Reviewed: Jan. 28, 2009

Easiest Roast Beef Recipe I've ever made. The seasoning is simple and allows the flavor of the beef shine through. My family loved it.

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MRSJBEANS

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Reviewed: Jan. 18, 2009

Perfect! A classic roast beef; tasty and juicy. No need to make any changes to this one!

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SandraJ

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Jan. 15, 2009

Came out too cold in temp for my taste...

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Suzanne

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Reviewed: Jan. 13, 2009

Deeelish!! I couldn't use my roaster with rack as it was too large. I made a "bed" with onions and carrot. I also added 1 can of beef broth to the shallow pan. I seasoned liberally ahead of time and put back in the fridge. Key is as others said. Bring it to rrom temp before cooking and let rest 15 minutes after. I also tied it as mentioned to promote even cooking. It definitely will keep cooking as it sits. Everyones oven is different but my 2 lbs. took 60 minutes for med-rare.

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Katie1217

Cooking Level: Intermediate

Home Town: Sea Girt, New Jersey, USA

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Reviewed: Jan. 1, 2009

Absolutely delicious! Very easy to make. Extremely tender & flavorful. Made great sandwiches the next day with a little gravy. I will definitely be making this again.

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AFWiffy

Cooking Level: Intermediate

Home Town: Glidden, Wisconsin, USA

Living In: Mountain Home, Idaho, USA

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Reviewed: Dec. 16, 2008

Positively DELICIOUS!! I followed the recipe, including the correct cut of beef, and it turned our wonderful! My husband loved it.

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Patty F.

Cooking Level: Intermediate

Living In: Lansing, Michigan, USA

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Reviewed: Nov. 25, 2008

Tough!The next day I put in the crock pot to finish cooking, then we could eat it.

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Lisa Knake

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Reviewed: Nov. 17, 2008

I fixed an eye-of-the-round (2 lbs) last night and was disappointed. Roasted the beef about 45-50 minutes at 375. The instructions said 20 min/lb=40 minutes and yet it was still a bit rarer than medium rare--red with bloody juices. Also, the beef was tough even though I sliced it thinly with an electric knife. I used a cooking thermometer but it didn't register properly. I also tried an instant meat thermometer after 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!!

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Nancy S.

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Reviewed: Nov. 16, 2008

I followed the recipe to a T, however, I added a few Teaspoons of water to the bottom just to give the juices a head start. Well I should have added more becuase there really weren't any juices till I started slicing the meat. While the meat was very juicy I didn't have any drippings to make the gravy. I made that from scratch using "D's Skillet Gravy" featured on here. I did find the meat to be a little tougher but I think it's because of the cut of meat (Eye Round)I would suggest using a 1/2 cup of water next time. I will make again for sure! Thanks for the EASY recipe.

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Kade

Cooking Level: Intermediate

Home Town: Brentwood, New York, USA

Living In: Manchester, New Hampshire, USA

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Reviewed: Nov. 15, 2008

I certainly agree with the reviewer who cautioned that there is a difference 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 you won't get the same results with beef purchased at Walmart; the same goes for Winco. You need to purchase a good cut of meat to get the flavor and tenderness you want. I, too invest in Angus beef, or Choice, the latter being available at Costco. Look at the grading on the meat you are buying. I also agree with another reviewer who says to not only use a oven thermometer to test the oven heat, but the reviewer also says to put the thermometer on the oven shelf you are using and set oven temperature accordingly, so that the temperature on that shelf reads 375 degrees on the thermometer. Kudos to these reviewers - right on! Good recipe!

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Luv2Cook

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Reviewed: Nov. 15, 2008

Keep in mind that there is a difference between pot roast and roast beef. This roast beef recipe is very good.

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mimi

Cooking Level: Intermediate

Living In: Stanwood, Washington, USA

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Reviewed: Nov. 15, 2008

This is a good method to cook a roast. I gave it 4 stars because there is room for improvement on the seasonings. I like to cut cloves of GARLIC into chunks and make little slits all over the roast about and inch or two deep and insert the garlic chunks into the roast. The garlic flavor that infuses throughout the middle of the roast is AMAZING! The garlic gets slightly sweet and mild when roasting. Then season the ouside of roast and brown on the stove top in a touch of oil on med low heat until carmel brown and then deglaze the pan with broth(1/2 cup or more),red wine(1/2 cup or more), and add bay leaf and Thyme to flavor the gravy. Of course I add the onion,carrot,potatoes,mushrooms and sometimes celery at the last hour and baste them with the juices every now and then. When roast is resting after pulled from the oven place vegetables in a bowl and reduce the pan juices on stove top. If gravy tastes to salty then add broth or water to dilute. Over medium high heat thicken the gravy with a slurry of flour mixed with water til smooth and whisk into drippings until gravy thickens. Season with Salt n pepper if needed.

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Freckles

Cooking Level: Expert

Living In: Show Low, Arizona, USA

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Reviewed: Nov. 15, 2008

Results may vary... If you want a tender, melt-in-your-mouth roast, cook in a covered Dutch oven. I dredge my roast in flour seasoned with salt & peper, brown in a bit of oil or shortening. Use a shaker to put 3 T of the remaining flour and seasoning of choice in 3.5 C of water and add to roast. Cover and bake @ 325F for 3.5 hrs. One hour before done, add cut potatoes and carrots. Viola! You have roast, veggies and gravy! If gravy is too think, remove roast, add water and boil on top of stove until correct. If too thin, add thickener and boil. My husband, who is a box-mix cook, loved the sense of accomplishment from his first award-winning roast/meal. Works with pork roast, too!

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GretchD

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Reviewed: Nov. 15, 2008

No matter the cut of the meat to be roasted, I always sear it on all sides in a hot oiled skillet. I like the addition of a bay leaf or two. As with others, I add LOTS of potatoes, carrots, onions and mushrooms toward the end of the cook time. Delicious!!

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CABETTY

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Reviewed: Nov. 15, 2008

I made only one change - When I roast anything in my oven, it is in an unglazed Romertopf clay pot. EVERYTHING roasts better in that. I have a medium sized one and a large one that can handle duck or small turkeys. I highly recommend them! Great recipe!

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JulieAnn

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Reviewed: Nov. 15, 2008

Alright, there are alot of people out their that just don't know how good a eye of round roast could be if they knew how to cook it right! I make a marinade- 1/3 cup tomatoe sauce, 1/4 cup soy sauce, 1/2 cup olive oil, 1/3 cup water, Seasoning ( I use a gourmet grill seasoning) it has garlic, rosemary, thyme, crushed peppers, etc.) Let marinate for 24-48 hours. I always cook my roast on the grill, 20 min. per pound. I also let my roast sit at room temp. before grilling. Very important, let rest at least 20-30 min. after cooking, all the juices will lock in. I will use this for sliced meat for wraps or any sandwich. It is much cheaper and way more delicious than deli meat. If cooking in oven, sit on a rack, cook on 475 for 12 min. turn down temp. to 325, cook 20 min. per pound. This will lock in all juices. This is one of the meats I cook for Christmas, everyone loves it.

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Patricia K

Cooking Level: Expert

Living In: Crown Point, Indiana, USA

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Reviewed: Nov. 15, 2008

Follow the way Tracycook makes the roast and never add any liquid to the pan as it will result in a tough mess.

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Sas

Cooking Level: Professional

Home Town: Rochester, New York, USA

Living In: Farmington, Connecticut, USA

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Reviewed: Nov. 15, 2008

I have found that top sirloin roast is a much more tender cut of meat for this recipe.

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Jo

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Reviewed: Nov. 5, 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 job!

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YVONNETOND

Cooking Level: Intermediate

Living In: Perkasie, Pennsylvania, USA

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Reviewed: Oct. 28, 2008

Absolutely delicious. Don't listen to the people who said this comes out dry. It doesn't. They probably cooked it too 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 use this recipe again. Thanks so much!

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