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.
This is a great method to make a perfect roast! IT is so EASY. I sometimes cover my roast with dijon mustard then a thick coating of kosher salt. The "crust" falls off when you take the meat out of the oven and insures a moist delicious meat...
I tried this and forgot you must use a nicer cut of meat. Mine was tough. It was tasty and cooked correctly though. The pork tenderloin recipe was fantastic.
I have been meaning to post this review for FAR too long, but I stand by and cannot rave enough over this recipe for loin and tenderloin roasts! Rub with simple oil or butter and a basic seasoning of your choice, and prepare as directed for perfectly medium rare deliciousness, without fail. Thank you so much for posting this! I also use this exact method to cook my venison roasts, serving with horseradish cream sauce, and get ogling rave reviews from the grateful husband every time I serve it. He thanks you as well!
This worked beautifully, especially considering I was too lazy to cut the roast off the bone. It was also a rather small 3 lb roast. It was just a bit more rare in the middle than I wanted, but I'll adjust next time. This is a great cooking method for weekdays when our electricity rates are at their highest over the dinner hour!