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This easy cooking method allows you to cook PERFECTLY tender boneless beef roasts (from rare to medium-well) of almost any size, as long as the roast is at least 2-1/2 to 3-inches thick. I've used this method for 30+ years, and find it's a lifesaver when I'm having company and want a foolproof entree without the fuss! For Sunday dinners - cook the roast before church, turn the oven off, and dinner is ready when you return home. Great meat for party and wedding meat trays. If you enjoy this cooking method, you might want to try my pork loin/tenderloin version - Perfect Pork Tenderloin. You'll be glad you did!
- 4 lbs boneless beef roast, at least 2-1/2 to 3 inches thick, such as tenderloin, sirloin tip roast, eye of round roast, rib-eye (NO VERY TOUGH CUTS, PLEASE as cooking will NOT make them tender.)
- salt and pepper or seasoning or herbs
- onion (optional)
- mushroom (optional)
- balsamic vinegar (optional)
- beef broth (optional)
- cornstarch (optional)
- NOTE: The success of this recipe will depend upon how accurate the temperature of your oven is and how will it retains heat. Adjust cooking time +/- according to your individual oven.
- IMPORTANT: Determine the EXACT weight of the roast from the meat wrapper. Weight will determine how long to cook the roast. If you have a probe meat thermometer with an alarm, I recommend using it.
- Preheat oven to 500 degrees.
- Cut all visible fat from the outside of the meat. Rub the entire outside of the roast with salt, pepper, or seasonings of your choice, such as thyme, garlic powder, etc. (If using a probe thermometer insert it into center of the meat. Set the temperature to your desired degree of doneness and set the alarm.).
- Place roast in roasting pan and bake according to the following Cooking Chart:.
- RARE - 3 minutes per pound.
- MEDIUM RARE/RARE - 3 1/4 minutes per pound.
- MEDIUM RARE - 3 1/2 minutes per pound.
- MEDIUM - 4 minutes per pound.
- MEDIUM WELL - 4 1/2 minutes per pound.
- WELL DONE - not recommended with this method.
- Set your oven timer for the cooking time calculated from the Cooking Chart above.
- When cook time is completed, TURN THE OVEN OFF! DO NOT OPEN THE OVEN DOOR FOR AT LEAST 1-1/2 HOURS or until the probe alarm signals desired temperature has been reached. After removing roast from oven, tent with foil and let it rest for 5 minutes before slicing.
- To reserve meat juices, slice rare/medium rare roasts on a platter where juices can collect. Pour juices into roasting pan, scraping loose any pan drippings, and pour au jus over the roast.
- OPTIONAL ONIONS AND MUSHROOMS: Slice mushrooms and onions. In frying pan coated with non-stick cooking spray, saute mushrooms and onions until limp and tender. Add 2-3 tablespoons balsamic vinegar and set aside.
- FOR GRAVY: For each cup of au jus (beef liquid), make a slurry by stirring 1-1/2 to 2 tsp of cornstarch into 1 tbs water. Bring au jus to a slow boil (adding 1 cup beef broth, cooked mushrooms and onions w/vinegar if using optional ingredients); stirring constantly. Gradually add the slurry to the boiling au jus. Cook on medium, stirring constantly, until mixture thickens - about 1 minute. Remove from heat and serve.
This was an interesting way to cook a beef roast. I had a 4 lb. roast and used BG's chart to cook it medium rare. It turned out a bit more rare than medium but it was tasty nonetheless. I really like this method and will fine-tune it to work for me and my oven. Thanks BeachGirl, we liked this recipe!
Excellent way to prepare a tender, tasty roast beast. I marinated the eye of round roast with Lawry's Steak and Chop marinade, overnight. I used a leave in meat thermometer that sounds an alarm when the roast was at the temp I specified. Otherwise, I think I would have been tempted to open the oven to make sure it did not become overdone. Slicing this cut of meat thinly is key. I served with a horseradish cream sauce. I think the leftovers will be good on a sandwich.
I have used this method for pork tenderloin and it has turned out perfectly, so I was confident trying it with beef. I had a 4 lb tenderloin roast. I preheated to 550 degrees since I wanted my roast medium, cooked it for exactly 16 minutes before turning off the oven. Left it in with the oven off for 90 minutes. When I took it out the outside was nice and brown, but when I cut into it...raw. Not just rare, but raw. The fat had not even rendered off. Sorry to say, but dinner was ruined. I will stick to just using this method for pork tenderloin from now on.