How Long to Cook a 4 Pound Roast Beef Medium Rare
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07/22/2006
I have been making my roast beefiness this way forever! It is perfection, IF yous listen these basic tips: No other cut of meat will produce a Real roast beef, only the centre roast!...Every oven is different, and then know your ovens well. A iii pound roast will cook faster in a new oven than it would in a xx year erstwhile oven...INVEST IN A MEAT THERMOMETER, this is the all-time thing you 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 rising. Not anybody likes a bloody roast. Nosotros DO, and I accept mine out at 120, allow it stand and it is nearly 130-135 when time to cut...ANOTHER IMPORTANT TIP: Earlier COOKING LET YOUR ROAST Sit down OUT ON THE COUNTER UNTIL IT REACHES ROOM TEMP. IT WILL MAKE FOR EVEN COOKING. So, their you accept it, my communication to all of yous bad reviewers. Roasting a beefiness is not an verbal science nor are the cooking times exact...keep trying! This is the best roast beef!
12/26/2002
The roast tasted really good, and we thoroughly enjoyed it. However, because the roast is not cooking in whatever liquid, it was a little tough (though information technology wasn't too bad). I would recommend calculation some water to the bottom of the pan while information technology is in the oven to make information technology 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 nifty recipe for anyone who wants a simple pot roast that isn't too much work and doesn't take to cook too long, simply if you are wanting a more than tender and more flavorful one, i suggest trying a different recipe.
01/02/2007
I was making roast beefiness 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 information technology. It'south a nice, fairly inexpensive cut for feeding a crowd, and the simple seasoning used hither is perfect. Notwithstanding, 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 considering I used a probe thermometer and watched the temp, I found information technology was cooking faster than I'd anticipated. I quickly lowered the heat to 300, and then 200, and still it was done much earlier than I expected, the entire cooking time was nether 90 mins. I think 375 at xx mins/lb would produce a very well washed slice of meat, so if that'due south what you lot like, get for information technology. Just 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 x degrees cooler than your desired final temp. Let it rest for 20 minutes earlier cutting it, information technology will cook that last 10 degrees on the counter while information technology rests. I'd use a lower oven temp than this recipe calls for, 300 or even 200, cook it slow and low. But the cut and seasonings in this recipe are dandy. I don't think any liquid is needed, just utilise a roasting pan with a rack so the meat is raised over the pan.
06/12/2007
Helpful hint--Most likely everybody is getting a different temp reading after the aforementioned cooking time because of how cold the roast was when you put it in the oven. I always let my roasts sit down for 45 minutes on the counter earlier putting them in the oven. It eliminates judge work, thermometers and hot/common cold spots in the roast. Dandy recipe, by the style!
01/16/2007
This is a very good basic guideline for the perfect roast. I agree with reviewer tracycook that the oven temp has lots to do with the final event.Invest in a skilful meat thermometer and follow it. For those who like gravy, simply add a can of beef goop to the bottom of the pan while cooking.Pan drippings will combine with it and brand a delicious gravy.My persoanl preference, I would use twice the garlic pulverization with the addition of some fresh minced garlic, as well. Thanks for sharing.
02/02/2003
I made the All American Roast Beef tonight and thought it gave a fabulous flavor. I used table salt because I didn't have Kosher salt. It was moist and cooked bully at 375. Definitely I volition brand it again!
10/fourteen/2008
This was astonishing. I seasoned a 3lb beefiness round top, round roast (Rancher Reserve, the grade is similar to Certified Angus Beefiness)liberally with the seasonings listed in the recipe. I didn't mensurate it, I just made sure I coated the entire roast. In improver, I likewise used dried thyme. Placed it on a racked roast pan and let it sit on the counter for forty-45 mins. I used red potatoes, carrots, and onions & tossed them in olive oil, kosher common salt, blackness pepper, and a sprinkle of dried thyme. Cooked for hour @ 375 with 15 minutes rest gave usa the perfect medium rare. It was divine, tasted like a prime rib that has been roasting all 24-hour interval. It was so moist and tender--I will have to have this once a week!
01/23/2003
This was extremely simple and outstanding served with string beans, mashed potatoes and dinner rolls. A wonderful Dominicus evening dinner.
09/19/2010
This is wonderful and right manner to gear up a beef roast. For everyone who says to add together liquid and this isn't the way to cook a roast...I recall you need to understand cooking terminology. A pot roast is a tough cut of meat that needs to be browned and so braised in liquid covered and boring cooked. A beefiness roast is a tender cut of meat that you cook dry in the oven uncovered at a college heat for a shorter period of time.
01/xiii/2003
my family unit loved this recipe... even my mother in police and y'all all know how they tin exist. It was easy to make, and very flavorful. Will definately arrive once again.
04/12/2015
This recipe is wonderful and a classic manner to cook a roast. For those naysayers, please utilise the correct cutting of meat (eye roast) and your cooking thermometer judiciously to monitor it. If y'all follow the directions and Do Not add water as many reviewers have washed, you will have a fabulous repast. For a little more season, I double the spices and add thyme to the rub as it complements roast beef fabulously. Give thanks yous RCP80 for your submission!
01/17/2005
The whole family unit loved this--it was tasty and quick and the timing was perfect--I did flavor ahead of time and then it did marinate for a few hours giving information technology great season. I made an "au jus" sauce to get with it using the drippings from the meat (very little with a lean center round) a can of low sodium beef goop and a dash of kitchen boutonniere
10/28/2008
Absolutely succulent. Don't listen to the people who said this comes out dry. It doesn't. They probably cooked it too long. You should apply a thermometer, however, to avoid this. I pulled the roast out when the temp read 130, and it somewhen climbed to 145, or medium rare. I did double the spices as I like lots of flavor. I will use this recipe over again. Thanks so much!
10/08/2009
This is a good quick way to make this roast. And just a note. 20 min. per pound is for medium rare. If you like your meat well, it would be 25 min. per pound. The ane thing I don't like well-nigh this cooking method is that it creates a hard, dry crust on the outside of the meat. I similar braising eye circular in a dutch oven or baking it at 300 degrees in a little liquid for thirty min. per pound, which creates a more '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, but results are fair and the meat isn't as tender. We made this for French dip sandwiches. I did permit the meat sit out at room temp. for iii hrs. before I baked it to ensure more even cooking. Makes a big difference.
11/15/2008
Alright, there are alot of people out their that just don't know how good a center of circular roast could be if they knew how to cook it correct! I make a marinade- 1/three loving cup tomatoe sauce, ane/four cup soy sauce, 1/2 cup olive oil, 1/3 cup water, Seasoning ( I use a gourmet grill seasoning) it has garlic, rosemary, thyme, crushed peppers, etc.) Let marinate for 24-48 hours. I ever cook my roast on the grill, twenty min. per pound. I also let my roast sit at room temp. before grilling. Very important, let residue at least 20-30 min. after cooking, all the juices will lock in. I will use this for sliced meat for wraps or whatever 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. decline temp. to 325, melt twenty min. per pound. This will lock in all juices. This is one of the meats I cook for Christmas, everyone loves information technology.
eleven/15/2008
I certainly agree with the reviewer who cautioned that there is a difference betwixt "pot" roast and "roast beef". This is recipe is for roast beef - not pot roast, which is cooked with liquids. Also, 1 reviewer stated that you won't get the same results with beef purchased at Walmart; the aforementioned goes for Winco. Y'all demand to purchase a skillful cut of meat to become the flavor and tenderness you want. I, also invest in Angus beef, or Option, the latter being available at Costco. Expect at the grading on the meat you lot are buying. I also agree with another reviewer who says to not only apply a oven thermometer to test the oven heat, but the reviewer also says to put the thermometer on the oven shelf you lot are using and set up oven temperature accordingly, 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. 2 totally unlike foods. This is an excellent recipe for Roast Beef. It should be cooked in the OVEN to ROAST for best possible flavor. In a crock pot your meats go steamed. That'south why it falls autonomously when y'all take it out. Don't get me incorrect. I dearest my crock pot, but when you want to make Roast Beefiness y'all apply the oven. Anyway made as written. Give x stars if I could. Excellent. I did use beef stock to brand a gravy, because Eye of the Round is not usually used for gravy making. Very little fatty. I cooked it, cooled it downward and refrigerated it so I could slice the next twenty-four hour period. YUMMY!
07/31/2011
To those who want to add together liquid to this recipe, you lot are not cooking a pot roast hither. This is a rare to medium rare roast. Not but tin can you use the Eye of the circular roast, but a Sirloin tip roast works well as well. You can as well do a standing rib roast in a similar manner. This is the blazon of roast to melt and slice up for sandwiches, or as listed with mashed potatoes and gravy. This is a great basic recipe. For a pot roast it will have a totally different cut and cook 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 chip of beefiness 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 bit longer (even for medium rare) only I think that may be due to the fact I used the wrong kind of pan (a loftier edged casserole dish). Thank you again for the bully recipe.
03/31/2013
Made this equally directed with a six pound middle round. Cooked at 375 F every bit directed until internal temperature reached 125 F, about i hr, 50 minutes. Removed and covered loosely with aluminum foil while I baked the breadstuff for 25 minutes. Internal temperature reached 145 F. by the time I carved it, near 35 minutes after removing from the oven. Information technology was tender, juicy, and flavorful. I was skeptical almost using middle circular considering I have found it to be rather tough. This was better than expected and my dinner guests and I loved it. Served with mashed potatoes and green bean goulash, 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 top, bottom and sides, and pushing the garlic into the roast equally I went along. I did the standard stone table salt & cracked pepper rub. We cooked the roast as others advised, using a thickly sliced onion (into 3 slices) as a rack, and a can of beef broth, at xx minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, too. About xx minutes before the roast was to be washed, I added sliced mushrooms & some cut carrots, also. When done,I set aside the roast to remainder, removed the veggies, and made the most delicious gravy! Next, (drumroll, please!) my husband sliced into the roast . . . and it was PERFECT! The best e'er, to exist exact! We definitely will e'er cook our beefiness roasts at 20 minutes per pound at 375 degrees, forevermore! Cheers to all who left the tips - I couldn't detect my rack OR my meat thermometer, so this was EXACTLY the recipe I needed. We made this last night, and enjoyed leftovers every bit sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for lunch today. Absolutely splendid!
05/x/2005
Thank you to Cindy, because simplicity is the key and knowing your oven is crucial. I agree with the others that the seasoning is perfect . It may non seem like alot, just a little goes a long manner. I used a iii 1/2 lbs. pinnacle round london bake, and roasted information technology at 375, and added an additional 10 minutes for the half pound, and i took information technology out and the meat read 140 which is way as well hot for medium rare, because once the roast rests for about twenty minutes the meat will proceed to cook and finish off at 150 to 155 which would make it well. And so, i immediately removed the roast and put it on a plate and placed it in the fridge for a one-half 60 minutes, and this worked in halting the cooking procedure. Every bit a result, my roast beef was medium to medium well, which means it was a light pink. Yet very flavorful with the seasonings and tender, but not perfectly blood-red medium rare. The lesson here for me was that my gas oven cooks hotter and it'south of import to cook this roast on the bottom shelf; mine was on the center rack, and next time, i'll remove the roast when the meat thermometer reads 120, which when washed finishing outside the oven, volition be about 135-140. Again, thank you to cindy for coming up with a very simple and succulent recipe.
02/19/2006
Very good - the roast was moist and the seasonings were but right. The merely problem I had was that the roast was very rare using the timeline given so I volition probably try 30 minutes per pound next fourth dimension because nosotros prefer our roast medium. I will definitely employ this recipe again.
xi/xv/2008
I have found that top sirloin roast is a much more tender cut of meat for this recipe.
04/09/2012
I had ii two.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. seventy minutes to roast in the 375 oven (I took them out to residual 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 like this could produce such cracking results. I volition roast my eye of the round roasts using this method from at present on. Cheers!
11/15/2008
Proceed in listen that there is a divergence between pot roast and roast beef. This roast beef recipe is very practiced.
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 allow the meat sit for a few minutes until it was completely sealed. Made for a tender and delicious roast.
04/02/2009
A practiced roast beef should not crave "stewing" in liquid. This is a fail rubber recipe if, equally others have suggested, you ensure that your oven temp is right and you apply a skilful meat thermometer. Every bit someone else has suggested, a roast cooked starting at room temp will not just ensure fifty-fifty cooking, only will produce a nice tender roast. Letting information technology rest for 20 or 25 minutes will as well ensure that the juice is evenly distributed, which only adds to the tenderness. Thinly slicing also helps. I've been using this cut of beef for years with not bad success if you are careful to follow these basic steps and don't cut corners. The only embellishments I would add to this recipe is to add together your seasonings to about 3/4 cup of flour and lightly dredge the roast before putting information technology in the oven. Gives it a prissy light, flavorful crust.
12/11/2010
Delicious! Information technology was my first attempt at making roast beef at home. 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 alert and gear up it for 145 degrees. Next time I will set up it for 130 degrees because the meat went from medium rare to medium while resting. I added dried thyme to the rub and it was very tasty. I added water to the pan drippings and poured them into the remaining sliced beef. I recall I'll make beef pot pies with the leftovers.
10/22/2008
The time and temperature of this recipe worked perfect. Here'southward a lil tip for those of you having problems with the cooking time. Invest in a stand lonely oven thermometer, preheat your oven with the thermometer exactly where yous volition be placing your roast, if it does not say 375, than conform your temperature accordingly. When I did this I had to lower the temperature to 300 degrees in gild to maintain the 375. Every oven is different so dont trust that because you set it for 375 necessarily ways it is actually 375 in the area of the oven you are cooking in. Oestrus rises, fifty-fifty in your oven, and so the college your rack is, the hotter the temperature y'all are cooking in. This recipe was top notch! Best roast I have always fabricated.
12/27/2007
I put the roast in a ziploc handbag and poured in enough carmine wine to comprehend it, put it back in the fridge and let it sit all solar day. An hour before putting it into the oven, I took the bag out of the fridge and let it sit on the counter to bring the meat closer to room temperature. I took the meat out of the handbag and rubbed the garlic, table salt, and pepper on the fat but and put it fat side upwards in the roasting pan. Then I added a can of beefiness broth (the Campbell's double force) and one-half a can of water to the roaster earlier sticking it in the oven. I roasted information technology at 375 for about an hour and 10 minutes, and when I took information technology out of the oven, information technology was registering 120-125 degrees on the meat thermometer. I let it sit for fifteen-20 minutes before slicing. It was so juicy and cooked perfectly. I don't call back I'll use another recipe for roast beef ever once again.
05/20/2008
I am certain this is a v star recipe because this is how i make mine, however new cooks Please TAKE Notation, not all brands of beef are the same! i ONLY utilise angus beef, if you are buying a cut at walmart y'all volition be disapointed. spend the little extra and buy a better make of beefiness. besides the more rare the temp the more tender it will be. certain cuts to not accept well to well done. as another reviewer said use a thermometer
08/xvi/2009
After ninety minutes @ 375, my ii.8 pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and authentic. Thanks a lot.
11/06/2005
If there were ten stars to charge per unit this recipe, it would become a 10 from me! I've always disliked the traditional roasts... until now. This was cooked to perfection (my version - just a bit pinkish inside and juice runs when you cut it). I served with mashed potatoes/gravy and brussels sprouts. Volition definitely brand again. The spices were awesome... I only sprinkled on garlic powder and common salt and footing fresh black pepper and rubbed information technology around. Splendid! Thank YOU Cindy! Definitely a keeper :D
09/30/2005
I added a loving cup of water to the bottom and some kitchen bouquet and this made a very moist beef and cracking gravy. Thank you for the recipe. Lisa
12/07/2006
A very good basic recipe. In fact I never change a matter except I sometimes add carrots, potatoes and onions to take a complete meal. Thank you.
10/14/2006
I must say this was delicious. I also followed the time and temp. as directed and added a small-scale amount of h2o every bit recommended by others. The issue was perfectly tender Roast Beef. The but adjustment I fabricated was to allow the meat to sit down out on the counter to get closer to room temp. for fifty-fifty cooking. Also, I inserted sliced garlic into the roast in various places and that but added to the smashing flavor! Definately a keeper. Thanks!
08/12/2007
Bravo!!!!!! I was virtually to give up trying to cook beef until today!! I decided to endeavor a Roast Beef recipe I found on All Recipes. Before seasoning the roast I rubbed it with a light glaze of Smart Option oil, and a coursely grained steak seasoning. I used the onion slices for the rack according to the recipe. For the liquid I used approx.2 cups of water, and one/2 cup of cooking sherry for for season. I had enough 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 ii hours. The roast came out heavenly!! Thank you to the wonderful cooks at All Recipes. Again I say Bravo!!
xi/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 up job!
10/12/2006
Thanks then much for this recipe. I take served it several times now and information technology has been a hitting amoung my family unit of half dozen. The cooking time and temp are primal. I coat ours like yours except I employ fresh garlic, worcestershire, and a little chocolate-brown sugar. The combination is a keen gustatory modality and the carbohydrate provides excellent caramelisation. We take it as the main dish the starting time night and the next night french dip sandwiches.
11/29/2011
Tried it every bit is -- turned out slap-up. Kept an center on the thermometer --we like it rare, then we did about 45 minutes. Didn't need to add any water to the pan -- information technology came out dainty and juicy -- we made a gravy from the drippings.
02/17/2007
OK...the cut of meat you use can brand this recipe a winner or an utter disaster!!!I made this recipe using 2 unlike cuts of beef, a top round roast that was tied into a dandy petty bundle and a ranch cut top round roast. I used a little beefiness stock in the pan for both roasts. The bundled top roast was like a brick of cardboard!!!! However, the ranch cut roast was the near succulent piece of juicy goodness I have ever had the pleasure of devouring!!!! Served it with horseradish sauce.....OH MY GOODNESS!!!! And so, I will definately use this recipe for as long equally I have teeth to chew with....using the right cutting of meat, of course!!!
11/05/2004
Very good seasonings....and tasty. I really liked the way that this turned out, but the only complaint is that it turned out dry. I tried this once again...adding a cup of water to the bottom of the pan and made 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 little cayenne pepper. Nearly xxx minutes before it was done I added thick sliced red potatoes tossed with olive oil, garlic powder, black pepper, salt and rosemary and put them around the roast. While the roast was resting the potatoes finished cooking. I'll definitely be making it this way again!
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 let 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 it sit to rest after roasting. It was PERFECT! Beautiful pinkish center with more doneness to edges. I would go a little less on the rub Next fourth dimension. Very, very good! Not dry. Not tough equally other comments suggest.
ten/26/2005
I thought this was then easy and really good. I tend to like my roasts really rare and if so then I would suggest fifteen minutes per pound instead of 20 minutes.
eleven/xxx/2012
This is fantastic. I take never cooked a jucier roast. Despite some reviews I had read, I followed the directions exactly. Ending with a 15 infinitesimal tent is what is cardinal. So very lovely. Glad I know how to cook a roast properly now!
07/04/2011
Enjoyed information technology had made it for our 4tth of july barbecue. I didn't tie it considering i didn't have the cord. I added some water for moister. The family absolutely loved it.
12/xvi/2013
I had tried this recipe twice. Both times I kept it in the oven for the recommended 20 minutes oer pound, turned the oven off and had to remove the roast because it was heating upwardly too much too quickly - I literally roasted a two.5lb heart circular from countertop (room temp!) to dinner table in and hour and 20 minutes. With that being said, I remove information technology from the oven at 120 and both times it was yet style too far into the medium-medium well category. Practice Not OVERESTIMATE THE TEMPERATURE. Yous want to have this out when the temp will not rising much more as it sits on the counter Only you besides want it to sit long enough to redistribute the juices. Also, I learned that I like rosemary, onion pulverization, granulated garlic, salt and pepper in a adequately large quantity compared to what is suggested. My
08/13/2014
This recipe saved my mean solar day! I promised a focus group that I would feed them a real repast in exchange for their time, but to my horror the recipe that I was using would have taken five hours, and I merely had two. My only addition was basting lightly with a picayune sour cream and garlic, and it was the most beautiful beef I've ever made. Red in the center, 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 information technology till the meat thermometer read 160 degrees Fahrenheit , so it would reach 170 for well washed after it rested. The only other thing I did differently was apply garlic pepper in place of the pepper. The best roast for slicing I have ever fabricated. But Wonderful!!! Thanks for posting!!
01/19/2007
This is absolutely the all-time roast beefiness I have ever tasted - I've made it twice in the by 2 weeks. With the exception of using an eye roast, I used a lesser round both times and followed the recipe exactly. Perfecto!!!!!!!
04/12/2008
This is the method my grandmother and female parent taught me. Information technology never fails. I'm making a 6 lb eye of round for Sunday dinner tomorrow. I like to roast new potatoes and baby carrots with the meat. Produces fantastic flavor and texture without adding any water!
12/xv/2014
Very good! I cooked it exactly equally written and information technology came out a perfect medium rare! Thanks for the recipe :)
01/05/2007
Perfect. We like some red in the centre, so I cut cooking time by about x minutes. Other than preferred cooking fourth dimension, don't modify a matter.
02/04/2007
Good recipe. I used this recipe for the cooking time & the blazon of beef to purchase. The cooking time is right on the coin. Instead of using the recipe'southward rub I just used a packet of onion soup & so added a cup of water. The roast came out medium/medium rare & tender. I did use the rub the recipe calls for once before & it was tasty...nevertheless I didn't add together water & information technology was a petty tough. All in all a skillful recipe as long as you add some water.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'thousand non cooking roast beef often and forget the basic temp/timing info. Note to self: Take the roast out of fridge to come to room temp before putting in oven.
08/20/2007
I've used this recipe several times and with dissimilar cuts of beef. It always turns out excellent. In addition to the listed ingredients, I besides insert fresh garlic into the roast. I also lay the roast on a bed of onions and drizzle it with olive oil, balsamic vinegar and red wine. Function way through the cooking I add mushrooms, more than onions and some peppers around the roast. It is so yummy!
11/04/2012
I followed someone's advice-took out meat when internal temp 120F, then covered with aluminum foile. sliced thin with slicing machine when cooled. perfectly cooked, just as we similar, pink and rare inside!!
05/xi/2006
I made this last Sunday with an eye circular roast, and information technology was awsome! It had a wonderful gustatory modality, and it wasn't dry, although eye roast is a good cut. It smelled good as it 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 it with mashed potatoes, seasoned carrots and cole slaw. Truly a wonderful meal. Will be making this again!
12/20/2007
This is a wonderful "classic" roast beefiness recipe. I recollect those who don't like this method are wanting more of a pot roast, not Roast Beefiness. I don't recollect anyone would cook a standing rib roast in water. This is similar. I wouldn't think information technology would exist good if it is cooked well done either. I plant 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 become one of our regular meals. My kids and my married man just dear it!
10/30/2004
I prepared this using a 2lb tri-tip as an alternative to grilling the tri-tip over indirect estrus. I seasoned the tri-tip per the recipe - 1/2tsp kosher salt, 1/2tsp garlic powder, one/iv+ tsp fresh ground pepper, and added a 1/3 cup beef stock in the roasting pan. I browned the seasoned tri-tip in the roasting pan over high rut, so added the beef stock before putting information technology in the oven uncovered. I must say that this formula of seasoning is perfect...not also salty equally they have a tendency to be. Also, the suggested cooking temp/time formula was dead-on for a perfectly washed tri-tip. Grilling a tri-tip is still fun, and traditional, but this is a great alternative which I'll employ over again.
03/23/2004
A permanent entry in my recipe box, this roast cooks upwards perfectly every time I make information technology. Overnice and perfectly rare. I even add actress pepper to the outside and then slice the leftovers for tasty sandwiches later!
eleven/06/2007
This is, by far, the simplest and best fashion to do a nice cut of roast. I tried boiling as some suggested and it does not compare! It is imperative to use the cut equally suggested to acheive the wonderful flavour of this recipe. YUM!!!!!
01/17/2010
This turned out wonderfully. I am giving it only 4 stars because 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 rest for virtually 20 minutes before cutting and information technology had risen to 150F, turning it to a perfect medium rare. Excellent recipe!
04/24/2006
It was a very easy and tasty roast, but a little rare for some of the tastes at my political party. I loved it squeamish and red, merely if you like your roast a fiddling more than done add a bit in cooking time. Was a great hitting, nevertheless!
11/15/2008
No affair the cutting of the meat to exist roasted, I always sear it on all sides in a hot oiled skillet. I like the addition of a bay foliage or two. As with others, I add LOTS of potatoes, carrots, onions and mushrooms toward the end of the cook time. Delicious!!
ten/11/2006
Awesome! I've never fabricated a roast beef before and it could not accept turned out more perfect. I followed the recipe, but didn't apply garlic and added 1c. water to pan and 1/2 sliced onion on summit. Delicious! My husband raved near it all dark!
eleven/15/2008
Follow the way Tracycook makes the roast and never add any liquid to the pan as it will result in a tough mess.
02/19/2012
This is information technology. Your basic, uncomplicated, 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. Too much beefiness for y'all? No problem considering it's excellent the twenty-four hours after for sandwiches.
05/04/2004
I unremarkably don't measure out seasonings on a roast, merely I did this time, and it had the perfect flavor. Cooking time was correct on! Thanks !
01/02/2012
We followed instructions to the T except that we changed the cooking time to 22 minutes per pound because nosotros adopt our beef medium/well. Succulent!
01/22/2012
My roast was 2 ane/2 lbs and then I wasn't sure if this would turn out but I followed the directions exactly and got a perfectly cooked medium rare roast afterwards cooking for 50 minutes. And the gravy I was able to make from the wonderful meat juices was so very good, I didn't want to finish eating.
07/12/2005
This really is a foolproof recipe...fifty-fifty the most novice melt can't mess this upwards. I was a picayune concerned well-nigh using the kosher common salt before roasting the meat equally salt tends to dry meat out. I used it anyway and followed the recipe near exactly...I did add some oregano and basil. The result was a tender, juicy, perfectly cooked roast. I'll exist using this ane time and time again and would recommend information technology 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 trivial longer than the recipe stated, as I had iii pieces of meat in i pan (each virtually 2 pounds) so figured it would need longer. Thanks!
02/xv/2010
I've used this recipe a few times but usually change upward seasoning every time. Comes out great though I do coat the roast in olive oil and marinate it for a few hours earlier I throw information technology in the oven.
10/25/2009
Information technology was very expert and very like shooting fish in a barrel. I added a lot more than spices and a jar of onion gravy. Roofing it later it was taken out of the oven is really important. Don't skip this pace :-). My family unit loved it.
12/28/2011
Delish. I used minced garlic. Volition definitely make it again.
05/23/2014
Excellent results. I take seared my roast 1st and likewise just put it in the hot oven. Either way it works very well. I mix the common salt, pepper and garlic powder and so rub the roast. I have as well crushed a clove of garlic and rubbed the roast b4 calculation the common salt and pepper.
11/17/2008
I fixed an eye-of-the-round (two lbs) last night and was disappointed. Roasted the beef most 45-50 minutes at 375. The instructions said 20 min/lb=40 minutes and yet it was still a bit rarer than medium rare--scarlet with bloody juices. Also, the beef was tough fifty-fifty though I sliced information technology thinly with an electric knife. I used a cooking thermometer just it didn't register properly. I as well tried an instant meat thermometer after I took the beef out of the oven and I couldn't go an accurate reading. I almost always have bad luck with thermometers and I am greatful for the pop-up on turkeys!!
12/26/2012
I made this yesterday and it came out fantastic. All the same, the 20 min/LB @375 was incorrect 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 it. I probably could take pulled it out at an hour and xl minutes or so. And then like the others say, use a meat thermometer and don't get with the fourth dimension alotted. Great Roast though and I will get in many more times!
eleven/21/2011
This Roast came out perfect. I used Angus centre of round.
01/06/2012
I'm non a nifty meat-maker and I had high hopes for this roast. Used the center of round roast and all seasonings but found the meat to be a bit tough. Practiced season and used residue for beefiness sandwiches, simply non as tender equally I had hoped. Whatsoever suggestions?
12/28/2006
Superb. It's now a family favorite. Unproblematic, nevertheless delicious and no fuss to kicking!
08/01/2007
Delicious. I love roast beef. I don't add together any liquid to the bottom of the roasting pan, basically yous're steaming instead of roasting then... and yous don't get the lovely bits of caramelized meat juices to creat the perfect gravy from. Throw some peeled par-boiled potatoes in around the roast if information technology doesn't crowd the pan too much. Heaven!
eleven/19/2011
FOR dryness issues try calculation 1cup of beefiness goop to the pan prior to cooking ..i do a variation on this where i sear all sides and cover with foil for entire cook time and utilize 1 cup beef broth and i never have problems with dry meat resting is central though you must let information technology rest
12/26/2006
enjoyed this roast, but next time volition add together more than table salt and will increase cooking fourth dimension to 25 min. per pound as I similar a medium washed roast, not a medium rare.Will make again.
09/04/2005
Seasonings were so good. I have a hard time getting an eye of circular roast done (nosotros similar medium well) simply without drying out. I think next time I volition get at 325 degrees for longer with water in the lesser of the roasting pan. Dearest slicing this up for sandwiches!
01/17/2007
Easy to do and tastes bang-up!
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 washed information technology that mode earlier and was tired of the crock pot versions. This turned out cracking! I read the reviews and was worried nigh dryness then I put 1/ii cup of water in the bottom of the pan. I also put 1/2 bag of baby carrots in with the raw meat before cooking. I inserted slivered cloves of garlic into the roast. Both the meat and carrots turned out tender and flavorful. The meat wasn't dry. I cooked information technology to well-done also. Served with the carrots, mashed potatoes, asparagus, green salad and gravy that I fabricated from the drippings. Good, down-home cookin', I tell ya!
12/21/2011
This was a very skilful, very simple recipe. Note, however, if you lot are making a smaller roast, a meat thermometer is critical. I did the recommended fourth dimension of 20 minutes per pound, and my (ane.75) roast did non fifty-fifty register on the thermometer. It took virtually 45 minutes, plus the 15 minutes resting to exist the perfect rare (simply not raw). Overall, simple, but 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 xv minutes, and so I reduced the oestrus to 350. Later 30 minutes cooking, I sliced up an onion and added it to the roasting pan. I removed the roast once the temperature striking 130 and let it residual under aluminum foil for 15 minutes. My family unit loved dinner tonight. Since I made a three lb roast nosotros volition be eating the other half tomorrow and my married man and boys can't wait. Thank you for sharing!
02/17/2014
I made this final nighttime 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 let it sit about 30 min before slicing. Perfectly pink throughout. No red. Thank you for posting
06/25/2007
This is actually good. I roasted information technology in my pampered chef rectangle bakery. I used carrots equally a meat rack. Also rubbed it with pressed fresh garlic combined with salt pepper and evoo. They cardinal is letting it come to room temp before roasting. I also added some water to the bottom of the pan and used the juices to make pan gravy. Dandy with a footling horseradish also. YUMM-O!
12/13/2014
It would exist interesting to know which reviewers used electrical vs. gas ovens. Combustion of gas produces carbon dioxide and h2o 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.
10/31/2005
Although I do a lot of cooking, i've never made a roast beef because i'1000 always afraid information technology'll exist dry. Because this recipe got then many good ratings I thought I'd give it a try. I searched for an EXACTLY 3 lb roast which I plant. I followed the recipe exactly except at the end I chickened out and cooked information technology an extra xv mins. What did I go? A bloody way-to-rare roast. I don't know why. The oven was EXACTLY at 375. The good thing was it was Non dry and/or overcooked. I wink fried it that nighttime and information technology was okay. A couple of days later I fried up 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 some other spices in the rub would have been appropriate? If I could give the recipe 3.5 stars I would, only since I can't I'll give it 4.
04/09/2006
I accept used this recipe twice once with the recomened roast and in one case with a rump roast both came out wonderful two diffrent dinner crowds and both raved,Then like shooting fish in a barrel. I volition utilize information technology once again and once more!!!! Thanks.
Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
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