I think you need to empathise cooking terminology. A pot roast is a tough cutting of meat that needs to be browned then braised in liquid covered and deadening cooked. A beef roast is a tender cut of meat that y'all cook dry in the oven uncovered at a college estrus for a shorter menses of fourth dimension.
01/13/2003
my family loved this recipe... even my mother in police and you lot all know how they tin can 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 way to cook a roast. For those naysayers, please use the correct cut of meat (centre roast) and your cooking thermometer judiciously to monitor it. If y'all follow the directions and DO Not add water equally many reviewers accept done, you will have a fabulous meal. For a footling more flavor, 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 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 little with a lean heart round) a tin can of low sodium beef goop and a dash of kitchen bouquet
ten/28/2008
Absolutely succulent. 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 flavour. I will apply this recipe over again. Thanks so much!
10/08/2009
This is a good quick way to make this roast. And just a annotation. 20 min. per pound is for medium rare. If you like your meat well, it would be 25 min. per pound. The i thing I don't like about this cooking method is that information technology creates a difficult, dry chaff on the outside of the meat. I similar braising eye round in a dutch oven or blistering information technology at 300 degrees in a lilliputian liquid for xxx min. per pound, which creates a more 'falling off the os' texture. Heart round has no fat, so there are no drippings to baste the roast with while cooking, and then having some sort of liquid in the pan while baking creates a moister roast. This 'dry out roasting' method is quick, but results are fair and the meat isn't as tender. We made this for French dip sandwiches. I did let the meat sit out at room temp. for iii hrs. before I baked it to ensure more even cooking. Makes a big difference.
eleven/15/2008
Alright, there are alot of people out their that just don't know how good a eye of round roast could be if they knew how to cook information technology right! I make a marinade- one/iii cup tomatoe sauce, 1/4 cup soy sauce, 1/2 cup olive oil, one/3 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, xx min. per pound. I also let my roast sit at room temp. earlier grilling. Very important, allow rest at least twenty-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 way more than delicious than cafeteria meat. If cooking in oven, sit on a rack, cook on 475 for 12 min. reject temp. to 325, melt 20 min. per pound. This will lock in all juices. This is one of the meats I cook for Christmas, anybody loves information technology.
11/xv/2008
I certainly agree with the reviewer who cautioned that there is a difference between "pot" roast and "roast beefiness". This is recipe is for roast beefiness - not pot roast, which is cooked with liquids. Besides, ane reviewer stated that you lot won't get the same results with beef purchased at Walmart; the same goes for Winco. Yous need to buy a proficient cutting of meat to get the flavor and tenderness you want. I, too invest in Angus beef, or Option, the latter existence available at Costco. Look at the grading on the meat you are buying. I also hold with another reviewer who says to non simply utilise a oven thermometer to test the oven heat, just the reviewer also says to put the thermometer on the oven shelf you are using and set up oven temperature accordingly, so that the temperature on that shelf reads 375 degrees on the thermometer. Kudos to these reviewers - right on! Good recipe!
07/11/2010
I am amazed at the cooks who want to throw this in a crock pot or add veggies and potatoes to this. This is a Roast Beef, not Pot Roast, or a Crock Pot Roast. 2 totally different 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's why it falls apart when y'all take it out. Don't get me incorrect. I love my crock pot, but when you want to make Roast Beef you utilise the oven. Anyway made as written. Give ten stars if I could. Excellent. I did use beef stock to make a gravy, because Centre of the Round is not usually used for gravy making. Very little fat. I cooked information technology, cooled it down and refrigerated it so I could slice the adjacent mean solar 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 only tin can y'all use the Eye of the circular roast, merely a Sirloin tip roast works well too. You can too do a standing rib roast in a similar manner. This is the type of roast to cook and slice up for sandwiches, or equally listed with mashed potatoes and gravy. This is a great basic recipe. For a pot roast it will take a totally different cutting and melt at lower temperatures with liquid for iv-5 hours.
04/11/2007
First-class roast! I had read in earlier reviews to add a little scrap of liquid or put the roast on a rack. I did add together a bit of beef goop and since I did not accept a rack that would fit in the pan i was roasting in, I made one with onion slices. Information technology worked wonderfully. My cooking time was a fleck longer (fifty-fifty for medium rare) but I remember that may be due to the fact I used the incorrect kind of pan (a loftier edged casserole dish). Thank you again for the great recipe.
03/31/2013
Made this every bit directed with a six pound eye round. 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 baked 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. It was tender, juicy, and flavorful. I was skeptical about using eye round considering I accept found information technology to be rather tough. This was better 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 acme, bottom and sides, and pushing the garlic into the roast as I went along. I did the standard rock salt & cracked pepper rub. We cooked the roast every bit others advised, using a thickly sliced onion (into 3 slices) as a rack, and a can of beef broth, at twenty minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, likewise. About 20 minutes before the roast was to exist washed, I added sliced mushrooms & some cut carrots, likewise. When done,I set bated the roast to rest, removed the veggies, and fabricated the most delicious gravy! Adjacent, (drumroll, please!) my husband sliced into the roast . . . and it was PERFECT! The best ever, to be exact! Nosotros definitely volition always cook our beefiness roasts at twenty minutes per pound at 375 degrees, forevermore! Thank you 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 made this terminal night, and enjoyed leftovers equally sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for tiffin today. Absolutely excellent!
05/10/2005
Cheers to Cindy, considering simplicity is the key and knowing your oven is crucial. I concur with the others that the seasoning is perfect . It may non seem like alot, but a little goes a long mode. I used a 3 1/2 lbs. height round london bake, and roasted it at 375, and added an boosted ten minutes for the 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 xx minutes the meat will go on to cook and finish off at 150 to 155 which would make information technology well. So, i immediately removed the roast and put information technology on a plate and placed it in the fridge for a half hour, and this worked in halting the cooking process. Every bit a result, my roast beefiness was medium to medium well, which means it was a light pink. Still very flavorful with the seasonings and tender, just not perfectly red medium rare. The lesson here for me was that my gas oven cooks hotter and it'south important to melt this roast on the bottom shelf; mine was on the eye rack, and side by side time, i'll remove the roast when the meat thermometer reads 120, which when washed finishing outside the oven, will exist nigh 135-140. Again, thanks to cindy for coming upward with a very simple and succulent recipe.
02/nineteen/2006
Very good - the roast was moist and the seasonings were but right. The only problem I had was that the roast was very rare using the timeline given so I will probably effort xxx minutes per pound next time because we adopt our roast medium. I volition definitely use 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 salt, pepper and garlic powder. I roasted them both on the aforementioned rack on a rimmed baking pan. They took approx. 70 minutes to roast in the 375 oven (I took them out to balance when my meat thermometer read 130), reaching a perfect medium-rare temperature. Totally juicy,tender, and flavorful, I wouldn't have believed a cheap cutting of meat similar this could produce such great results. I volition roast my eye of the round roasts using this method from now on. Thanks!
11/15/2008
Keep in mind that there is a divergence between pot roast and roast beef. This roast beef recipe is very good.
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 good roast beef should not require "stewing" in liquid. This is a neglect safe recipe if, as others have suggested, yous ensure that your oven temp is right and you use a good meat thermometer. As someone else has suggested, a roast cooked starting at room temp volition not only ensure even cooking, but will produce a overnice tender roast. Letting it balance for xx or 25 minutes volition 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 beef for years with great success if y'all are careful to follow these basic steps and don't cut corners. The only embellishments I would add together to this recipe is to add your seasonings to about three/4 loving cup of flour and lightly dredge the roast before putting it in the oven. Gives it a nice lite, flavorful crust.
12/11/2010
Delicious! It was my first attempt at making roast beef at home. This came out as 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 time I will set up it for 130 degrees because the meat went from medium rare to medium while resting. I added dried thyme to the rub and it was very tasty. I added water to the pan drippings and poured them into the remaining sliced beefiness. I think I'll brand beef pot pies with the leftovers.
10/22/2008
The time and temperature of this recipe worked perfect. Hither'due south a lil tip for those of you having bug with the cooking time. Invest in a stand alone oven thermometer, preheat your oven with the thermometer exactly where you volition exist placing your roast, if information technology does non say 375, than adjust your temperature accordingly. When I did this I had to lower the temperature to 300 degrees in order to maintain the 375. Every oven is unlike so dont trust that because yous set it for 375 necessarily ways it is actually 375 in the surface 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! Best roast I have ever made.
12/27/2007
I put the roast in a ziploc bag and poured in plenty red vino to embrace information technology, put it back in the refrigerator and let it sit all day. An 60 minutes before putting it into the oven, I took the purse out of the fridge and let information technology sit on the counter to bring the meat closer to room temperature. I took the meat out of the bag and rubbed the garlic, common salt, and pepper on the fat only and put it fat side up in the roasting pan. So I added a can of beef goop (the Campbell's double strength) and half a tin of water to the roaster before sticking it in the oven. I roasted information technology at 375 for about an hour and ten minutes, and when I took information technology out of the oven, information technology was registering 120-125 degrees on the meat thermometer. I let it sit for fifteen-20 minutes before slicing. It was so juicy and cooked perfectly. I don't think I'll use another recipe for roast beef ever once more.
05/twenty/2008
I am certain this is a five star recipe considering this is how i make mine, however new cooks Delight TAKE Note, not all brands of beefiness are the same! i ONLY utilise angus beefiness, if you are ownership a cut at walmart yous volition exist disapointed. spend the little extra and purchase a better brand of beef. also the more rare the temp the more tender it will be. certain cuts to non accept well to well done. equally another reviewer said apply a thermometer
08/sixteen/2009
Afterward 90 minutes @ 375, my ii.viii pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and accurate. Thanks a lot.
11/06/2005
If there were x stars to charge per unit this recipe, it would get a 10 from me! I've always disliked the traditional roasts... until now. This was cooked to perfection (my version - only a chip pink inside and juice runs when y'all cutting it). I served with mashed potatoes/gravy and brussels sprouts. Will definitely make once more. The spices were awesome... I just sprinkled on garlic powder and table salt and ground fresh black pepper and rubbed it around. Splendid! Thanks 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. Thanks for the recipe. Lisa
12/07/2006
A very good basic recipe. In fact I never change a affair except I sometimes add carrots, potatoes and onions to have a complete repast. Thank you.
10/14/2006
I must say this was delicious. I also followed the time and temp. as directed and added a pocket-sized amount of water as recommended past others. The result was perfectly tender Roast Beef. 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 diverse places and that merely added to the great flavor! Definately a keeper. Thank you!
08/12/2007
Bravo!!!!!! I was about to surrender trying to melt beef until today!! I decided to try a Roast Beef recipe I plant on All Recipes. Before seasoning the roast I rubbed it with a light coat of Smart Choice oil, and a coursely grained steak seasoning. I used the onion slices for the rack according to the recipe. For the liquid I used approx.two cups of h2o, and 1/2 cup of cooking sherry for for flavor. I had plenty of liquid for the Au Jus. Considering my family likes beef well done I decreased the oven setting a scrap (325)and increased the cooking time to 2 hours. The roast came out heavenly!! Cheers to the wonderful cooks at All Recipes. Once again I say Bravo!!
xi/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 up job!
10/12/2006
Thanks 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 use fresh garlic, worcestershire, and a little brown sugar. The combination is a corking taste and the saccharide provides excellent caramelisation. We have information technology every bit the main dish the get-go nighttime and the side by side night french dip sandwiches.
xi/29/2011
Tried it as is -- turned out slap-up. Kept an centre on the thermometer --we similar it rare, so nosotros did almost 45 minutes. Didn't need to add together any water to the pan -- information technology came out prissy and juicy -- we fabricated a gravy from the drippings.
02/17/2007
OK...the cut of meat you lot employ can brand this recipe a winner or an utter disaster!!!I made this recipe using 2 different cuts of beef, a peak round roast that was tied into a neat little parcel and a ranch cutting top round roast. I used a little beef stock in the pan for both roasts. The arranged acme roast was like a brick of cardboard!!!! Notwithstanding, the ranch cut roast was the almost delicious slice 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 equally long as I have teeth to chew with....using the correct cut of meat, of course!!!
11/05/2004
Very good seasonings....and tasty. I really liked the way that this turned out, but the only complaint is that it turned out dry. I tried this again...adding a cup of water to the lesser of the pan and made a gravy out of it. I cheers for the recipe.
05/05/2014
It came out not bad. I rubbed the roast with salt, pepper, garlic, rosemary and a little cayenne pepper. About thirty minutes before it was done I added thick sliced crimson potatoes tossed with olive oil, garlic pulverization, blackness 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 over again!
04/27/2014
Very pleased with my results! Purchases 5lb,tied eye of round beef roast. After reading many reviews, I coated the entire roast with a seasoned rub -purchased at local grocery. I let the roast sit with rub on for 20 minutes then placed information technology on a rack (in roaster) in a pre-heated 375 degree oven. Cooked it to 120 degrees international temp and let information technology sit to rest after roasting. Information technology was PERFECT! Beautiful pink center with more doneness to edges. I would get a petty less on the rub Side by side fourth dimension. Very, very proficient! Not dry. Not tough equally other comments suggest.
ten/26/2005
I idea this was so easy and actually good. I tend to similar my roasts really rare and if then then I would suggest 15 minutes per pound instead of 20 minutes.
11/30/2012
This is fantastic. I take never cooked a jucier roast. Despite some reviews I had read, I followed the directions exactly. Catastrophe with a fifteen infinitesimal tent is what is primal. Then very lovely. Glad I know how to cook a roast properly at present!
07/04/2011
Enjoyed information technology had fabricated it for our 4tth of july charcoal-broil. I didn't tie it considering i didn't accept 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 information technology was heating up as well much too quickly - I literally roasted a 2.5lb heart round from countertop (room temp!) to dinner tabular array in and hour and twenty minutes. With that being said, I remove information technology from the oven at 120 and both times information technology was still way besides far into the medium-medium well category. DO Not OVERESTIMATE THE TEMPERATURE. You want to take this out when the temp will not rise much more as it sits on the counter BUT you also want it to sit long enough to redistribute the juices. Likewise, I learned that I like rosemary, onion powder, granulated garlic, salt and pepper in a adequately big quantity compared to what is suggested. My
08/thirteen/2014
This recipe saved my day! I promised a focus group that I would feed them a real meal in substitution for their time, but to my horror the recipe that I was using would accept taken v hours, and I simply had two. My simply improver was basting lightly with a little sour cream and garlic, and it was the most beautiful beef I've e'er made. Ruby in the heart, brownish crusty outside, garnered awe and wonder when I took the tinfoil off.
01/05/2007
Perfect. We like some crimson in the center, and then I cut cooking time by about x minutes. Other than preferred cooking time, don't change a thing.
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 it would reach 170 for well done later it rested. The just other thing I did differently was employ garlic pepper in place of the pepper. The best roast for slicing I have ever fabricated. But Wonderful!!! Thanks for posting!!
01/19/2007
This is absolutely the best roast beef I take ever tasted - I've fabricated information technology twice in the past two weeks. With the exception of using an center 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'm making a 6 lb eye of round for Sun dinner tomorrow. I like to roast new potatoes and baby carrots with the meat. Produces fantastic flavor and texture without calculation any h2o!
12/15/2014
Very expert! I cooked it exactly as written and information technology came out a perfect medium rare! Thanks for the recipe :)
02/04/2007
Expert recipe. I used this recipe for the cooking time & the blazon of beef to buy. The cooking time is right on the money. Instead of using the recipe's rub I just used a parcel of onion soup & and so added a cup of h2o. The roast came out medium/medium rare & tender. I did apply the rub the recipe calls for once earlier & it was tasty...however I didn't add water & it was a little tough. All in all a expert recipe equally long equally you add some water.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'1000 not cooking roast beef often and forget the bones temp/timing info. Note to self: Have the roast out of refrigerator 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. It always turns out fantabulous. In addition 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 information technology with olive oil, balsamic vinegar and scarlet vino. Role way through the cooking I add mushrooms, more than onions and some peppers around the roast. It is and then yummy!
11/04/2012
I followed someone'south communication-took out meat when internal temp 120F, so covered with aluminum foile. sliced thin with slicing machine when cooled. perfectly cooked, only every bit nosotros like, pink and rare within!!
05/eleven/2006
I made this last Dominicus with an eye round roast, and it was awsome! Information technology had a wonderful taste, and it wasn't dry, although center roast is a expert cut. It smelled good every bit it was roasting, and my kitchen windows were open up, and I hope all of my neighbors were drooling!! From the drippings I made a gravy and served information technology with mashed potatoes, seasoned carrots and cole slaw. Truly a wonderful meal. Will exist making this again!
12/20/2007
This is a wonderful "classic" roast beef recipe. I think those who don't like this method are wanting more of a pot roast, non Roast Beef. I don't recall anyone would cook a continuing rib roast in water. This is similar. I wouldn't call up it would be adept if it is cooked well done either. I found it to exist a great recipe.
02/17/2007
This is a very expert roast beef recipe. I utilize it all the time. Information technology has become one of our regular meals. My kids and my husband but dearest information technology!
10/30/2004
I prepared this using a 2lb tri-tip as an alternative to grilling the tri-tip over indirect estrus. I seasoned the tri-tip per the recipe - 1/2tsp kosher salt, 1/2tsp garlic pulverization, one/4+ tsp fresh ground pepper, and added a 1/three cup beef stock in the roasting pan. I browned the seasoned tri-tip in the roasting pan over high estrus, and then added the beefiness stock before putting it in the oven uncovered. I must say that this formula of seasoning is perfect...non also salty equally they have a trend to be. Also, the suggested cooking temp/time formula was dead-on for a perfectly done tri-tip. Grilling a tri-tip is still fun, and traditional, but this is a swell alternative which I'll use again.
03/23/2004
A permanent entry in my recipe box, this roast cooks upwardly perfectly every time I go far. Nice and perfectly rare. I even add together extra pepper to the outside and then piece the leftovers for tasty sandwiches afterwards!
01/17/2010
This turned out wonderfully. I am giving it but four stars because the instructions should state that the use of a digital thermometer is very of import and then that you don't over or undercook the meat. I used mine and took information technology out of the oven at 140F. I permit it rest for about 20 minutes before cutting and it had risen to 150F, turning it to a perfect medium rare. Excellent recipe!
04/24/2006
It was a very easy and tasty roast, but a picayune rare for some of the tastes at my party. I loved information technology nice and cherry, just if you lot like your roast a little more done add a bit in cooking time. Was a great striking, nevertheless!
11/15/2008
No matter the cut of the meat to exist roasted, I ever sear information technology on all sides in a hot oiled skillet. I similar the addition of a bay foliage or two. As with others, I add LOTS of potatoes, carrots, onions and mushrooms toward the terminate of the cook time. Delicious!!
10/11/2006
Awesome! I've never fabricated a roast beef before and it could not have turned out more perfect. I followed the recipe, but didn't use garlic and added 1c. water to pan and 1/2 sliced onion on top. Delicious! My husband raved about it all night!
11/06/2007
This is, by far, the simplest and all-time style to do a dainty cut of roast. I tried boiling equally some suggested and information technology does not compare! It is imperative to employ the cut every bit suggested to acheive the wonderful flavour of this recipe. YUM!!!!!
11/fifteen/2008
Follow the mode Tracycook makes the roast and never add any liquid to the pan as it will result in a tough mess.
02/19/2012
This is information technology. Your bones, elementary, fool-proof Sunday roast. I call up 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 cutting matters, the time matters, the temp matters, the resting matters. Too much beef for you? No problem because it'south excellent the mean solar day after for sandwiches.
05/04/2004
I ordinarily don't measure seasonings on a roast, only I did this time, and information technology had the perfect flavor. Cooking fourth dimension was right on! Thanks !
01/02/2012
Nosotros followed instructions to the T except that nosotros changed the cooking fourth dimension to 22 minutes per pound because we adopt our beef medium/well. Delicious!
01/22/2012
My roast was ii 1/2 lbs and 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 50 minutes. And the gravy I was able to make from the wonderful meat juices was so very good, I didn't desire to terminate eating.
07/12/2005
This actually is a foolproof recipe...fifty-fifty the nigh novice cook tin can't mess this up. I was a fiddling concerned well-nigh using the kosher salt earlier roasting the meat as common salt tends to dry meat out. I used it anyway and followed the recipe near exactly...I did add some oregano and basil. The result was a tender, juicy, perfectly cooked roast. I'll exist using this one time and fourth dimension once 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 beefiness roast that I bought for a dinner party for nine, only these instructions worked well! Perfect medium rare - I left the beef in a little longer than the recipe stated, as I had iii pieces of meat in 1 pan (each about 2 pounds) then figured it would need longer. Thanks!
02/xv/2010
I've used this recipe a few times but normally change up seasoning every time. Comes out great though I do coat the roast in olive oil and marinate it for a few hours before I throw it in the oven.
ten/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 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. Will definitely make information technology over again.
05/23/2014
Excellent results. I have seared my roast 1st and too but put it in the hot oven. Either mode it works very well. I mix the common salt, pepper and garlic powder and and then rub the roast. I take also crushed a clove of garlic and rubbed the roast b4 calculation the salt and pepper.
11/17/2008
I stock-still an eye-of-the-round (2 lbs) final nighttime and was disappointed. Roasted the beef about 45-50 minutes at 375. The instructions said twenty min/lb=40 minutes and yet it was still a bit rarer than medium rare--cherry-red with bloody juices. Also, the beef was tough fifty-fifty though I sliced it thinly with an electrical knife. I used a cooking thermometer just it didn't register properly. I also tried an instant meat thermometer after I took the beef out of the oven and I couldn't get an accurate reading. I nigh ever have bad luck with thermometers and I am greatful for the pop-up on turkeys!!
12/26/2012
I made this yesterday and it came out fantastic. Even so, the xx min/LB @375 was incorrect for me and would accept probably been terrible. I had an 8 Lb center roast and it was well done at 2 hours when I checked it. I probably could take pulled it out at an hr and 40 minutes or and so. So like the others say, utilize a meat thermometer and don't go with the time alotted. Slap-up Roast though and I volition brand it many more times!
11/21/2011
This Roast came out perfect. I used Angus eye of circular.
01/06/2012
I'grand non a great meat-maker and I had loftier hopes for this roast. Used the eye of circular roast and all seasonings but found the meat to exist a bit tough. Proficient season and used remainder for beef sandwiches, but not equally tender as I had hoped. Any suggestions?
12/28/2006
Superb. It's at present a family favorite. Simple, yet delicious and no fuss to boot!
08/01/2007
Delicious. I beloved roast beef. I don't add whatsoever liquid to the bottom of the roasting pan, basically you're steaming instead of roasting so... and you don't get the lovely bits of caramelized meat juices to creat the perfect gravy from. Throw some peeled par-boiled potatoes in around the roast if it doesn't crowd the pan too much. Sky!
11/xix/2011
FOR dryness problems endeavor calculation 1cup of beef broth to the pan prior to cooking ..i practise a variation on this where i sear all sides and embrace with foil for entire melt fourth dimension and employ i loving cup beef broth and i never have issues with dry out meat resting is key though you must let it balance
12/26/2006
enjoyed this roast, but next fourth dimension will add more table salt and will increment cooking time to 25 min. per pound every bit I like a medium done roast, not a medium rare.Volition make again.
09/04/2005
Seasonings were then good. I have a difficult fourth dimension getting an eye of round roast done (we like medium well) but without drying out. I recall next time I will go at 325 degrees for longer with water in the bottom of the roasting pan. Love slicing this upwardly 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 information technology that manner before and was tired of the crock pot versions. This turned out great! I read the reviews and was worried about dryness and then I put 1/two cup of water in the lesser 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-done too. Served with the carrots, mashed potatoes, asparagus, green salad and gravy that I made from the drippings. Good, downward-domicile cookin', I tell ya!
12/xiii/2014
It would be interesting to know which reviewers used electric vs. gas ovens. Combustion of gas produces carbon dioxide and water vapor, which might contribute to a moister roast. A separate pan of water in the oven might mimic this. Starting with a room temp roast, preheated oven and meat thermometer are essential.
10/31/2005
Although I exercise a lot of cooking, i've never made a roast beef because i'm ever agape it'll be dry. Considering this recipe got so many good ratings I idea I'd requite it a try. I searched for an EXACTLY 3 lb roast which I plant. I followed the recipe exactly except at the terminate I chickened out and cooked it an extra 15 mins. What did I get? A bloody way-to-rare roast. I don't know why. The oven was EXACTLY at 375. The practiced affair was it was NOT dry and/or overcooked. I flash fried it that night and information technology was okay. A couple of days later I fried up the leftovers and they were good on sandwiches. The other comment I take is that, despite following the recipe exactly, I felt it was a fleck bland... maybe some fresh garlic and some other spices in the rub would have been advisable? If I could give the recipe 3.v stars I would, but since I tin't I'll requite information technology 4.
04/09/2006
I have used this recipe twice once with the recomened roast and one time with a rump roast both came out wonderful two diffrent dinner crowds and both raved,And then easy. I will apply it once more and again!!!! Thanks.
12/21/2011
This was a very good, very uncomplicated recipe. Annotation, nevertheless, if you are making a smaller roast, a meat thermometer is critical. I did the recommended time of 20 minutes per pound, and my (1.75) roast did not even register on the thermometer. It took about 45 minutes, plus the xv minutes resting to be the perfect rare (but not raw). Overall, simple, just 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, and then I reduced the heat to 350. Afterwards 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 it residuum 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 await. Give thanks you for sharing!
02/17/2014
I fabricated this final night for dinner and information technology was awesome. I've never been too successful cooking a roast beef for slicing until this recipe. Delight utilise a meat therm instead of the standard 20 min/lb - my roast cooked much quicker. I pulled it out at 120 and I allow information technology sit about 30 min earlier slicing. Perfectly pink throughout. No red. Thank you lot for posting
06/25/2007
This is really good. I roasted it in my pampered chef rectangle bakery. I used carrots as a meat rack. Also rubbed it with pressed fresh garlic combined with salt pepper and evoo. They cardinal is letting it come up up to room temp before roasting. I also added some h2o to the bottom of the pan and used the juices to make pan gravy. Slap-up with a little horseradish also. YUMM-O!
Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
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