Shirley's Perfect Rare Roast Beef

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!

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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

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Excellent way to cook a roast! I did a 2.5lb roast at 500 for 15 minutes, then left it in the oven for about 40 minutes turned off. It came out a little on the rare side, but that suited DH fine, and I ate the end pieces. Very lean roast, so I made a packaged gravy to go with it. I wonder if some of the people that had real difficulties with the recipe have newer ovens? Many of the new ones have ventilation fans to speed cooling once they're turned off, which would be a disaster with this method.

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Wonderful!

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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.

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WOW!!!!!! My husband and I bought a 1/4 cow and have a lot of roasts but not sure what to do w/ them- he doesn't like stew. We decided to give this a try for fun I think it was a round eye roast? it was a round something. It was AMAZING!!!! We still talk about how perfect it was, the taste and color was outstanding! This recipe is a keeper!!! We did do it w/ a smaller than 4lbs roast I cant remember the size but worked like a charm! Thank You Thank You!!! We made this a couple months ago. we attempted it again tonight w/ a chuck roast- will update. Update: it was good but that roast would have been better in a stew I think. THANKS!!!!

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These photos say it all for me! My roast beef came out just like in the photo, which is on the rarer side of med-rare. If you want it done more, just bake it longer at 500 and keep it in the oven longer. This roast was so tender and the juices so delicious for gravy. My DH and boys ate in silence other than a few groans of pleasure in between. This is the only way I will be preparing my roasts from now on!

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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!

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What a magnificient way to make a delicious roast! My whole family ate and ate and ate. We love rare roast beef so this worked perfectly for us. I love the garlic and onion and will now make my roasts this way. It's so easy to throw together and in no time at all you are sitting down to eat. It saves on electricity and the end results are awesome! Thanks for sharing Linda!!!

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Making this for the 3rd time tonight. Makes my roast come out meltingly juicy. I cook my 2 - 2.75lb roast (pre-marinated) for 18 minutes then leave it in for 18 minutes per pound. Comes out a perfect medium rare.

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Amazing! I use this method for Prime Rib at Christmas time, but had never thought to do it with a regular roast. i did a 2.5 lb. roast that cost me about $6.50. I cooked it for 15 min. at 500, then turned the oven off and left it in for 45 min. Perfect! Served it with horseradish cream. This will be the only way I make my roasts from now on.

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I have to say this method is a godsend in the summer when you feel like having a roast. I only had the oven on for 1/2 hour instead of 1 1/4 hrs., which saves on the air conditioning to cool off the kitchen, and also on the electricity, and when you are trying to cut corners this is a great idea! Our roast came out tender, rare and just what mama ordered! You know I will be making this often, even in the summer!

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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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I had a 5 lb top round beef roast. I lovingly rubbed my roast in plenty of garlic powder and freshly ground black pepper and put a thinly sliced, sweet onion all over the roast. I stuck a meat thermometer in the roast, the kind that connects to an electronic device. I figured it couldn't hurt to keep the roast in for 20 minutes since is was 5 lbs. I turned off the oven and checked the roast 1.5 hours later. It read 105 degrees, which worried me. I took the roast out and let it sit for another 15 minutes and then sliced it thinly. It was quite rare, and it didn't have much flavor, also it was juicy. I made a gravy from the drippings which helped. I think part of the problem is that I have a double oven (stand alone) and it is vented, so perhaps my oven lost the heat faster than a regular oven. I'll try it again sometime, but I think I'll cook it closer to 30 minutes next time to see if that does the trick. Thank you for the recipe!

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Absolutely fabulous! Thank you for sharing!!

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This is a really great way to cook a roast. Mine was just under 2 lbs., so I cooked it for the initial 15 minutes, then let it sit in the oven for another half hour or so. It came out very rare, but that's just the way I like it! The onions were delicious, too, served over the sliced meat. I'll probably vary the seasoning I put on the roast as I make this in the future, just to mix things up. The garlic powder was very good, but why limit yourself to just that? The cooking method is the real star here. Thanks for posting!

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If I could give this a minus star rating I would. I followed the instructions exactly to the letter. The roast was exactly 4 lbs. It came out barely cooked around the edges and tougher then shoe leather. It was an inside round. I will not repeat this recipe and don't recommend it to anyone who actually wants a predictable dinner roast.

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excellent recipe, may add a little more cooking time next time as my joint was a large one and a little too bloody for me, but without doubt the tenderest beef i have ever had!

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I have always ended up with dry, tough roasts. This was perfect, restaurant quality. I had a 3.5 lb tip roast. I cooked for 15, left in oven for 50 and rested for 15. It was awesome - everyone in my house loved it.

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I can't believe how easy this is. This is so like the same technique in Perfect Pork Tenderloin for pork tendeloin. With these two in hand, why look further. TX for the post.

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