How Long to Bake a 9 Pound Beef Roast
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07/22/2006
I have been making my roast beef this way forever! Information technology is perfection, IF you heed these basic tips: No other cut of meat will produce a Existent roast beefiness, only the center roast!...Every oven is different, then know your ovens well. A three pound roast will cook faster in a new oven than information technology would in a twenty year old oven...INVEST IN A MEAT THERMOMETER, this is the best affair y'all can have when roasting a beef...Exist mindful that when a roast comes out of the oven information technology will melt in its own heat and the temp will rise. Not everyone likes a bloody roast. WE DO, and I have mine out at 120, permit it stand up and it is about 130-135 when time to cut...Some other Important TIP: Earlier COOKING LET YOUR ROAST SIT OUT ON THE COUNTER UNTIL Information technology REACHES ROOM TEMP. IT Will Make FOR Fifty-fifty COOKING. And so, their yous have it, my advice to all of you bad reviewers. Roasting a beef is not an verbal scientific discipline nor are the cooking times exact...keep trying! This is the best roast beef!
12/26/2002
The roast tasted really skillful, and we thoroughly enjoyed it. However, because the roast is not cooking in any liquid, information technology was a little tough (though information technology wasn't too bad). I would recommend adding some water to the bottom of the pan while it is in the oven to make it a little more tender. This roast, nonetheless, will not produce whatever gravy. Also, I would suggest calculation some onion to the height while it cooks for a little flavoring. This is a cracking recipe for anyone who wants a simple pot roast that isn't too much work and doesn't accept to cook too long, but if you are wanting a more tender and more than flavorful one, i suggest trying a different recipe.
01/02/2007
I was making roast beef fot the outset time looking for guidance, and this was helpful, but flawed in my opinion. I used the cutting suggested, heart of round, which I had to special order from my butcher just information technology was worth it. It'southward a nice, fairly cheap cut for feeding a crowd, and the simple seasoning used here is perfect. However, the oven temp and cooking time didn't work for me. I started my room-temp 5.5 lb roast at 375 as directed, and considering I used a probe thermometer and watched the temp, I plant it was cooking faster than I'd predictable. I apace lowered the heat to 300, then 200, and still information technology was done much earlier than I expected, the unabridged cooking time was under 90 mins. I call back 375 at xx mins/lb would produce a very well done slice of meat, then if that's what yous like, go for it. Merely if you similar your meat closer to medium-rare, I concord with the reviewer who said USE A MEAT THERMOMETER. Throw out your timer, scout the temp instead. Take your roast out of the oven when it'due south 10 degrees cooler than your desired final temp. Let it remainder for 20 minutes before cutting it, information technology will cook that last 10 degrees on the counter while information technology rests. I'd utilise a lower oven temp than this recipe calls for, 300 or even 200, melt it ho-hum and low. Merely the cutting and seasonings in this recipe are great. I don't think any liquid is needed, just utilize a roasting pan with a rack so the meat is raised over the pan.
06/12/2007
Helpful hint--Near likely everybody is getting a different temp reading afterward the same cooking time considering of how cold the roast was when you put it in the oven. I always let my roasts sit for 45 minutes on the counter before putting them in the oven. It eliminates gauge work, thermometers and hot/cold spots in the roast. Bully recipe, by the way!
01/xvi/2007
This is a very good basic guideline for the perfect roast. I agree with reviewer tracycook that the oven temp has lots to practice with the concluding result.Invest in a expert meat thermometer and follow information technology. For those who similar gravy, simply add together a can of beefiness goop to the bottom of the pan while cooking.Pan drippings will combine with information technology and make a delicious gravy.My persoanl preference, I would apply twice the garlic powder with the improver of some fresh minced garlic, also. Thanks for sharing.
02/02/2003
I made the All American Roast Beef this evening and idea information technology gave a fabulous season. I used tabular array table salt considering I didn't have Kosher salt. It was moist and cooked smashing at 375. Definitely I will go far once more!
10/14/2008
This was amazing. I seasoned a 3lb beef circular superlative, round roast (Rancher Reserve, the grade is similar to Certified Angus Beef)liberally with the seasonings listed in the recipe. I didn't measure it, I simply made sure I coated the entire roast. In improver, I also used dried thyme. Placed it on a racked roast pan and allow it sit on the counter for forty-45 mins. I used reddish potatoes, carrots, and onions & tossed them in olive oil, kosher common salt, black pepper, and a sprinkle of stale thyme. Cooked for sixty minutes @ 375 with fifteen minutes rest gave us the perfect medium rare. It was divine, tasted like a prime rib that has been roasting all mean solar day. Information technology was and so moist and tender--I will have to have this once a calendar week!
01/23/2003
This was extremely simple and outstanding served with string beans, mashed potatoes and dinner rolls. A wonderful Lord's day evening dinner.
09/19/2010
This is wonderful and correct way to prepare a beefiness roast. For everyone who says to add liquid and this isn't the way to melt a roast...I think you lot need to understand cooking terminology. A pot roast is a tough cut of meat that needs to exist browned and and so braised in liquid covered and slow cooked. A beef roast is a tender cutting of meat that y'all cook dry in the oven uncovered at a higher estrus for a shorter flow of time.
01/13/2003
my family unit loved this recipe... even my mother in law and yous all know how they can exist. Information technology was easy to make, and very flavorful. Volition definately get in again.
04/12/2015
This recipe is wonderful and a archetype way to cook a roast. For those naysayers, please utilise the correct cut of meat (heart roast) and your cooking thermometer judiciously to monitor it. If yous follow the directions and DO Not add water as many reviewers have done, you volition have a fabulous meal. For a little more flavor, I double the spices and add thyme to the rub every bit it complements roast beef fabulously. Give thanks you RCP80 for your submission!
01/17/2005
The whole family loved this--it was tasty and quick and the timing was perfect--I did flavour ahead of time so it did marinate for a few hours giving it slap-up flavor. I fabricated an "au jus" sauce to go with information technology using the drippings from the meat (very little with a lean eye round) a can of low sodium beef broth and a nuance of kitchen boutonniere
ten/28/2008
Absolutely succulent. Don't heed to the people who said this comes out dry. It doesn't. They probably cooked it too long. Yous should use a thermometer, however, to avoid this. I pulled the roast out when the temp read 130, and it somewhen climbed to 145, or medium rare. I did double the spices as I like lots of flavor. I will use this recipe once again. Cheers and so much!
10/08/2009
This is a skillful quick style to make this roast. And just a note. xx min. per pound is for medium rare. If you like your meat well, information technology would be 25 min. per pound. The one thing I don't like about this cooking method is that information technology creates a hard, dry out crust on the outside of the meat. I like braising eye round in a dutch oven or baking information technology at 300 degrees in a footling liquid for 30 min. per pound, which creates a more 'falling off the bone' texture. Eye round has no fat, and then at that place are no drippings to baste the roast with while cooking, and so having some sort of liquid in the pan while baking creates a moister roast. This 'dry roasting' method is quick, just results are off-white and the meat isn't equally tender. We fabricated this for French dip sandwiches. I did let the meat sit out at room temp. for 3 hrs. before I baked it to ensure more even cooking. Makes a large difference.
eleven/15/2008
Alright, in that location are alot of people out their that but don't know how good a center of round roast could be if they knew how to cook it right! I brand a marinade- 1/three loving cup tomatoe sauce, i/4 loving cup soy sauce, 1/2 cup olive oil, one/3 loving cup water, Seasoning ( I use a gourmet grill seasoning) information technology has garlic, rosemary, thyme, crushed peppers, etc.) Allow marinate for 24-48 hours. I always cook my roast on the grill, 20 min. per pound. I besides let my roast sit at room temp. before grilling. Very of import, let balance at least xx-30 min. after cooking, all the juices will lock in. I will use this for sliced meat for wraps or any sandwich. Information technology is much cheaper and way more delicious than deli meat. If cooking in oven, sit on a rack, cook on 475 for 12 min. pass up temp. to 325, cook twenty min. per pound. This will lock in all juices. This is one of the meats I cook for Christmas, everyone loves information technology.
11/15/2008
I certainly concur with the reviewer who cautioned that in that location is a deviation between "pot" roast and "roast beef". This is recipe is for roast beef - not pot roast, which is cooked with liquids. Also, ane reviewer stated that yous won't get the same results with beef purchased at Walmart; the same goes for Winco. You need to purchase a good cutting of meat to go the flavour and tenderness you desire. I, too invest in Angus beefiness, or Choice, the latter being bachelor at Costco. Await at the grading on the meat you are ownership. I as well agree with some other reviewer who says to non only utilize a oven thermometer to exam the oven oestrus, only the reviewer too says to put the thermometer on the oven shelf y'all are using and ready oven temperature accordingly, so that the temperature on that shelf reads 375 degrees on the thermometer. Kudos to these reviewers - right on! Good recipe!
07/xi/2010
I am amazed at the cooks who desire to throw this in a crock pot or add veggies and potatoes to this. This is a Roast Beef, not Pot Roast, or a Crock Pot Roast. 2 totally different foods. This is an excellent recipe for Roast Beef. It should be cooked in the OVEN to ROAST for best possible flavor. In a crock pot your meats get steamed. That's why it falls autonomously when y'all take information technology out. Don't go me wrong. I love my crock pot, simply when y'all want to make Roast Beefiness yous employ the oven. Anyhow made equally written. Give ten stars if I could. Excellent. I did use beefiness stock to brand a gravy, because Centre of the Round is not usually used for gravy making. Very little fat. I cooked information technology, cooled it down and refrigerated it so I could slice the side by side day. YUMMY!
07/31/2011
To those who want to add liquid to this recipe, yous are not cooking a pot roast here. This is a rare to medium rare roast. Non only can you use the Middle of the circular roast, but a Sirloin tip roast works well besides. Y'all can also do a standing rib roast in a similar manner. This is the type of roast to cook and piece up for sandwiches, or as listed with mashed potatoes and gravy. This is a peachy basic recipe. For a pot roast information technology volition accept a totally different cut and cook at lower temperatures with liquid for 4-5 hours.
04/11/2007
Splendid roast! I had read in earlier reviews to add a trivial bit of liquid or put the roast on a rack. I did add together a flake of beef broth and since I did non have a rack that would fit in the pan i was roasting in, I made one with onion slices. Information technology worked wonderfully. My cooking time was a bit longer (even for medium rare) only I think that may be due to the fact I used the wrong kind of pan (a loftier edged casserole dish). Thanks once more for the great recipe.
03/31/2013
Fabricated this as directed with a six pound eye round. Cooked at 375 F every bit directed until internal temperature reached 125 F, near one hour, fifty minutes. Removed and covered loosely with aluminum foil while I broiled the bread for 25 minutes. Internal temperature reached 145 F. past the time I carved it, about 35 minutes subsequently removing from the oven. Information technology was tender, juicy, and flavorful. I was skeptical about using eye circular considering I have constitute it to be rather tough. This was better than expected and my dinner guests and I loved it. Served with mashed potatoes and light-green edible bean casserole, homemade baguettes and gravy.
05/07/2007
I stuffed our roast with a lot of sliced garlic by sticking a knife into the roast on summit, bottom and sides, and pushing the garlic into the roast as I went along. I did the standard rock salt & cracked pepper rub. We cooked the roast as others advised, using a thickly sliced onion (into 3 slices) equally a rack, and a can of beef broth, at 20 minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, too. About xx minutes earlier the roast was to be done, I added sliced mushrooms & some cut carrots, too. When done,I set bated the roast to rest, removed the veggies, and made the well-nigh succulent gravy! Next, (drumroll, please!) my husband sliced into the roast . . . and information technology was PERFECT! The best ever, to be exact! We definitely volition always melt our beefiness roasts at 20 minutes per pound at 375 degrees, forevermore! Thank you to all who left the tips - I couldn't find my rack OR my meat thermometer, and then this was EXACTLY the recipe I needed. We made this last night, and enjoyed leftovers equally sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for dejeuner today. Absolutely excellent!
05/10/2005
Cheers to Cindy, because simplicity is the key and knowing your oven is crucial. I agree with the others that the seasoning is perfect . It may not seem like alot, merely a little goes a long way. I used a 3 ane/2 lbs. height circular london bake, and roasted it at 375, and added an additional 10 minutes for the half pound, and i took information technology out and the meat read 140 which is style too hot for medium rare, because once the roast rests for about 20 minutes the meat will continue to cook and cease off at 150 to 155 which would make it well. And then, i immediately removed the roast and put it on a plate and placed it in the fridge for a half hour, and this worked in halting the cooking process. As a consequence, my roast beef was medium to medium well, which ways it was a light pink. Withal very flavorful with the seasonings and tender, simply not perfectly red medium rare. The lesson hither for me was that my gas oven cooks hotter and it'south important to melt this roast on the bottom shelf; mine was on the middle rack, and next time, i'll remove the roast when the meat thermometer reads 120, which when done finishing outside the oven, will exist about 135-140. Again, thanks to cindy for coming up with a very unproblematic and delicious recipe.
02/19/2006
Very good - the roast was moist and the seasonings were just right. The only problem I had was that the roast was very rare using the timeline given so I volition probably try 30 minutes per pound next time considering we prefer our roast medium. I will definitely utilize this recipe again.
11/15/2008
I have constitute that top sirloin roast is a much more tender cut of meat for this recipe.
04/09/2012
I had two ii.35 lb. roasts, which I tied, brushed with browning sauce and seasoned with the salt, pepper and garlic powder. I roasted them both on the same rack on a rimmed baking pan. They took approx. 70 minutes to roast in the 375 oven (I took them out to residue when my meat thermometer read 130), reaching a perfect medium-rare temperature. Totally juicy,tender, and flavorful, I wouldn't accept believed a inexpensive cut of meat like this could produce such great results. I will roast my eye of the circular roasts using this method from now on. Thank you!
eleven/xv/2008
Continue in mind that at that place is a divergence between pot roast and roast beef. This roast beef recipe is very good.
09/12/2010
Quite succulent! The but affair I did differently was to sear the meat before roasting. I heated oil in a deep pan and let the meat sit for a few minutes until information technology was completely sealed. Made for a tender and delicious roast.
04/02/2009
A skilful roast beef should not require "stewing" in liquid. This is a fail safe recipe if, as others have suggested, you ensure that your oven temp is correct and you lot utilise a adept meat thermometer. As someone else has suggested, a roast cooked starting at room temp will not only ensure fifty-fifty cooking, just volition produce a overnice tender roast. Letting it remainder for 20 or 25 minutes will also ensure that the juice is evenly distributed, which only adds to the tenderness. Thinly slicing also helps. I've been using this cutting of beef for years with groovy success if you are conscientious to follow these basic steps and don't cut corners. The only embellishments I would add to this recipe is to add your seasonings to about iii/4 cup of flour and lightly dredge the roast before putting it in the oven. Gives it a nice light, flavorful chaff.
12/xi/2010
Delicious! Information technology was my first attempt at making roast beef at home. This came out as a perfect medium rare roast with the near delicious flavor.
01/22/2013
I used a probe meat thermometer with an alert and set it for 145 degrees. Side by side time I will set it for 130 degrees because the meat went from medium rare to medium while resting. I added dried thyme to the rub and it was very tasty. I added water to the pan drippings and poured them into the remaining sliced beefiness. I remember I'll make beef pot pies with the leftovers.
10/22/2008
The time and temperature of this recipe worked perfect. Here's a lil tip for those of you having problems with the cooking fourth dimension. Invest in a stand lonely oven thermometer, preheat your oven with the thermometer exactly where you will be placing your roast, if it does not say 375, than adjust your temperature accordingly. When I did this I had to lower the temperature to 300 degrees in club to maintain the 375. Every oven is different and so dont trust that considering you prepare information technology for 375 necessarily means it is actually 375 in the area of the oven you lot are cooking in. Heat rises, fifty-fifty in your oven, so the higher your rack is, the hotter the temperature you are cooking in. This recipe was top notch! Best roast I have ever made.
12/27/2007
I put the roast in a ziploc bag and poured in enough scarlet wine to embrace it, put it back in the fridge and let it sit all 24-hour interval. An hour before putting it into the oven, I took the purse out of the fridge and permit information technology sit on the counter to bring the meat closer to room temperature. I took the meat out of the pocketbook and rubbed the garlic, table salt, and pepper on the fat only and put it fat side up in the roasting pan. Then I added a tin can of beefiness broth (the Campbell's double forcefulness) and one-half a can of water to the roaster before sticking it in the oven. I roasted it at 375 for almost an hour and x minutes, and when I took it out of the oven, it was registering 120-125 degrees on the meat thermometer. I let it sit for 15-20 minutes before slicing. It was so juicy and cooked perfectly. I don't think I'll utilise another recipe for roast beefiness e'er over again.
05/20/2008
I am sure this is a v star recipe because this is how i make mine, nonetheless new cooks Please Have NOTE, not all brands of beef are the same! i Simply use angus beef, if you are buying a cut at walmart you will exist disapointed. spend the little extra and purchase a better brand of beefiness. also the more rare the temp the more tender it will exist. sure cuts to not take well to well done. as another reviewer said use a thermometer
08/16/2009
Later on 90 minutes @ 375, my ii.8 pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and accurate. Cheers a lot.
11/06/2005
If there were 10 stars to rate this recipe, it would get a ten from me! I've always disliked the traditional roasts... until now. This was cooked to perfection (my version - just a scrap pinkish inside and juice runs when you cut it). I served with mashed potatoes/gravy and brussels sprouts. Will definitely brand once more. The spices were awesome... I just sprinkled on garlic powder and salt and basis fresh black pepper and rubbed it around. Splendid! Give thanks Yous Cindy! Definitely a keeper :D
09/xxx/2005
I added a cup of water to the bottom and some kitchen bouquet and this made a very moist beefiness and great gravy. Cheers for the recipe. Lisa
12/07/2006
A very expert basic recipe. In fact I never change a thing except I sometimes add carrots, potatoes and onions to have a consummate meal. Thanks.
10/14/2006
I must say this was delicious. I too followed the time and temp. as directed and added a minor amount of water as recommended by others. The effect was perfectly tender Roast Beef. The only adjustment I fabricated was to allow the meat to sit out on the counter to become closer to room temp. for even cooking. Also, I inserted sliced garlic into the roast in various places and that just added to the peachy flavor! Definately a keeper. Thanks!
08/12/2007
Bravo!!!!!! I was well-nigh to give up trying to melt beef until today!! I decided to try a Roast Beef recipe I found on All Recipes. Before seasoning the roast I rubbed information technology with a light coat of Smart Choice oil, and a coursely grained steak seasoning. I used the onion slices for the rack according to the recipe. For the liquid I used approx.two cups of water, and 1/2 cup of cooking sherry for for flavor. I had enough of liquid for the Au Jus. Because my family unit likes beef well done I decreased the oven setting a bit (325)and increased the cooking time to 2 hours. The roast came out heavenly!! Thanks to the wonderful cooks at All Recipes. Once more I say Bravo!!
11/05/2008
The temperature and timing on this recipe is perfect--this roast beef is meant to be rare and this recipe does a bang upwardly job!
x/12/2006
Cheers so much for this recipe. I have served it several times at present and it has been a hitting amoung my family of vi. The cooking fourth dimension and temp are fundamental. I coat ours similar yours except I use fresh garlic, worcestershire, and a little brown sugar. The combination is a smashing taste and the carbohydrate provides excellent caramelisation. We have it as the main dish the first night and the next night french dip sandwiches.
eleven/29/2011
Tried it as is -- turned out great. Kept an middle on the thermometer --we like information technology rare, so we did most 45 minutes. Didn't need to add together any h2o to the pan -- it came out nice and juicy -- we made a gravy from the drippings.
02/17/2007
OK...the cut of meat you use can make this recipe a winner or an utter disaster!!!I made this recipe using 2 different cuts of beefiness, a top circular roast that was tied into a peachy little bundle and a ranch cut summit round roast. I used a little beef stock in the pan for both roasts. The bundled top roast was similar a brick of cardboard!!!! Yet, the ranch cutting roast was the virtually delicious piece of juicy goodness I have always had the pleasure of devouring!!!! Served it with horseradish sauce.....OH MY GOODNESS!!!! So, I will definately use this recipe for every bit long as I have teeth to chew with....using the right cutting of meat, of course!!!
11/05/2004
Very good seasonings....and tasty. I really liked the style that this turned out, but the just complaint is that it turned out dry. I tried this again...calculation a cup of water to the bottom of the pan and made a gravy out of it. I thank you for the recipe.
05/05/2014
It came out great. I rubbed the roast with common salt, pepper, garlic, rosemary and a little cayenne pepper. About xxx minutes earlier it was done I added thick sliced red potatoes tossed with olive oil, garlic powder, black pepper, salt and rosemary and put them around the roast. While the roast was resting the potatoes finished cooking. I'll definitely exist making it this mode again!
04/27/2014
Very pleased with my results! Purchases 5lb,tied eye of round beef roast. After reading many reviews, I coated the unabridged roast with a seasoned rub -purchased at local grocery. I allow the roast sit down with rub on for twenty minutes then placed it on a rack (in roaster) in a pre-heated 375 degree oven. Cooked it to 120 degrees international temp and let information technology sit to rest afterward roasting. It was PERFECT! Beautiful pinkish center with more doneness to edges. I would get a fiddling less on the rub Next fourth dimension. Very, very practiced! Non dry. Non tough as other comments suggest.
10/26/2005
I thought this was so easy and really good. I tend to similar my roasts really rare and if so then I would propose 15 minutes per pound instead of 20 minutes.
eleven/30/2012
This is fantastic. I have never cooked a jucier roast. Despite some reviews I had read, I followed the directions exactly. Ending with a 15 minute tent is what is key. So very lovely. Glad I know how to cook a roast properly at present!
07/04/2011
Enjoyed information technology had made it for our 4tth of july barbecue. I didn't tie information technology because i didn't have the cord. I added some water for moister. The family absolutely loved it.
12/xvi/2013
I had tried this recipe twice. Both times I kept it in the oven for the recommended 20 minutes oer pound, turned the oven off and had to remove the roast because it was heating upwards too much too quickly - I literally roasted a ii.5lb centre round from countertop (room temp!) to dinner table in and hour and xx minutes. With that existence said, I remove it from the oven at 120 and both times information technology was still way too far into the medium-medium well category. DO NOT OVERESTIMATE THE TEMPERATURE. You desire to take this out when the temp will not rise much more as it sits on the counter BUT you also want it to sit down long enough to redistribute the juices. Also, I learned that I similar rosemary, onion pulverisation, granulated garlic, table salt and pepper in a fairly large quantity compared to what is suggested. My
08/xiii/2014
This recipe saved my day! I promised a focus group that I would feed them a real meal in substitution for their time, simply to my horror the recipe that I was using would have taken 5 hours, and I only had two. My just add-on was basting lightly with a picayune sour foam and garlic, and it was the about beautiful beef I've ever fabricated. Red in the center, brown crusty exterior, garnered awe and wonder when I took the tinfoil off.
04/05/2009
This Roast slices like cafeteria roast, it does Not shred into long tough strands. I cooked it till the meat thermometer read 160 degrees Fahrenheit , so it would attain 170 for well done after it rested. The only other thing I did differently was use garlic pepper in place of the pepper. The best roast for slicing I take ever made. Just Wonderful!!! Thanks for posting!!
01/xix/2007
This is absolutely the best roast beefiness I take ever tasted - I've made it twice in the past 2 weeks. With the exception of using an eye roast, I used a bottom round both times and followed the recipe exactly. Perfecto!!!!!!!
04/12/2008
This is the method my grandmother and mother taught me. It never fails. I'm making a 6 lb eye of round for Sunday dinner tomorrow. I similar to roast new potatoes and baby carrots with the meat. Produces fantastic flavor and texture without adding whatsoever water!
12/15/2014
Very good! I cooked it exactly every bit written and information technology came out a perfect medium rare! Thank you for the recipe :)
01/05/2007
Perfect. We like some red in the middle, then I cut cooking time past about ten minutes. Other than preferred cooking time, don't alter a thing.
02/04/2007
Adept recipe. I used this recipe for the cooking time & the type of beef to buy. The cooking time is right on the money. Instead of using the recipe'south rub I just used a parcel of onion soup & and so added a cup of water. The roast came out medium/medium rare & tender. I did apply the rub the recipe calls for one time before & it was tasty...however I didn't add together h2o & it was a little tough. All in all a proficient recipe as long as y'all add some h2o.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'g not cooking roast beef often and forget the bones temp/timing info. Annotation to self: Take the roast out of fridge to come to room temp before putting in oven.
08/20/2007
I've used this recipe several times and with different cuts of beef. It e'er turns out excellent. In addition to the listed ingredients, I likewise insert fresh garlic into the roast. I also lay the roast on a bed of onions and drizzle it with olive oil, balsamic vinegar and crimson wine. Part mode through the cooking I add together mushrooms, more than onions and some peppers around the roast. It is so yummy!
11/04/2012
I followed someone'due south advice-took out meat when internal temp 120F, so covered with aluminum foile. sliced sparse with slicing auto when cooled. perfectly cooked, simply as we similar, pinkish and rare inside!!
05/11/2006
I made this final Sunday with an middle circular roast, and it was awsome! It had a wonderful taste, and it wasn't dry, although centre roast is a good cutting. It smelled expert every bit it was roasting, and my kitchen windows were open, and I hope all of my neighbors were drooling!! From the drippings I made a gravy and served it with mashed potatoes, seasoned carrots and cole slaw. Truly a wonderful meal. Will exist making this once more!
12/20/2007
This is a wonderful "classic" roast beefiness recipe. I think those who don't like this method are wanting more of a pot roast, non Roast Beef. I don't remember anyone would cook a continuing rib roast in water. This is like. I wouldn't think it would exist good if it is cooked well washed either. I institute it to be a great recipe.
02/17/2007
This is a very expert roast beef recipe. I use it all the time. It has become 1 of our regular meals. My kids and my husband just love it!
10/30/2004
I prepared this using a 2lb tri-tip as an culling to grilling the tri-tip over indirect heat. I seasoned the tri-tip per the recipe - i/2tsp kosher salt, 1/2tsp garlic pulverisation, 1/iv+ tsp fresh ground pepper, and added a i/3 cup beef stock in the roasting pan. I browned the seasoned tri-tip in the roasting pan over high heat, and then added the beef stock before putting it in the oven uncovered. I must say that this formula of seasoning is perfect...not too salty as they have a trend to be. Also, the suggested cooking temp/time formula was dead-on for a perfectly done tri-tip. Grilling a tri-tip is nonetheless fun, and traditional, just this is a nifty alternative which I'll use again.
03/23/2004
A permanent entry in my recipe box, this roast cooks up perfectly every time I make it. Nice and perfectly rare. I even add extra pepper to the outside and and then slice the leftovers for tasty sandwiches later!
eleven/06/2007
This is, by far, the simplest and best way to exercise a nice cut of roast. I tried boiling every bit some suggested and it does non compare! It is imperative to use the cutting equally suggested to acheive the wonderful season of this recipe. YUM!!!!!
01/17/2010
This turned out wonderfully. I am giving it merely four stars because the instructions should state that the use of a digital thermometer is very important so that you don't over or undercook the meat. I used mine and took information technology out of the oven at 140F. I allow information technology rest for about twenty minutes before cutting and it had risen to 150F, turning it to a perfect medium rare. Excellent recipe!
04/24/2006
It was a very easy and tasty roast, but a piddling rare for some of the tastes at my party. I loved it dainty and ruby, but if you like your roast a little more than done add a bit in cooking fourth dimension. Was a nifty striking, still!
11/15/2008
No matter the cut of the meat to be roasted, I always sear it on all sides in a hot oiled skillet. I like the addition of a bay leaf or two. As with others, I add LOTS of potatoes, carrots, onions and mushrooms toward the end of the cook time. Delicious!!
ten/11/2006
Awesome! I've never made a roast beef before and it could not take turned out more perfect. I followed the recipe, but didn't use garlic and added 1c. water to pan and one/2 sliced onion on top. Delicious! My husband raved about information technology all night!
11/15/2008
Follow the manner Tracycook makes the roast and never add whatever liquid to the pan as it will consequence in a tough mess.
02/nineteen/2012
This is it. Your basic, simple, fool-proof Sun roast. I remember the bad reviews are from people who were expecting POT roast instead of a rosy, thinly-sliced, roast beef. Although the directions are simplistic, they are important. The cut matters, the time matters, the temp matters, the resting matters. Likewise much beefiness for you? No problem because information technology's excellent the day afterwards for sandwiches.
05/04/2004
I ordinarily don't measure seasonings on a roast, but I did this time, and it had the perfect flavor. Cooking time was right on! Thank You !
01/02/2012
Nosotros followed instructions to the T except that nosotros inverse the cooking time to 22 minutes per pound because we adopt our beef medium/well. Delicious!
01/22/2012
My roast was ii one/2 lbs so I wasn't sure if this would plow out but I followed the directions exactly and got a perfectly cooked medium rare roast after cooking for 50 minutes. And the gravy I was able to brand from the wonderful meat juices was and so very adept, I didn't want to stop eating.
07/12/2005
This actually is a foolproof recipe...fifty-fifty the most novice cook can't mess this up. I was a trivial concerned almost using the kosher common salt before roasting the meat every bit salt tends to dry meat out. I used it anyway and followed the recipe almost exactly...I did add some oregano and basil. The result was a tender, juicy, perfectly cooked roast. I'll exist using this ane time and fourth dimension again and would recommend it to all to attempt!
01/21/2007
Thank goodness for this recipe - I accidently threw out the instructions for the beef roast that I bought for a dinner political party for nine, just these instructions worked well! Perfect medium rare - I left the beef in a piffling longer than the recipe stated, as I had 3 pieces of meat in i pan (each near two pounds) so figured it would need longer. Thank you!
02/15/2010
I've used this recipe a few times but unremarkably alter upward seasoning every time. Comes out groovy though I do glaze the roast in olive oil and marinate information technology for a few hours before I throw it in the oven.
10/25/2009
It was very good and very easy. I added a lot more spices and a jar of onion gravy. Covering it after it was taken out of the oven is really important. Don't skip this step :-). My family loved information technology.
12/28/2011
Delish. I used minced garlic. Will definitely make it again.
05/23/2014
Splendid results. I have seared my roast 1st and as well just put it in the hot oven. Either fashion information technology works very well. I mix the salt, pepper and garlic pulverisation and then rub the roast. I have also crushed a clove of garlic and rubbed the roast b4 adding the table salt and pepper.
eleven/17/2008
I fixed an eye-of-the-round (two lbs) last night and was disappointed. Roasted the beef most 45-50 minutes at 375. The instructions said 20 min/lb=forty minutes and nonetheless it was nevertheless a chip rarer than medium rare--red with bloody juices. Also, the beef was tough even though I sliced it thinly with an electrical knife. I used a cooking thermometer but it didn't annals properly. I also tried an instant meat thermometer after I took the beefiness out of the oven and I couldn't get an accurate reading. I almost e'er have bad luck with thermometers and I am greatful for the pop-up on turkeys!!
12/26/2012
I made this yesterday and it came out fantastic. However, the xx min/LB @375 was incorrect for me and would have probably been terrible. I had an eight Lb eye roast and it was well done at ii hours when I checked it. I probably could have pulled it out at an hour and twoscore minutes or so. And then like the others say, use a meat thermometer and don't go with the fourth dimension alotted. Great Roast though and I will make it many more than times!
xi/21/2011
This Roast came out perfect. I used Angus eye of round.
01/06/2012
I'm not a slap-up meat-maker and I had loftier hopes for this roast. Used the eye of circular roast and all seasonings but plant the meat to be a flake tough. Good flavour and used remainder for beefiness sandwiches, only not as tender as I had hoped. Any suggestions?
12/28/2006
Superb. Information technology'due south now a family favorite. Simple, nevertheless delicious and no fuss to boot!
08/01/2007
Delicious. I love roast beef. I don't add any liquid to the bottom of the roasting pan, basically y'all're steaming instead of roasting then... and you don't get the lovely bits of caramelized meat juices to creat the perfect gravy from. Throw some peeled par-boiled potatoes in around the roast if it doesn't oversupply the pan too much. Sky!
11/19/2011
FOR dryness problems try calculation 1cup of beefiness broth to the pan prior to cooking ..i practise a variation on this where i sear all sides and embrace with foil for entire cook fourth dimension and use 1 cup beefiness broth and i never have bug with dry meat resting is key though you must let it rest
12/26/2006
enjoyed this roast, only next fourth dimension will add more common salt and will increment cooking time to 25 min. per pound equally I like a medium done roast, not a medium rare.Will make again.
09/04/2005
Seasonings were and so skillful. I take a hard time getting an middle of circular roast done (we like medium well) simply without drying out. I think adjacent fourth dimension I will become at 325 degrees for longer with h2o in the bottom of the roasting pan. Love slicing this up for sandwiches!
01/17/2007
Piece of cake to do and tastes great!
05/22/2005
I was looking for a recipe for a pot roast in the oven instead of the crock pot, because I had never done information technology that way before and was tired of the crock pot versions. This turned out great! I read the reviews and was worried almost dryness so I put 1/2 cup of h2o in the bottom of the pan. I also put 1/2 bag of baby carrots in with the raw meat before cooking. I inserted slivered cloves of garlic into the roast. Both the meat and carrots turned out tender and flavorful. The meat wasn't dry out. I cooked information technology to well-done also. Served with the carrots, mashed potatoes, asparagus, greenish salad and gravy that I made from the drippings. Good, down-home cookin', I tell ya!
12/21/2011
This was a very proficient, very uncomplicated recipe. Note, however, if you are making a smaller roast, a meat thermometer is disquisitional. I did the recommended time of twenty minutes per pound, and my (1.75) roast did non even annals on the thermometer. Information technology took most 45 minutes, plus the fifteen minutes resting to be the perfect rare (merely not raw). Overall, unproblematic, but very juicy and flavorful.
01/04/2007
I altered the cooking method, only used the seasonings in this recipe. The roast was delicious and completely tender. I cooked the roast at 450 for fifteen minutes, then I reduced the rut to 350. Afterward 30 minutes cooking, I sliced up an onion and added it to the roasting pan. I removed the roast once the temperature hit 130 and permit information technology rest nether aluminum foil for fifteen minutes. My family loved dinner this evening. Since I fabricated a 3 lb roast we volition exist eating the other one-half tomorrow and my married man and boys can't wait. Cheers for sharing!
02/17/2014
I made this last night for dinner and it was crawly. I've never been too successful cooking a roast beef for slicing until this recipe. Delight employ a meat therm instead of the standard 20 min/lb - my roast cooked much quicker. I pulled it out at 120 and I permit it sit down about 30 min before slicing. Perfectly pink throughout. No ruby. Cheers for posting
06/25/2007
This is really expert. I roasted it in my pampered chef rectangle baker. I used carrots every bit a meat rack. Also rubbed it with pressed fresh garlic combined with table salt pepper and evoo. They key is letting it come up up to room temp before roasting. I as well added some water to the bottom of the pan and used the juices to make pan gravy. Great with a little horseradish likewise. YUMM-O!
12/13/2014
It would be interesting to know which reviewers used electric vs. gas ovens. Combustion of gas produces carbon dioxide and water vapor, which might contribute to a moister roast. A dissever pan of water in the oven might mimic this. Starting with a room temp roast, preheated oven and meat thermometer are essential.
10/31/2005
Although I practise a lot of cooking, i've never made a roast beefiness because i'one thousand always afraid it'll exist dry. Because this recipe got so many expert ratings I thought I'd give it a try. I searched for an EXACTLY 3 lb roast which I found. I followed the recipe exactly except at the terminate I chickened out and cooked information technology an extra xv mins. What did I go? A bloody fashion-to-rare roast. I don't know why. The oven was EXACTLY at 375. The good matter was it was NOT dry and/or overcooked. I flash fried it that dark and information technology was okay. A couple of days later I fried upwardly the leftovers and they were good on sandwiches. The other comment I have is that, despite following the recipe exactly, I felt it was a bit bland... maybe some fresh garlic and some other spices in the rub would have been appropriate? If I could requite the recipe 3.5 stars I would, but since I can't I'll give information technology four.
04/09/2006
I have used this recipe twice once with the recomened roast and once with a rump roast both came out wonderful two diffrent dinner crowds and both raved,So piece of cake. I volition employ it once more and once again!!!! Thank you.
Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
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