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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Marie

Cooking Level: Intermediate

Home Town: Goffstown, New Hampshire, USA

Living In: East Northport, New York, USA

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Reviewed: Oct. 22, 2008

The time and temperature of this recipe worked perfect. Here's a lil tip for those of you having problems with the cooking time. Invest in a stand alone oven thermometer, preheat your oven with the thermometer exactly where you will 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 set it for 375 necessarily means it is actually 375 in the area of the oven you are cooking in. Heat rises, even in your oven, so the higher your rack is, the hotter the temperature you are cooking in. This recipe was top notch! Best roast I have ever made.

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BB Bob

Cooking Level: Beginning

Home Town: Miami, Florida, USA

Living In: Hollywood, Florida, USA

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Reviewed: Oct. 14, 2008

This was amazing. I seasoned a 3lb beef round top, round 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 dried thyme. Placed it on a racked roast pan and let it sit on the counter for 40-45 mins. I used red potatoes, carrots, and onions & tossed them in olive oil, kosher salt, black pepper, and a sprinkle of dried thyme. Cooked for 60 minutes @ 375 with 15 minutes rest gave us the perfect medium rare. It was divine, tasted like a prime rib that has been roasting all day. It was so moist and tender--I will have to have this once a week!

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MaryTee

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Aug. 27, 2008

This was the first time I ever made a beef roast and it turned out great! I added a cup of water as suggested by others. It was moist, juicy and tender. (I did make a rookie mistake of bringing the meat straight from the refrigerator to the oven, so it took a little longer to cook.) This got the highest compliment from our house: an enthustiastic "We can have this again!"

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icantcook

Cooking Level: Intermediate

Living In: Valley Forge, Pennsylvania, USA

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Reviewed: Jul. 31, 2008

Thank you, thank you for a great, easy recipe that everyone who ate it loved. My son asked for the recipe! This is quick and easy enough for a weeknight meal, but special enough for Sunday dinner.

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: May 20, 2008

I am sure this is a five star recipe because this is how i make mine, however new cooks PLEASE TAKE NOTE, not all brands of beef are the same! i ONLY use angus beef, if you are buying a cut at walmart you will be disapointed. spend the little extra and buy a better brand of beef. also the more rare the temp the more tender it will be. certain cuts to not take well to well done. as another reviewer said use a thermometer

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leda

Cooking Level: Expert

Home Town: Carlisle, Pennsylvania, USA

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Reviewed: Apr. 26, 2008

My family loves this recipe.

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JARYDIAN

Cooking Level: Expert

Living In: Cheektowaga, New York, USA

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Reviewed: Apr. 12, 2008

This is the method my grandmother and mother taught me. It never fails. I'm making a 6 lb eye of round for Sunday dinner tomorrow. I like to roast new potatoes and baby carrots with the meat. Produces fantastic flavor and texture without adding any water!

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good2bequeen

Cooking Level: Expert

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Reviewed: Mar. 10, 2008

This roast turned out absolutely delicious. The cook time is right on for a perfect medium rare! I used sea salt instead of kosher and it turned out so flavorful. Thanks so much for the recipe, my husband and I really enjoyed this and I'll definately make it again.

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Feb. 25, 2008

I have actually used this same receipe ever since my Mother passed it on down to me and it's the Greatest ever. I do use, as my Mother did make the gravy with a spice called Gravy Master.. Hmmm Good... Thank You as I forgot the oven temp...Robert

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BEACHLOVER56

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Feb. 17, 2008

was looking for an economical cut that my picky son would like. Followed recipe, but it was too tough for his tastes. Guess we'll have to stick to higher quality cuts a little less often! Carla in L.A.

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carla

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Reviewed: Feb. 14, 2008

I always do add about a cup of water to the bottom of my pan before cooking and I like to add a bit of onion to it as well but this is by far the best recipe for roasting beef and it can be altered to anyone's taste-for example I noticed that someone used a bit of red wine, another person mushrooms, and so on. To me the best recipes allow you to add your own flair to it anyway. I vote this is a great recipe and it's a great one for beginners as it's pretty hard to mess this one up.

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Tina

Cooking Level: Professional

Living In: Bentonville, Arkansas, USA

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Reviewed: Feb. 5, 2008

I did not believe that this roast would be moist, but I took a chance and will only make it this way now. It is moist and very flavorful, you must you kosher salt. I do not think it would be the same without it. It is truly a classic roast beef, even my non meat eating two year old could not stop eating it!

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megnrn

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Reviewed: Jan. 31, 2008

After having this, we bought a meat slicer. It comes out perfect...Just the right amount of cooking. My husband loved it so much...He passed a platter around the next day for our company of 5 to try...They had to have the recipe. He was so proud of the delicious meat I had prepared the night before.....NOW with the new slicer. We'll make it again and be able to slice it good as the deli for sandwiches through out the week...Thanks.

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GRANNYLIN

Cooking Level: Expert

Living In: Griffith, Indiana, USA

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Reviewed: Jan. 2, 2008

Before cooking, I rub the roast with a little oil (olive or canola), then I combine 2 tbsp flour with the garlic powder, salt & pepper and rub over the roast. Sometimes I add dried thyme or oregano. I use the 375/20 min per lb rule and it always comes out perfect! Letting it rest before serving is a MUST though!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Dec. 27, 2007

I put the roast in a ziploc bag and poured in enough red wine to cover it, put it back in the fridge and let it sit all day. An hour before putting it into the oven, I took the bag 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 only and put it fat side up in the roasting pan. Then I added a can of beef broth (the Campbell's double strength) and half a can of water to the roaster before sticking it in the oven. I roasted it at 375 for about an hour and 10 minutes, and when I took it out of the oven, it was registering 120-125 degrees on the meat thermometer. I let it sit for 15-20 minutes before slicing. It was so juicy and cooked perfectly. I don't think I'll use another recipe for roast beef ever again.

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Lynn

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 23, 2007

I made this for my mom's birthday tonight and it was perfect! Not a bit dry, excellent flavor, and cooked exactly right. I followed recipe just as it is written. Thank you!!

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czk

Cooking Level: Intermediate

Home Town: Woodbridge, Virginia, USA

Living In: Lorton, Virginia, USA

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Reviewed: Dec. 20, 2007

This is a wonderful "classic" roast beef recipe. I think those who don't like this method are wanting more of a pot roast, not Roast Beef. I don't think anyone would cook a standing rib roast in water. This is similar. I wouldn't think it would be good if it is cooked well done either. I found it to be a great recipe.

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NAP N TAM

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Reviewed: Dec. 17, 2007

Loved this recipe!!! So tasty and tender and yet, sooooo easy!

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Emily W.

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Reviewed: Nov. 6, 2007

This is, by far, the simplest and best way to do a nice cut of roast. I tried boiling as some suggested and it does not compare! It is imperative to use the cut as suggested to acheive the wonderful flavor of this recipe. YUM!!!!!

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jojo13

Cooking Level: Intermediate

Home Town: Deposit, New York, USA

Living In: Endicott, New York, USA

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All American Roast Beef

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