Never Fail Roast Beef

"Your roast will always be tender with great gravy. Your kitchen will stay cool. This recipe came from Country Lane/by Sharryn Finey."
photo by lazyme photo by lazyme
photo by lazyme
photo by lazyme photo by lazyme
photo by lazyme photo by lazyme
Ready In:
2hrs 10mins
1 roast




  • Heat oven to 500°.
  • Salt and pepper roast. Place in roasting pan on low rack with no cover.
  • Cook in preheated oven at 500° for 8 minutes per pound.
  • Turn oven off and let stand in oven 2 hours. (DO NOT OPEN OVEN DOOR!).
  • Drippings make wonderful gravy.

Questions & Replies

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  1. This is as tasteless as tasteless can be. A waste of time and a wasted piece of meat. Would not recommend it at all. My sons, who love to eat thought I had lost my touch.
  2. Lin sorry you lost a piece of meat..Have done this serval times with a sirloin tip.. Always has been tender & tasty. spices of choice..or a rub could be added,,if you prefer more flavor.
  3. This roast came out PERFECT!!!!! So tender and juicy! I spread crushed garlic on top of a sirloin roast along with some sea salt and freshly ground pepper and a bit of Natures Seasoning. Everyone in the family is raving about it!!! I will definitely be making this again!
  4. I used a chuck pot roast and applied the herb-crust from recipe #73866, then followed the directions as stated. The roast came out a nice medium-rare, but was not as moist or tender as what we had expected. It may have been the cut of meat that I used. I like the technique for this roast, so will try it again with a better cut of meat. It did make a very nice gravy. Thanks Dolores for sharing. Made for PAC Fall 2008.
  5. I was skeptical, especially given the one review, so I made sure to season (poked garlic slices into slits all over the meat and seasoned with Emeril's Essence (dry). Tender and pink inside, and the great thing was I didn't have to be concerned about leaving the house for a while. Skipped the gravy and served with corn on the cob and red potatoes with sour cream.



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