By Linda's Busy Kitchen on July 01, 2007
Photo by Boomette
Photo by Boomette
"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)"
Serving Size: 1 (18 g)
Servings Per Recipe: 4
"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!"
"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."
"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."
"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!!!!"
"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!"
"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!!!"
"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."
"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!"
"I'm making this tonight, I was raised on this type of cooking method, my Mom made roasts like this several times per year, I'm so excited can't wait!!"
"I made this roast beef tonight and it was incredible !!! So easy to make and was just perfect. My picky teenager loved it. It's definitely going to be a regular for an easy no fuss meal with plenty of left overs for lunches.... Thanks for sharing Linda !!!"
"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!"
"This is now my go-to method. It turns out perfect every time. Thank you so much for posting!"
"I followed the recipe exactly and the roast turned out perfectly rare. Delicious!"
"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!!"