How Long to Cook Beef at 350
Sort by: Nigh Helpful
Most Helpful Almost Positive To the lowest degree Positive Newest
07/22/2006
I accept been making my roast beefiness this way forever! It is perfection, IF you listen these basic tips: No other cutting of meat will produce a Real roast beefiness, but the eye roast!...Every oven is different, so know your ovens well. A iii pound roast will cook faster in a new oven than it would in a twenty yr former oven...INVEST IN A MEAT THERMOMETER, this is the best affair you tin can have when roasting a beef...Be mindful that when a roast comes out of the oven it will cook in its own oestrus and the temp will ascent. Non everyone likes a encarmine roast. We Do, and I take mine out at 120, let information technology stand and information technology is about 130-135 when fourth dimension to cut...ANOTHER Important TIP: BEFORE COOKING LET YOUR ROAST SIT OUT ON THE COUNTER UNTIL It REACHES ROOM TEMP. Information technology WILL MAKE FOR EVEN COOKING. So, their you accept it, my advice to all of you lot bad reviewers. Roasting a beef is not an exact science nor are the cooking times exact...keep trying! This is the all-time roast beef!
12/26/2002
The roast tasted actually proficient, and we thoroughly enjoyed it. However, because the roast is not cooking in any liquid, it was a fiddling tough (though it wasn't too bad). I would recommend calculation some water to the bottom of the pan while it is in the oven to arrive a little more than tender. This roast, however, volition not produce any gravy. Likewise, I would propose adding some onion to the peak while it cooks for a picayune flavoring. This is a smashing recipe for anyone who wants a simple pot roast that isn't too much work and doesn't take to melt also long, but if you are wanting a more than tender and more flavorful one, i suggest trying a different recipe.
01/02/2007
I was making roast beefiness fot the offset time looking for guidance, and this was helpful, but flawed in my opinion. I used the cutting suggested, eye of round, which I had to special order from my butcher but information technology was worth information technology. It'south a nice, fairly inexpensive cutting for feeding a crowd, and the elementary seasoning used here is perfect. However, the oven temp and cooking time didn't work for me. I started my room-temp 5.5 lb roast at 375 as directed, and because I used a probe thermometer and watched the temp, I plant information technology was cooking faster than I'd anticipated. I speedily lowered the heat to 300, so 200, and still information technology was done much earlier than I expected, the entire cooking time was under 90 mins. I call back 375 at twenty mins/lb would produce a very well done piece of meat, so if that's what y'all like, go for it. Merely if you like your meat closer to medium-rare, I concur with the reviewer who said Employ A MEAT THERMOMETER. Throw out your timer, watch the temp instead. Take your roast out of the oven when information technology's 10 degrees cooler than your desired final temp. Let it residual for 20 minutes before cutting information technology, it volition cook that final 10 degrees on the counter while information technology rests. I'd use a lower oven temp than this recipe calls for, 300 or fifty-fifty 200, cook it slow and low. But the cut and seasonings in this recipe are great. I don't think any liquid is needed, just utilise a roasting pan with a rack then the meat is raised over the pan.
06/12/2007
Helpful hint--Almost likely everybody is getting a unlike temp reading later the same cooking time because of how cold the roast was when y'all put it in the oven. I always let my roasts sit for 45 minutes on the counter before putting them in the oven. It eliminates judge work, thermometers and hot/cold spots in the roast. Bang-up recipe, past the manner!
01/sixteen/2007
This is a very good basic guideline for the perfect roast. I agree with reviewer tracycook that the oven temp has lots to do with the concluding result.Invest in a expert meat thermometer and follow it. For those who like gravy, simply add a can of beef broth to the bottom of the pan while cooking.Pan drippings volition combine with it and make a delicious gravy.My persoanl preference, I would use twice the garlic pulverization with the addition of some fresh minced garlic, besides. Thanks for sharing.
02/02/2003
I made the All American Roast Beefiness this evening and idea information technology gave a fabulous flavor. I used table salt because I didn't have Kosher salt. Information technology was moist and cooked great at 375. Definitely I volition make it once again!
10/14/2008
This was astonishing. I seasoned a 3lb beef round top, circular roast (Rancher Reserve, the grade is similar to Certified Angus Beef)liberally with the seasonings listed in the recipe. I didn't measure it, I just made sure I coated the entire roast. In addition, I also used stale thyme. Placed it on a racked roast pan and let it sit on the counter for 40-45 mins. I used ruby potatoes, carrots, and onions & tossed them in olive oil, kosher table salt, black pepper, and a sprinkle of dried thyme. Cooked for hour @ 375 with 15 minutes rest gave united states of america the perfect medium rare. Information technology was divine, tasted like a prime rib that has been roasting all day. It was so moist and tender--I volition have to have this once a week!
01/23/2003
This was extremely unproblematic and outstanding served with cord beans, mashed potatoes and dinner rolls. A wonderful Lord's day evening dinner.
09/19/2010
This is wonderful and correct fashion to prepare a beefiness roast. For anybody who says to add liquid and this isn't the way to cook a roast...I remember you need to understand cooking terminology. A pot roast is a tough cut of meat that needs to exist browned and then braised in liquid covered and slow cooked. A beef roast is a tender cut of meat that you melt dry in the oven uncovered at a higher heat for a shorter period of time.
01/13/2003
my family loved this recipe... even my female parent in constabulary and you all know how they can be. It was piece of cake to make, and very flavorful. Volition definately make it once again.
04/12/2015
This recipe is wonderful and a classic manner to cook a roast. For those naysayers, delight utilize the right cutting of meat (eye roast) and your cooking thermometer judiciously to monitor it. If you follow the directions and DO NOT add water as many reviewers have done, yous will have a fabulous meal. For a little more flavor, I double the spices and add thyme to the rub as it complements roast beef fabulously. Cheers RCP80 for your submission!
01/17/2005
The whole family loved this--it was tasty and quick and the timing was perfect--I did season ahead of time so information technology did marinate for a few hours giving it great flavor. I made an "au jus" sauce to go with it using the drippings from the meat (very little with a lean eye circular) a tin of low sodium beefiness broth and a nuance of kitchen bouquet
ten/28/2008
Absolutely succulent. Don't listen to the people who said this comes out dry. It doesn't. They probably cooked it besides long. You should use a thermometer, however, to avoid this. I pulled the roast out when the temp read 130, and it eventually climbed to 145, or medium rare. I did double the spices as I like lots of flavor. I will utilize this recipe once more. Thanks so much!
10/08/2009
This is a good quick way to make this roast. And just a annotation. 20 min. per pound is for medium rare. If you similar your meat well, it would be 25 min. per pound. The one thing I don't similar about this cooking method is that information technology creates a hard, dry chaff on the outside of the meat. I like braising eye round in a dutch oven or baking information technology at 300 degrees in a trivial liquid for 30 min. per pound, which creates a more 'falling off the bone' texture. Heart round has no fat, so there are no drippings to baste the roast with while cooking, so having some sort of liquid in the pan while baking creates a moister roast. This 'dry roasting' method is quick, but results are off-white and the meat isn't as tender. We fabricated this for French dip sandwiches. I did let the meat sit out at room temp. for 3 hrs. before I baked it to ensure more fifty-fifty cooking. Makes a big difference.
eleven/15/2008
Alright, there are alot of people out their that just don't know how good a eye of circular roast could be if they knew how to cook it right! I brand a marinade- 1/3 cup tomatoe sauce, 1/iv cup soy sauce, ane/2 cup olive oil, i/3 loving cup water, Seasoning ( I use a gourmet grill seasoning) information technology has garlic, rosemary, thyme, crushed peppers, etc.) Permit marinate for 24-48 hours. I e'er cook my roast on the grill, 20 min. per pound. I also let my roast sit down at room temp. before grilling. Very important, let balance at least 20-30 min. after cooking, all the juices will lock in. I volition utilise this for sliced meat for wraps or any sandwich. It is much cheaper and manner more than delicious than deli meat. If cooking in oven, sit on a rack, melt on 475 for 12 min. refuse temp. to 325, cook twenty min. per pound. This will lock in all juices. This is i of the meats I melt for Christmas, everyone loves it.
11/15/2008
I certainly agree with the reviewer who cautioned that there is a divergence between "pot" roast and "roast beef". This is recipe is for roast beef - not pot roast, which is cooked with liquids. Also, one reviewer stated that yous won't get the same results with beefiness purchased at Walmart; the same goes for Winco. You demand to purchase a adept cut of meat to go the flavor and tenderness you want. I, too invest in Angus beef, or Pick, the latter being available at Costco. Expect at the grading on the meat you are buying. I also agree with another reviewer who says to not merely use a oven thermometer to examination the oven heat, only the reviewer besides says to put the thermometer on the oven shelf you are using and set oven temperature appropriately, so that the temperature on that shelf reads 375 degrees on the thermometer. Kudos to these reviewers - right on! Good recipe!
07/11/2010
I am amazed at the cooks who want to throw this in a crock pot or add veggies and potatoes to this. This is a Roast Beef, not Pot Roast, or a Crock Pot Roast. 2 totally different foods. This is an first-class recipe for Roast Beef. It should exist cooked in the OVEN to ROAST for best possible flavor. In a crock pot your meats get steamed. That's why it falls autonomously when y'all take information technology out. Don't get me wrong. I love my crock pot, simply when you want to make Roast Beef you use the oven. Anyway fabricated as written. Give x stars if I could. Excellent. I did use beef stock to make a gravy, because Eye of the Round is not normally used for gravy making. Very little fatty. I cooked it, cooled it downwards and refrigerated it so I could slice the next mean solar day. YUMMY!
07/31/2011
To those who want to add liquid to this recipe, you are not cooking a pot roast here. This is a rare to medium rare roast. Not only can you use the Eye of the round roast, merely a Sirloin tip roast works well too. You can also do a standing rib roast in a like manner. This is the type of roast to cook and slice up for sandwiches, or equally listed with mashed potatoes and gravy. This is a not bad basic recipe. For a pot roast information technology will take a totally different cutting and cook at lower temperatures with liquid for iv-five hours.
04/11/2007
First-class roast! I had read in before reviews to add a little bit of liquid or put the roast on a rack. I did add a bit of beefiness broth and since I did not have a rack that would fit in the pan i was roasting in, I made ane with onion slices. It worked wonderfully. My cooking time was a scrap longer (even for medium rare) only I think that may be due to the fact I used the incorrect kind of pan (a high edged casserole dish). Thanks again for the great recipe.
03/31/2013
Fabricated this equally directed with a six pound eye circular. Cooked at 375 F as directed until internal temperature reached 125 F, about i hour, 50 minutes. Removed and covered loosely with aluminum foil while I baked the bread for 25 minutes. Internal temperature reached 145 F. by the time I carved it, nigh 35 minutes later on removing from the oven. Information technology was tender, juicy, and flavorful. I was skeptical about using eye circular because I have found it to be rather tough. This was improve than expected and my dinner guests and I loved it. Served with mashed potatoes and light-green bean casserole, bootleg baguettes and gravy.
05/07/2007
I stuffed our roast with a lot of sliced garlic past sticking a knife into the roast on superlative, bottom and sides, and pushing the garlic into the roast equally I went along. I did the standard rock salt & cracked pepper rub. We cooked the roast every bit others advised, using a thickly sliced onion (into 3 slices) as a rack, and a tin can of beef goop, at 20 minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, as well. About twenty minutes before the roast was to be done, I added sliced mushrooms & some cut carrots, too. When done,I gear up aside the roast to rest, removed the veggies, and made the most delicious gravy! Side by side, (drumroll, please!) my hubby sliced into the roast . . . and information technology was PERFECT! The best ever, to be exact! We definitely will always melt our beefiness roasts at 20 minutes per pound at 375 degrees, forevermore! Thank you to all who left the tips - I couldn't find my rack OR my meat thermometer, so this was EXACTLY the recipe I needed. We made this last dark, and enjoyed leftovers every bit sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for lunch today. Absolutely excellent!
05/ten/2005
Thank you to Cindy, because simplicity is the fundamental and knowing your oven is crucial. I agree with the others that the seasoning is perfect . It may not seem like alot, simply a footling goes a long manner. I used a 3 i/ii lbs. top circular london broil, and roasted it at 375, and added an boosted 10 minutes for the one-half pound, and i took it out and the meat read 140 which is way too hot for medium rare, because once the roast rests for about twenty minutes the meat volition continue to melt and finish off at 150 to 155 which would make it well. And then, i immediately removed the roast and put it on a plate and placed it in the fridge for a half hour, and this worked in halting the cooking process. As a result, my roast beefiness was medium to medium well, which means it was a light pink. Still very flavorful with the seasonings and tender, only non perfectly red medium rare. The lesson hither for me was that my gas oven cooks hotter and information technology'south important to cook this roast on the bottom shelf; mine was on the heart rack, and next time, i'll remove the roast when the meat thermometer reads 120, which when done finishing exterior the oven, volition be about 135-140. Again, thanks to cindy for coming up with a very simple and succulent recipe.
02/19/2006
Very proficient - the roast was moist and the seasonings were just right. The only problem I had was that the roast was very rare using the timeline given so I volition probably try 30 minutes per pound next time because we prefer our roast medium. I will definitely apply this recipe again.
11/15/2008
I accept constitute that superlative sirloin roast is a much more than tender cut of meat for this recipe.
04/09/2012
I had ii 2.35 lb. roasts, which I tied, brushed with browning sauce and seasoned with the salt, pepper and garlic pulverization. I roasted them both on the aforementioned rack on a rimmed blistering pan. They took approx. 70 minutes to roast in the 375 oven (I took them out to residue when my meat thermometer read 130), reaching a perfect medium-rare temperature. Totally juicy,tender, and flavorful, I wouldn't have believed a inexpensive cut of meat like this could produce such bully results. I volition roast my eye of the round roasts using this method from now on. Thank you!
11/fifteen/2008
Keep in mind that there is a difference between pot roast and roast beef. This roast beefiness recipe is very good.
09/12/2010
Quite delicious! The but thing I did differently was to sear the meat before roasting. I heated oil in a deep pan and allow the meat sit for a few minutes until information technology was completely sealed. Made for a tender and delicious roast.
04/02/2009
A good roast beef should not require "stewing" in liquid. This is a fail safety recipe if, as others have suggested, you ensure that your oven temp is correct and you use a good meat thermometer. Equally someone else has suggested, a roast cooked starting at room temp will not but ensure fifty-fifty cooking, but will produce a nice tender roast. Letting it rest for 20 or 25 minutes will also ensure that the juice is evenly distributed, which only adds to the tenderness. Thinly slicing also helps. I've been using this cut of beef for years with swell success if you are careful to follow these basic steps and don't cut corners. The merely embellishments I would add to this recipe is to add your seasonings to most iii/4 cup of flour and lightly dredge the roast before putting it in the oven. Gives information technology a nice light, flavorful crust.
12/11/2010
Delicious! Information technology was my outset effort at making roast beef at home. This came out as a perfect medium rare roast with the most delicious flavor.
01/22/2013
I used a probe meat thermometer with an alarm and ready it for 145 degrees. Side by side fourth dimension I will fix it for 130 degrees because the meat went from medium rare to medium while resting. I added dried thyme to the rub and information technology was very tasty. I added water to the pan drippings and poured them into the remaining sliced beef. I retrieve I'll make beef pot pies with the leftovers.
10/22/2008
The fourth dimension and temperature of this recipe worked perfect. Here's a lil tip for those of you having problems with the cooking fourth dimension. Invest in a stand lone oven thermometer, preheat your oven with the thermometer exactly where you volition be placing your roast, if it does not say 375, than adjust your temperature accordingly. When I did this I had to lower the temperature to 300 degrees in order to maintain the 375. Every oven is different so dont trust that because you prepare it for 375 necessarily means it is really 375 in the expanse of the oven you are cooking in. Heat rises, even in your oven, so the higher your rack is, the hotter the temperature you lot are cooking in. This recipe was peak notch! Best roast I have ever made.
12/27/2007
I put the roast in a ziploc handbag and poured in enough red vino to cover it, put it back in the refrigerator and let it sit all day. An hr before putting it into the oven, I took the handbag out of the fridge and let it sit on the counter to bring the meat closer to room temperature. I took the meat out of the bag and rubbed the garlic, salt, and pepper on the fat just and put it fat side upward in the roasting pan. So I added a can of beef broth (the Campbell'due south double strength) and half a tin can of water to the roaster before sticking it in the oven. I roasted it at 375 for nearly an hr and 10 minutes, and when I took it out of the oven, it was registering 120-125 degrees on the meat thermometer. I let information technology sit for fifteen-20 minutes before slicing. It was then juicy and cooked perfectly. I don't retrieve I'll apply another recipe for roast beef ever once more.
05/xx/2008
I am sure this is a 5 star recipe because this is how i brand mine, however new cooks Please Have NOTE, not all brands of beef are the aforementioned! i ONLY use angus beef, if you are buying a cut at walmart you volition exist disapointed. spend the little extra and buy a amend brand of beef. also the more rare the temp the more than tender it will exist. certain cuts to not have well to well done. as another reviewer said employ a thermometer
08/16/2009
After 90 minutes @ 375, my two.8 pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and accurate. Cheers a lot.
11/06/2005
If there were ten stars to rate this recipe, information technology would get a 10 from me! I've always disliked the traditional roasts... until at present. This was cooked to perfection (my version - just a bit pink inside and juice runs when you cut it). I served with mashed potatoes/gravy and brussels sprouts. Will definitely make again. The spices were awesome... I just sprinkled on garlic powder and salt and footing fresh black pepper and rubbed information technology around. Fantabulous! Give thanks You lot Cindy! Definitely a keeper :D
09/30/2005
I added a loving cup of water to the bottom and some kitchen bouquet and this fabricated a very moist beef and not bad gravy. Thanks for the recipe. Lisa
12/07/2006
A very expert basic recipe. In fact I never alter a affair except I sometimes add carrots, potatoes and onions to accept a consummate meal. Thanks.
10/xiv/2006
I must say this was delicious. I likewise followed the time and temp. every bit directed and added a small amount of water as recommended by others. The consequence was perfectly tender Roast Beef. The simply aligning I made was to allow the meat to sit out on the counter to become closer to room temp. for even cooking. Likewise, I inserted sliced garlic into the roast in various places and that just added to the great flavor! Definately a keeper. Thanks!
08/12/2007
Bravo!!!!!! I was near to requite upwardly trying to cook beefiness until today!! I decided to try a Roast Beef recipe I found on All Recipes. Before seasoning the roast I rubbed it with a lite coat of Smart Option oil, and a coursely grained steak seasoning. I used the onion slices for the rack co-ordinate to the recipe. For the liquid I used approx.2 cups of water, and ane/ii cup of cooking sherry for for season. I had plenty of liquid for the Au Jus. Considering my family likes beef well done I decreased the oven setting a flake (325)and increased the cooking time to 2 hours. The roast came out heavenly!! Thanks to the wonderful cooks at All Recipes. Again I say Bravo!!
11/05/2008
The temperature and timing on this recipe is perfect--this roast beef is meant to be rare and this recipe does a bang up chore!
10/12/2006
Give thanks you so much for this recipe. I have served it several times at present and information technology has been a hit amoung my family of half-dozen. The cooking fourth dimension and temp are primal. I coat ours like yours except I use fresh garlic, worcestershire, and a little dark-brown saccharide. The combination is a great taste and the carbohydrate provides first-class caramelisation. We have information technology every bit the chief dish the first nighttime and the side by side night french dip sandwiches.
11/29/2011
Tried information technology as is -- turned out great. Kept an eye on the thermometer --we like it rare, so nosotros did almost 45 minutes. Didn't need to add whatever water to the pan -- it came out nice and juicy -- we fabricated a gravy from the drippings.
02/17/2007
OK...the cut of meat you use tin make this recipe a winner or an utter disaster!!!I fabricated this recipe using 2 dissimilar cuts of beef, a top circular roast that was tied into a neat piffling package and a ranch cut top round roast. I used a little beefiness stock in the pan for both roasts. The bundled top roast was like a brick of paper-thin!!!! Withal, the ranch cut roast was the most delicious piece of juicy goodness I have e'er had the pleasure of devouring!!!! Served information technology with horseradish sauce.....OH MY GOODNESS!!!! So, I will definately use this recipe for as long as I take teeth to chew with....using the right cut of meat, of course!!!
11/05/2004
Very good seasonings....and tasty. I really liked the way that this turned out, merely the only complaint is that it turned out dry. I tried this once again...adding a cup of water to the bottom of the pan and made a gravy out of it. I thank you for the recipe.
05/05/2014
It came out smashing. I rubbed the roast with salt, pepper, garlic, rosemary and a little cayenne pepper. About xxx minutes before it was done I added thick sliced crimson potatoes tossed with olive oil, garlic powder, black pepper, common salt and rosemary and put them around the roast. While the roast was resting the potatoes finished cooking. I'll definitely be making information technology this way once more!
04/27/2014
Very pleased with my results! Purchases 5lb,tied eye of round beefiness roast. Later reading many reviews, I coated the entire roast with a seasoned rub -purchased at local grocery. I permit the roast sit down with rub on for 20 minutes and so placed it on a rack (in roaster) in a pre-heated 375 degree oven. Cooked information technology to 120 degrees international temp and permit information technology sit down to balance after roasting. Information technology was PERFECT! Beautiful pink centre with more doneness to edges. I would become a little less on the rub Next time. Very, very expert! Not dry. Not tough as other comments propose.
10/26/2005
I thought this was and so easy and actually proficient. I tend to similar my roasts really rare and if so and then I would suggest 15 minutes per pound instead of 20 minutes.
11/30/2012
This is fantastic. I have never cooked a jucier roast. Despite some reviews I had read, I followed the directions exactly. Ending with a 15 minute tent is what is primal. So very lovely. Glad I know how to cook a roast properly at present!
07/04/2011
Enjoyed it had made information technology for our 4tth of july barbecue. I didn't necktie it considering i didn't have the string. I added some h2o for moister. The family absolutely loved it.
12/16/2013
I had tried this recipe twice. Both times I kept information technology in the oven for the recommended 20 minutes oer pound, turned the oven off and had to remove the roast because it was heating upwards too much too rapidly - I literally roasted a two.5lb eye round from countertop (room temp!) to dinner tabular array in and hour and 20 minutes. With that being said, I remove it from the oven at 120 and both times information technology was still style too far into the medium-medium well category. Practise NOT OVERESTIMATE THE TEMPERATURE. You want to take this out when the temp will not rise much more as it sits on the counter But you also want it to sit long enough to redistribute the juices. As well, I learned that I like rosemary, onion pulverization, granulated garlic, salt and pepper in a fairly big quantity compared to what is suggested. My
08/13/2014
This recipe saved my day! I promised a focus group that I would feed them a real meal in exchange for their time, but to my horror the recipe that I was using would have taken v hours, and I simply had 2. My but addition was basting lightly with a little sour cream and garlic, and it was the near beautiful beef I've ever made. Blood-red in the center, brown crusty outside, garnered awe and wonder when I took the tinfoil off.
01/05/2007
Perfect. We like some ruby in the center, so I cut cooking time past about 10 minutes. Other than preferred cooking fourth dimension, don't modify a thing.
04/05/2009
This Roast slices similar deli roast, information technology does NOT shred into long tough strands. I cooked it till the meat thermometer read 160 degrees Fahrenheit , so it would attain 170 for well washed afterward it rested. The only other thing I did differently was use garlic pepper in place of the pepper. The best roast for slicing I have e'er fabricated. Only Wonderful!!! Thanks for posting!!
01/19/2007
This is absolutely the all-time roast beef I accept ever tasted - I've made it twice in the by two weeks. With the exception of using an centre roast, I used a bottom round both times and followed the recipe exactly. Perfecto!!!!!!!
04/12/2008
This is the method my grandmother and female parent taught me. It never fails. I'grand making a half dozen lb eye of round for Sunday dinner tomorrow. I like to roast new potatoes and babe carrots with the meat. Produces fantastic flavor and texture without adding any water!
12/15/2014
Very good! I cooked information technology exactly as written and information technology came out a perfect medium rare! Thanks for the recipe :)
02/04/2007
Practiced recipe. I used this recipe for the cooking time & the type of beefiness to purchase. The cooking time is right on the money. Instead of using the recipe'south rub I just used a parcel of onion soup & then added a cup of water. The roast came out medium/medium rare & tender. I did use the rub the recipe calls for once before & it was tasty...however I didn't add h2o & it was a little tough. All in all a good recipe as long as y'all add together some water.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'm not cooking roast beefiness frequently and forget the bones temp/timing info. Notation to cocky: Have the roast out of fridge to come to room temp earlier putting in oven.
08/20/2007
I've used this recipe several times and with different cuts of beefiness. It ever turns out excellent. In addition to the listed ingredients, I as well insert fresh garlic into the roast. I also lay the roast on a bed of onions and drizzle it with olive oil, balsamic vinegar and ruddy wine. Function way through the cooking I add mushrooms, more than onions and some peppers around the roast. It is and then yummy!
xi/04/2012
I followed someone's communication-took out meat when internal temp 120F, then covered with aluminum foile. sliced thin with slicing auto when cooled. perfectly cooked, but as we like, pink and rare inside!!
05/11/2006
I made this concluding Sunday with an centre round roast, and information technology was awsome! It had a wonderful taste, and it wasn't dry, although eye roast is a good cut. It smelled good as it was roasting, and my kitchen windows were open, and I hope all of my neighbors were drooling!! From the drippings I made a gravy and served it with mashed potatoes, seasoned carrots and cole slaw. Truly a wonderful meal. Volition be making this again!
12/twenty/2007
This is a wonderful "archetype" roast beef recipe. I think those who don't like this method are wanting more of a pot roast, non Roast Beefiness. I don't think anyone would cook a continuing rib roast in water. This is like. I wouldn't think information technology would exist good if information technology is cooked well done either. I found information technology to be a great recipe.
02/17/2007
This is a very good roast beef recipe. I apply information technology all the time. It has become ane of our regular meals. My kids and my husband just dearest it!
ten/xxx/2004
I prepared this using a 2lb tri-tip as an alternative to grilling the tri-tip over indirect oestrus. I seasoned the tri-tip per the recipe - 1/2tsp kosher table salt, 1/2tsp garlic pulverization, i/four+ tsp fresh ground pepper, and added a 1/3 cup beef stock in the roasting pan. I browned the seasoned tri-tip in the roasting pan over high estrus, then added the beef stock before putting it in the oven uncovered. I must say that this formula of seasoning is perfect...not too salty every bit they have a tendency to exist. Likewise, the suggested cooking temp/time formula was expressionless-on for a perfectly washed tri-tip. Grilling a tri-tip is still fun, and traditional, but this is a slap-up alternative which I'll use again.
03/23/2004
A permanent entry in my recipe box, this roast cooks up perfectly every time I brand it. Prissy and perfectly rare. I even add extra pepper to the outside then slice the leftovers for tasty sandwiches afterward!
01/17/2010
This turned out wonderfully. I am giving it only four stars because the instructions should state that the apply of a digital thermometer is very important so that you don't over or undercook the meat. I used mine and took it out of the oven at 140F. I allow it rest for about 20 minutes before cutting and it had risen to 150F, turning it to a perfect medium rare. Excellent recipe!
04/24/2006
Information technology was a very piece of cake and tasty roast, but a piffling rare for some of the tastes at my political party. I loved it dainty and ruby-red, but if you similar your roast a little more done add a scrap in cooking time. Was a nifty hitting, still!
11/15/2008
No thing the cutting of the meat to be roasted, I always sear information technology on all sides in a hot oiled skillet. I like the addition of a bay leafage or 2. As with others, I add LOTS of potatoes, carrots, onions and mushrooms toward the end of the cook time. Succulent!!
10/11/2006
Crawly! I've never made a roast beefiness before and information technology could not have turned out more than perfect. I followed the recipe, just didn't use garlic and added 1c. water to pan and 1/two sliced onion on top. Delicious! My hubby raved nigh it all dark!
xi/06/2007
This is, by far, the simplest and best mode to practise a nice cut of roast. I tried humid as some suggested and it does not compare! Information technology is imperative to utilize the cut as suggested to acheive the wonderful flavor of this recipe. YUM!!!!!
xi/15/2008
Follow the way Tracycook makes the roast and never add whatsoever liquid to the pan equally it will event in a tough mess.
02/19/2012
This is information technology. Your basic, simple, fool-proof Sunday roast. I recall the bad reviews are from people who were expecting POT roast instead of a rosy, thinly-sliced, roast beef. Although the directions are simplistic, they are important. The cut matters, the time matters, the temp matters, the resting matters. As well much beef for you? No problem considering information technology's splendid the mean solar day after for sandwiches.
05/04/2004
I normally don't mensurate seasonings on a roast, only I did this time, and it had the perfect flavor. Cooking time was right on! Cheers !
01/02/2012
We followed instructions to the T except that we inverse the cooking fourth dimension to 22 minutes per pound because we prefer our beef medium/well. Succulent!
01/22/2012
My roast was 2 one/ii lbs so I wasn't sure if this would plough out but I followed the directions exactly and got a perfectly cooked medium rare roast after cooking for 50 minutes. And the gravy I was able to brand from the wonderful meat juices was and then very expert, I didn't want to cease eating.
07/12/2005
This really is a foolproof recipe...even the almost novice cook tin can't mess this up. I was a little concerned most using the kosher salt before roasting the meat as salt tends to dry meat out. I used it anyway and followed the recipe most exactly...I did add some oregano and basil. The event was a tender, juicy, perfectly cooked roast. I'll be using this one time and time again and would recommend it to all to try!
01/21/2007
Thank goodness for this recipe - I accidently threw out the instructions for the beef roast that I bought for a dinner party for nine, but these instructions worked well! Perfect medium rare - I left the beef in a little longer than the recipe stated, as I had 3 pieces of meat in one pan (each about 2 pounds) so figured it would need longer. Cheers!
02/15/2010
I've used this recipe a few times but usually change up seasoning every fourth dimension. Comes out not bad though I practise coat the roast in olive oil and marinate it for a few hours earlier I throw information technology in the oven.
10/25/2009
It was very good and very easy. I added a lot more spices and a jar of onion gravy. Covering it afterwards information technology was taken out of the oven is really important. Don't skip this step :-). My family loved information technology.
12/28/2011
Delish. I used minced garlic. Volition definitely make information technology again.
05/23/2014
Excellent results. I take seared my roast 1st and besides just put information technology in the hot oven. Either way it works very well. I mix the salt, pepper and garlic pulverization and then rub the roast. I take also crushed a clove of garlic and rubbed the roast b4 adding the salt and pepper.
11/17/2008
I fixed an eye-of-the-round (2 lbs) last night and was disappointed. Roasted the beef about 45-fifty minutes at 375. The instructions said 20 min/lb=forty minutes and however it was nonetheless a bit rarer than medium rare--red with bloody juices. As well, the beef was tough even though I sliced it thinly with an electrical knife. I used a cooking thermometer only information technology didn't annals properly. I likewise tried an instant meat thermometer later on I took the beef out of the oven and I couldn't get an accurate reading. I almost always have bad luck with thermometers and I am greatful for the pop-up on turkeys!!
12/26/2012
I made this yesterday and it came out fantastic. Nonetheless, the 20 min/LB @375 was incorrect for me and would have probably been terrible. I had an 8 Lb eye roast and it was well done at 2 hours when I checked information technology. I probably could have pulled it out at an hour and 40 minutes or so. And then like the others say, use a meat thermometer and don't become with the time alotted. Great Roast though and I will make it many more times!
11/21/2011
This Roast came out perfect. I used Angus eye of round.
01/06/2012
I'one thousand not a corking meat-maker and I had high hopes for this roast. Used the eye of circular roast and all seasonings simply found the meat to be a bit tough. Good flavor and used remainder for beef sandwiches, but not as tender as I had hoped. Whatsoever suggestions?
12/28/2006
Superb. It'south now a family favorite. Unproblematic, even so delicious and no fuss to kicking!
08/01/2007
Delicious. I love roast beef. I don't add any liquid to the bottom of the roasting pan, basically you lot're steaming instead of roasting and so... and you lot don't get the lovely bits of caramelized meat juices to creat the perfect gravy from. Throw some peeled par-boiled potatoes in effectually the roast if it doesn't crowd the pan too much. Heaven!
11/19/2011
FOR dryness bug endeavour calculation 1cup of beef broth to the pan prior to cooking ..i exercise a variation on this where i sear all sides and encompass with foil for entire melt time and employ one cup beef broth and i never have problems with dry out meat resting is cardinal though you must allow it rest
12/26/2006
enjoyed this roast, but side by side time will add more salt and volition increase cooking time to 25 min. per pound as I like a medium done roast, not a medium rare.Volition make again.
09/04/2005
Seasonings were so adept. I have a hard time getting an eye of round roast washed (nosotros like medium well) just without drying out. I think adjacent fourth dimension I will become at 325 degrees for longer with h2o in the bottom of the roasting pan. Love slicing this up for sandwiches!
01/17/2007
Piece of cake to practice and tastes neat!
05/22/2005
I was looking for a recipe for a pot roast in the oven instead of the crock pot, because I had never done it that manner before and was tired of the crock pot versions. This turned out dandy! I read the reviews and was worried well-nigh dryness so I put 1/2 cup of water in the bottom of the pan. I also put 1/two bag of baby carrots in with the raw meat before cooking. I inserted slivered cloves of garlic into the roast. Both the meat and carrots turned out tender and flavorful. The meat wasn't dry. I cooked it to well-washed as well. Served with the carrots, mashed potatoes, asparagus, light-green salad and gravy that I made from the drippings. Practiced, down-dwelling house cookin', I tell ya!
12/13/2014
It would be interesting to know which reviewers used electric vs. gas ovens. Combustion of gas produces carbon dioxide and h2o vapor, which might contribute to a moister roast. A separate pan of water in the oven might mimic this. Starting with a room temp roast, preheated oven and meat thermometer are essential.
10/31/2005
Although I exercise a lot of cooking, i've never made a roast beefiness considering i'm always afraid information technology'll be dry. Considering this recipe got so many good ratings I thought I'd give it a try. I searched for an EXACTLY 3 lb roast which I constitute. I followed the recipe exactly except at the cease I chickened out and cooked it an extra 15 mins. What did I become? A bloody manner-to-rare roast. I don't know why. The oven was EXACTLY at 375. The good affair was it was Not dry and/or overcooked. I flash fried it that night and information technology was okay. A couple of days afterwards I fried upward the leftovers and they were good on sandwiches. The other comment I take is that, despite following the recipe exactly, I felt it was a chip banal... maybe some fresh garlic and some other spices in the rub would take been appropriate? If I could give the recipe 3.v stars I would, but since I can't I'll give it 4.
04/09/2006
I accept used this recipe twice once with the recomened roast and once with a rump roast both came out wonderful 2 diffrent dinner crowds and both raved,So easy. I will employ it once again and again!!!! Thanks.
12/21/2011
This was a very good, very simple recipe. Note, still, if you are making a smaller roast, a meat thermometer is critical. I did the recommended time of 20 minutes per pound, and my (1.75) roast did non even register on the thermometer. It took about 45 minutes, plus the 15 minutes resting to exist the perfect rare (but not raw). Overall, unproblematic, but very juicy and flavorful.
01/04/2007
I altered the cooking method, but used the seasonings in this recipe. The roast was delicious and completely tender. I cooked the roast at 450 for 15 minutes, then I reduced the heat to 350. Subsequently 30 minutes cooking, I sliced up an onion and added it to the roasting pan. I removed the roast in one case the temperature striking 130 and let it rest under aluminum foil for xv minutes. My family loved dinner this night. Since I made a iii lb roast we will be eating the other half tomorrow and my hubby and boys can't await. Thank you for sharing!
02/17/2014
I made this last night for dinner and it was awesome. I've never been too successful cooking a roast beef for slicing until this recipe. Please utilise a meat therm instead of the standard 20 min/lb - my roast cooked much quicker. I pulled it out at 120 and I let information technology sit about 30 min earlier slicing. Perfectly pinkish throughout. No cherry. Thanks for posting
06/25/2007
This is really proficient. I roasted information technology in my pampered chef rectangle baker. I used carrots as a meat rack. Also rubbed information technology with pressed fresh garlic combined with salt pepper and evoo. They primal is letting it come up to room temp before roasting. I also added some water to the bottom of the pan and used the juices to make pan gravy. Smashing with a little horseradish too. YUMM-O!
Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
0 Response to "How Long to Cook Beef at 350"
Post a Comment