I was having my whole family over, as my mother, who passed away in may, birthday/family going through her Xmas decorations. I was going to make her favorite meal Roast Beef and Yorkshire pudding. I found your sure fire trick and read through other comments here. By putting a couple of suggestions together, I just have to say that EVERYONE was so pleased with the outcome.. <br/><br/>I started with an 8 lb roast. Instead putting onions on it, I used a roast rub and rubbed it all over the roast.. I then put it in a glass 11x11 shallow pan and put it in 500 degree, following the 5 minute per pound rule. After 40 minutes, I took the roast out, switched it to a roasting pan, put a small amount of water on the bottom of the pan, and lowered the temp to 200 degrees, because I have a newer oven - the vented type. I let that sit in the oven for 1 hour.<br/><br/>Took it out, and made the rest of meal. I let it sit on the cutting platter for about 10 minutes and when my brother in law started carving, the family was so excited as it was the rare kind.. Only one was a bit disappointed at first because he likes his medium well - well the there was a smaller end that was medium - well... <br/><br/>I just have to say thanks because I have never had such a beautiful brown roast ever...
I was very skeptical of this so I baked my 1.5 lb roast for 15 minutes and followed the rest of the directions. It came out medium and so juicy (though the onions were still raw - I will slice them quite thin next time). I was so impressed! So very easy! I did salt and pepper my roast ahead of time - salt is important to make the meat taste good! I'll be making this recipe lots.
Excellent dish, and very easy to prepare. I actually did salt mine just a bit, and it still came out very juicy and tender. I served it with au jus and a little horseradish. Really wonderful flavor.
I've used this recipe and it does come out really well; although, on the rare side. But, ovens differ in how well insulated they are, resulting in really rare results, if you have an old oven. mine is a fairly new electric oven. The result was rare, (by thermometer). Always depend on the internal temperature of roast for best results. Maybe, if it was too rare, you didn't have the roast up to room temperature or a poorly insulated oven, or it was a convection oven. At any rate, take the temperature, if too rare, take out the roast, turn the oven back on to 500 degrees for a couple of minutes, turn off the oven and put the roast back for another 10 minutes and then take the temperature again, to be sure it is what you wanted. Remember, it's the internal temperature of the roast, not how pretty it looks on the outside!!
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!!!
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.
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!
This is an excellent way to cook a roast. I too had a problem because I have a new gas stove with the cooling fan :(. Reading some reviews. I turned the over down to 200, which still did not wrk because the fan gets the temp down to 200 quickly therefore when I took roast out an hour and 15 min Later , the meat was only at 220 so I had to turn oven to 350 so we could eat! I will try this method again, only turning temp from 500 to 250 and hope that works. If not I'll have to try a different recipe. To bad because this is fantastic.
I looked over 10 different recipes on Pinterest and picked this one with slight changes. I was so happy how well this turned out! It turned out perfect, and my hubby is French so anything over bloody rare is frowned upon. We live in China, so we have the smaller table top oven that don't insulate very well. Our beef was 4.6 lbs so I roasted it at 250c for 23 mins. Then I reduce the temp to 100c for 1:20 mins. Thank you!
Perfect med rare, more rare but still perfect! Thank you, so easy!