Best Ever Beef Roast

Reviews by Readers

Average reader rating of 4 out of 5.

76% of readers would make this recipe again.

Submit your own review.

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. – Reviewed by Barbara Tibbetts

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. – Reviewed by Donna Marchant

I found this recipe in the Colorado Cache Cookbook years ago and it is the only way I will prepare and cook my roast. – Anonymous Review

I have tried this recipe several times and every time it has been a wonderful, tender, delicious success! – Reviewed by Judythe Burkinshaw

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. – Reviewed by Laura Van Etten

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. – Reviewed by micha fugitt

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. – Reviewed by Melissa J

I'm afraid Laura's roast was dry because she used top round which is a pot roast cut -- not for the oven. – Anonymous Review

This was terrific. The only way we will cook a rib roast again. – Reviewed by Glenn Wall

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. – Reviewed by Lisa Miller

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! – Reviewed by Susan Mainville

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. – Anonymous Review