By Kittencalskitchen on November 15, 2007
Photo by Baby Kato
Photo by Baby Kato
"A great cost alternative to an expensive cut of beef and if cooked properly using a meat thermometer this recipe will give you perfect results! The roast weight specified should give you 8-10 servings --- *important* the roast must be brought down to almost room temperature, this is a critical step that will relax the meat fibers and insure a juicy tender roast, this step should take a few hours so start this well in advance, do *not* season the roast with salt it will draw out moisture from the meat and will create an overly salty gravy --- one or two 8-ounce cans sliced drained mushrooms may be used in place for the fresh but fresh is better"
Serving Size: 1 (58 g)
Servings Per Recipe: 8
"The roast sort of "steamed" in the foil, which I found to be kind of a turn-off. I like my meat to be brown on the outside, not grey. This may not be important to everyone, but I think I'll keep looking for a roast beef recipe that gets a nice crust on the outside. The gravy was good, though."
"This is a fine easy way to make a tip roast. However, the cooking times and temperatures are off. If you want the meat medium-rare cook it until an instant read thermometer reads 130. The meat will continue cooking another 5 degrees while resting. 135-mr 140-med"
"Wow! Another great easy recipe! Kids and hubby loved it. I cooked my 2.75 lb roast for 1 hour and 30 minutes. Great beefy flavor, and very tender! Make sure you slice across the grain otherwise it will be tough (you can feel it when you slice it)! Used 1 T of arrowroot instead of corstarch to thicken the gravy, turned out great. Served with mashed potatoes and veggies. Thanks Kittencal!"
"Wow, another winner from the Kitten. So good. The roast, was perfect. Moist and tender with a wonderful flavorful gravy. We loved this simple comfort food Kit, thank you so much for sharing this treasure with all of us. Best of all it was quick and easy to make, with enough leftovers for a wonderful beef sandwich the next day. It was was also lovely. :)"
"Loved it and so easy!!! Thank you for the great recipe. 5LB roast 3 hours was my cooking time."
"I added some garlic chips to the roast mixture and it came out perfect. This ones a keeper!"
"This was definitely the best roast I've ever had! I had a 5 lb roast and cooked it for 3 hr 45 min. My whole family ate too much! I'm making it again tonight. : )"
"I cooked my 3 3/4 lb roast for 2 1/4 hours and my roast was well done. I would try the recipe again, but for a much shorter cooking time. I would also not compare this to prime rib."