Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Turned-On Roast Beef Recipe
    Lost? Site Map

    Turned-On Roast Beef

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 35 mins

    5 mins

    2 hrs 30 mins

    Jackie Favazza's Note:

    Energy-efficient, easy, tasty roast beef. Adapted from 20+-year old magazine recipe (Woman's Day?)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 500 degrees.
    2. 2
      Spray roasting pan with no-stick spray.
    3. 3
      Trim roast as desired, pat all over with Kitchen Bouquet, sprinkle with garlic powder and pepper.
    4. 4
      Roast meat exactly 7 minutes per pound for medium-rare meat.
    5. 5
      Turn off oven but DO NOT OPEN DOOR.
    6. 6
      Leave meat in oven 2 hours longer.
    7. 7
      Serve immediately or wrap and refrigerate for the week ahead.

    Ratings & Reviews:

    • on October 30, 2003


      This was very good. Though, like KeyWee, I ended up with an very rare roast. I ended up throwing it back in the next night at 500 for about 45 minutes. Other than changing the time, it was good.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2003


      This is probably one of the most awesome home-made roasts I've ever had. It was tender, tasty, and easy to make. I used a chuck roast that was 2 and a half pounds, and I accidentally cooked it at full temp for 21 minutes rather than the 18 I should have. But I don't think that made much of a difference in the final product. What may have made a slight difference is that I made my own kitchen boquet by melting some brown sugar and adding water. I also used fresh ground pepper straight from the grinder onto the roast. I have a feeling this roast is going to become a staple in my household. Appendage to my orignal comments: I forgot to mention that the drippings made a wonderful natural gravy. Also I put the kitchen boquet recipe I used in my recipes, it should be up any day now.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 06, 2003


      This roast had very good flavor and I followed the directions exactly as posted. However, my roast came out very rare, so some adjustment in timing may be necessary depending on your oven. My oven is electric (and old!) so next time, I will leave the meat roast a little longer at 500 degrees, before turning oven off.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Turned-On Roast Beef

    Serving Size: 1 (170 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 433.7
    Calories from Fat 299
    Total Fat 33.2 g
    Saturated Fat 13.4 g
    Cholesterol 117.3 mg
    Sodium 100.3 mg
    Total Carbohydrate 0.0 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 31.2 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites