Beef Roast With Cabbage and Potatoes
Sort by: Most Helpful
Most Helpful Nigh Positive Least Positive Newest
07/22/2006
I have been making my roast beef this manner forever! It is perfection, IF you heed these bones tips: No other cutting of meat will produce a REAL roast beef, only the heart roast!...Every oven is unlike, so know your ovens well. A three pound roast will cook faster in a new oven than information technology would in a twenty year erstwhile oven...INVEST IN A MEAT THERMOMETER, this is the all-time thing yous tin accept when roasting a beef...Be mindful that when a roast comes out of the oven it volition melt in its own heat and the temp volition ascension. Not everyone likes a bloody roast. Nosotros DO, and I take mine out at 120, let it stand and it is about 130-135 when time to cut...Some other IMPORTANT TIP: Earlier COOKING Permit YOUR ROAST SIT OUT ON THE COUNTER UNTIL IT REACHES ROOM TEMP. It Volition Make FOR Fifty-fifty COOKING. And so, their you lot have it, my communication to all of you bad reviewers. Roasting a beefiness is non an exact science nor are the cooking times exact...go along trying! This is the best roast beef!
12/26/2002
The roast tasted really skillful, and we thoroughly enjoyed it. Notwithstanding, because the roast is not cooking in any liquid, it was a picayune tough (though it wasn't likewise bad). I would recommend adding some water to the bottom of the pan while it is in the oven to make it a piffling more tender. This roast, however, will non produce any gravy. Too, I would suggest calculation some onion to the peak while information technology cooks for a footling flavoring. This is a not bad recipe for anyone who wants a elementary pot roast that isn't too much work and doesn't have to melt besides long, but if you are wanting a more than tender and more flavorful one, i suggest trying a dissimilar recipe.
01/02/2007
I was making roast beef fot the get-go 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 order from my butcher but it was worth it. Information technology's a nice, fairly inexpensive cut for feeding a crowd, and the simple seasoning used here is perfect. Yet, the oven temp and cooking fourth dimension didn't work for me. I started my room-temp 5.v lb roast at 375 equally directed, and because I used a probe thermometer and watched the temp, I plant information technology was cooking faster than I'd predictable. I quickly lowered the oestrus to 300, then 200, and withal it was done much earlier than I expected, the unabridged cooking time was nether xc mins. I think 375 at 20 mins/lb would produce a very well done piece of meat, so if that's what yous like, get for it. But if you like your meat closer to medium-rare, I agree with the reviewer who said USE A MEAT THERMOMETER. Throw out your timer, lookout the temp instead. Accept your roast out of the oven when information technology's 10 degrees cooler than your desired concluding temp. Permit it remainder for twenty minutes before cutting it, it will cook that terminal 10 degrees on the counter while it rests. I'd utilize a lower oven temp than this recipe calls for, 300 or even 200, cook it slow and low. Only the cutting and seasonings in this recipe are great. I don't think whatever 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 probable everybody is getting a different temp reading after the same cooking time considering of how cold the roast was when y'all 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 estimate work, thermometers and hot/common cold spots in the roast. Great recipe, by the way!
01/16/2007
This is a very good basic guideline for the perfect roast. I agree with reviewer tracycook that the oven temp has lots to do with the terminal upshot.Invest in a good meat thermometer and follow it. For those who similar gravy, simply add together a can of beef broth to the lesser of the pan while cooking.Pan drippings will combine with it and make a succulent gravy.My persoanl preference, I would use twice the garlic powder with the addition of some fresh minced garlic, every bit well. Thanks for sharing.
02/02/2003
I made the All American Roast Beef this night and thought information technology gave a fabulous flavor. I used table salt because I didn't have Kosher salt. It was moist and cooked not bad at 375. Definitely I will make it once again!
10/14/2008
This was astonishing. I seasoned a 3lb beef 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 mensurate it, I just made sure I coated the unabridged roast. In addition, I likewise used dried thyme. Placed it on a racked roast pan and allow it sit on the counter for forty-45 mins. I used red potatoes, carrots, and onions & tossed them in olive oil, kosher salt, blackness pepper, and a sprinkle of dried thyme. Cooked for hr @ 375 with 15 minutes rest gave us the perfect medium rare. It was divine, tasted like a prime rib that has been roasting all mean solar day. It was and then moist and tender--I will have to have this once a week!
01/23/2003
This was extremely uncomplicated and outstanding served with string beans, mashed potatoes and dinner rolls. A wonderful Sunday evening dinner.
09/19/2010
This is wonderful and correct way to prepare a beef roast. For everyone who says to add together 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 so braised in liquid covered and slow cooked. A beef roast is a tender cut of meat that you cook dry in the oven uncovered at a higher heat for a shorter menses of time.
01/13/2003
my family loved this recipe... even my mother-in-law and yous all know how they can be. It was easy to brand, and very flavorful. Will definately brand it again.
04/12/2015
This recipe is wonderful and a classic mode to cook a roast. For those naysayers, please use the correct cut of meat (eye roast) and your cooking thermometer judiciously to monitor it. If yous follow the directions and Practice Not add water as many reviewers accept washed, you will have a fabled meal. For a little more flavor, I double the spices and add thyme to the rub as it complements roast beefiness fabulously. Thank you RCP80 for your submission!
01/17/2005
The whole family unit loved this--it was tasty and quick and the timing was perfect--I did season ahead of time then it did marinate for a few hours giving it great flavor. I made an "au jus" sauce to go with information technology using the drippings from the meat (very little with a lean center round) a can of low sodium beef goop and a dash of kitchen bouquet
10/28/2008
Absolutely delicious. Don't listen to the people who said this comes out dry. It doesn't. They probably cooked it also long. You should utilize a thermometer, nevertheless, 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 season. I will use this recipe over again. Thanks so much!
ten/08/2009
This is a practiced quick way to make this roast. And simply a note. 20 min. per pound is for medium rare. If you like your meat well, information technology would be 25 min. per pound. The ane matter I don't like about this cooking method is that it creates a hard, dry crust on the exterior of the meat. I similar braising middle round in a dutch oven or baking it at 300 degrees in a piffling liquid for 30 min. per pound, which creates a more 'falling off the os' texture. Eye round has no fat, then there are no drippings to baste the roast with while cooking, then having some sort of liquid in the pan while baking creates a moister roast. This 'dry roasting' method is quick, just results are fair and the meat isn't equally tender. We made this for French dip sandwiches. I did let the meat sit out at room temp. for 3 hrs. before I baked it to ensure more even cooking. Makes a big divergence.
11/15/2008
Alright, in that location are alot of people out their that only don't know how skillful a eye of round roast could be if they knew how to melt it correct! I make a marinade- 1/iii cup tomatoe sauce, 1/iv loving cup soy sauce, 1/2 cup olive oil, 1/3 cup h2o, Seasoning ( I employ a gourmet grill seasoning) it has garlic, rosemary, thyme, crushed peppers, etc.) Let marinate for 24-48 hours. I e'er melt my roast on the grill, 20 min. per pound. I also let my roast sit down at room temp. before grilling. Very important, let residuum at least 20-thirty min. after cooking, all the juices will lock in. I will use this for sliced meat for wraps or whatsoever sandwich. It is much cheaper and way more delicious than cafeteria meat. If cooking in oven, sit down on a rack, melt on 475 for 12 min. turn downward temp. to 325, cook 20 min. per pound. This will lock in all juices. This is ane of the meats I cook for Christmas, everyone loves it.
eleven/15/2008
I certainly agree with the reviewer who cautioned that in that location is a deviation betwixt "pot" roast and "roast beef". This is recipe is for roast beef - not pot roast, which is cooked with liquids. Also, one reviewer stated that you won't get the same results with beef purchased at Walmart; the aforementioned goes for Winco. You need to purchase a good cut of meat to become the flavor and tenderness you want. I, too invest in Angus beef, or Option, the latter being bachelor at Costco. Look at the grading on the meat you are buying. I also agree with another reviewer who says to not only use a oven thermometer to test the oven heat, but the reviewer also says to put the thermometer on the oven shelf you are using and set up oven temperature accordingly, and so that the temperature on that shelf reads 375 degrees on the thermometer. Kudos to these reviewers - right on! Practiced recipe!
07/xi/2010
I am amazed at the cooks who want to throw this in a crock pot or add veggies and potatoes to this. This is a Roast Beefiness, not Pot Roast, or a Crock Pot Roast. 2 totally dissimilar foods. This is an fantabulous recipe for Roast Beef. It should exist cooked in the OVEN to ROAST for best possible flavour. In a crock pot your meats go steamed. That'due south why information technology falls apart when you take it out. Don't go me incorrect. I dearest my crock pot, only when you want to make Roast Beef you use the oven. Anyhow made as written. Give ten stars if I could. Excellent. I did use beef stock to brand a gravy, considering Centre of the Round is not usually used for gravy making. Very little fat. I cooked it, cooled it downwardly and refrigerated it so I could slice the side by side day. YUMMY!
07/31/2011
To those who want to add liquid to this recipe, you are not cooking a pot roast here. This is a rare to medium rare roast. Not only tin can you use the Center of the round roast, simply a Sirloin tip roast works well too. You tin too exercise a continuing rib roast in a like mode. 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 take a totally different cut and cook at lower temperatures with liquid for 4-five hours.
04/xi/2007
Excellent roast! I had read in earlier reviews to add a little scrap of liquid or put the roast on a rack. I did add a bit of beef broth and since I did non accept a rack that would fit in the pan i was roasting in, I fabricated one with onion slices. It worked wonderfully. My cooking time was a flake longer (even for medium rare) but I think that may be due to the fact I used the wrong kind of pan (a high edged casserole dish). Thanks over again for the great recipe.
03/31/2013
Fabricated this as directed with a vi pound eye round. Cooked at 375 F equally directed until internal temperature reached 125 F, nigh 1 hr, 50 minutes. Removed and covered loosely with aluminum foil while I baked the breadstuff for 25 minutes. Internal temperature reached 145 F. by the time I carved it, nigh 35 minutes after removing from the oven. It was tender, juicy, and flavorful. I was skeptical about using eye round considering I have found it to exist rather tough. This was amend than expected and my dinner guests and I loved it. Served with mashed potatoes and dark-green bean casserole, bootleg baguettes and gravy.
05/07/2007
I blimp our roast with a lot of sliced garlic by sticking a knife into the roast on top, bottom 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 three slices) equally 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, too. Virtually 20 minutes before the roast was to be done, I added sliced mushrooms & some cutting carrots, too. When washed,I set aside the roast to rest, removed the veggies, and made the almost delicious gravy! Next, (drumroll, please!) my husband sliced into the roast . . . and it was PERFECT! The best e'er, to be exact! We definitely will e'er melt our beefiness roasts at 20 minutes per pound at 375 degrees, forevermore! Thank y'all to all who left the tips - I couldn't discover my rack OR my meat thermometer, so this was EXACTLY the recipe I needed. We made this last nighttime, and enjoyed leftovers every bit sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for lunch today. Absolutely fantabulous!
05/10/2005
Thank you to Cindy, because simplicity is the key and knowing your oven is crucial. I concur with the others that the seasoning is perfect . It may not seem like alot, but a little goes a long fashion. I used a 3 i/ii lbs. pinnacle round london broil, and roasted it at 375, and added an boosted 10 minutes for the half pound, and i took information technology out and the meat read 140 which is style likewise hot for medium rare, because once the roast rests for nigh 20 minutes the meat will continue to cook and finish off at 150 to 155 which would make information technology well. So, 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. As a result, my roast beef was medium to medium well, which means it was a light pink. All the same very flavorful with the seasonings and tender, but not perfectly cerise medium rare. The lesson here 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 time, i'll remove the roast when the meat thermometer reads 120, which when washed finishing outside the oven, will be about 135-140. Again, thanks to cindy for coming up with a very uncomplicated and succulent recipe.
02/19/2006
Very good - the roast was moist and the seasonings were just correct. The just problem I had was that the roast was very rare using the timeline given so I will probably endeavour 30 minutes per pound next time because nosotros prefer our roast medium. I will definitely apply this recipe once again.
04/09/2012
I had 2 2.35 lb. roasts, which I tied, brushed with browning sauce and seasoned with the salt, pepper and garlic powder. I roasted them both on the same rack on a rimmed baking pan. They took approx. lxx minutes to roast in the 375 oven (I took them out to residuum 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 keen results. I will roast my eye of the round roasts using this method from now on. Thanks!
11/xv/2008
I have institute that top sirloin roast is a much more tender cut of meat for this recipe.
11/15/2008
Keep in listen that in that location is a departure betwixt pot roast and roast beef. This roast beef recipe is very expert.
09/12/2010
Quite delicious! The only 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 expert roast beefiness should not crave "stewing" in liquid. This is a fail safe recipe if, every bit others take suggested, you ensure that your oven temp is correct 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 volition produce a overnice tender roast. Letting information technology rest for xx or 25 minutes will too ensure that the juice is evenly distributed, which only adds to the tenderness. Thinly slicing also helps. I've been using this cutting of beefiness for years with groovy success if y'all are careful to follow these basic steps and don't cut corners. The only embellishments I would add to this recipe is to add your seasonings to almost 3/4 cup of flour and lightly dredge the roast before putting it in the oven. Gives it a dainty light, flavorful chaff.
12/11/2010
Delicious! It was my first effort at making roast beef at home. This came out as a perfect medium rare roast with the most delicious flavor.
01/22/2013
I used a probe meat thermometer with an warning and set information technology for 145 degrees. Adjacent fourth dimension I will set it for 130 degrees because 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 think 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 yous having issues 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 not say 375, than arrange 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 y'all set information technology for 375 necessarily means information technology is actually 375 in the area of the oven you are cooking in. Heat rises, even in your oven, so the college your rack is, the hotter the temperature y'all are cooking in. This recipe was top notch! All-time roast I have e'er fabricated.
12/27/2007
I put the roast in a ziploc bag and poured in enough ruddy wine to cover information technology, put it back in the fridge and let it sit all solar day. An hour earlier putting it into the oven, I took the bag out of the refrigerator and allow it sit on the counter to bring the meat closer to room temperature. I took the meat out of the purse and rubbed the garlic, salt, and pepper on the fat only and put it fat side up in the roasting pan. And then I added a can of beef goop (the Campbell'due south double strength) and one-half a can of water to the roaster before sticking it in the oven. I roasted information technology at 375 for about an hour and x minutes, and when I took it out of the oven, it was registering 120-125 degrees on the meat thermometer. I let it sit for 15-20 minutes before slicing. Information technology was and then juicy and cooked perfectly. I don't think I'll utilize another recipe for roast beef ever again.
05/20/2008
I am sure this is a five star recipe considering this is how i make mine, all the same new cooks Please Take NOTE, not all brands of beef are the same! i Merely use angus beef, if y'all are buying a cut at walmart you will be disapointed. spend the little extra and buy a meliorate brand of beefiness. besides the more rare the temp the more tender information technology will exist. sure cuts to not take well to well done. as another reviewer said use a thermometer
08/sixteen/2009
After ninety minutes @ 375, my two.eight 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 there were 10 stars to rate this recipe, information technology would get a 10 from me! I've always disliked the traditional roasts... until now. This was cooked to perfection (my version - just a bit pink within and juice runs when you cut information technology). I served with mashed potatoes/gravy and brussels sprouts. Volition definitely make again. The spices were crawly... I just sprinkled on garlic pulverization and salt and ground fresh blackness pepper and rubbed it effectually. Splendid! THANK Y'all Cindy! Definitely a keeper :D
09/thirty/2005
I added a loving cup of water to the bottom and some kitchen bouquet 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 matter 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 time and temp. equally directed and added a small amount of water every bit recommended by others. The result was perfectly tender Roast Beef. The only adjustment I made was to permit the meat to sit down out on the counter to become closer to room temp. for fifty-fifty cooking. Also, I inserted sliced garlic into the roast in diverse places and that just added to the great season! Definately a keeper. Thanks!
08/12/2007
Bravo!!!!!! I was about to give upward trying to melt beef until today!! I decided to try a Roast Beef recipe I found on All Recipes. Before seasoning the roast I rubbed it with a light glaze of Smart Choice oil, and a coursely grained steak seasoning. I used the onion slices for the rack co-ordinate to the recipe. For the liquid I used approx.2 cups of water, and i/2 cup of cooking sherry for for season. I had plenty of liquid for the Au Jus. Because my family likes beefiness 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. Over again I say Bravo!!
eleven/05/2008
The temperature and timing on this recipe is perfect--this roast beefiness is meant to be rare and this recipe does a bang up chore!
ten/12/2006
Thank you lot so much for this recipe. I take served information technology several times now and it has been a hit amoung my family unit of half-dozen. The cooking time and temp are primal. I coat ours like yours except I use fresh garlic, worcestershire, and a piddling chocolate-brown sugar. The combination is a smashing taste and the carbohydrate provides excellent caramelisation. We have it equally the main dish the kickoff night and the next night french dip sandwiches.
11/29/2011
Tried it as is -- turned out great. Kept an eye on the thermometer --nosotros like information technology rare, so we did about 45 minutes. Didn't need to add whatever h2o to the pan -- information technology came out nice and juicy -- nosotros made a gravy from the drippings.
02/17/2007
OK...the cut of meat you utilise can brand this recipe a winner or an utter disaster!!!I made this recipe using ii dissimilar cuts of beef, a top round roast that was tied into a neat picayune package and a ranch cut acme round roast. I used a little beef stock in the pan for both roasts. The bundled top roast was like a brick of cardboard!!!! Withal, the ranch cut roast was the nigh succulent piece of juicy goodness I have ever had the pleasure of devouring!!!! Served it with horseradish sauce.....OH MY GOODNESS!!!! So, I volition definately use this recipe for equally long as I have teeth to chew with....using the right cutting of meat, of grade!!!
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 out. I tried this again...adding a cup of water to the bottom of the pan and made a gravy out of it. I cheers for the recipe.
05/05/2014
It came out dandy. I rubbed the roast with salt, pepper, garlic, rosemary and a little cayenne pepper. Nearly thirty minutes before information technology was washed I added thick sliced red potatoes tossed with olive oil, garlic powder, blackness pepper, salt and rosemary and put them around the roast. While the roast was resting the potatoes finished cooking. I'll definitely be making it this way again!
04/27/2014
Very pleased with my results! Purchases 5lb,tied 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 information technology to 120 degrees international temp and let information technology sit to rest after roasting. It was PERFECT! Beautiful pink heart with more doneness to edges. I would get a little less on the rub Adjacent time. Very, very skilful! Non dry. Non tough as other comments advise.
x/26/2005
I idea this was so easy and actually skilful. I tend to like my roasts really rare and if and then then I would suggest xv minutes per pound instead of twenty minutes.
xi/30/2012
This is fantastic. I have never cooked a jucier roast. Despite some reviews I had read, I followed the directions exactly. Ending with a xv minute tent is what is fundamental. 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 necktie it considering i didn't have the string. I added some water for moister. The family admittedly loved it.
12/16/2013
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 too much too quickly - I literally roasted a 2.5lb eye circular from countertop (room temp!) to dinner table in and hour and 20 minutes. With that existence said, I remove it from the oven at 120 and both times it was still style too far into the medium-medium well category. DO NOT OVERESTIMATE THE TEMPERATURE. Yous want to have this out when the temp will not rise much more as it sits on the counter Simply you also desire it to sit long enough to redistribute the juices. Also, 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 day! I promised a focus group that I would feed them a existent meal in exchange for their time, but to my horror the recipe that I was using would have taken five hours, and I only had ii. My but improver was basting lightly with a picayune sour foam and garlic, and information technology was the most beautiful beefiness I've ever made. Ruddy in the middle, 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 , and then it would reach 170 for well done afterwards it rested. The simply other affair I did differently was use garlic pepper in place of the pepper. The all-time roast for slicing I accept e'er fabricated. Just Wonderful!!! Thanks for posting!!
01/19/2007
This is absolutely the best roast beef I have always tasted - I've made information technology twice in the by ii weeks. With the exception of using an eye roast, I used a lesser circular both times and followed the recipe exactly. Perfecto!!!!!!!
04/12/2008
This is the method my grandmother and mother taught me. It never fails. I'm making a 6 lb centre of round for Sunday dinner tomorrow. I like to roast new potatoes and baby carrots with the meat. Produces fantastic flavor and texture without adding whatsoever h2o!
12/xv/2014
Very adept! I cooked it exactly as written and it came out a perfect medium rare! Thank you for the recipe :)
01/05/2007
Perfect. We like some scarlet in the middle, then I cutting cooking time by near 10 minutes. Other than preferred cooking time, don't change a thing.
02/04/2007
Skillful recipe. I used this recipe for the cooking time & the blazon of beefiness to buy. 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 water. The roast came out medium/medium rare & tender. I did apply the rub the recipe calls for one time before & it was tasty...however I didn't add water & information technology was a little tough. All in all a good recipe equally long equally you lot add some water.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'g not cooking roast beef oft and forget the basic temp/timing info. Note to cocky: Take the roast out of fridge to come to room temp earlier putting in oven.
08/xx/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 likewise insert fresh garlic into the roast. I besides lay the roast on a bed of onions and drizzle it with olive oil, balsamic vinegar and red wine. Office mode through the cooking I add mushrooms, more than 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, then covered with aluminum foile. sliced sparse with slicing machine when cooled. perfectly cooked, merely as we like, pinkish and rare inside!!
05/eleven/2006
I made this last Dominicus with an eye circular roast, and it was awsome! It had a wonderful taste, and it wasn't dry, although eye roast is a adept cut. Information technology smelled good as it was roasting, and my kitchen windows were open up, 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 repast. Will be making this again!
12/xx/2007
This is a wonderful "archetype" roast beef recipe. I remember those who don't like this method are wanting more of a pot roast, not Roast Beef. I don't think anyone would cook a continuing rib roast in water. This is similar. I wouldn't think it would be good if information technology is cooked well done either. I establish information technology to be a great recipe.
02/17/2007
This is a very good roast beef recipe. I use it all the time. Information technology has become i of our regular meals. My kids and my married man just love it!
10/30/2004
I prepared this using a 2lb tri-tip as an culling to grilling the tri-tip over indirect heat. I seasoned the tri-tip per the recipe - 1/2tsp kosher salt, 1/2tsp garlic pulverisation, one/4+ tsp fresh ground pepper, and added a i/iii cup beefiness stock in the roasting pan. I browned the seasoned tri-tip in the roasting pan over high heat, then added the beef stock before putting information technology in the oven uncovered. I must say that this formula of seasoning is perfect...non too salty equally they have a tendency to exist. Also, the suggested cooking temp/time formula was expressionless-on for a perfectly washed tri-tip. Grilling a tri-tip is still fun, and traditional, only this is a great alternative which I'll use again.
03/23/2004
A permanent entry in my recipe box, this roast cooks upwards perfectly every fourth dimension I make it. Overnice and perfectly rare. I fifty-fifty add extra pepper to the outside so slice the leftovers for tasty sandwiches afterward!
11/06/2007
This is, by far, the simplest and best way to practise a nice cutting of roast. I tried boiling equally some suggested and it does non compare! It is imperative to use the cut every bit suggested to acheive the wonderful flavour of this recipe. YUM!!!!!
01/17/2010
This turned out wonderfully. I am giving it only 4 stars because the instructions should land that the use of a digital thermometer is very important so that you don't over or undercook the meat. I used mine and took it out of the oven at 140F. I allow it rest for about 20 minutes earlier cutting and it had risen to 150F, turning it to a perfect medium rare. Excellent recipe!
04/24/2006
It was a very easy and tasty roast, but a lilliputian rare for some of the tastes at my party. I loved it nice and ruddy, just if you similar your roast a little more done add a flake in cooking fourth dimension. Was a neat hitting, nevertheless!
11/fifteen/2008
No matter the cut of the meat to be roasted, I always sear it on all sides in a hot oiled skillet. I like the add-on of a bay leaf or two. Every bit with others, I add LOTS of potatoes, carrots, onions and mushrooms toward the end of the melt time. Delicious!!
x/11/2006
Awesome! I've never made a roast beefiness 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 height. Delicious! My husband raved about information technology all dark!
11/15/2008
Follow the way Tracycook makes the roast and never add any liquid to the pan as it will upshot in a tough mess.
02/xix/2012
This is it. Your bones, elementary, fool-proof Lord's day 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 of import. The cut matters, the time matters, the temp matters, the resting matters. Too much beefiness for you? No trouble because it's excellent the twenty-four hour period afterwards for sandwiches.
05/04/2004
I usually don't measure seasonings on a roast, but I did this time, and information technology had the perfect season. Cooking time was correct on! Thank You !
01/02/2012
Nosotros followed instructions to the T except that we changed the cooking fourth dimension to 22 minutes per pound because nosotros adopt our beef medium/well. Delicious!
01/22/2012
My roast was 2 1/2 lbs so I wasn't sure if this would plough out merely I followed the directions exactly and got a perfectly cooked medium rare roast after cooking for 50 minutes. And the gravy I was able to brand from the wonderful meat juices was so very good, I didn't want to stop eating.
07/12/2005
This actually is a foolproof recipe...fifty-fifty the most novice cook tin can't mess this up. 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 it anyway and followed the recipe almost exactly...I did add together some oregano and basil. The result was a tender, juicy, perfectly cooked roast. I'll be using this ane time and fourth dimension over 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 party for 9, but these instructions worked well! Perfect medium rare - I left the beefiness in a niggling longer than the recipe stated, equally I had 3 pieces of meat in one pan (each almost two pounds) so figured it would need longer. Cheers!
02/fifteen/2010
I've used this recipe a few times but usually alter up seasoning every time. Comes out great though I practice coat the roast in olive oil and marinate it for a few hours earlier I throw it in the oven.
10/25/2009
It was very good and very piece of cake. 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 unit loved it.
12/28/2011
Delish. I used minced garlic. Volition definitely make it over again.
05/23/2014
Excellent results. I accept seared my roast 1st and too but put it in the hot oven. Either way it works very well. I mix the common salt, pepper and garlic powder and then rub the roast. I have 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) last dark and was disappointed. Roasted the beef about 45-50 minutes at 375. The instructions said 20 min/lb=40 minutes and nevertheless it was nonetheless a fleck rarer than medium rare--red with bloody juices. Also, the beefiness was tough fifty-fifty though I sliced it thinly with an electric knife. I used a cooking thermometer but it didn't register properly. I also tried an instant meat thermometer after I took the beef out of the oven and I couldn't get an accurate reading. I almost e'er have bad luck with thermometers and I am greatful for the pop-up on turkeys!!
12/26/2012
I fabricated this yesterday and it came out fantastic. However, the 20 min/LB @375 was incorrect for me and would have probably been terrible. I had an eight Lb eye roast and it was well done at 2 hours when I checked it. I probably could accept pulled it out at an hour and 40 minutes or then. Then like the others say, employ a meat thermometer and don't go with the time alotted. Great Roast though and I volition make information technology many more times!
11/21/2011
This Roast came out perfect. I used Angus eye of round.
01/06/2012
I'm non a nifty meat-maker and I had high hopes for this roast. Used the eye of circular roast and all seasonings but found the meat to be a scrap tough. Good flavor and used remainder for beef sandwiches, but not as tender as I had hoped. Any suggestions?
12/28/2006
Superb. Information technology's now a family favorite. Elementary, still delicious and no fuss to boot!
08/01/2007
Delicious. I love roast beef. I don't add any liquid to the bottom of the roasting pan, basically you're steaming instead of roasting and 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 oversupply the pan too much. Heaven!
11/19/2011
FOR dryness issues try adding 1cup of beefiness broth to the pan prior to cooking ..i practise 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 accept problems with dry meat resting is fundamental though yous must let it rest
12/26/2006
enjoyed this roast, simply next time will add together more than table salt and will increase cooking fourth dimension to 25 min. per pound as I like a medium done roast, non a medium rare.Will make again.
09/04/2005
Seasonings were and then proficient. I accept a hard time getting an center of round roast done (we similar medium well) but without drying out. I think side by side fourth dimension I will become at 325 degrees for longer with water in the bottom of the roasting pan. Love slicing this up for sandwiches!
01/17/2007
Piece of cake to do and tastes corking!
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 earlier and was tired of the crock pot versions. This turned out great! I read the reviews and was worried well-nigh dryness so I put ane/2 cup of water in the bottom of the pan. I also put 1/ii bag of infant carrots in with the raw meat earlier 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 also. Served with the carrots, mashed potatoes, asparagus, green salad and gravy that I fabricated from the drippings. Good, down-habitation cookin', I tell ya!
12/21/2011
This was a very good, very simple recipe. Notation, all the same, if you are making a smaller roast, a meat thermometer is critical. I did the recommended fourth dimension of 20 minutes per pound, and my (one.75) roast did non fifty-fifty register on the thermometer. Information technology took most 45 minutes, plus the 15 minutes resting to be the perfect rare (only not raw). Overall, elementary, but very juicy and flavorful.
01/04/2007
I altered the cooking method, but used the seasonings in this recipe. The roast was succulent and completely tender. I cooked the roast at 450 for 15 minutes, and so I reduced the heat to 350. Subsequently 30 minutes cooking, I sliced up an onion and added it to the roasting pan. I removed the roast once the temperature hitting 130 and let it rest under aluminum foil for fifteen minutes. My family unit loved dinner tonight. Since I made a three lb roast we will be eating the other half tomorrow and my husband and boys tin't wait. Thank yous 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 beef for slicing until this recipe. Delight utilize a meat therm instead of the standard xx min/lb - my roast cooked much quicker. I pulled it out at 120 and I let information technology sit nigh thirty min before slicing. Perfectly pink throughout. No red. Thank you lot for posting
06/25/2007
This is really expert. I roasted it in my pampered chef rectangle baker. I used carrots as a meat rack. Also rubbed it with pressed fresh garlic combined with salt pepper and evoo. They central is letting it come upward to room temp before roasting. I too added some water to the bottom of the pan and used the juices to brand pan gravy. Neat with a trivial horseradish too. YUMM-O!
12/13/2014
Information technology 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.
ten/31/2005
Although I do a lot of cooking, i've never fabricated a roast beefiness because i'm always afraid it'll be dry. Considering this recipe got and so many good ratings I thought I'd give it a endeavor. I searched for an EXACTLY 3 lb roast which I constitute. I followed the recipe exactly except at the finish I chickened out and cooked it an actress 15 mins. What did I get? A encarmine manner-to-rare roast. I don't know why. The oven was EXACTLY at 375. The expert thing was it was NOT dry and/or overcooked. I flash fried it that night and it was okay. A couple of days later I fried upward the leftovers and they were practiced on sandwiches. The other comment I accept 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 3.five stars I would, but since I can't I'll requite information technology 4.
04/09/2006
I accept 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 volition use it again and again!!!! Thank you.
Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
0 Response to "Beef Roast With Cabbage and Potatoes"
Отправить комментарий