How Long to Cook 2 Pound Beef Roast
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07/22/2006
I have been making my roast beef this way forever! It is perfection, IF you heed these basic tips: No other cut of meat will produce a REAL roast beef, but the eye roast!...Every oven is unlike, then know your ovens well. A iii pound roast will cook faster in a new oven than information technology would in a twenty yr onetime oven...INVEST IN A MEAT THERMOMETER, this is the best affair you can take when roasting a beefiness...Exist mindful that when a roast comes out of the oven information technology will cook in its own estrus and the temp will rise. Not everyone likes a encarmine roast. We DO, and I take mine out at 120, permit it stand and it is about 130-135 when fourth dimension to cut...Another IMPORTANT TIP: BEFORE COOKING Let YOUR ROAST SIT OUT ON THE COUNTER UNTIL Information technology REACHES ROOM TEMP. IT Volition Make FOR EVEN COOKING. So, their yous have it, my advice to all of you bad reviewers. Roasting a beefiness is not an exact science nor are the cooking times exact...keep trying! This is the best roast beef!
12/26/2002
The roast tasted actually good, and nosotros thoroughly enjoyed it. However, because the roast is not cooking in any liquid, it was a little tough (though information technology wasn't too bad). I would recommend adding some water to the bottom of the pan while it is in the oven to brand information technology a little more than tender. This roast, however, will not produce any gravy. Also, I would advise adding some onion to the pinnacle while information technology cooks for a little flavoring. This is a great recipe for anyone who wants a simple pot roast that isn't too much work and doesn't take to cook too long, only if you lot are wanting a more tender and more flavorful one, i suggest trying a different recipe.
01/02/2007
I was making roast beef fot the first time looking for guidance, and this was helpful, only flawed in my opinion. I used the cutting suggested, eye of round, which I had to special order from my butcher but it was worth information technology. It's a nice, fairly inexpensive cut for feeding a crowd, and the simple seasoning used hither is perfect. However, the oven temp and cooking fourth dimension didn't piece of 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 it was cooking faster than I'd anticipated. I quickly lowered the heat to 300, so 200, and even so it was washed much before than I expected, the unabridged cooking time was under 90 mins. I think 375 at 20 mins/lb would produce a very well done piece of meat, and so if that'southward what you like, become for information technology. But if you lot similar your meat closer to medium-rare, I concord with the reviewer who said USE A MEAT THERMOMETER. Throw out your timer, watch the temp instead. Take your roast out of the oven when it's 10 degrees libation than your desired last temp. Let it balance for 20 minutes before cutting it, it volition 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 information technology ho-hum and low. But the cut and seasonings in this recipe are smashing. I don't think whatsoever liquid is needed, merely use a roasting pan with a rack so the meat is raised over the pan.
06/12/2007
Helpful hint--Nearly likely everybody is getting a different temp reading after the same cooking fourth dimension because of how cold the roast was when you put it in the oven. I e'er permit my roasts sit for 45 minutes on the counter before putting them in the oven. It eliminates approximate work, thermometers and hot/common cold spots in the roast. Corking recipe, by the mode!
01/xvi/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 concluding result.Invest in a good meat thermometer and follow it. For those who like gravy, just add a can of beef broth to the bottom of the pan while cooking.Pan drippings volition combine with it and make a succulent gravy.My persoanl preference, I would use twice the garlic powder with the improver of some fresh minced garlic, also. 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. Information technology was moist and cooked swell at 375. Definitely I will arrive again!
10/14/2008
This was astonishing. I seasoned a 3lb beef circular summit, round roast (Rancher Reserve, the grade is like to Certified Angus Beef)liberally with the seasonings listed in the recipe. I didn't measure out information technology, I just made sure I coated the entire roast. In add-on, I also used dried thyme. Placed information technology on a racked roast pan and let information technology sit down on the counter for twoscore-45 mins. I used red potatoes, carrots, and onions & tossed them in olive oil, kosher salt, blackness pepper, and a sprinkle of dried thyme. Cooked for 60 minutes @ 375 with xv minutes rest gave united states the perfect medium rare. It was divine, tasted like a prime rib that has been roasting all day. It was then moist and tender--I volition take to take this in one case a week!
01/23/2003
This was extremely simple and outstanding served with string beans, mashed potatoes and dinner rolls. A wonderful Lord's day evening dinner.
09/19/2010
This is wonderful and correct mode to fix a beef roast. For everyone who says to add together liquid and this isn't the style to cook a roast...I think yous need to understand cooking terminology. A pot roast is a tough cutting of meat that needs to be browned and and then braised in liquid covered and ho-hum cooked. A beefiness roast is a tender cutting of meat that you lot cook dry in the oven uncovered at a higher estrus for a shorter period of time.
01/13/2003
my family loved this recipe... fifty-fifty my mother in law and you all know how they tin exist. It was piece of cake to make, and very flavorful. Will definately make it again.
04/12/2015
This recipe is wonderful and a archetype style to cook a roast. For those naysayers, delight use the right cut of meat (eye roast) and your cooking thermometer judiciously to monitor it. If you follow the directions and DO NOT add h2o as many reviewers accept done, you will accept a fabled repast. For a little more than season, I double the spices and add thyme to the rub as it complements roast beef fabulously. Thanks 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 so it did marinate for a few hours giving it great flavor. I made an "au jus" sauce to go with information technology using the drippings from the meat (very piffling with a lean eye circular) a can of low sodium beef broth and a nuance of kitchen bouquet
10/28/2008
Absolutely delicious. Don't mind to the people who said this comes out dry. Information technology doesn't. They probably cooked information technology too long. You should use a thermometer, yet, to avert this. I pulled the roast out when the temp read 130, and information technology somewhen climbed to 145, or medium rare. I did double the spices every bit I like lots of flavor. I will use this recipe once again. Cheers so much!
ten/08/2009
This is a skillful quick way to make this roast. And merely a note. twenty min. per pound is for medium rare. If you like your meat well, information technology would be 25 min. per pound. The one thing I don't like about this cooking method is that information technology creates a hard, dry crust on the outside of the meat. I like braising heart circular in a dutch oven or baking it at 300 degrees in a little liquid for 30 min. per pound, which creates a more 'falling off the bone' texture. Eye circular has no fatty, so there are no drippings to baste the roast with while cooking, so having some sort of liquid in the pan while baking creates a moister roast. This 'dry roasting' method is quick, only 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 three hrs. before I baked information technology to ensure more than even cooking. Makes a large difference.
11/15/2008
Alright, there are alot of people out their that just don't know how good a centre of round roast could be if they knew how to cook it right! I make a marinade- ane/3 cup tomatoe sauce, 1/4 cup soy sauce, 1/2 cup olive oil, 1/3 cup water, Seasoning ( I apply a gourmet grill seasoning) it has garlic, rosemary, thyme, crushed peppers, etc.) Let marinate for 24-48 hours. I always cook my roast on the grill, 20 min. per pound. I likewise let my roast sit at room temp. before grilling. Very important, let residuum at to the lowest degree 20-30 min. later on cooking, all the juices will lock in. I will use this for sliced meat for wraps or any sandwich. Information technology is much cheaper and way more than delicious than deli meat. If cooking in oven, sit on a rack, cook on 475 for 12 min. turn down temp. to 325, cook 20 min. per pound. This volition lock in all juices. This is one of the meats I cook for Christmas, everyone loves information technology.
11/fifteen/2008
I certainly agree with the reviewer who cautioned that there is a difference between "pot" roast and "roast beef". This is recipe is for roast beefiness - non pot roast, which is cooked with liquids. As well, one reviewer stated that you won't get the same results with beef purchased at Walmart; the same goes for Winco. You demand to purchase a good cut of meat to go the flavour and tenderness you desire. I, also invest in Angus beef, or Choice, the latter being available at Costco. Wait at the grading on the meat you are buying. I also agree with another reviewer who says to non just utilise a oven thermometer to test the oven heat, just the reviewer besides says to put the thermometer on the oven shelf you are using and set 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/eleven/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 different foods. This is an excellent recipe for Roast Beefiness. It should be cooked in the OVEN to ROAST for best possible season. In a crock pot your meats get steamed. That'south why it falls autonomously when you take it out. Don't go me wrong. I honey my crock pot, but when you want to make Roast Beef you use the oven. Anyhow made as written. Requite 10 stars if I could. Excellent. I did use beef stock to make a gravy, considering Eye of the Round is not usually used for gravy making. Very piffling fat. I cooked it, cooled it down and refrigerated it so I could piece the next day. YUMMY!
07/31/2011
To those who want to add together liquid to this recipe, yous are not cooking a pot roast here. This is a rare to medium rare roast. Not only can yous use the Eye of the round roast, but a Sirloin tip roast works well also. You tin can too exercise a standing rib roast in a similar mode. This is the type of roast to cook and slice upwards for sandwiches, or as listed with mashed potatoes and gravy. This is a swell basic recipe. For a pot roast information technology volition take a totally different cut and melt at lower temperatures with liquid for four-5 hours.
04/eleven/2007
Fantabulous 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 bit of beef broth and since I did non take a rack that would fit in the pan i was roasting in, I fabricated 1 with onion slices. It worked wonderfully. My cooking time was a bit longer (even for medium rare) but I retrieve that may be due to the fact I used the wrong kind of pan (a high edged casserole dish). Thanks once more for the swell recipe.
03/31/2013
Made this as directed with a vi pound eye round. Cooked at 375 F equally directed until internal temperature reached 125 F, nearly i hour, fifty minutes. Removed and covered loosely with aluminum foil while I broiled the staff of life for 25 minutes. Internal temperature reached 145 F. by the time I carved it, about 35 minutes after removing from the oven. Information technology was tender, juicy, and flavorful. I was skeptical about using eye round 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 casserole, bootleg baguettes and gravy.
05/07/2007
I stuffed our roast with a lot of sliced garlic past sticking a knife into the roast on peak, bottom and sides, and pushing the garlic into the roast as I went along. I did the standard stone table salt & cracked pepper rub. We cooked the roast equally 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, also. Almost twenty minutes before the roast was to be washed, I added sliced mushrooms & some cut carrots, too. When done,I set up bated the roast to balance, removed the veggies, and made the most delicious gravy! Next, (drumroll, please!) my married man sliced into the roast . . . and it was PERFECT! The all-time e'er, to exist exact! We definitely will always cook our beef roasts at 20 minutes per pound at 375 degrees, forevermore! Cheers to all who left the tips - I couldn't find my rack OR my meat thermometer, then this was EXACTLY the recipe I needed. We made this terminal night, and enjoyed leftovers every bit sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for lunch today. Admittedly first-class!
05/10/2005
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, simply a little goes a long way. I used a 3 one/ii lbs. top circular london bake, and roasted it at 375, and added an additional 10 minutes for the half pound, and i took it out and the meat read 140 which is way besides hot for medium rare, because once the roast rests for about 20 minutes the meat volition continue to cook and finish off at 150 to 155 which would make information technology well. Then, i immediately removed the roast and put it on a plate and placed it in the refrigerator for a half hour, and this worked in halting the cooking procedure. As a result, my roast beefiness was medium to medium well, which means it was a calorie-free pink. Still very flavorful with the seasonings and tender, but not perfectly red medium rare. The lesson here for me was that my gas oven cooks hotter and it's important to melt this roast on the bottom shelf; mine was on the centre rack, and next fourth dimension, i'll remove the roast when the meat thermometer reads 120, which when done finishing outside the oven, will be nigh 135-140. Once again, thanks to cindy for coming up with a very uncomplicated and delicious recipe.
02/19/2006
Very adept - the roast was moist and the seasonings were just right. The just problem I had was that the roast was very rare using the timeline given and so I volition probably try 30 minutes per pound next time because we prefer our roast medium. I will definitely utilize this recipe over again.
11/15/2008
I accept found that tiptop sirloin roast is a much more tender cut of meat for this recipe.
04/09/2012
I had 2 2.35 lb. roasts, which I tied, brushed with browning sauce and seasoned with the table salt, pepper and garlic powder. I roasted them both on the same rack on a rimmed baking pan. They took approx. 70 minutes to roast in the 375 oven (I took them out to rest when my meat thermometer read 130), reaching a perfect medium-rare temperature. Totally juicy,tender, and flavorful, I wouldn't take believed a cheap cut of meat like this could produce such great results. I will roast my eye of the round roasts using this method from now on. Thanks!
eleven/15/2008
Continue in listen that there is a divergence between pot roast and roast beef. This roast beef recipe is very good.
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 information technology was completely sealed. Made for a tender and delicious roast.
04/02/2009
A good roast beef should non require "stewing" in liquid. This is a fail condom recipe if, equally others take suggested, you ensure that your oven temp is right and y'all use a skillful meat thermometer. As someone else has suggested, a roast cooked starting at room temp will not only ensure fifty-fifty cooking, only will produce a nice tender roast. Letting it balance for 20 or 25 minutes will too ensure that the juice is evenly distributed, which only adds to the tenderness. Thinly slicing also helps. I've been using this cutting of beef for years with great success if y'all are careful to follow these bones steps and don't cut corners. The but embellishments I would add to this recipe is to add together your seasonings to virtually iii/4 cup of flour and lightly dredge the roast before putting it in the oven. Gives information technology a squeamish calorie-free, flavorful crust.
12/11/2010
Delicious! It was my starting time attempt at making roast beef at dwelling house. This came out as a perfect medium rare roast with the virtually delicious season.
01/22/2013
I used a probe meat thermometer with an alarm and set information technology for 145 degrees. Side by side time I volition gear up information technology for 130 degrees because the meat went from medium rare to medium while resting. I added stale thyme to the rub and information technology was very tasty. I added water to the pan drippings and poured them into the remaining sliced beefiness. I think I'll brand beef pot pies with the leftovers.
10/22/2008
The fourth dimension and temperature of this recipe worked perfect. Hither's a lil tip for those of you having bug with the cooking fourth dimension. Invest in a stand alone oven thermometer, preheat your oven with the thermometer exactly where you volition be placing your roast, if information technology does non say 375, than accommodate your temperature accordingly. When I did this I had to lower the temperature to 300 degrees in order to maintain the 375. Every oven is unlike and then dont trust that because you ready it for 375 necessarily means it is actually 375 in the surface area of the oven y'all are cooking in. Rut rises, even in your oven, so the higher your rack is, the hotter the temperature y'all are cooking in. This recipe was acme 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 embrace it, put it back in the refrigerator and let it sit all 24-hour interval. An hour before putting information technology into the oven, I took the pocketbook out of the fridge and let information technology sit on the counter to bring the meat closer to room temperature. I took the meat out of the bag and rubbed the garlic, salt, and pepper on the fat only and put it fat side up in the roasting pan. Then I added a tin of beef broth (the Campbell'due south double forcefulness) and half a tin of water to the roaster earlier sticking it in the oven. I roasted it at 375 for about an hour and 10 minutes, and when I took information technology out of the oven, it was registering 120-125 degrees on the meat thermometer. I let information technology sit for 15-twenty minutes earlier slicing. It was so juicy and cooked perfectly. I don't call up I'll use another recipe for roast beef ever again.
05/twenty/2008
I am sure this is a v star recipe considering this is how i make mine, all the same new cooks PLEASE TAKE Note, not all brands of beef are the same! i ONLY use angus beef, if you are ownership a cutting at walmart you volition be disapointed. spend the little extra and buy a amend make of beef. also the more rare the temp the more tender it volition be. certain cuts to not take well to well done. as another reviewer said use a thermometer
08/sixteen/2009
After xc minutes @ 375, my two.8 pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and accurate. Thanks a lot.
11/06/2005
If there were 10 stars to rate this recipe, it would go a 10 from me! I've always disliked the traditional roasts... until now. This was cooked to perfection (my version - only a bit pink inside and juice runs when you cutting it). I served with mashed potatoes/gravy and brussels sprouts. Volition definitely brand once again. The spices were awesome... I merely sprinkled on garlic powder and salt and footing fresh blackness pepper and rubbed it around. Splendid! THANK YOU Cindy! Definitely a keeper :D
09/30/2005
I added a cup of water to the bottom and some kitchen boutonniere and this made a very moist beef and great gravy. Thanks for the recipe. Lisa
12/07/2006
A very good bones recipe. In fact I never change a thing except I sometimes add carrots, potatoes and onions to have a consummate meal. Thanks.
x/fourteen/2006
I must say this was succulent. I also followed the time and temp. every bit directed and added a small amount of water equally recommended past others. The issue was perfectly tender Roast Beef. The only adjustment I made was to allow the meat to sit down out on the counter to become closer to room temp. for even cooking. Also, I inserted sliced garlic into the roast in various places and that just added to the great flavour! Definately a keeper. Thanks!
08/12/2007
Bravo!!!!!! I was about to surrender trying to cook beef until today!! I decided to try a Roast Beef recipe I found on All Recipes. Before seasoning the roast I rubbed information technology 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.2 cups of water, and 1/2 loving cup of cooking sherry for for flavour. I had plenty of liquid for the Au Jus. Because my family 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!! Thanks to the wonderful cooks at All Recipes. Once again I say Bravo!!
11/05/2008
The temperature and timing on this recipe is perfect--this roast beefiness is meant to be rare and this recipe does a bang up job!
x/12/2006
Thank you so much for this recipe. I take served it several times now and it 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 fiddling brown carbohydrate. The combination is a great gustatory modality and the sugar provides excellent caramelisation. We have it as the main dish the first dark and the next nighttime french dip sandwiches.
11/29/2011
Tried it as is -- turned out great. Kept an heart on the thermometer --we like it rare, so we did well-nigh 45 minutes. Didn't need to add together whatsoever h2o to the pan -- it came out nice and juicy -- we made a gravy from the drippings.
02/17/2007
OK...the cutting of meat yous apply can make this recipe a winner or an utter disaster!!!I made this recipe using 2 different cuts of beef, a height round roast that was tied into a bully little bundle and a ranch cutting top round roast. I used a trivial beefiness stock in the pan for both roasts. The arranged height roast was like a brick of cardboard!!!! Nonetheless, the ranch cut roast was the almost delicious piece of juicy goodness I have ever had the pleasance of devouring!!!! Served it with horseradish sauce.....OH MY GOODNESS!!!! So, I will definately use this recipe for as long as I have teeth to chew with....using the right cutting of meat, of course!!!
eleven/05/2004
Very expert seasonings....and tasty. I really liked the style that this turned out, only the only complaint is that it turned out dry. I tried this again...adding a cup of h2o to the bottom of the pan and made a gravy out of information technology. I give thanks you for the recipe.
05/05/2014
It came out dandy. I rubbed the roast with common salt, pepper, garlic, rosemary and a trivial cayenne pepper. About xxx minutes before it was done I added thick sliced red potatoes tossed with olive oil, garlic pulverization, blackness pepper, salt and rosemary and put them around the roast. While the roast was resting the potatoes finished cooking. I'll definitely be making information technology this style again!
04/27/2014
Very pleased with my results! Purchases 5lb,tied eye of round beef roast. Afterward 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 and so placed it on a rack (in roaster) in a pre-heated 375 degree oven. Cooked information technology to 120 degrees international temp and permit it sit to rest after roasting. It was PERFECT! Beautiful pinkish centre with more doneness to edges. I would get a niggling less on the rub Next fourth dimension. Very, very expert! Non dry out. Non tough as other comments advise.
ten/26/2005
I thought this was so piece of cake and really good. I tend to like my roasts really rare and if and then then I would suggest 15 minutes per pound instead of 20 minutes.
xi/xxx/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 xv infinitesimal tent is what is cardinal. And so very lovely. Glad I know how to melt a roast properly now!
07/04/2011
Enjoyed it had made it for our 4tth of july barbecue. I didn't tie it because i didn't have the string. I added some water for moister. The family absolutely loved it.
12/16/2013
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 information technology was heating upward likewise much too quickly - I literally roasted a 2.5lb eye round from countertop (room temp!) to dinner tabular array in and 60 minutes and 20 minutes. With that being said, I remove it from the oven at 120 and both times it was still way too far into the medium-medium well category. DO Not OVERESTIMATE THE TEMPERATURE. You want to take this out when the temp will not rise much more than as it sits on the counter BUT you likewise want information technology to sit down long enough to redistribute the juices. As well, I learned that I like rosemary, onion powder, granulated garlic, salt and pepper in a fairly 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 exchange for their time, but to my horror the recipe that I was using would have taken v hours, and I only had ii. My simply addition was basting lightly with a little sour cream and garlic, and it was the almost beautiful beef I've ever made. Red in the middle, brownish crusty outside, garnered awe and wonder when I took the tinfoil off.
01/05/2007
Perfect. We like some red in the middle, so I cut cooking fourth dimension by near 10 minutes. Other than preferred cooking time, don't alter a thing.
04/05/2009
This Roast slices like deli roast, it does Non shred into long tough strands. I cooked it till the meat thermometer read 160 degrees Fahrenheit , so it would reach 170 for well done after it rested. The only other matter I did differently was utilise garlic pepper in place of the pepper. The all-time roast for slicing I have always made. But Wonderful!!! Thanks for posting!!
01/19/2007
This is absolutely the all-time roast beef I have e'er tasted - I've made information technology twice in the past 2 weeks. With the exception of using an eye roast, I used a bottom circular 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 6 lb eye of round for Sunday dinner tomorrow. I similar to roast new potatoes and baby carrots with the meat. Produces fantastic flavor and texture without calculation whatsoever h2o!
12/15/2014
Very adept! I cooked it exactly every bit written and it came out a perfect medium rare! Thanks for the recipe :)
02/04/2007
Good recipe. I used this recipe for the cooking time & the type of beef to buy. The cooking time is correct on the money. Instead of using the recipe'southward rub I just used a package of onion soup & and so added a loving cup of water. The roast came out medium/medium rare & tender. I did utilise the rub the recipe calls for once earlier & it was tasty...however I didn't add water & it was a piddling tough. All in all a good recipe as long as you lot add some h2o.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'm non cooking roast beefiness 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 unlike cuts of beef. Information technology e'er turns out excellent. In addition to the listed ingredients, I also 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. Part way through the cooking I add mushrooms, more onions and some peppers effectually the roast. It is and 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 car when cooled. perfectly cooked, just as we similar, pink and rare inside!!
05/11/2006
I made this last Sunday with an eye round roast, and it was awsome! Information technology had a wonderful taste, and it wasn't dry out, although eye 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 repast. Will be making this again!
12/20/2007
This is a wonderful "archetype" roast beef recipe. I think those who don't similar this method are wanting more of a pot roast, not Roast Beef. I don't think anyone would cook a standing rib roast in water. This is like. I wouldn't think information technology would exist good if it is cooked well washed either. I establish it to exist a great recipe.
02/17/2007
This is a very good roast beef recipe. I apply it all the time. It has become ane of our regular meals. My kids and my husband just dear information technology!
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 salt, ane/2tsp garlic pulverization, 1/4+ 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 estrus, then added the beef stock before putting it in the oven uncovered. I must say that this formula of seasoning is perfect...non too salty equally they have a tendency to be. Also, the suggested cooking temp/time formula was dead-on for a perfectly done tri-tip. Grilling a tri-tip is still fun, and traditional, but this is a great alternative which I'll utilize again.
03/23/2004
A permanent entry in my recipe box, this roast cooks up perfectly every time I make information technology. Overnice and perfectly rare. I even add extra pepper to the outside and and so slice the leftovers for tasty sandwiches afterward!
01/17/2010
This turned out wonderfully. I am giving it 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 most 20 minutes before cutting and it 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 picayune rare for some of the tastes at my party. I loved it nice and red, but if y'all like your roast a petty more than done add a bit in cooking time. Was a great striking, yet!
xi/15/2008
No matter the cut of the meat to be roasted, I always sear it on all sides in a hot oiled skillet. I like the add-on of a bay leaf or two. As with others, I add LOTS of potatoes, carrots, onions and mushrooms toward the stop of the cook time. Succulent!!
x/11/2006
Awesome! I've never fabricated a roast beef earlier and it could not have turned out more perfect. I followed the recipe, merely didn't apply garlic and added 1c. water to pan and 1/2 sliced onion on top. Delicious! My hubby raved about it all dark!
xi/06/2007
This is, past 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 as suggested to acheive the wonderful flavor of this recipe. YUM!!!!!
eleven/15/2008
Follow the way Tracycook makes the roast and never add together any liquid to the pan as it volition consequence in a tough mess.
02/xix/2012
This is it. Your bones, 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 cutting matters, the fourth dimension matters, the temp matters, the resting matters. Too much beefiness for you? No problem considering it'southward excellent the day after for sandwiches.
05/04/2004
I usually don't measure seasonings on a roast, simply I did this time, and information technology had the perfect flavour. Cooking time was right on! Cheers !
01/02/2012
We followed instructions to the T except that we inverse the cooking time to 22 minutes per pound because nosotros adopt our beefiness medium/well. Delicious!
01/22/2012
My roast was 2 1/2 lbs then I wasn't sure if this would turn out simply I followed the directions exactly and got a perfectly cooked medium rare roast subsequently cooking for l minutes. And the gravy I was able to make from the wonderful meat juices was so very good, I didn't desire to stop eating.
07/12/2005
This actually is a foolproof recipe...fifty-fifty the most novice cook tin can't mess this upward. I was a little concerned about using the kosher table salt before roasting the meat equally salt tends to dry meat out. I used information technology anyway and followed the recipe almost exactly...I did add some oregano and basil. The event was a tender, juicy, perfectly cooked roast. I'll be using this one fourth dimension and time over again and would recommend it to all to endeavor!
01/21/2007
Give thanks goodness for this recipe - I accidently threw out the instructions for the beefiness roast that I bought for a dinner political party for nine, but these instructions worked well! Perfect medium rare - I left the beef in a fiddling longer than the recipe stated, equally I had 3 pieces of meat in 1 pan (each about ii pounds) so figured it would need longer. Thanks!
02/15/2010
I've used this recipe a few times but usually change upwardly seasoning every time. Comes out neat though I do glaze the roast in olive oil and marinate it for a few hours earlier I throw it in the oven.
x/25/2009
Information technology was very proficient and very like shooting fish in a barrel. I added a lot more spices and a jar of onion gravy. Covering it after it was taken out of the oven is really important. Don't skip this footstep :-). My family loved it.
12/28/2011
Delish. I used minced garlic. Volition definitely make it once more.
05/23/2014
Excellent results. I accept seared my roast 1st and as well just put it in the hot oven. Either way it works very well. I mix the salt, pepper and garlic powder and then rub the roast. I have also crushed a clove of garlic and rubbed the roast b4 adding the table salt and pepper.
xi/17/2008
I stock-still an middle-of-the-circular (two lbs) concluding night and was disappointed. Roasted the beef well-nigh 45-fifty minutes at 375. The instructions said 20 min/lb=twoscore minutes and yet it was still a bit rarer than medium rare--ruby with bloody juices. Also, the beef was tough even though I sliced it thinly with an electrical knife. I used a cooking thermometer but 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 accurate reading. I nigh e'er have bad luck with thermometers and I am greatful for the pop-upward on turkeys!!
12/26/2012
I made this yesterday and information technology came out fantastic. Nevertheless, the twenty min/LB @375 was wrong for me and would accept 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 have pulled it out at an hour and xl minutes or so. Then similar the others say, use a meat thermometer and don't go with the time alotted. Neat Roast though and I will make information technology many more than times!
11/21/2011
This Roast came out perfect. I used Angus eye of circular.
01/06/2012
I'grand non a neat meat-maker and I had high hopes for this roast. Used the eye of round roast and all seasonings but found the meat to be a bit tough. Skillful season and used remainder for beefiness sandwiches, only not as tender every bit I had hoped. Any suggestions?
12/28/2006
Superb. It's now a family favorite. Simple, however succulent and no fuss to boot!
08/01/2007
Delicious. I love roast beef. I don't add any liquid to the lesser of the roasting pan, basically you're steaming instead of roasting then... and you lot don't become 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 too much. Heaven!
11/nineteen/2011
FOR dryness bug try calculation 1cup of beefiness broth to the pan prior to cooking ..i do a variation on this where i sear all sides and cover with foil for unabridged melt time and use 1 cup beef broth and i never have issues with dry meat resting is key though you must let it rest
12/26/2006
enjoyed this roast, but adjacent fourth dimension will add more salt and volition increase cooking time to 25 min. per pound as I like a medium done roast, not a medium rare.Will brand over again.
09/04/2005
Seasonings were so skillful. I have a hard time getting an center of circular roast done (nosotros like medium well) just without drying out. I think next time I will become at 325 degrees for longer with h2o in the bottom of the roasting pan. Love slicing this upward for sandwiches!
01/17/2007
Like shooting fish in a barrel to do and tastes keen!
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 done it that fashion before and was tired of the crock pot versions. This turned out great! I read the reviews and was worried virtually dryness so I put 1/2 loving cup of h2o in the bottom of the pan. I besides put 1/2 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. I cooked it to well-done besides. Served with the carrots, mashed potatoes, asparagus, green salad and gravy that I made from the drippings. Proficient, downwards-home cookin', I tell ya!
12/thirteen/2014
Information technology would exist 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 separate pan of water in the oven might mimic this. Starting with a room temp roast, preheated oven and meat thermometer are essential.
x/31/2005
Although I do a lot of cooking, i've never made a roast beef because i'one thousand ever afraid information technology'll be dry. Because this recipe got so many practiced ratings I thought I'd give information technology a effort. I searched for an EXACTLY 3 lb roast which I found. I followed the recipe exactly except at the cease I chickened out and cooked it an extra 15 mins. What did I get? A bloody manner-to-rare roast. I don't know why. The oven was EXACTLY at 375. The adept thing was it was Not dry and/or overcooked. I flash fried information technology that nighttime and information technology was okay. A couple of days later I fried up the leftovers and they were expert on sandwiches. The other comment I accept is that, despite following the recipe exactly, I felt it was a flake bland... maybe some fresh garlic and some other spices in the rub would have been appropriate? If I could requite the recipe 3.5 stars I would, but since I can't I'll give it 4.
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,Then like shooting fish in a barrel. I will use it again and again!!!! Thanks.
12/21/2011
This was a very skillful, very simple recipe. Note, notwithstanding, if you are making a smaller roast, a meat thermometer is critical. I did the recommended time of 20 minutes per pound, and my (1.75) roast did non even annals on the thermometer. It took near 45 minutes, plus the 15 minutes resting to be the perfect rare (just not raw). Overall, uncomplicated, but very juicy and flavorful.
01/04/2007
I altered the cooking method, but used the seasonings in this recipe. The roast was succulent and completely tender. I cooked the roast at 450 for 15 minutes, then I reduced the heat to 350. After 30 minutes cooking, I sliced upward an onion and added it to the roasting pan. I removed the roast once the temperature hit 130 and let it rest under aluminum foil for fifteen minutes. My family loved dinner tonight. Since I made a 3 lb roast nosotros will be eating the other half tomorrow and my husband and boys can't look. Thank you for sharing!
02/17/2014
I made this concluding dark for dinner and it was awesome. I've never been too successful cooking a roast beef for slicing until this recipe. Please use a meat therm instead of the standard twenty 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. Give thanks you for posting
06/25/2007
This is really 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 table salt pepper and evoo. They cardinal is letting information technology come up up to room temp before roasting. I also added some water to the bottom of the pan and used the juices to make pan gravy. Great with a trivial horseradish also. YUMM-O!
Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
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