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How to make the Perfect Roast Beef in the Oven

How to Make Roast Beef

Growing up it was on Sundays we would enjoy a Roast Beef. As an adult, I make these on longer weekends during the cooler months. There is just something about having a marvellous hearty roast to serve for dinner. These are actually quite uncomplicated to make. Often I have put these in a crock pot, but there is something about a slow roasted roast beef that is so hard to resist.
You can make the perfect roast beef with this recipe.

Meat Selection

You can use most any cut of meat when making a roast beef. I have used anything from a rib eye roast, to a rump roast, a sirloin roast, or even a chuck roast. All of these cuts taste quite good. Often my choice depends solely upon what is available for sale. This last week it happened to be that rib eye roasts were on sale. These are also known as standing rib roasts when the bone is left in the roast.

Meat Grades

So years ago I was a co-manager at a Kroger store. During my training, we received a fair amount of training within the store. I spent a month working in the butcher shop. It was there I learned about different grades of meat. Typically in the grocery stores you will see three different grades of meat, those are select, choice, and prime. Prime grade beef is the beef that is the highest of quality. The fat marbling is through out the meat. Prime beef has a lot of marbling through out the meat, less than 5% of all meat is graded prime beef. The next best grade of beef is choice, it has less marbling than Prime but more than Select. What I honestly like to do is to watch when meat goes on sale is to look at what grade of beef it is. I like to compare the price of Prime and Choice grade beef, if the difference is small, I will choose the Prime beef. It is the fat that gives you the flavor as well as the ability to make gravy and Yorkshire pudding.

Seasoning the roast

There is a lot of discussion around how to season a roast. If you want to marinate your roast, you need to do it a couple of days in advance. It takes times for the flavors to penetrate past the outside surface area of the meat. If you are going to take the meat from the package, and cook it your options are more limited. The flavors you add aren’t going to make it all of the way through the meat. The old standbys of salt and pepper will do the job for you. You can always serve your roast with beef gravy, au Jus, or a wine reduction sauce. There is no need to worry about getting a specific seasoning together, I promise salt and pepper will do the job quite well.

Cooking the roast

Ideally you should cook the roast low and slow. This has some advantages over cooking the meat as quickly as it can be cooked. By cooking it at a lower temperature the juices within the meat are retained, your final result will be more tender and retain more of the juices. Cooking slower means that the meat will cook more evenly, roasts are not always evenly shaped you don’t want portions of the meat to be over cooked. So by slow cooking the roast, you ensure that it will cook more evenly.

Wait before you Carve the Roast

So you have cooked your roast perfectly, what should you do now? Wait, wait 15 to 30 minutes. Why should you wait? This will give the meat a chance to rest. What does it mean to rest a roast? It means that the juices within the roast will get a chance to redistribute over the roast. This has a few advantages you can prepare the gravy, set the table, or even make some Yorkshire pudding while the meat is resting. You can cut it immediately when you remove it from the oven, but if you wait a few minutes, it will pay off. So when you pull the roast out of the oven cover it with foil and let it rest before carving it up.

Other optional steps

Trussing

Why would you truss a roast, you can truss a roast to help force it into a more even shape? This will help cook the roast evenly evening. It also can make the roast easier to slice when it comes time to slice the beef. Did you know that often you can ask the butcher to truss the roast for you? You can also truss the roast yourself with some butchers string that is sold in most grocery stores.

Searing before cooking

You can sear the roast before you cook the roast. What this does is to help brown the roast which will give your meat more flavor. You could stick your roast in an extremely hot oven and then turn the oven down, but this can dry out your roast. If you sear it you will sear the edges of the beef quickly, so it retains the juice. Personally I like to sear cuts such as chuck and sirloin when I cook roast, these cuts are leaner and do not self baste like a roast with more marbling.

How to make the Perfect Roast Beef in the Oven

  • Author:
  • Recipe Type: Main Dish
  • Prep time:10 minutes
  • Cook time:2 hours
  • Serves: 8
How to make the Perfect Roast Beef in the Oven

You can make your own perfect roast beef.

Ingredients

  • 1 3 to 4 pound roast
  • 1 tablespoon kosher salt
  • 1 to 2 teaspoons black pepper, crushed or ground

Instructions

To prepare the meat remove from the refrigerator 60 minutes before cooking. This will give the roast a chance to reach room temperature. Preheat oven to 325 degrees. If the roast is very lean you may want to drizzle a tablespoon of olive oil or two over the roast. Sprinkle salt and pepper over the roast. Place the roast on a wire rack on a baking sheet. Bake the roast for approximately 25 to 30 minutes for every pound of meat for a roast to be cooked to medium. Adjust accordingly for your preferred level of doneness. You should use a meat thermometer to determine when the roast is done.

Push the meat thermometer all of the way into the center of the roast. Pull the roast from the oven when the inside temperature of the roast is about 10 degrees less than your desired level of doneness. The temperature of the roast may rise while the roast is cooking. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.

Rare : 120 - 130 degrees - bright purple red, tender, juicy

Medium Rare: 130-135 degrees - bright red, warm, tender very juicy

Medium: 135 -145 degrees - rich pink, slightly juicy

Medium well: 145 - 155 degrees - tan with slight pink, firm, slight juice

Well Done: 155 and above - tan to brown, very little juice, meat can become tough

So if you want a medium rare roast remove it from the oven when the internal temperature reaches 120, it will rest for 15 minutes. The internal temperature will rise while the meat is resting. It is always best to use a meat thermometer if you have one to ensure you cook the roast to your desired level of doneness.

PLEASE NOTE: The cooking time is longer that is noted. The roast can take up to 3 hours.

Print Recipe

Now you can go out and make you Roast Beef easily in your oven. I will come out juicy and flavorful without a lot of extra work on your part. Tell me, what do you serve with your roast beef?

  • Carol

    Lid or no lid for rump roast

    • http://www.copykat.com Stephanie Manley

      No lid please. We are doing a dry roast here.

  • Melodi Huston

    Suppose you don’t have olive oil?

  • Hania

    Do I cover the pot? or I don’t cover the pot?

  • Lynne

    Sliced carrots, mashed potatoes and gravy. I also like a dab of cranberry sauce

  • fatuglynerd

    I made this for my husband as a surprise meal after he arrived home from a long international trip. Needless to say, he was very happy, and we had leftovers for a couple of days as well. Even the dogs went nuts for it. Thank you for your recipe! :D

    • stephaniemanley

      I am so happy you and your husband enjoyed the dish. There is nothing like making a meal for someone that loves your cooking.

  • Mary Jones

    I am trying it tonight. I can’t wait. Needs to be tender for our old teeth. I have always tried to get people to stop spoiling the taste of meet by adding other stuff other than just plain old salt and pepper. Glad to see you specify that. I use green Beens with some onions and red cabbage as a side dish. Always try to have more veg. Choices than meat. I am using a choice chuck roast as the other was to expensive. Thanks for giving me confidence to try it.

  • Michael Wolfert

    When you put that meet in front of the camera, I instinctively opened my mouth. I’m making roast Right Now ! heheh

    • stephaniemanley

      I hope you enjoy your roast!

  • TiffanyLA

    i boil potatoes, onion, and carrots together in beef stock with a pcket of onion soup mix OR beef stock and 2 cans of french onion soup til fork tender. but this time around im roasted potatoes and carrots with italian dressing drizzled over them.

    • stephaniemanley

      Great ideas. I appreciate your suggestions.

  • Marie Shanahan

    I season mine with salt, pepper, thyme and sage first and sear on the stove top, then I put it into a slow oven (325 degrees) for two hours as I like mine medium well. It is served with mashed potatoes and peas. I only splurge like this once a week, but I make my mashed potatoes with plenty of light cream and real butter! It’s a proper, Sunday roast and there seems to be a balance and peace in wrecking your diet once a week. :) I use a smallish roasting pan – but big enough to hold the roast. I never use a rack, but baste the roast often. This does two thing: It provides extra flavor for the gravy and as there is a good half a cup of water in the pan and the roast is immersed in about an inch of it so the roast roasts and “steams” at the same time. The juices flow directly into the water and this make a good, strong gravy. The end result is a strong “bark” of char on the outside and inside, the meat has literally “steamed” in it’s own juices – kind of like a pudding. LOL The roast comes out so tender, people don’t believe it’s home made!!

    • stephaniemanley

      You mean sounds heavenly.

  • Alison Grainger

    ribeye should be cut thickly…not thin as in your video….and i would suggest using an electric knife

    • stephaniemanley

      Thank you Alison, I appreciate your tip.

  • Alison Grainger

    yorkshire puddings, roast potatoes roasted veg and gravy…i don’t put salt anywhere near the roast…it encourages it to shrink…shrink=dryness

    • stephaniemanley

      Thank you, maybe on a piece of meat that is less fatty this would be more applicable.

  • Thomas Brown

    Instead of rib eye roast, what about a tenderloin butt roast ?

    • stephaniemanley

      Thomas, thank you for your comments. I totally respect your opinion as a chef. You have many great points in your comment. I would like to try to do a roast on a rack and perhaps even tie up the roast before cooking. I didn’t find that the juices steamed the meat too much. I appreciate your dropping by!

      • Thomas Brown

        This is the top found URL Link, Stephanie Manley, for Google Search : ” Best Roast Beef.”
        Therefore, can you put up on this WebPage here, Stephanie, a 2nd Recipe please, which takes into account all the comments herein, especially all the discussions by you and many others about actually steaming the roast – since that is in essence the vast majority of what is discussed in all these comments : that everyone talks about juices in the roasting pan, please Stephanie ?
        Further, rib eye roasts have a lot of poor meat on the outside swirls, portions like leather, a tremendous amount of fat, and rather an indifferent unremarkable eye, even.
        It’s just not that good a roast. It is not what is served, carved, when we go to fancy chef-carved in the dining room parties – always very tender, not what the cut of meat they even slice thinly in the local cafeteria which is always tender too, and just not the cut featured on roasts.
        It’s the wrong cut.
        I made the same 6-slice roast last evening. I went to Kroger, asked meat manager if he had a whole rib eye. He said he had one without bones. I said fine, cut me one-third please.
        With all the discussion of salt making the meat drier, drawing-out the juices, I did not salt it prior to roasting on a metal rack.
        Flavor was bland, even salted with sea salt and with cracked pepper, per slice at the table.
        There is much waste.
        It cooked too quickly and was ready before the dinner guests showed-up, causing me with single oven, to turn it off an hour almost early with temperature already met because it was so small a whole rib eye cut I purchased 6 lbs, and then to unload the oven to cook the baked potatoes. Very large Idaho largest I could find, no tinfoil, washed, directly on rack, oil, at 550 F for 55 minutes, at 30 minutes turned-over and pierced only then once with fork to make flaky bake potatoes. An art into itself, and required for any roast beef cut.
        I still would like to know the choice of cut used in all these examples I give here in my post right here now.
        And, how do they make it tender like that ?
        Simply by slicing paper-thin ?
        Steaming ?
        There is a trick to it, and it is not listed herein. Bringing me to my thought of roasting an entire tenderloin butt. At least I know that meat has no waste, is not tough, is not indifferent unremarkable center with fatty inedible tough exterior.
        Ok, Stephanie ?

        • stephaniemanley

          Thanks, I will make it a point to write a post about a leaner cut of beef.

          Please note, I wouldn’t buy a whole rib eye roast, right now I think they would run between 80-120 dollars for the whole rib eye.

          It is personal preference of whether you like the marbling or not, I personally love the outer ring of meat, and the inner one is the one I could just give to someone else. It definitely sounds like you and I wouldn’t order the same cut of beef to roast ;) That’s ok, no one is right, and no one is wrong.

          Often restaurants are using a cheaper cut of meat like a sirloin, or a eye of round roast to have something that is not meaty and they cut it paper thin. So I will do a recipe with a leaner cut of beef in the future.

          I will have no impact over your cooking time, and personally if you let your meat rest up to 30 minutes before serving this shouldn’t be an issue.

          I really think you should salt your meat before cooking. Most chefs do. I understand some people feels that it dries out the beef. If you read chef textbooks they will tell you to salt the meat before cooking.

          Hope this helps.

        • Leslie

          Hey Thomas, I think I might be able to help you out a bit here, if Stephanie doesn’t mind me jumping in? I am also a Chef, in fact I am the Lead Chef at Cirque Du Soleil. I cook for the performers. I am hoping that this might clear up some of the confusion. Roasting is a dry cooking technique that is used in larger, cheaper cuts of meat. You will want to purchase a sirloin tip roast that has a fat cap, at around the 3-4 lbs. You see, the fancy restaurants chose a larger cut to prevent it from drying out. You will need to truss the roast with twine all the way down the length and then once you reach the end, thread it through from end to end. It will resemble a neat, tight bundle. Thomas, this is what keeps your roast from drying out. Not only does it keep its shape, but, also is much easier to slice and plate. You will also want to salt and pepper it liberally or it will have no flavor. Just think of how thin your going to slice it and you will want flavor in every slice. Next you will sear it on all sides. You will need an oil that has a high smoke point, like canola or a canola blend, which is 75% canola oil and 25% extra virgin. They sell it this way in the markets. Do not use non-stick. You will want to have a smoking hot pan when you do this. After you start the sear, you can turn in down a bit so the meat and the pepper does not burn. However, you will want it to be a beautiful golden brown on all side and on the ends. To brown the ends, you must hold it with tongs. Searing adds the crust, the flavor that makes you salivate when you eat it. You will need a sheet pan. Yes, the one you make cookies on. And you will put a flat rack on the bottom of the sheet pan so the roast has air flowing all around it. Fat cap side up. Roast it at 350F for 25 minute per pound or until the internal temperature reaches 125 degrees for med rare, 135F for medium or 145 for well done. Let it rest for 15 minutes tented with foil. The carry over temp will make it cook a while longer while its resting. Remove the twine with kitchen sheers and use a carving knife to get those paper thin cuts like you would get at brunch. Your roast will have its own juice, I asure you. As for the Au jus. The restaurants make it from a package of powder.. Don’t let them know I told you. I always make my own horseradish sauce to go with it, which is a simple sauce: Jared horseradish 3T, white vinegar 1t, lemon juice 2t, sour cream 1/4C, heavy cream 2T, dry or bottled mustard 1/4 t, and salt and pepper to taste. I hope this helps Thomas.
          Good Luck and Warmest Regards,
          Chef Leslie.

          • stephaniemanley

            Thank you very much for your comment! I am very appreciative of your detailed instruction. I will shoot a video around your instructions and see how that one comes out. Thank you again.

          • Leslie

            Thank you Stephanie, let me know when you do it so I can watch it.

  • PepeLapiu

    Don’t ever add salt to any meat before it’s cooked. Salt will make the meat tough.

    • stephaniemanley

      Thank you for your suggestion the second time ;)

  • PepeLapiu

    Don’t add salt to your meat before cooking, it will thoughen up the meat. Leave the salt until cooking is done for better results.

    • stephaniemanley

      Thank you for your suggestion.

  • Mama Jill

    I always cook just like you are saying but about half way through I add baby carrots they are delicious cooked in the juice. Next I add potatoes 30 mins later it is wonderfil simple and delicious. Never a bite left!

    • stephaniemanley

      I bet you prepare a very tasty roast.

  • alan benfield

    It is about 1 to 8 zillion degrees below the tundra and I’m not really a meat eater on the whole I decided a roast beef and some mashed potatoes would be a great meal and I could make sandwiches and give them out to the homeless. I went to the meat market and asked the guy what is a good cut of beef to do this with. Anyway I forgot what cut I got but do remember it costs $6 and change a pound. It came out fabulous but was full of veins and grizzle. So I cut it very thin and gave it away and my mouth is still watering for a good roast beef. So my question is what is absolutely the best cut of beef I can get to do this and is there anything I should look for in that beef before I buy or not buy?

    • stephaniemanley

      So I am going to guess you got a chuck roast. I would suggest and eye of round, no gristle. The roast you see pictured is a rib eye roast, also great, but pricey. I hope this helps. I personally love the rib eye roast, but I like the marbling. If you are looking for something lean the eye of round is very nice.

      • alan benfield

        Stephanie, Thanks much, I don’t remember what I got as I threw the wrapper away when I started to marinate it and left if for 4 days. Don’t care what it costs as I eat meat 2/3 times a year and want to treat myself.
        At least I did a good deed as I cut out the fat/grizzle, put it in the blender and made hamburger and made sandwiches for the vets and homeless. Thanks again.

  • Carolyn H

    Ok I am do this today as I have 12 people coming for a late Christmas dinner. Sounds easy enough and good. Will come back later and tell of the out come. Thank you

    • stephaniemanley

      How did it turn out for you?

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  • kenny

    4.6 lb roast, took it out at 135 deg, left for 12 min, it went to 150 deg,it was medium. Remember to allow 10 – 15 deg extra it cooks when it sits -

    • stephaniemanley

      Wow, I haven’t had a roast increase by 15 degrees when taking it out. I am sorry if you didn’t enjoy a medium roast.

      • Brent

        Probably a faulty meat thermometer. I would test it to avoid future ruined meals.

  • ericka gee

    Made this today for Christmas as the recipe stated, made sure to sear first and then used a fair amount of kosher salt and pepper. Cooked a three pound eye roast for 1.5 hrs til about 140 degrees and it was juicy perfect!!!

    • stephaniemanley

      I am glad that worked out really well for you.

  • Jimmy Crackcorn

    My mom always seasoned the roast (salt, pepper, maybe some herbs) and then coated the roast in flour. This helps seal the pores and keeps it juicy. 25 min per pound at 325 (just as you recommend) and voila! roast is finished.

    • stephaniemanley

      Sounds good, I wouldn’t mind giving this a try.

    • Badnblond

      She may have coated the roast in flour so the “gravy” thickened as it cooked. I know when I dredge fish or chicken in flour, I do it so when I add the wine or stock or other liquid Im simmering in, it thickens as it simmers. Just a thought. I am going to try to make an over the top roast tonight!

  • Karen Espensen Sandoval

    thanks MUCH Steph, I’m making a six pound roast today. I usually don’t cook anything that large, this came in quite handy!

    • stephaniemanley

      I hope you enjoyed it.

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  • Nana

    My family likes natural gravy on rice or mashed potatoes. I remove the roast from the pot leaving just the juice from the roast. I mix corn starch in cold water until dissolved. I then store that mixture into the hot roast juices slowly until the juices are the consistency I want. I do not add seasoning because the juice is already seasoned. The gravy has the taste of the roast and really makes rice or potatoes taste good.

    • stephaniemanley

      Your gravy sounds terrific. I love the way you work with the natural juices that your roast makes.

  • hol79

    what marinade would you recommend for the roast? I really enjoy marinating meats before cooking to enhance flavor:)

    • stephaniemanley

      My standby marinade is Italian dressing. It is perfectly seasoned and so easy to use.

  • skye824

    I’ve always placed my roast in a speckled enamel roast pan, though I’m one of the guilty people who has always placed the lid on my pan just because that’s the way that my mom always did. Lol! For those who like a seasoned flavor and also are gravy eaters, this might be something that you make like to try. Rinse your roast, leaving it a little damp. Sprinkle one envelope of brown gravy mix onto roast. Using empty envelope, spread mix all over outside of roast, then bake as you normally would.

    • stephaniemanley

      I have never cooked in an enamel roast pan, it sounds like that would be a great pan to use to roast in.

    • Honey Dew Moon

      I have always stuck it in a crockpot but alas no more crockpot. I will be using my enameled roaster, and will use a potroast seasoning packet, actually a stew packet, its great flavor. Hubby used to just add water, which was bllah. I started with the gravy packet too, both are yummy.

  • jhny_777

    I use Cavenders on both sides about 20 mins before baking. The pan you are going to use to bake it in put 2 tablespoons of olive oil in and
    Place on stove, Heat oil to fry temp! Sear roast to brown on both sides. pre heat oven to 325, slice onions carrots and taters.
    When roast is seared put veggies in all mixed. Add a cup of water, salt and pepper veggies, place in oven with lid on. Be sure to check water
    from time to time so it does not dry out! after 2 hrs remove lid so roast can begin to dry and veggies brown. be sure to ck water. After an hour check for doneness you should have a bout 2″ of juice to make gravy! Pour this off make gravy. When gravy done serve to guest! I am actually headed to the kitchen in a few to make this scrumptious meal!

    • http://www.copykat.com Stephanie

      Thank you for your detailed tips, you definitely have me intrigued about the Cavenders. I am sure you make a delicious roast.

    • stephaniemanley

      Love the way you roast those veggies. I am sure they are delicious.

  • Lilith Samael

    Thanks for posting this Stephanie! I’m doing my first roast tomorrow for Thanksgiving and you’ve inspired me to add Yorkshire pudding to the menu. Both your article and the video are really helpful!

    • stephaniemanley

      I hope this turned out well. I love Yorkshire pudding.

  • Steve

    I like my meat red and juicy. I cooked a 6 pound roast for 2 hours and 45 minutes at 320 degrees, and it was overcooked and dry.

    • stephaniemanley

      Steve, I am sorry that your roast was dry. Did you happen to use a meat thermometer? I really find these are key to making sure that you get meat to the level you personally like.

  • Brian

    Using these directions on a 3-lb (small) roast tonight. In the pan,
    I’ve got cabbage, carrots, and sweet potatoes. I’ll follow-up with
    results. Thanks for this useful post; and thanks in advance for a juicy
    roast! (Alas, and not to nitpick, but you’ve got a typo: “wrack”.)

    • http://www.copykat.com Stephanie

      Thank you Brian. I hope you enjoyed your roast.

  • A. Nuran

    No. Searing first DOES NOT “seal in the juices”

    Here’s a nice write up by Amazing Ribs, the go-to site BBQ, grilling and all things Meat with some good science behind it:

    http://www.amazingribs.com/tips_and_technique/mythbusting_searing_seals_in_juices.html

    • stephaniemanley

      Thank you for the correction. It does help with the flavor.

      • Darwin2004

        Searing starts the Maillard Reaction, which enhances the flavor of meat. It changes amino acids and sugars and gives the food a better flavor.

    • Michele

      Searing may not “seal in the juices.” However, it sounds like what is does is gets rid of water – according to this article – and thereby intensifies and/or concentrates the flavor in the meat, no? Not only that but produces those yummy concentrated brown bits that many meat-lovers covet!

  • MammaMarquez

    Thank you for this info I’m going to try it today.

    • stephaniemanley

      I hope this turned out well for you.

  • Karen Shiflette

    What an awsome Roast! I did add 2 bay leaves to my beef stock, cooked the roast on a chicken stand atop an aluminum non stick cake pan and my onions, potatoes, and carrots in a seperate dish and needless to say it turned out perfect! The whole family enjoyed it and plans on sandwiches from the left overs. Thank you so much Stephanie and followers, the bay leaves gave it an added touch, not just to the meat but the veggies as well! I am saving this recipe for future use.

    • stephaniemanley

      Thank you for your lovely comment. I really wanted to show people how easy it is to make a roast. Love your ideas of the added seasonings. I am sure it was very nice.

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  • shandal

    I always find it funny when you ask a person how they do a roast beef…most will say they put a lid on it…well, thats a pot roast. Putting a lid on a rump or prime rib is a total. waste of good meat…and the other is when olive oil is used…it is animal so use animal. Lard gives it the flavour while cooking. just discard when making gravy….iolive oil is great if using italian or Greek flavours. but lard is the traditional way…

    • stephaniemanley

      Shandal, great point about using lard. I think folks have gone away from this, and that’s unfortunate because lard has so much flavor.

  • Brock Powers

    great info Steph. thank you.

    • stephaniemanley

      Glad to help! Let me know if you are looking for other recipes.

  • kaileysmama

    I like to add a bit of water and a tablespoon of beef base to the bottom of the pan. Combined with the meat juices, it makes wonderful gravy. And I only season with salt & pepper…roasting at 350 degrees for 3.5 hours. Always served with mashed potatoes (made with real butter and heavy cream) and either corn or green beans. No deviations at our house! I find that roast is one of the easiest dinners to make.

    • stephaniemanley

      I bet his adds a really nice flavor! I will give this a try sometime soon.

    • Genowefa Matyszewski

      What is the weight of the meat you are cooking? i’m making my first roast beef for christmas day, and I am trying to estimate my start time. I have a 4.28lb eye round, and I want to serve it at 6:00pm.

      • Jim

        G – if you start at 3:00, you should be in good shape. Your roast should be done by about 5:30, and that gives you time to let the roast “rest” before carving and serving at 6:00.

  • Antoinette

    I really enjoyed reading this page and I followed this recipe for last nights dinner. We LOVED it! What surprised me most was the only seasoning was salt and pepper. I’ve been making pot roast for years and can count on one hand the times I/we really enjoyed the dinner. My husband said this recipe is for keeps. Thank you for sharing your knowledge.

    • stephaniemanley

      I am so glad you enjoyed it. There is little better than making your family happy at dinner. I hope you enjoy the roast for many years to come.

  • Megan

    Stephanie, Thank you for sharing. I am just learning how to cook and followed this recipe. My roast was super easy to make and turned out delicious.

    • stephaniemanley

      Thank you for letting me know. I made one too yesterday ;)

  • Tim S

    You have got to try this dish, I made it last week, and wow was it delicious.

  • http://www.facebook.com/ramona.wood.73 Ramona Wood

    pretty simple, although I was shocked when I watched the chef double dip the fork while she was talking about making Yorkshire pudding- obviously other people was going to enjoy the meat.

  • JetfireK

    Slice potatoes, onions thick and layer the roasting pan bottom, put rinsed roast on top of these, put few slices of onions on top of roast…THEN put McCormicks Grill Mates,
    PEPPERCORN AND GARLIC all over top, cover in a 350 oven for two hours…delicious and nothing else needed…..certainly not water…makes it tough….

    • stephaniemanley

      This sounds delicious.

    • Jon Langevin

      That’s the seasoning/marinade I’ve taken to using for my steaks and roasts, huge fan. I even set it up on Amazon subscribe’n’save :-)

      • stephaniemanley

        I am a big fan of Amazon’s subscribe and save!

  • Ausi Stan

    Put 1/2 inch beef stock in roasting dish ,put the roast on a wire rack ,cover with lid .Roast normally , use stock and juices to make gravy ………guarantee a tender moist roast and great gravy .

    • http://www.copykat.com Stephanie

      Great suggestion, I appreciate this.

    • stephaniemanley

      I bet that makes brilliant gravy this way.

  • http://www.facebook.com/EvePeek Eve Shealy-Peek

    Try adding 1-2 bay leaf to the roasting pan

    • stephaniemanley

      I will have to give this a try.

  • http://twitter.com/burntapples Traci

    Thanks for sharing this. I don’t know how to cook a roast to save my life. This is getting saved so I can make a kick butt awesome roast next time my husband asks for one. Thanks so much for sharing. It looks delicious!

    • Stephanie Manley

      Traci, let me know how your experience goes. I bet you can make a kick butt roast. They really aren’t they hard to make. I think I am going to add this to my fool proof recipe recommendations.

  • Bob Cross

    I totally disagree. Cover both sides with Black Bean Sauce, marinate six hours covered at room temperature. Stand/prop upright in pan so fat from the cap is on top. Cook at 425F for 15 minutes/per lb for rare. Stand covered with a cloth for 15 minutes.

    • http://www.copykat.com Stephanie

      Bob, thank you for your insight. I have personally never tried a roast with black been sauce.

    • Karen Espensen Sandoval

      that sounds disgusting. sorry. eww