Read More. Rating: 3 stars. The roast tasted really good, and we thoroughly enjoyed it. However, because the roast is not cooking in any liquid, it was a little tough though it wasn't too bad. I would recommend adding 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 any gravy. Also, I would suggest adding some onion to the top while it cooks for a little flavoring.
This is a great recipe for anyone who wants a simple pot roast that isn't too much work and doesn't have to cook too long, but if you are wanting a more tender and more flavorful one, i suggest trying a different recipe. Reviews: Most Helpful. This was wonderful. Please don't pass this up because of reviews saying cooking this way will result in a tough dinner - they surely didn't try it.
As others have suggested, make sure your oven temp is accurate, a meat thermometer is a plus and the REAL secret is allowing the meat to rest, covered, for 15 or so minutes while you prepare the rest of your meal. You will not get a fall apart shreddy kind of roast - this will be a nice moist firm roast that slices nicely, and there is no waste. Stick to the recipe, use the right cut of meat and follow the directions and you won't be disappointed.
And you'll have flavorful juice all over your cutting board to moisten the meat after you cut it. I added a bit of thyme to the seasoning mix, as my family loves beef with thyme, but i would not suggest any liquids be added. This is a very simple and good recipe.
For those who say you must cook moist, or that this is dry, then I feel sorry that you have never experienced real roast beef. Ladies and gentlemen, there are at a minimum two distinctly different ways of cooking a beef roast and surprise! First, "Roast Beef" this recipe and second "Pot Roast. This is what you are served at the buffet where the chef cuts thin slices for you, plates, and ladles on some juice.
This is what you need to make Roast Beef Manhattan. This is what you need for a French Dip. This, with more seasonings and a few post-roasting steps is the start of "Italian Beef 'sangwich'. The pot may be in the oven, on the stove, or a slow cooker. Vegetables, typically carrots and potatoes, frequently some onion, are cooked in water, broth, or tomato sauce. This produces a "one pot meal" and is often passed on a platter. Each diner takes vegetables and a chunk of coarsely cut meat.
The moist heat causes the meat to be very tender yet because of large cut may be fibrous , pieces may be pulled off with the fork and a knife is often not needed. Rating: 1 stars. This is an awful way to cook a roast. The seasonings are fine, but this rapid cooking without any liquid produces a tough, dry result. Liquid and slower cooking are essential if people are actually going to enjoy this.
I was making roast beef fot the first time looking for guidance, and this was helpful, but flawed in my opinion. I used the cut suggested, eye of round, which I had to special order from my butcher but it was worth it. It's a nice, fairly inexpensive cut for feeding a crowd, and the simple seasoning used here is perfect. Rub with olive oil and sprinkle again with salt and ground black pepper.
Roast for between 12 and 15 minutes per pound, then check the temperature. Rest the roast for 30 minutes. At this point, you can slice thinly against the grain and serve, or you can heat 2 tablespoons vegetable oil in a skillet on medium heat and when it's hot, sear the roast on all sides until browned. Slice thinly and serve. Share on Pinterest!
Get Shrimp. Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust. With something like a top round roast, searing can be next to impossible. Starting with a hot oven gives the roast a chance to get that beautiful crust without bringing out a pan.
After you've got a head start on that crust, you can lower the temperature and the meat will start cooking from the inside out. We like to bring pretty much any meat we're cooking to room temperature—especially big pieces of meat like turkey breasts , whole chickens, and roasts like this one!
Think of it this way: if you put a roast in your oven straight from the fridge, the roast will cook faster on the outside which is exposed to the heat of your oven than the center, which will remain cooler, and cook more slowly. A room-temperature roast will cook more evenly throughout, so we recommend letting yours sit out for 1 to 2 hours to come up to temperature.
As far as post-cooking temperatures, we prefer a medium to medium-rare roast, with a little pink in the center. In our opinion, the meat stays more tender and flavorful this way. If you prefer not to see any pink, you can roast longer!
One thing that's not optional, though, is a meat thermometer. It takes the guess work out of cooking big pieces of meat, and we swear it'll come in handy more than just this once. Pro tip: make sure you're inserting your thermometer far enough to hit the center of the roast for an accurate reading.
The temperature of the meat will continue to rise a bit as it rests as well. I know it's tempting to dig right in when your roast comes out of the oven. Transfer your meat to a cutting board and let it rest for 30 minutes to allow all the juices to redistribute throughout the muscle.
If you cut it right away, all those flavorful juices will end up on the cutting board and your meat will be dry and sad. Leftover cold roast beef is one of life's greatest pleasures. It's so versatile! Use it in French dip sliders , in a breakfast hash , or just cold, straight from the fridge. We won't judge! Editor's note: This recipe was last updated on December 21, to provide more information about the dish.
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