How Long 3 Lb Roast Beef
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07/22/2006
I have been making my roast beef this manner forever! It is perfection, IF you heed these basic tips: No other cutting of meat will produce a REAL roast beef, but the eye roast!...Every oven is different, so know your ovens well. A 3 pound roast will cook faster in a new oven than it would in a twenty year old oven...INVEST IN A MEAT THERMOMETER, this is the all-time matter y'all can have when roasting a beef...Be mindful that when a roast comes out of the oven it will melt in its own heat and the temp will rise. Not everyone likes a encarmine roast. WE Practice, and I take mine out at 120, let information technology stand and it is well-nigh 130-135 when time to cutting...ANOTHER Of import TIP: Earlier COOKING LET YOUR ROAST SIT OUT ON THE COUNTER UNTIL IT REACHES ROOM TEMP. It WILL MAKE FOR Fifty-fifty COOKING. So, their yous have it, my advice to all of you bad reviewers. Roasting a beef is not an exact science nor are the cooking times verbal...keep trying! This is the all-time roast beef!
12/26/2002
The roast tasted actually skilful, and we thoroughly enjoyed it. Nevertheless, because the roast is non cooking in any liquid, it was a little tough (though information technology wasn't too bad). I would recommend adding some water to the bottom of the pan while it is in the oven to get in a niggling more tender. This roast, however, will non produce any gravy. Too, I would propose adding some onion to the summit while it cooks for a little flavoring. This is a bully recipe for anyone who wants a unproblematic pot roast that isn't too much work and doesn't have to melt too long, but if you are wanting a more tender and more flavorful one, i suggest trying a dissimilar recipe.
01/02/2007
I was making roast beef fot the get-go time looking for guidance, and this was helpful, but flawed in my opinion. I used the cut suggested, middle of circular, which I had to special order from my butcher merely it was worth it. It's a prissy, fairly inexpensive cut for feeding a crowd, and the simple 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 every bit directed, and because I used a probe thermometer and watched the temp, I found it was cooking faster than I'd predictable. I quickly lowered the heat to 300, then 200, and still it was washed much earlier than I expected, the entire cooking time was nether ninety mins. I remember 375 at 20 mins/lb would produce a very well done piece of meat, so if that's what you similar, go for it. But if you like your meat closer to medium-rare, I agree with the reviewer who said USE A MEAT THERMOMETER. Throw out your timer, scout the temp instead. Take your roast out of the oven when information technology'south 10 degrees cooler than your desired final temp. Permit it rest for 20 minutes before cutting information technology, information technology will melt that concluding 10 degrees on the counter while it rests. I'd use a lower oven temp than this recipe calls for, 300 or even 200, melt it irksome and low. But the cut and seasonings in this recipe are bang-up. I don't think any liquid is needed, only use a roasting pan with a rack so the meat is raised over the pan.
06/12/2007
Helpful hint--Most probable everybody is getting a different temp reading afterward the same cooking time considering of how cold the roast was when you put information technology in the oven. I always let my roasts sit for 45 minutes on the counter before putting them in the oven. It eliminates guess piece of work, thermometers and hot/cold spots in the roast. Great recipe, by the way!
01/16/2007
This is a very skillful bones 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 practiced meat thermometer and follow it. For those who like gravy, simply add a tin can of beef broth to the bottom of the pan while cooking.Pan drippings volition combine with it and make a succulent gravy.My persoanl preference, I would use twice the garlic powder with the improver of some fresh minced garlic, too. Cheers for sharing.
02/02/2003
I made the All American Roast Beef tonight and idea it gave a fabulous flavor. I used tabular array common salt because I didn't have Kosher table salt. Information technology was moist and cooked swell at 375. Definitely I will go far over again!
ten/14/2008
This was amazing. I seasoned a 3lb beef round top, round roast (Rancher Reserve, the form is similar to Certified Angus Beefiness)liberally with the seasonings listed in the recipe. I didn't measure it, I just fabricated sure I coated the unabridged roast. In add-on, I also used stale thyme. Placed it on a racked roast pan and let information technology 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 residue gave us the perfect medium rare. It was divine, tasted like a prime number rib that has been roasting all twenty-four hour period. It was so moist and tender--I volition accept to have this once a calendar week!
01/23/2003
This was extremely simple and outstanding served with cord beans, mashed potatoes and dinner rolls. A wonderful Dominicus evening dinner.
09/19/2010
This is wonderful and right way to fix a beefiness roast. For everyone who says to add liquid and this isn't the mode to melt a roast...I recollect you need to empathize cooking terminology. A pot roast is a tough cut of meat that needs to be browned and so braised in liquid covered and slow cooked. A beefiness roast is a tender cut of meat that y'all cook dry out in the oven uncovered at a higher rut for a shorter flow of time.
01/xiii/2003
my family loved this recipe... fifty-fifty my mother in police force and you all know how they tin can be. It was easy to make, and very flavorful. Volition definately make information technology once more.
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 follow the directions and DO NOT add water as many reviewers have done, you lot will accept a fabulous meal. For a little more flavor, I double the spices and add thyme to the rub as information technology complements roast beef fabulously. Give thanks yous RCP80 for your submission!
01/17/2005
The whole family loved this--it was tasty and quick and the timing was perfect--I did flavour alee of time so it did marinate for a few hours giving it bang-up flavor. I made an "au jus" sauce to become with it using the drippings from the meat (very lilliputian with a lean eye circular) a tin of low sodium beef broth and a dash of kitchen bouquet
10/28/2008
Absolutely delicious. Don't mind to the people who said this comes out dry. It doesn't. They probably cooked information technology too long. You should apply a thermometer, notwithstanding, to avoid this. I pulled the roast out when the temp read 130, and information technology eventually climbed to 145, or medium rare. I did double the spices as I like lots of flavour. I volition use this recipe once more. Thank you and so much!
ten/08/2009
This is a good quick way to make this roast. And merely a note. 20 min. per pound is for medium rare. If yous like your meat well, it would exist 25 min. per pound. The 1 affair I don't like about this cooking method is that it creates a hard, dry crust on the outside of the meat. I like braising eye round in a dutch oven or baking it at 300 degrees in a little liquid for 30 min. per pound, which creates a more than 'falling off the bone' texture. Eye round has no fat, so there are no drippings to baste the roast with while cooking, and so having some sort of liquid in the pan while baking creates a moister roast. This 'dry roasting' method is quick, simply results are fair and the meat isn't as tender. We made this for French dip sandwiches. I did let the meat sit down out at room temp. for 3 hrs. before I baked it to ensure more even cooking. Makes a big departure.
11/fifteen/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 correct! I make a marinade- 1/three cup tomatoe sauce, one/4 cup soy sauce, 1/2 cup olive oil, 1/iii cup water, Seasoning ( I use a gourmet grill seasoning) information technology 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 besides let my roast sit at room temp. earlier grilling. Very important, let rest at to the lowest degree 20-30 min. after cooking, all the juices will lock in. I volition use this for sliced meat for wraps or whatsoever sandwich. Information technology is much cheaper and way more delicious than deli meat. If cooking in oven, sit on a rack, melt on 475 for 12 min. plough downwardly temp. to 325, cook 20 min. per pound. This volition lock in all juices. This is one of the meats I cook for Christmas, anybody loves it.
eleven/15/2008
I certainly concur with the reviewer who cautioned that there is a departure between "pot" roast and "roast beefiness". This is recipe is for roast beefiness - not pot roast, which is cooked with liquids. As well, i reviewer stated that you won't become the same results with beef purchased at Walmart; the same goes for Winco. You need to purchase a practiced cutting of meat to get the flavor and tenderness you lot want. I, besides invest in Angus beefiness, or Choice, the latter beingness available at Costco. Look at the grading on the meat you are buying. I also concord with another reviewer who says to non only use a oven thermometer to test the oven heat, but the reviewer besides says to put the thermometer on the oven shelf you are using and prepare 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. ii totally different foods. This is an excellent recipe for Roast Beef. It should exist cooked in the OVEN to ROAST for best possible flavor. In a crock pot your meats go steamed. That's why it falls apart when you lot take information technology out. Don't get me wrong. I dear my crock pot, simply when y'all desire to make Roast Beefiness you use the oven. Anyway made as written. Give ten stars if I could. Excellent. I did use beef stock to brand a gravy, considering Eye of the Round is not usually used for gravy making. Very fiddling fat. I cooked it, cooled it down and refrigerated it so I could slice the next 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 employ the Centre of the round roast, but a Sirloin tip roast works well besides. You lot tin can too practise a continuing rib roast in a similar style. This is the type of roast to cook and piece up for sandwiches, or as listed with mashed potatoes and gravy. This is a cracking basic recipe. For a pot roast it will take a totally different cutting and melt at lower temperatures with liquid for 4-five hours.
04/11/2007
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 bit of beef broth and since I did not have a rack that would fit in the pan i was roasting in, I fabricated one with onion slices. It worked wonderfully. My cooking fourth dimension was a fleck longer (even for medium rare) only I think that may be due to the fact I used the wrong kind of pan (a high edged goulash dish). Thanks over again for the slap-up recipe.
03/31/2013
Fabricated this as directed with a 6 pound heart round. Cooked at 375 F as directed until internal temperature reached 125 F, about 1 60 minutes, 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 information technology, about 35 minutes later removing from the oven. It was tender, juicy, and flavorful. I was skeptical about using middle round considering I have found information technology to be rather tough. This was ameliorate than expected and my dinner guests and I loved information technology. Served with mashed potatoes and green bean casserole, homemade baguettes and gravy.
05/07/2007
I stuffed our roast with a lot of sliced garlic by sticking a pocketknife into the roast on tiptop, bottom and sides, and pushing the garlic into the roast as I went forth. I did the standard stone salt & cracked pepper rub. We cooked the roast as others advised, using a thickly sliced onion (into three slices) as a rack, and a can of beefiness broth, at twenty minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, too. Almost 20 minutes earlier the roast was to be done, I added sliced mushrooms & some cut carrots, too. When done,I set aside the roast to residual, removed the veggies, and made the most delicious gravy! Side by side, (drumroll, please!) my married man sliced into the roast . . . and it was PERFECT! The best ever, to be exact! We definitely will ever cook our beefiness 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, and then this was EXACTLY the recipe I needed. We made this last nighttime, and enjoyed leftovers as sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for dejeuner today. Admittedly excellent!
05/10/2005
Cheers to Cindy, because simplicity is the fundamental and knowing your oven is crucial. I agree with the others that the seasoning is perfect . Information technology may non seem similar alot, but a lilliputian goes a long way. I used a three 1/2 lbs. superlative round london bake, and roasted it at 375, and added an boosted 10 minutes for the half pound, and i took it out and the meat read 140 which is way too hot for medium rare, considering once the roast rests for about twenty minutes the meat will go on to melt and finish off at 150 to 155 which would make it well. Then, i immediately removed the roast and put information technology on a plate and placed it in the refrigerator for a half 60 minutes, and this worked in halting the cooking procedure. As a consequence, my roast beefiness was medium to medium well, which means it was a low-cal pink. Still very flavorful with the seasonings and tender, but not perfectly reddish medium rare. The lesson here for me was that my gas oven cooks hotter and information technology's important to melt this roast on the bottom shelf; mine was on the eye rack, and next time, i'll remove the roast when the meat thermometer reads 120, which when done finishing outside the oven, will be about 135-140. Again, thank you to cindy for coming upward with a very simple and succulent recipe.
02/19/2006
Very good - the roast was moist and the seasonings were merely right. The just problem I had was that the roast was very rare using the timeline given so I will probably effort 30 minutes per pound next time considering we adopt our roast medium. I will definitely use this recipe again.
eleven/15/2008
I have found that top sirloin roast is a much more than tender cut of meat for this recipe.
04/09/2012
I had ii ii.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 same 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 not bad results. I will roast my eye of the circular roasts using this method from now on. Cheers!
11/fifteen/2008
Go along in mind that there is a divergence between pot roast and roast beef. This roast beef recipe is very good.
09/12/2010
Quite succulent! The only thing 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 expert roast beef should not crave "stewing" in liquid. This is a fail condom recipe if, every bit others take suggested, yous ensure that your oven temp is right and you lot apply a good meat thermometer. Every bit someone else has suggested, a roast cooked starting at room temp will not but ensure even cooking, simply will produce a nice tender roast. Letting it rest for twenty or 25 minutes volition also ensure that the juice is evenly distributed, which only adds to the tenderness. Thinly slicing also helps. I've been using this cutting of beef for years with great success if you are conscientious to follow these basic steps and don't cut corners. The only embellishments I would add to this recipe is to add together your seasonings to about 3/four cup of flour and lightly dredge the roast before putting it in the oven. Gives information technology a nice light, flavorful chaff.
12/11/2010
Delicious! It was my commencement try at making roast beef at dwelling. This came out equally a perfect medium rare roast with the most delicious flavor.
01/22/2013
I used a probe meat thermometer with an alarm and set it for 145 degrees. Next time I will 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 h2o to the pan drippings and poured them into the remaining sliced beef. I recall I'll brand beef pot pies with the leftovers.
10/22/2008
The time and temperature of this recipe worked perfect. Here'south a lil tip for those of you having issues with the cooking fourth dimension. Invest in a stand alone oven thermometer, preheat your oven with the thermometer exactly where y'all volition exist 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 lodge to maintain the 375. Every oven is different then dont trust that because y'all set up it for 375 necessarily means information technology is actually 375 in the area of the oven you lot are cooking in. Heat rises, fifty-fifty in your oven, so the college your rack is, the hotter the temperature you are cooking in. This recipe was top notch! Best roast I have ever made.
12/27/2007
I put the roast in a ziploc bag and poured in enough reddish wine to cover it, put it back in the fridge and let it sit down all day. An hour before putting it into the oven, I took the bag out of the fridge and allow information technology 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 fatty merely and put information technology fatty side up in the roasting pan. And then I added a can of beefiness goop (the Campbell's double strength) and one-half a can of h2o 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 permit it sit for 15-20 minutes before slicing. Information technology was and then juicy and cooked perfectly. I don't call up I'll use some other recipe for roast beefiness ever again.
05/20/2008
I am sure this is a five star recipe because this is how i make mine, however new cooks PLEASE Accept NOTE, non all brands of beef are the same! i ONLY use angus beef, if you are ownership a cut at walmart you will be disapointed. spend the picayune extra and purchase a improve brand of beef. also the more rare the temp the more tender information technology will be. certain cuts to non take well to well done. every bit another reviewer said use a thermometer
08/16/2009
Later xc minutes @ 375, my 2.8 pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and accurate. Thank you a lot.
eleven/06/2005
If there were x stars to rate this recipe, information technology would get a 10 from me! I've always disliked the traditional roasts... until now. This was cooked to perfection (my version - simply a bit pink inside and juice runs when you cut information technology). I served with mashed potatoes/gravy and brussels sprouts. Will definitely brand once again. The spices were awesome... I just sprinkled on garlic powder and table salt and ground fresh black pepper and rubbed it around. Splendid! Cheers Cindy! Definitely a keeper :D
09/xxx/2005
I added a cup of water to the bottom and some kitchen bouquet and this fabricated a very moist beef and bang-up gravy. Cheers for the recipe. Lisa
12/07/2006
A very good basic recipe. In fact I never change a thing except I sometimes add together carrots, potatoes and onions to have a complete meal. Thanks.
10/14/2006
I must say this was delicious. I also followed the time and temp. as directed and added a minor corporeality of water as recommended by others. The result was perfectly tender Roast Beefiness. The only adjustment I made was to allow the meat to sit out on the counter to become closer to room temp. for even cooking. As well, I inserted sliced garlic into the roast in various places and that just added to the peachy flavor! Definately a keeper. Thank you!
08/12/2007
Bravo!!!!!! I was about to surrender trying to cook beef until today!! I decided to attempt a Roast Beef recipe I found on All Recipes. Earlier 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 co-ordinate to the recipe. For the liquid I used approx.2 cups of water, and 1/2 cup of cooking sherry for for flavor. I had enough 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 time to 2 hours. The roast came out heavenly!! Thanks to the wonderful cooks at All Recipes. Over 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 blindside upward job!
ten/12/2006
Thank you so much for this recipe. I have served information technology several times at present and it has been a hit amoung my family of vi. The cooking time and temp are central. I coat ours similar yours except I use fresh garlic, worcestershire, and a lilliputian brown sugar. The combination is a bully taste and the carbohydrate provides excellent caramelisation. We have it as the main dish the first night and the next night french dip sandwiches.
xi/29/2011
Tried it equally is -- turned out peachy. Kept an eye on the thermometer --we like it rare, then nosotros did most 45 minutes. Didn't demand to add any h2o to the pan -- it came out dainty and juicy -- nosotros made 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 made this recipe using 2 dissimilar cuts of beef, a top round roast that was tied into a peachy little packet and a ranch cutting top round roast. I used a little beef stock in the pan for both roasts. The bundled top roast was like a brick of cardboard!!!! Withal, the ranch cut roast was the most delicious piece of juicy goodness I have ever had the pleasance of devouring!!!! Served it with horseradish sauce.....OH MY GOODNESS!!!! So, I will definately use this recipe for as long as I accept teeth to chew with....using the right cut of meat, of course!!!
11/05/2004
Very good seasonings....and tasty. I actually liked the way that this turned out, but the only complaint is that it turned out dry. I tried this once more...adding a cup of h2o 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 great. I rubbed the roast with salt, pepper, garlic, rosemary and a little cayenne pepper. Well-nigh thirty minutes earlier it was washed I added thick sliced red potatoes tossed with olive oil, garlic powder, black pepper, table 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 manner again!
04/27/2014
Very pleased with my results! Purchases 5lb,tied eye of round beef roast. After reading many reviews, I coated the unabridged roast with a seasoned rub -purchased at local grocery. I let the roast sit down with rub on for twenty minutes then placed it on a rack (in roaster) in a pre-heated 375 degree oven. Cooked it to 120 degrees international temp and permit information technology sit to residual after roasting. It was PERFECT! Beautiful pink centre with more doneness to edges. I would go a little less on the rub Next time. Very, very good! Not dry. Not tough equally other comments suggest.
10/26/2005
I idea this was and then piece of cake and actually good. I tend to like my roasts really rare and if so and then I would propose 15 minutes per pound instead of twenty minutes.
11/30/2012
This is fantastic. I accept never cooked a jucier roast. Despite some reviews I had read, I followed the directions exactly. Catastrophe with a 15 minute tent is what is key. So very lovely. Glad I know how to cook a roast properly now!
07/04/2011
Enjoyed it had fabricated information technology for our 4tth of july charcoal-broil. I didn't necktie it because i didn't accept the string. I added some water for moister. The family unit absolutely loved it.
12/xvi/2013
I had tried this recipe twice. Both times I kept it in the oven for the recommended xx minutes oer pound, turned the oven off and had to remove the roast because it was heating upward too much too speedily - I literally roasted a ii.5lb eye circular from countertop (room temp!) to dinner table 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 way too far into the medium-medium well category. Exercise Not OVERESTIMATE THE TEMPERATURE. You desire to take this out when the temp will non rise much more as it sits on the counter Simply you also desire it to sit long enough to redistribute the juices. Also, I learned that I like rosemary, onion pulverisation, granulated garlic, salt and pepper in a fairly large 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 repast in exchange for their fourth dimension, but to my horror the recipe that I was using would accept taken v hours, and I only had 2. My merely addition was basting lightly with a lilliputian sour foam and garlic, and it was the most beautiful beef I've always made. Ruby-red in the center, brown crusty outside, garnered awe and wonder when I took the tinfoil off.
01/05/2007
Perfect. We like some red in the center, and then I cutting cooking time by about 10 minutes. Other than preferred cooking time, don't alter a thing.
04/05/2009
This Roast slices like deli roast, it does NOT shred into long tough strands. I cooked it till the meat thermometer read 160 degrees Fahrenheit , so information technology would reach 170 for well done later it rested. The just other matter I did differently was use garlic pepper in place of the pepper. The best roast for slicing I have ever fabricated. Just Wonderful!!! Thank you for posting!!
01/19/2007
This is admittedly the all-time roast beef I take always tasted - I've made it twice in the by 2 weeks. With the exception of using an heart roast, I used a bottom round both times and followed the recipe exactly. Perfecto!!!!!!!
04/12/2008
This is the method my grandmother and mother taught me. Information technology never fails. I'thousand making a 6 lb eye of round for Sun dinner tomorrow. I like to roast new potatoes and baby carrots with the meat. Produces fantastic flavor and texture without calculation whatsoever h2o!
12/15/2014
Very skillful! I cooked it exactly equally written and it came out a perfect medium rare! Thanks for the recipe :)
02/04/2007
Good recipe. I used this recipe for the cooking time & the blazon of beef to buy. The cooking time is right on the money. Instead of using the recipe's rub I but used a packet of onion soup & then added a loving cup of water. The roast came out medium/medium rare & tender. I did use the rub the recipe calls for once earlier & it was tasty...all the same I didn't add water & it was a trivial tough. All in all a good recipe equally long equally 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. Note to self: Have the roast out of refrigerator to come to room temp before putting in oven.
08/20/2007
I've used this recipe several times and with different cuts of beefiness. It always turns out excellent. In addition to the listed ingredients, I likewise 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 cherry-red wine. Office way through the cooking I add together mushrooms, more onions and some peppers around the roast. Information technology is so yummy!
eleven/04/2012
I followed someone's advice-took out meat when internal temp 120F, then covered with aluminum foile. sliced thin with slicing automobile when cooled. perfectly cooked, only as nosotros like, pink and rare inside!!
05/11/2006
I made this terminal Sunday with an eye round roast, and information technology was awsome! It had a wonderful sense of taste, and it wasn't dry out, although eye roast is a good cut. It smelled good every bit information technology was roasting, and my kitchen windows were open up, and I hope all of my neighbors were drooling!! From the drippings I fabricated a gravy and served information technology with mashed potatoes, seasoned carrots and cole slaw. Truly a wonderful meal. Will be making this once again!
12/20/2007
This is a wonderful "archetype" roast beef recipe. I think those who don't similar this method are wanting more of a pot roast, non Roast Beef. I don't think anyone would melt a standing rib roast in water. This is like. I wouldn't retrieve it would be good if information technology is cooked well done either. I found it to exist a dandy recipe.
02/17/2007
This is a very good roast beef recipe. I use it all the time. It has get i of our regular meals. My kids and my husband merely honey information technology!
10/thirty/2004
I prepared this using a 2lb tri-tip every bit an culling to grilling the tri-tip over indirect estrus. I seasoned the tri-tip per the recipe - 1/2tsp kosher table salt, i/2tsp garlic pulverization, 1/4+ tsp fresh footing pepper, and added a 1/3 cup beef stock in the roasting pan. I browned the seasoned tri-tip in the roasting pan over loftier heat, then added the beef stock before putting it in the oven uncovered. I must say that this formula of seasoning is perfect...not likewise salty as they accept a tendency to be. Too, the suggested cooking temp/fourth dimension formula was dead-on for a perfectly done tri-tip. Grilling a tri-tip is still fun, and traditional, just this is a great alternative which I'll apply once more.
03/23/2004
A permanent entry in my recipe box, this roast cooks upward perfectly every time I make it. Overnice and perfectly rare. I even add actress pepper to the outside and so slice the leftovers for tasty sandwiches later!
01/17/2010
This turned out wonderfully. I am giving it merely four stars because the instructions should land that the use of a digital thermometer is very of import and then that you don't over or undercook the meat. I used mine and took it out of the oven at 140F. I let information technology rest for about twenty minutes before cutting and it had risen to 150F, turning it to a perfect medium rare. Excellent recipe!
04/24/2006
It was a very like shooting fish in a barrel and tasty roast, simply a trivial rare for some of the tastes at my political party. I loved it nice and red, but if you similar your roast a lilliputian more done add together a bit in cooking time. Was a dandy striking, nevertheless!
11/15/2008
No matter the cut of the meat to exist roasted, I always sear it on all sides in a hot oiled skillet. I similar the addition of a bay foliage or two. As with others, I add LOTS of potatoes, carrots, onions and mushrooms toward the cease of the cook time. Succulent!!
10/eleven/2006
Awesome! I've never made a roast beefiness before and it could not have turned out more than perfect. I followed the recipe, only didn't use garlic and added 1c. water to pan and 1/2 sliced onion on superlative. Delicious! My husband raved almost it all night!
11/06/2007
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 non compare! It is imperative to utilize the cut every bit suggested to acheive the wonderful flavor of this recipe. YUM!!!!!
11/15/2008
Follow the way Tracycook makes the roast and never add together any liquid to the pan every bit information technology will upshot in a tough mess.
02/19/2012
This is it. Your basic, unproblematic, fool-proof Lord's day roast. I think 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 of import. The cut matters, the time matters, the temp matters, the resting matters. As well much beefiness for y'all? No problem because it's excellent the day after for sandwiches.
05/04/2004
I usually don't measure seasonings on a roast, simply I did this time, and it had the perfect flavor. Cooking time was correct on! Thank You !
01/02/2012
We followed instructions to the T except that we changed the cooking time to 22 minutes per pound because we adopt our beef medium/well. Delicious!
01/22/2012
My roast was two one/2 lbs then I wasn't sure if this would plow out but I followed the directions exactly and got a perfectly cooked medium rare roast after cooking for l minutes. And the gravy I was able to make from the wonderful meat juices was so very good, I didn't desire to cease eating.
07/12/2005
This really is a foolproof recipe...even the most novice cook tin can't mess this up. I was a piffling concerned nigh using the kosher salt before roasting the meat every bit table salt tends to dry meat out. I used it anyhow and followed the recipe almost exactly...I did add some oregano and basil. The result was a tender, juicy, perfectly cooked roast. I'll exist 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 beefiness roast that I bought for a dinner party for ix, but these instructions worked well! Perfect medium rare - I left the beef in a little longer than the recipe stated, as I had three pieces of meat in ane pan (each about two pounds) so figured it would need longer. Thanks!
02/15/2010
I've used this recipe a few times just usually change up seasoning every time. Comes out dandy though I do coat 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 good and very easy. I added a lot more spices and a jar of onion gravy. Covering it after 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. Will definitely make information technology again.
05/23/2014
Splendid results. I have seared my roast 1st and likewise just put it in the hot oven. Either fashion information technology works very well. I mix the table salt, pepper and garlic pulverization and then rub the roast. I have as well crushed a clove of garlic and rubbed the roast b4 calculation the salt and pepper.
11/17/2008
I fixed an middle-of-the-round (2 lbs) last night and was disappointed. Roasted the beefiness about 45-l minutes at 375. The instructions said 20 min/lb=forty minutes and yet it was still a fleck rarer than medium rare--red with bloody juices. Also, the beefiness was tough even though I sliced it thinly with an electric knife. I used a cooking thermometer only 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 e'er take bad luck with thermometers and I am greatful for the pop-upward on turkeys!!
12/26/2012
I fabricated this yesterday and it came out fantastic. However, the 20 min/LB @375 was incorrect for me and would accept probably been terrible. I had an eight Lb eye roast and it was well washed at ii hours when I checked information technology. I probably could have pulled information technology out at an hour and 40 minutes or so. So like the others say, apply a meat thermometer and don't get with the time alotted. Great Roast though and I will get in many more times!
11/21/2011
This Roast came out perfect. I used Angus middle of circular.
01/06/2012
I'one thousand not a great meat-maker and I had high hopes for this roast. Used the eye of round roast and all seasonings but institute the meat to be a flake tough. Skillful flavor and used residue for beefiness sandwiches, just not as tender as I had hoped. Whatever suggestions?
12/28/2006
Superb. Information technology'southward now a family favorite. Simple, still delicious and no fuss to boot!
08/01/2007
Delicious. I love roast beefiness. I don't add whatever liquid to the bottom of the roasting pan, basically you're steaming instead of roasting then... and you don't get the lovely $.25 of caramelized meat juices to creat the perfect gravy from. Throw some peeled par-boiled potatoes in effectually the roast if information technology doesn't crowd the pan too much. Heaven!
11/19/2011
FOR dryness issues endeavour adding 1cup of beef broth to the pan prior to cooking ..i practice a variation on this where i sear all sides and cover with foil for entire melt time and use 1 cup beefiness broth and i never accept bug with dry meat resting is key though you must let it rest
12/26/2006
enjoyed this roast, but next time will add more common salt and volition increase cooking time to 25 min. per pound as I like a medium done roast, not a medium rare.Will make once more.
09/04/2005
Seasonings were so good. I accept a hard time getting an eye of circular roast done (we like medium well) just without drying out. I think next fourth dimension I will go at 325 degrees for longer with h2o in the lesser of the roasting pan. Love slicing this up for sandwiches!
01/17/2007
Easy to do and tastes great!
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 style before and was tired of the crock pot versions. This turned out great! I read the reviews and was worried about dryness so I put one/two loving cup of water in the bottom of the pan. I also put 1/two handbag of infant 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 also. Served with the carrots, mashed potatoes, asparagus, dark-green salad and gravy that I made from the drippings. Good, downwards-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 water 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.
x/31/2005
Although I do a lot of cooking, i've never fabricated a roast beef because i'm e'er afraid it'll exist dry. Because this recipe got so many good ratings I idea I'd give information technology a effort. 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 information technology an extra 15 mins. What did I go? A bloody style-to-rare roast. I don't know why. The oven was EXACTLY at 375. The skillful matter was it was NOT dry and/or overcooked. I flash fried it that night and information technology was okay. A couple of days afterward I fried upwards the leftovers and they were good on sandwiches. The other comment I accept is that, despite post-obit the recipe exactly, I felt information technology was a bit bland... maybe some fresh garlic and another spices in the rub would have been appropriate? If I could give the recipe 3.five stars I would, only since I can't I'll give it 4.
04/09/2006
I have used this recipe twice once with the recomened roast and one time with a rump roast both came out wonderful 2 diffrent dinner crowds and both raved,So like shooting fish in a barrel. I volition use it again and once again!!!! Thank yous.
12/21/2011
This was a very good, very unproblematic recipe. Note, still, if yous 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 fifty-fifty register on the thermometer. It took most 45 minutes, plus the xv minutes resting to exist the perfect rare (but not raw). Overall, simple, but very juicy and flavorful.
01/04/2007
I contradistinct 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, and so I reduced the heat to 350. Afterwards thirty minutes cooking, I sliced up an onion and added it to the roasting pan. I removed the roast once the temperature hit 130 and allow information technology balance under aluminum foil for 15 minutes. My family loved dinner tonight. Since I made a 3 lb roast nosotros will be eating the other one-half tomorrow and my husband and boys can't look. Thank yous 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 beefiness for slicing until this recipe. Please employ a meat therm instead of the standard 20 min/lb - my roast cooked much quicker. I pulled it out at 120 and I permit it sit down about 30 min before slicing. Perfectly pink throughout. No red. Thanks for posting
06/25/2007
This is really good. I roasted it in my pampered chef rectangle bakery. I used carrots as a meat rack. Also rubbed it with pressed fresh garlic combined with table salt pepper and evoo. They key is letting it come upward to room temp before roasting. I also added some water to the bottom of the pan and used the juices to make pan gravy. Great with a little horseradish likewise. YUMM-O!
Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
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