Comments on: The Perfect Roast Beef

By: Jim

Jim — Thu, 12 Dec 2019 01:54:08 +0000

For medium rare the roast should be pulled from the oven and tented with foil at 130 deg. The internal temperature will rise 5 deg. To 135 deg. Which is perfect for medium rare.

By: Trish

Trish — Wed, 11 Dec 2019 22:18:19 +0000

So, your recipe has me very curious. I have always let a roast come to room temperature before roasting. I will definitely have to try this.

By: Donnak88

Donnak88 — Thu, 24 Sep 2015 18:55:12 +0000

Amazing recipe! I'm making it two nights in a row. I used a toaster oven and it came out lovely, just had to turn down the heat a bit. The sauce was to die for, we don't like it too thick so I left it juicy and I poured it over the meat. Thanks!

By: kevin

kevin — Fri, 24 Jul 2015 00:38:35 +0000

Tracy: You are probably looking for a strip loin or sirloin tip, tenderloin, prime rib, etc.

By: Tracy

Tracy — Sun, 19 Jul 2015 15:15:35 +0000

I'm sooooo anxious to try your recipe. My Mum is British and I remember a roast beef dinner spread on those special Sunday dinners. BUT, somewhere along the way, using the wrong cut of beef has left me wondering if I could ever taste that tender juicy beef again.

By: Anonymous

Anonymous — Wed, 18 Mar 2015 12:16:17 +0000

I made this last night with a top sirloin roast and it came out perfect! I had passed up this method of cooking so many times ended up with dry roasts. The high temp, then lower temp. Thank you!

By: Anonymous

Anonymous — Wed, 04 Mar 2015 17:56:19 +0000

This roast beef does look perfect. I usually cook mine in a crock pot like other commenters here. I haven't been successful with ovens yet, but I'll be sure to give this one a try. If it fails, I will work on cooking it sous vide style. This recipe looks pretty good for it: http://bit.ly/1Broastbeefrecipe

By: Anonymous

Anonymous — Sun, 21 Dec 2014 21:14:28 +0000

I think I'm going to try this for our Christmas Eve dinner! It looks amazing!!

By: Anonymous

Anonymous — Thu, 04 Dec 2014 22:00:58 +0000

What is the side dish pictured here?

By: kevin

kevin — Wed, 18 Dec 2013 11:02:52 +0000

Rachelita: Nice! Thanks for sharing! I normally use the Montreal steak spice and I really like the sound of the worcestershire sauce! I will have to try that next time!