Off-Oven Roast Beef

Suggested temperature and time was perfect for our 4.1 pounds. I doubled the amount of garlic because I always do. We felt the salt was too much. I will make again soon, just reduce the salt. I agree that you should know your oven as temperature and insulation variables will make a difference. Using a meat thermometer will ensure perfection. This recipes a keeper! Thank you!

Perfect every time. Made it with 3 lb. roasts and with 6 lb roasts.

Like many people I was sceptical that this would work, but it did! I had a 1.5kg topside roast and I could have probably taken it out 20 mins sooner. I was so worried it would be raw or rare, but it was lovely. Even at medium-well done the meat was tender and sliced beautifully. The only problem is you can use your oven for any side dishes, but I took the suggestion and made skillet fried potatoes, steamed some green beans and made a brown onion gravy. Will definitely make again.

This method did not work for our 4 1/2 lb. boneless ribeye roast. An hour after turning off the heat, the oven was barely warm - it was clear that no more cooking was going to be happening at that temp, and the roast was raw. It took at least another 45 minutes at 350 to get it to rare/medium rare.

This method does not work in self cooling ovens. Some have an automatic fan to cool the oven when it’s turned off - which pulls all of the residual heat out of the oven.

Yes and no. The roasting method works great. Used a 3 lb sirloin tip roast because that's what we had, not as tender as some others but great flavor. Two hours off was too long--cut the in-oven time by 35 minutes and it was still well done--which pleased my spouse. But a tablespoon of salt in the rub was too much! Had to brainstorm on how to reduce the saltiness of the drippings, to make a sauce from all that long-roasted flavor. Reduce the salt by half.

The roast was done to medium rare in less than two hours.

I had a 4.84 lb eye round and this formula still worked perfectly. It was even a bit forgiving - I looked through the window of the oven and saw it had rolled onto it's side so I opened the oven to roll the fat on to the top. I had to do this twice during the oven on time. I just added 1 minute before turning off the heat and it was still perfect. Took the time to tie it 1 inch apart and used a probe to avoid any surprises, which I recommend.

We've made a roast for Christmas for years and this was the first time utilizing this method. It was perfection. 10lb in for 55min and then off for 2 hours 45 minutes. We were sweating and worried we'd be eating at midnight but it was incredible and so tender and the most beautiful roast we've ever made.

I have made this many times but have never followed step 4 to the letter. I always use a probe thermometer set at 125 and take it out when it reaches that. I also sear each side on the stovetop first for a few minutes each for texture. Always turns out perfect.

Didn’t this have an au jus recipe before at the end?

Cooked as directed and it came out great!

We have a family of tender mouths, so the amount of black pepper was a bit much for some younger ones (even left out the red pepper!). This time making it with just a teaspoon of black pepper and substituting onion powder for the rest to flavor it. Even with the spice, it still got rave reviews! And leave the oven off! Time it exactly! Has never gone wrong and turns out juicy and med-rare every time. Try with Yorkshire puddings for a proper roast dinner!

I have made this version of roast beef many times and it has never steered me wrong. I shared this recipe with a friend a few years ago and she told me it didn't work for her as the meat was totally rare when she carved into it. She neglected to tell me that she was cooking a bone-in roast that is not the cut of beef I usually use for this recipe.

This was the first time I've made a roast this way and it turned out great. It was a small enexpensive Bottom Round Roast just 2.25 lb. I opened the door after one hour and checked the temp. It was not quite done. Opening the door cooled the oven so much that I had to turn the oven back on; 300° for 15 minutes. My spouse said it was perfect. I prefer mine just a little more cooked, but it was one of the best roasts I have ever made at any price.