Best Ever Beef Roast
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Yield: 4-8 (depends on roast size)
This is just about the best way in the world to cook a beef roast. I've done this with little roasts all the way up to one that resembled the leg of a brontosaurus and it is totally foolproof.
Ingredients:
1 beef roast for the oven (any size)
2-3 cloves of garlic, peeled and sliced (optional)
Olive oil
Salt and pepper to taste
Instructions:
First, take the roast out of the refrigerator and let it sit at room temperature for an hour. Preheat the oven to 375 degrees.
Place the roast in a pan, fat side up. Oil the top and sides. Make slits in the roast and place a piece of garlic in each slit. Season with salt and pepper. Place the meat in the oven and set the timer for 1 hour. Don't open the door at any time. When the timer rings, turn the oven off and again, do NOT open the door.
Decide your serving time and 45 minutes before serving, turn the oven back on at 375 degrees. Cook for 25-30 minutes and then turn the oven off. Remove roast and let it sit wrapped in foil for 15 minutes.
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This method produced the most succulent, medium rare rib roast in our entire family history! No worries about timing at all. Left it in the oven 2 1/2 hours after first roasting. Will definitely make it again and again.
I made this recipe for prime rib. It was exquisite!!! Meat was delicious and fork tender. My guests couldn’t leave it alone. We will make it again and again.
I found this recipe in the Colorado Cache Cookbook years ago and it is the only way I will prepare and cook my roast.
I have tried this recipe several times and every time it has been a wonderful, tender, delicious success!
Well I must have picked the wrong kind of beef roast — I chose top round — because this was awful. It was tough and overdone. It seems like the temperature is way too high.
Yea…I would have to agree with Laura. This recipe is horrible. I saw it on quite a few websites but I was apprehensive because there were no comments. I had about a 3 pound roast and it came out dry, dry, dry. I can potentially see this working if you took out the final cooking and/or lowered the temperature. Otherwise…yuk.
Usually we have time to make a beef roast in the crockpot, but with little time we tried this one out. LOVED IT! It was excellent.
I’m afraid Laura’s roast was dry because she used top round which is a pot roast cut — not for the oven.
This was terrific. The only way we will cook a rib roast again.
To those who attempted the recipe with no luck: it works best with prime rib. Something very high quality and fatty (you have to have built in moisture so it doesn’t come out dry). Top round won’t cut it. Go for the bone-in rib eye roast and prepare to be amazed.
You can use any cut of beef (pot roast) is best but use lower heat. 250 degrees for about 5 hours and your meat will fall apart. I season with flour and other spices and brown first on all sides to get that dark crust on it. Delicious!
Part of this poor review is my own fault. The recipe says any size roast but the truth is, if you have a thinner slice of meat you can’t cook it without liquid. I used a 2″ thick, (4.5-5.5 pound) bone in shoulder roast. The meat was simply ruined. I do not want to discredit the recipe as it seems to have worked for others but my fault lied in using a recipe that does not clearly detail the meat size and dimensions. Thickness clearly has an affect on cook time. Another issue for me was the lack of noting if the roast should be covered. It did not say to cover it so I did not. I am thinking I would have had better results in a covered pan.
Cooked a four pound Rump Roast exactly according to the recipe. Unfortunately it came out medium to medium well. Flavor was good but too overcooked. Sorry as it sounded so good and maybe too easy.