By BeachGirl on July 03, 2003
"This easy cooking method allows you to cook PERFECTLY tender boneless beef roasts (from rare to medium-well) of almost any size, as long as the roast is at least 2-1/2 to 3-inches thick. I've used this method for 30+ years, and find it's a lifesaver when I'm having company and want a foolproof entree without the fuss! For Sunday dinners - cook the roast before church, turn the oven off, and dinner is ready when you return home. Great meat for party and wedding meat trays. If you enjoy this cooking method, you might want to try my pork loin/tenderloin version - Perfect Pork Tenderloin. You'll be glad you did!"
Serving Size: 1 (1868 g)
Servings Per Recipe: 1
"This was an interesting way to cook a beef roast. I had a 4 lb. roast and used BG's chart to cook it medium rare. It turned out a bit more rare than medium but it was tasty nonetheless. I really like this method and will fine-tune it to work for me and my oven. Thanks BeachGirl, we liked this recipe!"
"Excellent way to prepare a tender, tasty roast beast. I marinated the eye of round roast with Lawry's Steak and Chop marinade, overnight. I used a leave in meat thermometer that sounds an alarm when the roast was at the temp I specified. Otherwise, I think I would have been tempted to open the oven to make sure it did not become overdone. Slicing this cut of meat thinly is key. I served with a horseradish cream sauce. I think the leftovers will be good on a sandwich."
"I have used this method for pork tenderloin and it has turned out perfectly, so I was confident trying it with beef. I had a 4 lb tenderloin roast. I preheated to 550 degrees since I wanted my roast medium, cooked it for exactly 16 minutes before turning off the oven. Left it in with the oven off for 90 minutes. When I took it out the outside was nice and brown, but when I cut into it...raw. Not just rare, but raw. The fat had not even rendered off. Sorry to say, but dinner was ruined. I will stick to just using this method for pork tenderloin from now on."
"This is a great method to make a perfect roast! IT is so EASY. I sometimes cover my roast with dijon mustard then a thick coating of kosher salt. The "crust" falls off when you take the meat out of the oven and insures a moist delicious meat..."
"I tried this and forgot you must use a nicer cut of meat. Mine was tough. It was tasty and cooked correctly though. The pork tenderloin recipe was fantastic."