Shirley's Perfect Rare Roast Beef

"My mom showed me how to make the perfect roast beef, and I mean PERFECT! I love my roast beef rare to med-rare, and this is how I do it. IMPORTANT: Take your roast out of the fridge, and let it set to get it to room temperature before baking! If you like really rare bake for 15 mins. at 500. If you like your roast beef cooked med-rare, put in for 18 mins. at 500. If you like it well done, then just burn the darn thing LOL. What's nice about this roast is, if someone likes it done a little more, please keep in mind that the end pieces will be done a little more. ***(The roast in the series of photos that I took was a 2.75 lb. bottom of the round roast. I baked it at 500 for 15 mins., then turned the oven off and left it in the oven for 1 hour for a rare roast.) The cooking time is 5 minutes per pound but I couldn't reflect that in the cooking time in the TIME section for the recipe, at the bottom so I just put in 15-30 mins, depending on size of the roast you use (3-6 lb)"
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by Shane H. photo by Shane H.
photo by Leila H. photo by Leila H.
photo by phynixhorton photo by phynixhorton
photo by Lindas Busy Kitchen photo by Lindas Busy Kitchen
Ready In:
20mins
Ingredients:
3
Serves:
4-6
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ingredients

  • roast beef, tenderloin, tip, eye round, bottom round, rump, any you like (you can use any size roast, just adjust the baking time in the oven 5 mins. per lb.)
  • 1 onion, cut into thin rings
  • garlic powder
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directions

  • Preheat oven to 500 degrees. Wait for a few minutes before you put your roast in, so it gets as hot as possible.
  • Put the roast in a shallow pan. (I use a cookie sheet).
  • Cut onion into thin rings, and put all over the top and sides of the roast using toothpicks if necessary. I sit a few slices on the bottom of my roast too.
  • Sprinkle roast generously with garlic powder, or to your liking. DO NOT SALT roast, or you will dry it out.
  • Put roast in the oven on the middle rack.
  • Bake at 500 degrees for 5 minutes per pound, then shut off oven, and let sit in the oven for 1 hour. DO NOT under any circumstances open the oven door! VERY IMPORTANT!
  • After you turn off the oven and your roast has baked for l hour, take it out of the oven, and let sit for 15 minutes, to allow juices to distribute in the roast.
  • I use my electric knife to cut my roast, and place on a serving dish.
  • Don't forget to make the gravy!

Questions & Replies

  1. I have been using a similar technique for years, however I go 7 minutes a pound. The author of my recipe says to let roast sit in an electric oven for 90 minutes, because they are better insulated? Gas ovens you should put on a “keep warm” setting if possible (mine goes as low as 170 f) or turn the gas oven on for a few minutes a few times to keep the interior warm. I strongly suggest a cheap digital thermometer to check done-ness.
     
  2. It does not say to what degree if doneness this will be. That would be very helpful to include. I prefer a rare roast, trying to decide it 5min per lb. would be too long.
     
  3. Hi please can you tell me if the temperature is based on a fan forced oven or not. Thanks
     
  4. This was delicious...if we wanted to make it medium rare what is the adjustment?
     
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Reviews

  1. Not that you need my 2 cents worth, but here goes! This really is the perfect way to make a roast! My 5 lb. rump roast was picture perfect and the taste from the onions and garlic was exactly what I was looking for. I did however use cloves of garlic and make slits in my meat and insert the garlic cloves. What flavor! This will be my go to recipe from now on when making any kind of roast! Simple recipe with amazing results!
     
  2. I have made this roast several times now and each time it has come out GREAT! Make sure you use a pan without high sides, so the roast gets nice and brown all over. Even though the recipe is quick into the oven, it results in an amazing tasting roast that will make you want more! I used about 1 T. garlic powder on mine. I have used 2 cloves finely chopped garlic and it comes out great too! I have also added 1 T. rosemary and rubbed it into the meat before cooking for great results also! OUTSTANDING technique and taste. Makes a delicious gravy too! Thank you Linda! Bettyann
     
  3. Unfortunately this recipe didn't work for me either - the beef was way too rare. Like another member, I also have a double oven (which also happens to be a gas oven) so maybe this is the reason? The oven was only 'very warm' after being shut off for 50 minutes.
     
  4. I don't know what went wrong. I used an exactly 4# roast at room temperature and after following the directions exactly, I got a 4# roast at room temperature with a browned crust. Very, very, very rare. I like medium rare to medium, but this roast was still mooing!
     
  5. I varied this a little. I cooked at 500 for 5 minutes per pound of beef turned off the oven and left the roast for an hour, when I took out of the oven I let it rest for 10 minutes. I just want to say that you are wrong about salt drying out the roast. Over cooking or not allowing the meat to rest for 10 minutes befor cutting is what will dry your beef. Unsalted roasts are flavorless and you can never salt and have flavor other than salt if cooked without salt. That's an old wives tale.
     
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Tweaks

  1. just up the cook time per pound to 6 minutes.
     
  2. this is the only difference(s) in my mother's recipe that i follow to this day.... 1-2 fresh garlic cloves, sliced in half. make small slits in roast, insert garlic and push clove into roast. in a hot skillet, put 5T of basil oil, with one 1t italian seasoning, keep very hot (but not smoking hot), place roast (3-4#) in skillet, sear approximately 3 minutes, top and bottom. sear sides as well, approximately 1 minute. remove roast, set aside for 10 minutes to "rest". when "rested", place roast in pan, drizzle GravyMaster Seasoning and Browning Sauce over top of roast, (1T @ a time) with clean fingertips, smooth browning sauce over entire surface of roast, not forgetting the sides (!). cook further as Shirleys Perfect Rare Roast Beef recipe instructs. *i usually make and serve a traditional english yorkshire pudding with it - DELICIOUS!*
     
  3. Just set roast on bare middle oven rack above drip-catching roasting pan below. perfect all-round sear and crust.
     
  4. This came out perfect for me. I even omitted the onions and added onion powder instead. Placed the roast on a cooling rack on top of the cookie sheet to keep the bottom from going stew-like. I usually don't like roast beef but now I do thanks to this recipe!
     

RECIPE SUBMITTED BY

<p>Hi Everyone,</p> <p>I just don't have the time these days to send out individual thank yous for those that make and review my recipes, but I&nbsp;&nbsp;just want you to know that you are truly appreciated and it tickles me every time I get a review, knowing you tried my recipes and enjoyed them the way I do.</p> <p>I even appreciate the ones that tried them and for some reason they didn't work out for you. &nbsp;Everyone has different tastes, and you can't please everyone all the time. &nbsp;</p> <p>Lots of times people change the recipes, adding things, leaving things out, and not seasoning them to their own taste, and give a bad review... &nbsp;Recipes are only guidelines, and if you follow mine and don't like it, then it's a personal preference as to why you don't like it, and I appreciate that. &nbsp;However, if you don't follow my recipe then it is YOUR recipe that you don't like, and my recipe shouldn't be rated. IMHO &nbsp; Thanks for trying them anyway &nbsp;:)</p> <p>Hugs,</p> <p>Linda</p> <p>&nbsp;</p> <p>My name is Linda. I am happily single, and I live in Rochester NH. I just moved back to the town where most of my family lived years ago, and where I lived as a child, after living in NC for 5 years. I have 2 grown sons, a dil, and 2 beautiful grandsons. <br /> <br />I really enjoy my time here on Zaar posting recipes, trying new recipes, taking pictures, and reviewing lots of yummy recipes! <br /> <br />I love to cook, and share recipes. The recipes that I share are mainly my own creations, or family recipes passed down to me from my mom and grandmother, and other family members or friends. If I post something from somewhere else, it has to sound REALLY good to me for me to post it! <br /> <br />Many of the dishes that I prepare are simple, good, down home cooking. Many of them originate from New England, as my grandmother is from Maine, and my mother from New Hampshire. I do also like to try making some gourmet recipes as well, using my creativity along the way. <br /> <br />I started cooking at a the age of 8, helping my mother and grandmother in the kitchen. My curiosity for cooking has led me to create many of my own recipes through trial and error. I hope you enjoy them as much as my family and I do :) <br /> <br />In my spare time I play on my computer collecting recipes, and have been working on creating a cookbook to publish for some time, but have put it aside for now. <br /> <br />I also love to travel and shop. I love to go to the beach and mountains, and as food is a passion of mine, I love to dine out and try many different cuisines in the area, and with friends when I am traveling :) <br /> <br />I made my first herb garden in 2008, but have had vegetable gardens for many years in the past. 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