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I used top round. I trimmed the fat first (mistake- it turned out a bit dry). This made really primo roast beef sandwiches!
Hi Matt, yeah, not a great idea to trim too much fat, it helps keep the roast from getting dry. You can always trim it after it’s cooked. So glad you liked it for your sandwiches!
Very very good, i made a small piece on beef not much fat a bit on each side really, did not use the rack put 2 cut onions underneath and a sprig of tyme. Rubed roast seasoning outside. Turned heat down in a fan forced oven took 2 hours all up. So tender and tasty. I was genuinely surprised. I firmly believe that the meat makes a difference. Beef to old its going to be inedible. My beef had good marbelling.
I followed this recipe to the letter, have the correct cut of beef and it came out so tough I can barely cut it. Chewing it is nearly impossible. I will say the flavor was amazing! I guess I just need to give up on roast. All these years they come out tough and juicy like this one, or if they fall apart, they’re dry. I’ve tried all manner of cuts, cooking conditions, appliances, grassfed, grainfed,to no avail. Has anyone had this issue and discovered the secret? I’m so frustrated! Sorry to whine but I challenge you to find a way that I haven’t tried yet as I’m desperate for the answer!
Not that I’m a culinary master by any stretch of the imagination, but I’ve heard overnight marinades are supposed to help with tenderising, and an eight hour stint in a slow cooker always works out well. Have you tried that?
I suggest you read up on SOUS VIDE, it cooks the meat in warm water for several hours at a controlled temperature, I understand that most restaurants use this method I have a sous vide bath and it works wonders on tough cuts you can find the equipment on auction sites or well known online stores.
Can you use this as is with eye of round beef thanks
Hi Francise, I have not cooked this roast beef with eye of round, so I consulted my mother about your question. She said it should work fine. They eye of round is typically smaller than a regular rump roast or round roast, so you will likely not need to cook it as long. Do use a meat thermometer.
Amazing. Used a really cheap piece of beef from Walmart and it was superb. I have always roasted a beef roast in a roaster. Never directly on the rack. Huge difference.
Yes, I made it. I don’t know . I was hoping for juicy, but it was dry. I doctored it up, but not what I wanted.
Good recipe,use a pan with a rack,cleaning oven rack is a job.
so so very good!!! I mean it finally worked and it was super juicy, edible and so flavorful! This is the only recipe where we ate it – and not the dog. Kids loved it, too. I am printing it out – the flavor from such simplicity is just amazing. and the gravy worked great, only had chicken stock on hand but it came out nicely. Thank you!!!
My Momma did her roast just like this! Thanks for the share. Luckily I was the eldest daughter and had to cook for the siblings. Back in the day I hated it, now it’s a blessing. My Mom smiles everytime I cook for people EVERYDAY because no cooks it right! Thanks
Made the recipe as written but it’s smoking my house out because of the dribbling. Any thoughts on how to avoid that?
Hi Lili, you have the roast sitting on a rack with a pan to catch the drippings in the rack below, right? Try putting a cup of water in the pan below, that should help.
I’ve followed many online recipes, but I have never reviewed one before. I HAD to comment on this one though, because it was DELICIOUS! My roast beefs have always ended up tough, flavourless, and dry. I followed this method exactly (including resting the meat on either side of cooking) and it turned out perfectly! I will never make roast beef any other way!!! My $11 roast tasted like restaurant quality. Thank you !!!!
Absolutely delicious! I only changed one thing I started with temp at500’ for first 20 min then turned it down to 225’.
Recipe was easy and the roast was tender.
When I lower the temperature do I take the meat out and wait until the temperature reaches 225 or just leave the meat in the oven?
Hi, Kathy! You can just leave the roast in the oven. Enjoy!
Hi this will be my first time making a roast , I was considering cooking the entire thing in my heavy cast iron pot . Would that work you think or should I stick to the convection oven
Hi, Farah! We definitely recommend roasting following our exact directions above. However, if that doesn’t work for you for whatever reason, I’d recommend using a cast iron skillet with low sides. Don’t use a high-sided pot since that will cause your roast to steam instead of actually roasting. Hope this helps!
Hello, your temp is way to low for the lean beef cuts you mention. Tough meats, with collagen, such as a beef brisket or plate, pork butt, etc… can take a low and slow 225. That’s BBQ without going into the issues with cooking a whole hog. With a lean meat, all you are doing is drying it out. A middle ground temp around 325 is about the best you can do with these lean tough cuts you mention.
Hi George, we’ve been cooking rump roast this way for over 40 years with excellent results, no kidding! (As have thousands of readers over the years) I recommend trying our approach as directed before dismissing it out hand.
Very good and tender roast beef.
Made this tonight for my Christmas Eve dinner! Followed the recipe except put minced garlic over the roast rather then putting into slits! Turned out amazingly well and just perfect for rare! Will use this again and again
Can you put in crock pot after cooking at 375 and let it cook all night
Hi, Julie! If you want to go that route, I’d just cook the whole thing in the crockpot — no need for the oven. Cook it on LOW for 8 to 10 hours. Enjoy!
Have used a Gordon Ramsay recipe for years but this streets ahead. Roast was beautiful and tender! Will be using this recipe from now on.