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Perfect Roast Beef Everytime Recipe

Ingredients

How to make it

  • Preheat oven to 500
  • Oil roast beef and season
  • Bake for 15 minutes
  • Shut oven off and do not open door for 1 hour (important)
  • Take roast out and serve
  • I know, it sounds too simple but believe me, it comes out a perfect medium, medium rare everytime

Reviews & Comments 24

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  • frankieanne 8 years ago
    Link back to Sunnyhill8's review in IMI.
    Httpwwwgrouprecipescom40715perfect Roast Beef Everytimehtml
    9/6/15
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  • pointsevenout 8 years ago
    Wish I could afford moo-cow. It's so expensive anymore. I'm on oinkers and cluckers.
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    " It was excellent "
    sunnyhill8 ate it and said...
    Made as written - perfect! Thank you so much for sharing!
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    " It was excellent "
    Tallman ate it and said...
    We fixed a 4+ lb. sirloin for dinner and it turned out perfect.
    We will continue to use this recipe, winter & summer. Thank you for sharing!
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  • pi10840 10 years ago
    I cooked mine for 30 minutes and let it remain in the oven for 30 minutes after turning it off. It was soooooo good. I was full but I keep returning to the kitchen to get more and more.... I'm stuffed. Thanks for sharing.
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  • Trishers 11 years ago
    02/15/2013 Unfortunately this did not work for us. I used a 2 lb 13 oz, room temperature, rolled roast. Followed the directions precisely. The beef came out very under done, as in mostly raw. I wonder if my new oven cools off too quickly. There's no way to turn off the fan. (I'm pretty sure it ran for most of, if not all of, the hour when everyone in the house did NOT open the oven. Any ideas what happened? Thanks.
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  • chuckieb 13 years ago
    That's amazing. Totally bookmarked. Do you know how many Prime Ribs I've overcooked. Ugh.
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  • mandiegallop 13 years ago
    What would you do if it was a 4lb roast?
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    " It was excellent "
    valinkenmore ate it and said...
    Great post Wynne - will be trying it soon!
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    " It was excellent "
    lilliancooks ate it and said...
    I made this tonight and it worked perfectly! I like my meat medium / well, so I cooked it for 23 minutes before turning off the oven. Then after 1 hour i removed it, like you said. Then I covered it and let it rest for 15 minutes before slicing. As you can see in my photo, it was cooked just the way i wanted!

    Thanks Wynne...I'll use your method from now on!
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    " It was excellent "
    pleclare ate it and said...
    Did my roast last night this way and it was absolutely fantastic. Tender,juicy and perfectly rare to med-rare. Won't do any other way!!! Thanks Wynne.
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    " It was excellent "
    justjakesmom ate it and said...
    How'd I ever miss this!? I'm gonna try it next time I make French dips! ;') Would be great with a Prime Rib roast too!
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    " It was excellent "
    valinkenmore ate it and said...
    I have been doing roasts like this for a long long time. The best way to prepare a small roast. Thanks for posting and your instructions couldn't be made any easier. Some people just don't read! Thanks Wynne! High 5 to you.
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  • charmian 14 years ago
    What would 500 be in Celsius
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  • charmian 14 years ago
    This sounds absolutely UNBELIEVABLE. Will definately be trying this one very soon
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    " It was excellent "
    notyourmomma ate it and said...
    Wynne.....awesome roast. It was perfect. Even Fred couldn't find anything to complain about dinner. It was a beautiful med-rare to rare roast, tender and flavorful. And the easiest I've ever made. Much better than anything else I've roasted before which always came out more like shoe leather. Really, there is enough left for a few sandwiches but my goodness, I consider myself lucky to have that left!
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    " It was excellent "
    a1patti ate it and said...
    My mouth is watering!!
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  • sunnee2000 16 years ago
    You're kidding of course! 15 minutes at 500 degrees? I'll try it!

    Thanx,
    Sunnee
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    " It was excellent "
    sparow64 ate it and said...
    Can wait to try this one! I needed something different to do with roast!
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  • wynnebaer 16 years ago
    This MUST be done with a 2-3 lb. roast as Eeks can attest to....:)
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The Cook

wynnebaer Dunnellon, Florida

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