How Long to Cook a 6 Lbs Roast Beef
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07/22/2006
I accept been making my roast beefiness this way forever! It is perfection, IF y'all heed these bones tips: No other cutting of meat will produce a REAL roast beef, merely the heart roast!...Every oven is dissimilar, then know your ovens well. A three pound roast will cook faster in a new oven than information technology would in a twenty twelvemonth old oven...INVEST IN A MEAT THERMOMETER, this is the best affair you can have when roasting a beef...Be mindful that when a roast comes out of the oven it will cook in its own heat and the temp will ascension. Not everyone likes a encarmine roast. WE Exercise, and I take mine out at 120, let it stand up and information technology is most 130-135 when time to cut...ANOTHER Of import TIP: Before COOKING Permit YOUR ROAST Sit down OUT ON THE COUNTER UNTIL Information technology REACHES ROOM TEMP. IT Will Brand FOR EVEN COOKING. So, their you have it, my advice to all of y'all bad reviewers. Roasting a beef is non an exact scientific discipline nor are the cooking times verbal...keep trying! This is the best roast beef!
12/26/2002
The roast tasted really skillful, and we thoroughly enjoyed it. All the same, 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 lesser of the pan while it is in the oven to brand information technology a little more tender. This roast, however, will not produce any gravy. Also, I would suggest adding some onion to the elevation while it cooks for a little flavoring. This is a great recipe for anyone who wants a elementary pot roast that isn't too much work and doesn't have to cook too long, just if you are wanting a more tender and more flavorful one, i propose trying a unlike 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 round, which I had to special club from my butcher but it was worth it. It's a dainty, fairly inexpensive cutting for feeding a crowd, and the unproblematic 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 as directed, and because I used a probe thermometer and watched the temp, I found it was cooking faster than I'd anticipated. I quickly lowered the heat to 300, then 200, and still it was done much before than I expected, the entire cooking time was under xc mins. I retrieve 375 at twenty mins/lb would produce a very well washed piece of meat, so if that'southward what you like, 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, sentry the temp instead. Have your roast out of the oven when it's ten degrees libation than your desired final temp. Allow it rest for 20 minutes before cutting information technology, it will melt that last ten degrees on the counter while it rests. I'd utilize a lower oven temp than this recipe calls for, 300 or even 200, cook it tiresome and low. But the cut and seasonings in this recipe are great. I don't call up any liquid is needed, but use a roasting pan with a rack then the meat is raised over the pan.
06/12/2007
Helpful hint--Almost likely everybody is getting a different temp reading afterwards the same cooking time because of how cold the roast was when you put it in the oven. I always let my roasts sit for 45 minutes on the counter before putting them in the oven. Information technology eliminates guess work, thermometers and hot/cold spots in the roast. Dandy recipe, by the way!
01/16/2007
This is a very good basic guideline for the perfect roast. I concord with reviewer tracycook that the oven temp has lots to practice with the final effect.Invest in a expert meat thermometer and follow it. For those who similar gravy, simply add a can of beef broth to the bottom of the pan while cooking.Pan drippings volition combine with it and make a delicious gravy.My persoanl preference, I would use twice the garlic pulverization with the addition of some fresh minced garlic, also. Cheers for sharing.
02/02/2003
I made the All American Roast Beef tonight and thought information technology gave a fabulous flavor. I used tabular array common salt because I didn't have Kosher salt. Information technology was moist and cooked nifty at 375. Definitely I will get in once more!
10/14/2008
This was astonishing. I seasoned a 3lb beef round tiptop, circular roast (Rancher Reserve, the grade is similar to Certified Angus Beef)liberally with the seasonings listed in the recipe. I didn't mensurate it, I just fabricated sure I coated the unabridged roast. In add-on, I also used dried thyme. Placed it on a racked roast pan and let it sit down on the counter for 40-45 mins. I used cerise potatoes, carrots, and onions & tossed them in olive oil, kosher salt, black pepper, and a sprinkle of dried thyme. Cooked for 60 minutes @ 375 with 15 minutes rest gave us the perfect medium rare. It was divine, tasted like a prime rib that has been roasting all twenty-four hour period. It was so moist and tender--I will have to take 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 correct way to prepare a beef roast. For everyone who says to add liquid and this isn't the mode to melt a roast...I think y'all need to understand cooking terminology. A pot roast is a tough cut of meat that needs to be browned and then braised in liquid covered and slow cooked. A beefiness roast is a tender cut of meat that you lot cook dry in the oven uncovered at a college heat for a shorter period of time.
01/xiii/2003
my family loved this recipe... fifty-fifty my female parent in law and you all know how they can exist. It was like shooting fish in a barrel to make, and very flavorful. Volition definately make it over again.
04/12/2015
This recipe is wonderful and a classic mode to cook a roast. For those naysayers, please apply the right cut of meat (eye roast) and your cooking thermometer judiciously to monitor it. If you lot follow the directions and Practice NOT add water as many reviewers accept washed, you lot will have a fabulous meal. For a fiddling more flavor, I double the spices and add thyme to the rub every bit it complements roast beef fabulously. Cheers RCP80 for your submission!
01/17/2005
The whole family loved this--it was tasty and quick and the timing was perfect--I did season alee of time so it did marinate for a few hours giving it neat flavor. I made an "au jus" sauce to become with information technology using the drippings from the meat (very little with a lean eye round) a can of low sodium beef goop and a dash of kitchen bouquet
10/28/2008
Absolutely succulent. Don't listen to the people who said this comes out dry. It doesn't. They probably cooked it likewise long. You lot should utilise a thermometer, however, to avoid this. I pulled the roast out when the temp read 130, and it eventually climbed to 145, or medium rare. I did double the spices as I like lots of flavour. I will apply this recipe again. Thanks so much!
10/08/2009
This is a skilful quick way to make this roast. And but a notation. 20 min. per pound is for medium rare. If y'all like your meat well, it would be 25 min. per pound. The ane thing I don't like nigh this cooking method is that it creates a hard, dry out chaff on the outside of the meat. I like braising middle round in a dutch oven or baking it at 300 degrees in a little liquid for thirty min. per pound, which creates a more than 'falling off the bone' texture. Centre circular has no fatty, and then there are no drippings to baste the roast with while cooking, and then having some sort of liquid in the pan while blistering creates a moister roast. This 'dry roasting' method is quick, but results are fair 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 information technology to ensure more even cooking. Makes a big divergence.
11/xv/2008
Alright, there are alot of people out their that just don't know how adept a eye of round roast could be if they knew how to cook it right! I make a marinade- one/3 cup tomatoe sauce, ane/4 cup soy sauce, 1/2 cup olive oil, 1/3 loving cup water, Seasoning ( I use a gourmet grill seasoning) it has garlic, rosemary, thyme, crushed peppers, etc.) Let marinate for 24-48 hours. I always melt my roast on the grill, 20 min. per pound. I also permit my roast sit at room temp. earlier grilling. Very important, permit rest at to the lowest degree 20-30 min. after cooking, all the juices volition lock in. I will employ this for sliced meat for wraps or whatsoever sandwich. It is much cheaper and way more delicious than deli meat. If cooking in oven, sit on a rack, cook on 475 for 12 min. turn downwards temp. to 325, cook xx min. per pound. This will lock in all juices. This is one of the meats I cook for Christmas, everyone loves it.
11/15/2008
I certainly agree with the reviewer who cautioned that at that place is a difference betwixt "pot" roast and "roast beef". This is recipe is for roast beef - non pot roast, which is cooked with liquids. Besides, i reviewer stated that you won't get the aforementioned results with beef purchased at Walmart; the same goes for Winco. You need to purchase a expert cut of meat to get the season and tenderness y'all want. I, too invest in Angus beefiness, or Choice, the latter being available at Costco. Expect at the grading on the meat you are buying. I besides agree with another reviewer who says to non just use a oven thermometer to exam the oven heat, but the reviewer besides says to put the thermometer on the oven shelf you are using and set oven temperature accordingly, and then 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 desire 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. two totally dissimilar foods. This is an excellent recipe for Roast Beef. It should be cooked in the OVEN to ROAST for best possible season. In a crock pot your meats go steamed. That's why information technology falls apart when you have it out. Don't go me wrong. I dearest my crock pot, simply when you want to make Roast Beef you use the oven. Anyhow fabricated as written. Requite x stars if I could. First-class. I did use beef stock to brand a gravy, because Center of the Round is non usually used for gravy making. Very little fatty. I cooked it, cooled it downward and refrigerated information technology so I could slice the next day. YUMMY!
07/31/2011
To those who want to add liquid to this recipe, y'all are not cooking a pot roast here. This is a rare to medium rare roast. Non only can you use the Eye of the circular roast, but a Sirloin tip roast works well likewise. You can too practise a continuing rib roast in a like manner. This is the type of roast to cook and piece upward for sandwiches, or equally listed with mashed potatoes and gravy. This is a great bones recipe. For a pot roast it will take a totally different cutting and melt at lower temperatures with liquid for 4-5 hours.
04/11/2007
Excellent roast! I had read in before reviews to add together a little scrap of liquid or put the roast on a rack. I did add a chip of beef broth and since I did non have a rack that would fit in the pan i was roasting in, I fabricated one with onion slices. Information technology worked wonderfully. My cooking time was a bit longer (even for medium rare) simply I call back that may exist due to the fact I used the wrong kind of pan (a loftier edged casserole dish). Thank you over again for the great recipe.
03/31/2013
Fabricated this equally directed with a six pound eye circular. Cooked at 375 F as directed until internal temperature reached 125 F, about ane 60 minutes, 50 minutes. Removed and covered loosely with aluminum foil while I baked the bread for 25 minutes. Internal temperature reached 145 F. past the time I carved information technology, about 35 minutes after removing from the oven. Information technology was tender, juicy, and flavorful. I was skeptical about using eye round considering I take found it to be rather tough. This was better than expected and my dinner guests and I loved it. Served with mashed potatoes and dark-green bean casserole, homemade baguettes and gravy.
05/07/2007
I stuffed our roast with a lot of sliced garlic past sticking a pocketknife into the roast on elevation, bottom and sides, and pushing the garlic into the roast as I went along. I did the standard rock salt & croaky pepper rub. We cooked the roast as others brash, using a thickly sliced onion (into 3 slices) equally 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, as well. About twenty minutes before the roast was to be done, I added sliced mushrooms & some cut carrots, too. When done,I gear up aside the roast to remainder, removed the veggies, and made the most succulent gravy! Next, (drumroll, please!) my husband sliced into the roast . . . and it was PERFECT! The best e'er, to be exact! We definitely volition always cook our beef roasts at 20 minutes per pound at 375 degrees, forevermore! Thanks to all who left the tips - I couldn't find my rack OR my meat thermometer, and so this was EXACTLY the recipe I needed. We made this terminal night, and enjoyed leftovers equally sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for lunch today. Absolutely fantabulous!
05/x/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 . It may non seem like alot, but a little goes a long way. I used a 3 one/2 lbs. summit round london broil, and roasted it at 375, and added an additional 10 minutes for the one-half pound, and i took it out and the meat read 140 which is way too hot for medium rare, because in one case the roast rests for virtually 20 minutes the meat will continue to melt and finish off at 150 to 155 which would brand information technology well. So, i immediately removed the roast and put it on a plate and placed it in the fridge for a half hour, and this worked in halting the cooking process. As a effect, my roast beef was medium to medium well, which ways information technology was a light pink. Still very flavorful with the seasonings and tender, but non perfectly carmine medium rare. The lesson here for me was that my gas oven cooks hotter and information technology's important to cook this roast on the bottom shelf; mine was on the middle rack, and next fourth dimension, i'll remove the roast when the meat thermometer reads 120, which when washed finishing outside the oven, will be virtually 135-140. Again, cheers to cindy for coming up with a very unproblematic and delicious recipe.
02/19/2006
Very good - the roast was moist and the seasonings were but right. The only problem I had was that the roast was very rare using the timeline given and so I will probably try 30 minutes per pound side by side time because we prefer our roast medium. I will definitely utilise this recipe again.
11/15/2008
I have institute that top sirloin roast is a much more than tender cut of meat for this recipe.
04/09/2012
I had two two.35 lb. roasts, which I tied, brushed with browning sauce and seasoned with the common salt, pepper and garlic powder. I roasted them both on the aforementioned rack on a rimmed blistering pan. They took approx. 70 minutes to roast in the 375 oven (I took them out to residuum when my meat thermometer read 130), reaching a perfect medium-rare temperature. Totally juicy,tender, and flavorful, I wouldn't accept believed a cheap cut of meat like this could produce such great results. I will roast my eye of the circular roasts using this method from now on. Thank you!
11/15/2008
Continue in mind that there is a difference between pot roast and roast beef. This roast beef recipe is very adept.
09/12/2010
Quite delicious! The only thing I did differently was to sear the meat before 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 fail safe recipe if, as others have suggested, you ensure that your oven temp is right and yous use a good meat thermometer. As someone else has suggested, a roast cooked starting at room temp will not but ensure even cooking, but will produce a nice tender roast. Letting information technology rest for twenty or 25 minutes will also ensure that the juice is evenly distributed, which merely adds to the tenderness. Thinly slicing also helps. I've been using this cutting of beef for years with great success if yous are careful to follow these basic steps and don't cut corners. The simply embellishments I would add to this recipe is to add your seasonings to most iii/4 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 get-go attempt at making roast beefiness at home. 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 alert and fix it for 145 degrees. Adjacent time I will ready information technology 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 think I'll brand beef pot pies with the leftovers.
ten/22/2008
The time and temperature of this recipe worked perfect. Here's a lil tip for those of you having problems with the cooking fourth dimension. Invest in a stand lone oven thermometer, preheat your oven with the thermometer exactly where you will be placing your roast, if it does not say 375, than adjust your temperature appropriately. When I did this I had to lower the temperature to 300 degrees in order to maintain the 375. Every oven is different and then dont trust that because y'all set it for 375 necessarily means it is actually 375 in the area of the oven you are cooking in. Oestrus 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 have ever made.
12/27/2007
I put the roast in a ziploc bag and poured in enough red wine to cover information technology, put it back in the fridge and permit it sit all day. An hour before putting information technology into the oven, I took the bag out of the refrigerator 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 merely and put information technology fat side upwards in the roasting pan. Then I added a can of beef broth (the Campbell's double strength) and half a tin can of h2o 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 permit it sit for 15-xx minutes before slicing. It was and then juicy and cooked perfectly. I don't think I'll utilize some other recipe for roast beef ever again.
05/xx/2008
I am sure this is a five star recipe because this is how i make mine, withal new cooks Please Have Notation, not all brands of beef are the aforementioned! i Simply use angus beefiness, if yous are buying a cut at walmart you will exist disapointed. spend the little extra and purchase a better brand of beefiness. also the more than rare the temp the more tender it will be. certain cuts to not take well to well done. as some other reviewer said use a thermometer
08/xvi/2009
Subsequently 90 minutes @ 375, my two.8 pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and authentic. Thanks a lot.
xi/06/2005
If at that place were 10 stars to rate this recipe, information technology would get a ten from me! I've e'er disliked the traditional roasts... until now. This was cooked to perfection (my version - simply a bit pink inside and juice runs when you cutting it). I served with mashed potatoes/gravy and brussels sprouts. Volition definitely make 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
09/30/2005
I added a cup of water to the lesser and some kitchen bouquet and this made a very moist beef and great gravy. Thank you for the recipe. Lisa
12/07/2006
A very practiced basic recipe. In fact I never change a thing except I sometimes add carrots, potatoes and onions to have a complete meal. Thank you.
10/fourteen/2006
I must say this was delicious. I also followed the time and temp. every bit directed and added a small-scale amount of water as recommended by others. The result was perfectly tender Roast Beefiness. The but adjustment I made was to permit the meat to sit out on the counter to get closer to room temp. for even cooking. Also, I inserted sliced garlic into the roast in various places and that simply added to the great flavor! Definately a keeper. Thanks!
08/12/2007
Bravo!!!!!! I was nearly to give upward trying to cook beef until today!! I decided to try a Roast Beefiness recipe I found 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.ii cups of water, and 1/2 cup of cooking sherry for for season. I had plenty of liquid for the Au Jus. Because my family unit likes beef well washed I decreased the oven setting a bit (325)and increased the cooking time to 2 hours. The roast came out heavenly!! Cheers 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 beef is meant to be rare and this recipe does a bang upwardly task!
10/12/2006
Thank you so much for this recipe. I have served information technology several times at present and information technology has been a hitting amoung my family of six. The cooking time and temp are key. I coat ours like yours except I utilize fresh garlic, worcestershire, and a little brownish sugar. The combination is a great taste and the carbohydrate provides excellent caramelisation. We have information technology as the main dish the offset night and the next night french dip sandwiches.
11/29/2011
Tried it equally is -- turned out keen. Kept an centre on the thermometer --we like it rare, so we did virtually 45 minutes. Didn't need to add any 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 yous use can make this recipe a winner or an utter disaster!!!I made this recipe using 2 dissimilar cuts of beefiness, a top round roast that was tied into a neat little bundle and a ranch cut tiptop round roast. I used a piddling beef stock in the pan for both roasts. The arranged top roast was like a brick of cardboard!!!! Nonetheless, the ranch cut roast was the most delicious piece of juicy goodness I take ever had the pleasance of devouring!!!! Served it with horseradish sauce.....OH MY GOODNESS!!!! Then, I volition definately use this recipe for every bit long as I have teeth to chew with....using the correct cutting of meat, of class!!!
eleven/05/2004
Very good seasonings....and tasty. I really liked the fashion that this turned out, but the merely complaint is that it turned out dry. I tried this once more...adding a cup of water to the bottom of the pan and fabricated a gravy out of it. I thank you for the recipe.
05/05/2014
Information technology came out great. I rubbed the roast with salt, pepper, garlic, rosemary and a lilliputian cayenne pepper. Nearly xxx minutes before it was done I added thick sliced crimson potatoes tossed with olive oil, garlic powder, black pepper, salt and rosemary and put them effectually the roast. While the roast was resting the potatoes finished cooking. I'll definitely exist making information technology this way once more!
04/27/2014
Very pleased with my results! Purchases 5lb,tied eye of round beef roast. After reading many reviews, I coated the entire roast with a seasoned rub -purchased at local grocery. I permit the roast sit with rub on for 20 minutes then placed it on a rack (in roaster) in a pre-heated 375 degree oven. Cooked it to 120 degrees international temp and allow information technology sit to rest subsequently roasting. It was PERFECT! Beautiful pink center with more than doneness to edges. I would go a little less on the rub Adjacent time. Very, very good! Not dry. Not tough as other comments advise.
10/26/2005
I thought this was so easy and really good. I tend to like my roasts actually rare and if and so then I would suggest 15 minutes per pound instead of 20 minutes.
xi/thirty/2012
This is fantastic. I have never cooked a jucier roast. Despite some reviews I had read, I followed the directions exactly. Ending with a 15 minute tent is what is primal. So very lovely. Glad I know how to cook a roast properly now!
07/04/2011
Enjoyed it had fabricated it for our 4tth of july charcoal-broil. I didn't necktie it considering i didn't take the cord. I added some water for moister. The family absolutely loved it.
12/16/2013
I had tried this recipe twice. Both times I kept information technology in the oven for the recommended 20 minutes oer pound, turned the oven off and had to remove the roast because it was heating upwardly besides much too rapidly - I literally roasted a 2.5lb center circular from countertop (room temp!) to dinner table in and 60 minutes and 20 minutes. With that beingness said, I remove it from the oven at 120 and both times it was still style too far into the medium-medium well category. Practice NOT OVERESTIMATE THE TEMPERATURE. You lot want to take this out when the temp will not rise much more than equally it sits on the counter BUT you also desire it to sit long plenty to redistribute the juices. Likewise, I learned that I similar rosemary, onion powder, granulated garlic, salt and pepper in a adequately big 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 commutation for their time, merely to my horror the recipe that I was using would take taken 5 hours, and I merely had two. My only improver was basting lightly with a little sour cream and garlic, and it was the virtually beautiful beef I've ever made. Red in the eye, dark-brown crusty outside, garnered awe and wonder when I took the tinfoil off.
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 it would accomplish 170 for well done after it rested. The merely other thing I did differently was utilise garlic pepper in identify of the pepper. The best roast for slicing I take e'er made. But Wonderful!!! Thanks for posting!!
01/xix/2007
This is absolutely the all-time roast beef I have ever tasted - I've made it twice in the by ii weeks. With the exception of using an eye roast, I used a bottom round both times and followed the recipe exactly. Perfecto!!!!!!!
04/12/2008
This is the method my grandmother and female parent taught me. It never fails. I'm making a six lb eye of circular for Sun dinner tomorrow. I like to roast new potatoes and babe carrots with the meat. Produces fantastic flavor and texture without adding any water!
12/15/2014
Very good! I cooked it exactly as written and information technology came out a perfect medium rare! Thanks for the recipe :)
01/05/2007
Perfect. Nosotros like some cherry in the middle, and so I cut cooking time by virtually 10 minutes. Other than preferred cooking time, don't change a thing.
02/04/2007
Expert recipe. I used this recipe for the cooking time & the type of beef to buy. The cooking time is right on the money. Instead of using the recipe'south rub I but used a package of onion soup & and so 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...withal I didn't add water & information technology was a little tough. All in all a good recipe every bit long as you add some water.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'chiliad not cooking roast beef oftentimes and forget the basic temp/timing info. Note to self: Take the roast out of fridge to come to room temp earlier putting in oven.
08/20/2007
I've used this recipe several times and with different cuts of beefiness. It e'er turns out excellent. In improver to the listed ingredients, I too insert fresh garlic into the roast. I as well lay the roast on a bed of onions and drizzle it with olive oil, balsamic vinegar and red wine. Office way through the cooking I add mushrooms, more onions and some peppers around the roast. It is so yummy!
eleven/04/2012
I followed someone'southward communication-took out meat when internal temp 120F, then covered with aluminum foile. sliced sparse with slicing motorcar when cooled. perfectly cooked, simply as nosotros like, pink and rare inside!!
05/11/2006
I made this last Sunday with an eye circular roast, and it was awsome! It had a wonderful taste, and it wasn't dry, although heart 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!
12/20/2007
This is a wonderful "classic" roast beefiness recipe. I think those who don't like this method are wanting more of a pot roast, non Roast Beefiness. I don't think anyone would cook a standing rib roast in water. This is similar. I wouldn't remember it would be good if it is cooked well washed either. I found it to be a cracking recipe.
02/17/2007
This is a very skillful roast beef recipe. I utilize it all the time. It has go one of our regular meals. My kids and my hubby just love it!
10/30/2004
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 - 1/2tsp kosher table salt, 1/2tsp garlic powder, 1/iv+ tsp fresh ground pepper, and added a 1/3 cup beefiness stock in the roasting pan. I browned the seasoned tri-tip in the roasting pan over high heat, then added the beef stock before putting information technology in the oven uncovered. I must say that this formula of seasoning is perfect...not too salty as they have a tendency to be. Also, the suggested cooking temp/fourth dimension formula was dead-on for a perfectly done tri-tip. Grilling a tri-tip is nonetheless fun, and traditional, but this is a great culling which I'll utilize once again.
03/23/2004
A permanent entry in my recipe box, this roast cooks up perfectly every time I brand information technology. Nice and perfectly rare. I fifty-fifty add extra pepper to the outside and and so slice the leftovers for tasty sandwiches later!
11/06/2007
This is, past far, the simplest and best manner to do a nice cut of roast. I tried boiling as some suggested and information technology does not compare! It is imperative to use the cutting as suggested to acheive the wonderful season of this recipe. YUM!!!!!
01/17/2010
This turned out wonderfully. I am giving information technology only four stars considering the instructions should state that the use of a digital thermometer is very important so that you don't over or undercook the meat. I used mine and took it out of the oven at 140F. I let it balance for well-nigh twenty minutes before cutting and information technology had risen to 150F, turning it to a perfect medium rare. Excellent recipe!
04/24/2006
Information technology was a very easy and tasty roast, merely a little rare for some of the tastes at my party. I loved it nice and ruby, merely if you similar your roast a lilliputian more than washed add a bit in cooking time. Was a keen striking, nevertheless!
11/fifteen/2008
No matter the cut of the meat to be roasted, I ever sear it on all sides in a hot oiled skillet. I like the add-on of a bay leafage or two. As with others, I add together LOTS of potatoes, carrots, onions and mushrooms toward the end of the melt fourth dimension. Delicious!!
10/11/2006
Awesome! I've never fabricated a roast beef before and information technology could non have turned out more perfect. I followed the recipe, but didn't use garlic and added 1c. water to pan and 1/2 sliced onion on top. Delicious! My hubby raved almost it all night!
11/15/2008
Follow the mode Tracycook makes the roast and never add together any liquid to the pan as it volition consequence in a tough mess.
02/19/2012
This is it. Your basic, uncomplicated, fool-proof Sunday 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 fourth dimension matters, the temp matters, the resting matters. Too much beefiness for you? No problem considering it'south excellent the day after for sandwiches.
05/04/2004
I ordinarily don't measure seasonings on a roast, only I did this time, and it had the perfect flavor. Cooking time was right on! Cheers !
01/02/2012
Nosotros followed instructions to the T except that nosotros inverse the cooking fourth dimension to 22 minutes per pound considering we prefer our beefiness medium/well. Delicious!
01/22/2012
My roast was 2 one/2 lbs so I wasn't sure if this would turn out just 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 brand from the wonderful meat juices was so very practiced, I didn't want to stop eating.
07/12/2005
This really is a foolproof recipe...fifty-fifty the about novice cook tin't mess this upwards. I was a little concerned almost using the kosher salt before roasting the meat as table salt tends to dry meat out. I used it anyway and followed the recipe about exactly...I did add some oregano and basil. The result was a tender, juicy, perfectly cooked roast. I'll be using this ane fourth dimension and fourth dimension once more 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, but these instructions worked well! Perfect medium rare - I left the beef in a little longer than the recipe stated, as I had 3 pieces of meat in one pan (each about ii pounds) so figured it would need longer. Thanks!
02/fifteen/2010
I've used this recipe a few times but commonly change up seasoning every time. Comes out great though I practice coat the roast in olive oil and marinate it for a few hours earlier I throw it in the oven.
10/25/2009
It was very practiced 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 of import. Don't skip this stride :-). My family loved it.
12/28/2011
Delish. I used minced garlic. Volition definitely make it again.
05/23/2014
Excellent results. I accept seared my roast 1st and also but put it in the hot oven. Either way it works very well. I mix the common salt, pepper and garlic pulverisation and then rub the roast. I take also 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 (2 lbs) concluding night and was disappointed. Roasted the beef about 45-50 minutes at 375. The instructions said twenty min/lb=40 minutes and yet it was still a bit rarer than medium rare--cherry with encarmine juices. Besides, the beef was tough fifty-fifty though I sliced information technology thinly with an electrical pocketknife. I used a cooking thermometer just it didn't register properly. I also tried an instant meat thermometer after I took the beefiness out of the oven and I couldn't get an authentic reading. I almost always take bad luck with thermometers and I am greatful for the popular-up on turkeys!!
12/26/2012
I made this yesterday and it came out fantastic. Still, the 20 min/LB @375 was wrong for me and would have probably been terrible. I had an 8 Lb eye roast and it was well done at 2 hours when I checked information technology. I probably could have pulled it out at an 60 minutes and 40 minutes or so. And then like the others say, utilize a meat thermometer and don't get with the time alotted. Great Roast though and I will make it many more than times!
xi/21/2011
This Roast came out perfect. I used Angus eye of circular.
01/06/2012
I'm not a smashing meat-maker and I had high hopes for this roast. Used the eye of round roast and all seasonings merely found the meat to be a bit tough. Good season and used rest for beefiness sandwiches, but not as tender every bit I had hoped. Any suggestions?
12/28/2006
Superb. It's now a family unit favorite. Simple, yet delicious and no fuss to boot!
08/01/2007
Delicious. I beloved roast beef. I don't add whatsoever liquid to the bottom of the roasting pan, basically you're steaming instead of roasting then... and you don't go 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 as well much. Sky!
xi/19/2011
FOR dryness bug endeavor calculation 1cup of beefiness broth to the pan prior to cooking ..i practise a variation on this where i sear all sides and cover with foil for entire cook time and use 1 loving cup beef broth and i never have problems with dry out meat resting is key though you lot must permit it rest
12/26/2006
enjoyed this roast, only adjacent time will add more than salt and will increase cooking time to 25 min. per pound equally I like a medium done roast, not a medium rare.Will make once more.
09/04/2005
Seasonings were so adept. I accept a difficult fourth dimension getting an eye of round roast done (we like medium well) merely without drying out. I think next time I will go at 325 degrees for longer with water in the bottom of the roasting pan. Honey slicing this up for sandwiches!
01/17/2007
Piece of cake to practice and tastes bully!
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 mode earlier and was tired of the crock pot versions. This turned out great! I read the reviews and was worried well-nigh dryness and so I put ane/ii cup of h2o in the bottom of the pan. I likewise put ane/ii bag of babe 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 out. I cooked information technology to well-washed also. Served with the carrots, mashed potatoes, asparagus, green salad and gravy that I fabricated from the drippings. Good, down-habitation cookin', I tell ya!
12/21/2011
This was a very proficient, 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 (ane.75) roast did non even register on the thermometer. It took near 45 minutes, plus the xv minutes resting to be the perfect rare (but non raw). Overall, simple, only very juicy and flavorful.
01/04/2007
I altered 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. After 30 minutes cooking, I sliced upwards an onion and added information technology to the roasting pan. I removed the roast once the temperature hit 130 and let it rest under aluminum foil for 15 minutes. My family loved dinner tonight. Since I made a 3 lb roast we volition be eating the other one-half tomorrow and my husband and boys tin can't look. Cheers for sharing!
02/17/2014
I made this last night for dinner and information technology was awesome. I've never been as well successful cooking a roast beefiness for slicing until this recipe. Please use a meat therm instead of the standard 20 min/lb - my roast cooked much quicker. I pulled information technology out at 120 and I allow it sit nearly 30 min earlier slicing. Perfectly pinkish throughout. No red. Thanks for posting
06/25/2007
This is actually good. I roasted it in my pampered chef rectangle baker. I used carrots as a meat rack. Also rubbed it with pressed fresh garlic combined with common salt pepper and evoo. They primal is letting it come upward to room temp before roasting. I besides added some h2o to the bottom of the pan and used the juices to make pan gravy. Great with a picayune horseradish too. YUMM-O!
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 split pan of h2o in the oven might mimic this. Starting with a room temp roast, preheated oven and meat thermometer are essential.
ten/31/2005
Although I exercise a lot of cooking, i've never made a roast beefiness because i'1000 always afraid it'll be dry. Because this recipe got and then many skillful ratings I idea I'd requite it a try. I searched for an EXACTLY three lb roast which I establish. I followed the recipe exactly except at the end I chickened out and cooked it an actress 15 mins. What did I get? A bloody way-to-rare roast. I don't know why. The oven was EXACTLY at 375. The good thing was information technology was Not dry out and/or overcooked. I flash fried it that dark and it was okay. A couple of days later I fried up the leftovers and they were adept on sandwiches. The other comment I have is that, despite following the recipe exactly, I felt information technology was a bit bland... maybe some fresh garlic and some other spices in the rub would accept been advisable? If I could give the recipe 3.5 stars I would, simply since I can't I'll give information technology iv.
04/09/2006
I have used this recipe twice once with the recomened roast and once with a rump roast both came out wonderful two diffrent dinner crowds and both raved,So easy. I will use it again and again!!!! Thank you.
Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
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