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!
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
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.
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!
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!
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.
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.
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.
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!!!!