How Long Does It Take to Cook a 5lb Beef Roast
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07/22/2006
I have been making my roast beef this fashion forever! It is perfection, IF you listen these basic tips: No other cutting of meat will produce a REAL roast beef, but the heart roast!...Every oven is different, so know your ovens well. A iii pound roast volition cook faster in a new oven than information technology would in a twenty year old oven...INVEST IN A MEAT THERMOMETER, this is the best thing you tin can have when roasting a beefiness...Be mindful that when a roast comes out of the oven it will cook in its own heat and the temp will ascent. Not everyone likes a bloody roast. WE DO, and I take mine out at 120, allow it stand and it is about 130-135 when time to cut...ANOTHER Important TIP: Before COOKING Permit YOUR ROAST SIT OUT ON THE COUNTER UNTIL IT REACHES ROOM TEMP. It WILL Brand FOR EVEN COOKING. So, their you have it, my advice to all of you bad reviewers. Roasting a beef is non an exact science nor are the cooking times verbal...keep trying! This is the best roast beef!
12/26/2002
The roast tasted actually good, and we thoroughly enjoyed it. However, because the roast is not cooking in any liquid, it was a trivial tough (though it wasn't as well bad). I would recommend calculation some water to the bottom of the pan while it is in the oven to make it a little more tender. This roast, however, will not produce whatsoever gravy. Too, I would suggest adding some onion to the top while it cooks for a little flavoring. This is a neat recipe for anyone who wants a simple pot roast that isn't too much work and doesn't have to cook besides long, but if you lot are wanting a more than tender and more than flavorful one, i advise trying a dissimilar recipe.
01/02/2007
I was making roast beefiness fot the offset fourth dimension looking for guidance, and this was helpful, but flawed in my opinion. I used the cutting suggested, eye of circular, which I had to special social club from my butcher but it was worth information technology. It's a overnice, fairly cheap cutting for feeding a oversupply, and the elementary seasoning used here is perfect. Yet, the oven temp and cooking time didn't work for me. I started my room-temp v.v lb roast at 375 as directed, and considering I used a probe thermometer and watched the temp, I found it was cooking faster than I'd anticipated. I quickly lowered the estrus to 300, then 200, and notwithstanding information technology was done much earlier than I expected, the entire cooking fourth dimension was nether 90 mins. I think 375 at 20 mins/lb would produce a very well done piece of meat, so if that's what you like, go for information technology. Just if you similar your meat closer to medium-rare, I concord with the reviewer who said Utilize A MEAT THERMOMETER. Throw out your timer, scout the temp instead. Accept your roast out of the oven when information technology'southward 10 degrees cooler than your desired final temp. Let it residue for xx minutes earlier cutting it, information technology will cook that last x degrees on the counter while it rests. I'd utilise a lower oven temp than this recipe calls for, 300 or even 200, melt it boring and low. Just the cut and seasonings in this recipe are peachy. I don't remember any liquid is needed, but utilise a roasting pan with a rack so the meat is raised over the pan.
06/12/2007
Helpful hint--Well-nigh likely everybody is getting a different temp reading after the same cooking fourth dimension because of how cold the roast was when yous put it in the oven. I ever let my roasts sit down for 45 minutes on the counter before putting them in the oven. Information technology eliminates guess piece of work, thermometers and hot/cold spots in the roast. Slap-up recipe, by the way!
01/xvi/2007
This is a very good basic guideline for the perfect roast. I agree with reviewer tracycook that the oven temp has lots to practise with the final result.Invest in a expert meat thermometer and follow it. For those who like gravy, only add together a can of beefiness goop to the lesser of the pan while cooking.Pan drippings will combine with it and make a delicious gravy.My persoanl preference, I would employ twice the garlic pulverization with the improver of some fresh minced garlic, equally well. Cheers for sharing.
02/02/2003
I made the All American Roast Beef tonight and thought information technology gave a fabulous flavor. I used table salt because I didn't take Kosher table salt. It was moist and cooked smashing at 375. Definitely I will make it again!
10/14/2008
This was amazing. I seasoned a 3lb beef round top, round roast (Rancher Reserve, the class is similar to Certified Angus Beefiness)liberally with the seasonings listed in the recipe. I didn't measure it, I merely made sure I coated the unabridged roast. In addition, I too used dried thyme. Placed information technology on a racked roast pan and let it sit on the counter for twoscore-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 united states of america the perfect medium rare. It was divine, tasted like a prime number rib that has been roasting all mean solar day. It was so moist and tender--I will accept to have this once a week!
01/23/2003
This was extremely simple and outstanding served with string beans, mashed potatoes and dinner rolls. A wonderful Sunday evening dinner.
09/19/2010
This is wonderful and right way to ready a beef roast. For everyone who says to add liquid and this isn't the manner to cook a roast...I think yous need to understand cooking terminology. A pot roast is a tough cut of meat that needs to exist browned so braised in liquid covered and boring cooked. A beef roast is a tender cut of meat that you lot cook dry in the oven uncovered at a higher heat for a shorter flow of time.
01/13/2003
my family loved this recipe... fifty-fifty my female parent in constabulary and you all know how they tin be. It was like shooting fish in a barrel to make, and very flavorful. Will definately make information technology over again.
04/12/2015
This recipe is wonderful and a classic way to cook a roast. For those naysayers, please use the correct cut of meat (eye roast) and your cooking thermometer judiciously to monitor it. If you lot follow the directions and Practise NOT add together water every bit many reviewers have done, you lot volition have a fabulous meal. For a little more than flavour, I double the spices and add together thyme to the rub as it complements roast beef fabulously. Thank you RCP80 for your submission!
01/17/2005
The whole family loved this--information technology was tasty and quick and the timing was perfect--I did flavor alee of time and so it 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 petty with a lean eye circular) a can of low sodium beef broth and a dash of kitchen bouquet
10/28/2008
Absolutely delicious. Don't listen to the people who said this comes out dry out. It doesn't. They probably cooked it too long. You should utilize a thermometer, nonetheless, 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. Thank you then much!
10/08/2009
This is a good quick way to make this roast. And only a note. 20 min. per pound is for medium rare. If yous like your meat well, it would be 25 min. per pound. The ane thing I don't like about this cooking method is that it creates a hard, dry out crust on the outside of the meat. I like braising eye circular in a dutch oven or blistering it at 300 degrees in a footling liquid for xxx min. per pound, which creates a more 'falling off the os' texture. Eye round has no fat, so at that place 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, just results are off-white and the meat isn't equally tender. We made 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 than even cooking. Makes a large deviation.
11/15/2008
Alright, there are alot of people out their that just don't know how good a middle of circular roast could exist if they knew how to cook it correct! I brand a marinade- 1/3 cup tomatoe sauce, 1/4 cup soy sauce, ane/2 cup olive oil, one/3 cup water, Seasoning ( I use a gourmet grill seasoning) it has garlic, rosemary, thyme, crushed peppers, etc.) Permit marinate for 24-48 hours. I ever cook my roast on the grill, 20 min. per pound. I also let my roast sit at room temp. earlier grilling. Very of import, permit rest at least 20-30 min. after cooking, all the juices will lock in. I will utilise 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 down on a rack, cook on 475 for 12 min. turn down temp. to 325, cook 20 min. per pound. This volition 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 difference between "pot" roast and "roast beef". This is recipe is for roast beef - not pot roast, which is cooked with liquids. Likewise, one reviewer stated that y'all won't become the same results with beefiness purchased at Walmart; the same goes for Winco. You demand to buy a proficient cutting of meat to get the flavor and tenderness yous desire. I, likewise invest in Angus beef, or Choice, the latter being bachelor at Costco. Await at the grading on the meat y'all are buying. I also concur with another reviewer who says to not just utilise a oven thermometer to exam the oven heat, simply the reviewer also says to put the thermometer on the oven shelf you are using and gear up oven temperature appropriately, so that the temperature on that shelf reads 375 degrees on the thermometer. Kudos to these reviewers - right on! Proficient recipe!
07/11/2010
I am amazed at the cooks who desire to throw this in a crock pot or add veggies and potatoes to this. This is a Roast Beef, non Pot Roast, or a Crock Pot Roast. 2 totally dissimilar foods. This is an first-class recipe for Roast Beefiness. It should be cooked in the OVEN to ROAST for all-time possible flavor. In a crock pot your meats get steamed. That's why it falls apart when you accept it out. Don't become me wrong. I dear my crock pot, only when you desire to make Roast Beef y'all utilize the oven. Anyway made as written. Give x stars if I could. Excellent. I did utilise beef stock to brand a gravy, considering Eye of the Round is non usually used for gravy making. Very little fatty. I cooked information technology, cooled it downwards and refrigerated it so I could slice the side by side twenty-four hour period. YUMMY!
07/31/2011
To those who want to add together liquid to this recipe, you lot are non cooking a pot roast hither. This is a rare to medium rare roast. Non only tin you use the Eye of the round roast, simply a Sirloin tip roast works well also. You tin can besides practice a standing rib roast in a similar manner. This is the blazon of roast to melt and piece up for sandwiches, or as listed with mashed potatoes and gravy. This is a bang-up basic recipe. For a pot roast information technology will accept a totally different cutting and cook at lower temperatures with liquid for 4-5 hours.
04/xi/2007
Excellent roast! I had read in earlier reviews to add a little bit of liquid or put the roast on a rack. I did add a chip of beefiness broth and since I did not have a rack that would fit in the pan i was roasting in, I fabricated i with onion slices. It worked wonderfully. My cooking time was a bit longer (even for medium rare) but I think that may exist due to the fact I used the wrong kind of pan (a high edged casserole dish). Thanks over again for the great recipe.
03/31/2013
Fabricated this every bit directed with a six pound eye round. Cooked at 375 F equally directed until internal temperature reached 125 F, about 1 hr, l minutes. Removed and covered loosely with aluminum foil while I baked the breadstuff for 25 minutes. Internal temperature reached 145 F. by the time I carved it, about 35 minutes after removing from the oven. Information technology was tender, juicy, and flavorful. I was skeptical virtually using eye round because I have found it to be rather tough. This was ameliorate than expected and my dinner guests and I loved it. Served with mashed potatoes and greenish bean casserole, homemade baguettes and gravy.
05/07/2007
I stuffed our roast with a lot of sliced garlic by sticking a knife into the roast on top, lesser and sides, and pushing the garlic into the roast as I went along. I did the standard rock salt & cracked pepper rub. We cooked the roast as others brash, using a thickly sliced onion (into iii slices) as a rack, and a can of beef broth, at 20 minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, too. About 20 minutes earlier the roast was to exist washed, I added sliced mushrooms & some cutting carrots, as well. When done,I set aside the roast to rest, removed the veggies, and made the most delicious gravy! Next, (drumroll, delight!) my hubby sliced into the roast . . . and it was PERFECT! The all-time ever, to be verbal! We definitely volition e'er melt our beef roasts at xx 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 night, and enjoyed leftovers as sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for lunch today. Admittedly excellent!
05/10/2005
Thank you to Cindy, because simplicity is the key and knowing your oven is crucial. I concord with the others that the seasoning is perfect . It may not seem like alot, simply a little goes a long way. I used a three 1/2 lbs. top circular london broil, and roasted it at 375, and added an additional 10 minutes for the half pound, and i took it out and the meat read 140 which is manner too hot for medium rare, considering once the roast rests for about xx minutes the meat volition continue to cook and finish off at 150 to 155 which would make information technology well. So, i immediately removed the roast and put it on a plate and placed it in the fridge for a half hr, and this worked in halting the cooking process. As a result, my roast beef was medium to medium well, which ways it was a light pink. Notwithstanding very flavorful with the seasonings and tender, only not perfectly red medium rare. The lesson here for me was that my gas oven cooks hotter and it's of import 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 washed finishing outside the oven, volition exist nigh 135-140. Again, thanks to cindy for coming up with a very simple and delicious recipe.
02/19/2006
Very good - the roast was moist and the seasonings were just correct. The just problem I had was that the roast was very rare using the timeline given then I will probably attempt 30 minutes per pound next time because we adopt our roast medium. I will definitely use this recipe again.
04/09/2012
I had two 2.35 lb. roasts, which I tied, brushed with browning sauce and seasoned with the salt, pepper and garlic powder. I roasted them both on the aforementioned rack on a rimmed baking pan. They took approx. 70 minutes to roast in the 375 oven (I took them out to rest when my meat thermometer read 130), reaching a perfect medium-rare temperature. Totally juicy,tender, and flavorful, I wouldn't have believed a cheap cut of meat similar this could produce such great results. I will roast my center of the circular roasts using this method from now on. Thanks!
11/15/2008
I have found that elevation sirloin roast is a much more than tender cut of meat for this recipe.
11/15/2008
Keep in mind that there is a difference between pot roast and roast beef. This roast beef recipe is very practiced.
09/12/2010
Quite delicious! The only matter I did differently was to sear the meat earlier roasting. I heated oil in a deep pan and let the meat sit for a few minutes until it 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 neglect safe recipe if, as others have suggested, you lot ensure that your oven temp is right and you utilise a proficient meat thermometer. Every bit someone else has suggested, a roast cooked starting at room temp will not only ensure even cooking, simply will produce a dainty tender roast. Letting it rest for twenty or 25 minutes volition also ensure that the juice is evenly distributed, which just adds to the tenderness. Thinly slicing also helps. I've been using this cut of beef for years with nifty success if you are careful to follow these basic steps and don't cut corners. The only embellishments I would add to this recipe is to add your seasonings to about 3/iv cup of flour and lightly dredge the roast before putting it in the oven. Gives it a nice light, flavorful crust.
12/11/2010
Delicious! It was my first attempt at making roast beefiness at habitation. This came out as a perfect medium rare roast with the most delicious flavour.
01/22/2013
I used a probe meat thermometer with an alarm and set it for 145 degrees. Adjacent time I volition set it for 130 degrees because the meat went from medium rare to medium while resting. I added dried thyme to the rub and it was very tasty. I added water to the pan drippings and poured them into the remaining sliced beef. I remember I'll make beef pot pies with the leftovers.
10/22/2008
The time and temperature of this recipe worked perfect. Here'due south a lil tip for those of you having problems with the cooking time. Invest in a stand up solitary oven thermometer, preheat your oven with the thermometer exactly where you will be placing your roast, if information technology does not say 375, than adjust your temperature accordingly. When I did this I had to lower the temperature to 300 degrees in society to maintain the 375. Every oven is different so dont trust that because yous set it for 375 necessarily means it is actually 375 in the surface area of the oven yous 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 elevation notch! Best roast I take ever made.
12/27/2007
I put the roast in a ziploc bag and poured in enough red wine to cover it, put it back in the fridge and allow it sit down all solar day. An hour earlier 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, common 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'southward double strength) and half a tin of water to the roaster before sticking it in the oven. I roasted it at 375 for virtually an hour and x 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 then juicy and cooked perfectly. I don't call back I'll use another recipe for roast beef ever once again.
05/20/2008
I am sure this is a v star recipe because this is how i brand mine, however new cooks PLEASE TAKE Note, not all brands of beefiness are the aforementioned! i Only use angus beef, if you lot are buying a cut at walmart yous will be disapointed. spend the little actress and buy a better make of beef. too the more than rare the temp the more tender it volition be. sure cuts to not take well to well done. as another reviewer said use a thermometer
08/16/2009
Later 90 minutes @ 375, my 2.eight pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and accurate. Thank you a lot.
11/06/2005
If in that location were 10 stars to rate this recipe, information technology would get a ten from me! I've always disliked the traditional roasts... until now. This was cooked to perfection (my version - but a bit pink within and juice runs when yous cutting information technology). I served with mashed potatoes/gravy and brussels sprouts. Will definitely make again. The spices were crawly... I just sprinkled on garlic powder and common salt and ground fresh black pepper and rubbed it around. Splendid! THANK YOU Cindy! Definitely a keeper :D
09/30/2005
I added a cup of water to the bottom and some kitchen bouquet and this made a very moist beef and swell gravy. Thank you for the recipe. Lisa
12/07/2006
A very skillful basic recipe. In fact I never alter a matter except I sometimes add together carrots, potatoes and onions to have a complete meal. Thank you.
10/xiv/2006
I must say this was delicious. I also followed the time and temp. as directed and added a small amount of h2o as recommended past others. The result was perfectly tender Roast Beef. The only adjustment I made was to allow the meat to sit out on the counter to become closer to room temp. for fifty-fifty cooking. Also, 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 almost to give up trying to cook beefiness until today!! I decided to try a Roast Beef recipe I plant on All Recipes. Before seasoning the roast I rubbed it with a light coat of Smart Choice oil, and a coursely grained steak seasoning. I used the onion slices for the rack according to the recipe. For the liquid I used approx.2 cups of water, and 1/2 loving cup of cooking sherry for for flavor. I had plenty of liquid for the Au Jus. Considering my family likes beef well done I decreased the oven setting a bit (325)and increased the cooking fourth dimension 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 beefiness is meant to exist rare and this recipe does a blindside up job!
10/12/2006
Thank yous so much for this recipe. I have served information technology several times now and it has been a hit amoung my family of vi. The cooking fourth dimension and temp are key. I glaze ours similar yours except I use fresh garlic, worcestershire, and a trivial brownish sugar. The combination is a great gustation and the sugar provides first-class caramelisation. Nosotros take it as the master dish the offset night and the next night french dip sandwiches.
xi/29/2011
Tried information technology every bit is -- turned out great. Kept an center on the thermometer --we like it rare, and then we did near 45 minutes. Didn't need to add together whatsoever water to the pan -- it came out nice and juicy -- we made a gravy from the drippings.
02/17/2007
OK...the cut of meat you lot utilise can brand this recipe a winner or an utter disaster!!!I made this recipe using ii different cuts of beefiness, a superlative round roast that was tied into a neat little bundle and a ranch cut top round roast. I used a little beef stock in the pan for both roasts. The bundled superlative roast was like a brick of paper-thin!!!! Nevertheless, the ranch cut roast was the nearly succulent slice of juicy goodness I have ever had the pleasure of devouring!!!! Served it 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 cutting of meat, of grade!!!
xi/05/2004
Very proficient seasonings....and tasty. I really liked the manner that this turned out, but the only complaint is that it turned out dry. I tried this once more...calculation a cup of water to the bottom of the pan and made a gravy out of information technology. 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. Nearly 30 minutes before information technology was washed I added thick sliced red potatoes tossed with olive oil, garlic pulverization, black pepper, salt and rosemary and put them around the roast. While the roast was resting the potatoes finished cooking. I'll definitely be making it this style again!
04/27/2014
Very pleased with my results! Purchases 5lb,tied eye of circular beef roast. After reading many reviews, I coated the entire roast with a seasoned rub -purchased at local grocery. I allow the roast sit with rub on for xx minutes then placed it on a rack (in roaster) in a pre-heated 375 degree oven. Cooked it to 120 degrees international temp and let information technology sit to rest later roasting. It was PERFECT! Beautiful pink center with more doneness to edges. I would go a piffling less on the rub Next time. Very, very good! Non dry. Not tough as other comments propose.
10/26/2005
I thought this was and then piece of cake and really skilful. I tend to similar my roasts really rare and if so then I would suggest xv minutes per pound instead of 20 minutes.
11/thirty/2012
This is fantastic. I have never cooked a jucier roast. Despite some reviews I had read, I followed the directions exactly. Catastrophe with a xv minute tent is what is central. So very lovely. Glad I know how to cook a roast properly now!
07/04/2011
Enjoyed information technology had made it for our 4tth of july barbecue. I didn't tie information technology because i didn't accept the cord. I added some water for moister. The family absolutely loved it.
12/xvi/2013
I had tried this recipe twice. Both times I kept it in the oven for the recommended 20 minutes oer pound, turned the oven off and had to remove the roast considering it was heating up too much likewise quickly - 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 information technology from the oven at 120 and both times it was withal way besides far into the medium-medium well category. Exercise Not OVERESTIMATE THE TEMPERATURE. You want to take this out when the temp will not rise much more equally it sits on the counter BUT you too want it to sit down long plenty to redistribute the juices. Also, I learned that I like rosemary, onion powder, granulated garlic, salt and pepper in a fairly large quantity compared to what is suggested. My
08/xiii/2014
This recipe saved my day! I promised a focus group that I would feed them a real repast in substitution for their time, but to my horror the recipe that I was using would have taken five hours, and I only had ii. My only addition was basting lightly with a little sour foam and garlic, and information technology was the virtually beautiful beef I've ever made. Red in the center, brown crusty exterior, garnered awe and wonder when I took the tinfoil off.
04/05/2009
This Roast slices like cafeteria roast, it does NOT shred into long tough strands. I cooked it till the meat thermometer read 160 degrees Fahrenheit , and so information technology would reach 170 for well done afterwards information technology rested. The only other affair I did differently was utilize garlic pepper in place of the pepper. The best roast for slicing I have always made. Just Wonderful!!! Cheers for posting!!
01/19/2007
This is admittedly the all-time roast beef I take e'er tasted - I've made information technology twice in the past 2 weeks. With the exception of using an eye roast, I used a lesser round both times and followed the recipe exactly. Perfecto!!!!!!!
04/12/2008
This is the method my grandmother and mother taught me. It never fails. I'm making a 6 lb eye of circular for Sunday dinner tomorrow. I similar to roast new potatoes and baby carrots with the meat. Produces fantastic flavor and texture without adding whatsoever water!
12/15/2014
Very expert! I cooked it exactly every bit written and information technology came out a perfect medium rare! Thanks for the recipe :)
01/05/2007
Perfect. We like some scarlet in the middle, so I cut cooking time by about 10 minutes. Other than preferred cooking fourth dimension, don't alter a thing.
02/04/2007
Good recipe. I used this recipe for the cooking time & the blazon of beef to buy. The cooking time is correct on the coin. Instead of using the recipe's rub I merely used a bundle of onion soup & then added a loving cup of h2o. The roast came out medium/medium rare & tender. I did use the rub the recipe calls for once earlier & information technology was tasty...nevertheless I didn't add water & it was a fiddling tough. All in all a good recipe as long every bit you add some water.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'm non cooking roast beef often and forget the basic temp/timing info. Notation to self: Take the roast out of fridge to come to room temp before putting in oven.
08/twenty/2007
I've used this recipe several times and with different cuts of beef. Information technology always turns out excellent. In addition to the listed ingredients, I also 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 red vino. Part fashion through the cooking I add mushrooms, more onions and some peppers around the roast. Information technology is and so yummy!
11/04/2012
I followed someone's advice-took out meat when internal temp 120F, then covered with aluminum foile. sliced thin with slicing machine when cooled. perfectly cooked, simply equally nosotros like, pink and rare within!!
05/11/2006
I made this last Sunday with an center round roast, and it was awsome! It had a wonderful taste, and it wasn't dry, although centre 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. Will be making this over again!
12/twenty/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, non 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 expert if information technology is cooked well done either. I establish it to be a dandy recipe.
02/17/2007
This is a very good roast beef recipe. I use it all the time. It has get one of our regular meals. My kids and my husband just dearest it!
10/xxx/2004
I prepared this using a 2lb tri-tip as an alternative to grilling the tri-tip over indirect heat. I seasoned the tri-tip per the recipe - ane/2tsp kosher salt, 1/2tsp garlic powder, 1/4+ tsp fresh ground pepper, and added a 1/three cup beefiness stock in the roasting pan. I browned the seasoned tri-tip in the roasting pan over loftier heat, then added the beef stock earlier putting information technology in the oven uncovered. I must say that this formula of seasoning is perfect...not too salty every bit they have a tendency to be. Also, the suggested cooking temp/time formula was dead-on for a perfectly done tri-tip. Grilling a tri-tip is still fun, and traditional, but this is a dandy culling which I'll use over again.
03/23/2004
A permanent entry in my recipe box, this roast cooks up perfectly every time I make it. Nice and perfectly rare. I even add extra pepper to the outside and then slice the leftovers for tasty sandwiches later!
11/06/2007
This is, by far, the simplest and best way to practice a nice cutting of roast. I tried humid as some suggested and information technology does non compare! Information technology is imperative to employ the cut as suggested to acheive the wonderful flavour of this recipe. YUM!!!!!
01/17/2010
This turned out wonderfully. I am giving it only four stars considering the instructions should state that the use of a digital thermometer is very important then that you don't over or undercook the meat. I used mine and took it out of the oven at 140F. I permit information technology residuum for about 20 minutes earlier cutting and it had risen to 150F, turning it to a perfect medium rare. Splendid recipe!
04/24/2006
It was a very piece of cake and tasty roast, just a little rare for some of the tastes at my party. I loved it nice and red, merely if you lot like your roast a little more than done add a fleck in cooking fourth dimension. Was a great hit, nevertheless!
11/15/2008
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 melt fourth dimension. Delicious!!
ten/11/2006
Awesome! I've never fabricated a roast beef before and information technology could non have turned out more perfect. I followed the recipe, simply didn't employ garlic and added 1c. water to pan and 1/2 sliced onion on top. Delicious! My hubby raved nearly it all night!
11/xv/2008
Follow the way Tracycook makes the roast and never add any liquid to the pan as it will result in a tough mess.
02/nineteen/2012
This is it. Your basic, uncomplicated, fool-proof Sunday roast. I remember 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 cutting matters, the time matters, the temp matters, the resting matters. Too much beef for you? No problem because it'due south excellent the day after for sandwiches.
05/04/2004
I usually don't measure seasonings on a roast, but I did this time, and information technology had the perfect flavor. Cooking time was correct on! Give thanks You !
01/02/2012
We followed instructions to the T except that nosotros changed the cooking fourth dimension to 22 minutes per pound considering we prefer our beef medium/well. Delicious!
01/22/2012
My roast was 2 1/ii lbs so I wasn't certain if this would turn out merely 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 make from the wonderful meat juices was so very practiced, I didn't desire to stop eating.
07/12/2005
This really is a foolproof recipe...even the most novice cook tin't mess this up. I was a little concerned about using the kosher salt before roasting the meat equally table salt tends to dry out meat out. I used it anyway and followed the recipe virtually 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, only these instructions worked well! Perfect medium rare - I left the beef in a little longer than the recipe stated, every bit I had 3 pieces of meat in one pan (each almost 2 pounds) so figured it would need longer. Thank you!
02/15/2010
I've used this recipe a few times but usually alter up seasoning every time. Comes out great though I do glaze the roast in olive oil and marinate it for a few hours before I throw it in the oven.
10/25/2009
It was very skillful and very easy. I added a lot more spices and a jar of onion gravy. Covering it after it was taken out of the oven is actually of import. Don't skip this step :-). My family loved it.
12/28/2011
Delish. I used minced garlic. Will definitely make it again.
05/23/2014
Excellent results. I have seared my roast 1st and also only put information technology in the hot oven. Either way it works very well. I mix the salt, pepper and garlic powder and then rub the roast. I have as well 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 (two lbs) last night and was disappointed. Roasted the beef most 45-50 minutes at 375. The instructions said 20 min/lb=40 minutes and yet it was nevertheless a bit rarer than medium rare--red with encarmine juices. Also, the beef was tough even though I sliced it thinly with an electrical knife. I used a cooking thermometer but it didn't annals 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!!
12/26/2012
I made this yesterday and it came out fantastic. Nonetheless, the 20 min/LB @375 was incorrect for me and would take probably been terrible. I had an 8 Lb eye roast and it was well washed at 2 hours when I checked it. I probably could accept pulled information technology out at an hour and 40 minutes or so. And so like the others say, utilize a meat thermometer and don't go with the fourth dimension alotted. Nifty Roast though and I volition get in many more times!
11/21/2011
This Roast came out perfect. I used Angus center of round.
01/06/2012
I'm not a great meat-maker and I had high hopes for this roast. Used the eye of round roast and all seasonings merely found the meat to exist a bit tough. Skilful flavour and used residue for beef sandwiches, simply non every bit tender as I had hoped. Whatsoever suggestions?
12/28/2006
Superb. It'due south now a family favorite. Elementary, yet succulent and no fuss to boot!
08/01/2007
Succulent. 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 then... and you don't get the lovely bits of caramelized meat juices to creat the perfect gravy from. Throw some peeled par-boiled potatoes in around the roast if it doesn't crowd the pan too much. Sky!
11/19/2011
FOR dryness issues effort adding 1cup of beefiness broth to the pan prior to cooking ..i do a variation on this where i sear all sides and embrace with foil for entire cook time and use 1 loving cup beef broth and i never accept issues with dry meat resting is primal though you must allow it rest
12/26/2006
enjoyed this roast, but next fourth dimension volition add more than salt and will increase cooking time to 25 min. per pound as I similar a medium done roast, not a medium rare.Volition brand again.
09/04/2005
Seasonings were and so good. I have a hard time getting an eye of round roast done (we similar medium well) just without drying out. I recall adjacent fourth dimension I will go at 325 degrees for longer with water in the bottom of the roasting pan. Love slicing this upward for sandwiches!
01/17/2007
Like shooting fish in a barrel to exercise and tastes slap-up!
05/22/2005
I was looking for a recipe for a pot roast in the oven instead of the crock pot, considering I had never washed it that way before and was tired of the crock pot versions. This turned out not bad! I read the reviews and was worried most dryness and so I put 1/2 cup of water in the lesser of the pan. I also put 1/ii handbag 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 information technology to well-done also. Served with the carrots, mashed potatoes, asparagus, dark-green salad and gravy that I made from the drippings. Good, down-home cookin', I tell ya!
12/21/2011
This was a very good, very simple recipe. Note, however, 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 xv minutes resting to be the perfect rare (but not raw). Overall, simple, just very juicy and flavorful.
01/04/2007
I contradistinct the cooking method, just used the seasonings in this recipe. The roast was succulent and completely tender. I cooked the roast at 450 for xv minutes, then I reduced the estrus to 350. Later on 30 minutes cooking, I sliced upwards an onion and added information technology to the roasting pan. I removed the roast once the temperature hitting 130 and let it rest under aluminum foil for 15 minutes. My family loved dinner tonight. Since I made a 3 lb roast we will exist eating the other half tomorrow and my married man and boys can't await. Thank you for sharing!
02/17/2014
I made this final night for dinner and it was crawly. I've never been too successful cooking a roast beefiness for slicing until this recipe. Please use a meat therm instead of the standard xx min/lb - my roast cooked much quicker. I pulled it out at 120 and I let it sit most 30 min earlier slicing. Perfectly pinkish throughout. No red. Thank you for posting
06/25/2007
This is really practiced. I roasted it in my pampered chef rectangle baker. I used carrots equally a meat rack. Likewise rubbed information technology with pressed fresh garlic combined with table salt pepper and evoo. They key is letting it come up to room temp earlier roasting. I likewise added some water to the bottom of the pan and used the juices to make pan gravy. Great with a little horseradish as well. YUMM-O!
12/13/2014
It would exist interesting to know which reviewers used electric vs. gas ovens. Combustion of gas produces carbon dioxide and water vapor, which might contribute to a moister roast. A divide 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 do a lot of cooking, i've never made a roast beef because i'm always afraid it'll be dry out. Considering this recipe got and then many good ratings I thought I'd give information technology a try. I searched for an EXACTLY 3 lb roast which I found. I followed the recipe exactly except at the end I chickened out and cooked it an extra 15 mins. What did I get? A bloody fashion-to-rare roast. I don't know why. The oven was EXACTLY at 375. The good matter was it was NOT dry and/or overcooked. I flash fried information technology that night and it was okay. A couple of days later I fried up the leftovers and they were good on sandwiches. The other comment I have is that, despite post-obit the recipe exactly, I felt it was a bit bland... mayhap some fresh garlic and some other spices in the rub would accept been advisable? If I could give the recipe three.5 stars I would, just since I tin can't I'll requite it 4.
04/09/2006
I have used this recipe twice in one case with the recomened roast and one time with a rump roast both came out wonderful two diffrent dinner crowds and both raved,Then piece of cake. I will use it again and again!!!! Thanks.
Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
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