Walmart 90 10 Ground Beef Nutrition Raw
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07/22/2006
I accept been making my roast beefiness this way forever! Information technology is perfection, IF you mind these basic tips: No other cut of meat volition produce a Real roast beef, but the eye roast!...Every oven is different, and so know your ovens well. A three pound roast volition melt faster in a new oven than it would in a xx year old oven...INVEST IN A MEAT THERMOMETER, this is the best affair you can accept when roasting a beefiness...Be mindful that when a roast comes out of the oven it volition cook in its ain heat and the temp will ascent. Not everyone likes a bloody roast. Nosotros DO, and I take mine out at 120, let it stand and it is about 130-135 when fourth dimension to cut...ANOTHER IMPORTANT TIP: BEFORE COOKING LET YOUR ROAST SIT OUT ON THE COUNTER UNTIL It REACHES ROOM TEMP. IT WILL Brand FOR EVEN COOKING. So, their you have it, my communication to all of you lot bad reviewers. Roasting a beef is not an exact science nor are the cooking times verbal...keep trying! This is the best roast beef!
12/26/2002
The roast tasted actually good, and we thoroughly enjoyed it. Yet, because the roast is not cooking in any liquid, it was a little tough (though information technology wasn't also bad). I would recommend adding some h2o to the lesser of the pan while information technology is in the oven to make it a piddling more tender. This roast, yet, will not produce whatever gravy. Also, I would suggest adding some onion to the top while information technology cooks for a little flavoring. This is a great recipe for anyone who wants a uncomplicated pot roast that isn't too much work and doesn't accept to melt likewise long, but if yous are wanting a more than tender and more flavorful 1, i suggest trying a different recipe.
01/02/2007
I was making roast beefiness fot the beginning fourth dimension looking for guidance, and this was helpful, but flawed in my stance. I used the cut suggested, eye of circular, which I had to special order from my butcher but it was worth information technology. It's 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 piece of work for me. I started my room-temp v.5 lb roast at 375 as directed, and because I used a probe thermometer and watched the temp, I plant it was cooking faster than I'd anticipated. I rapidly lowered the oestrus to 300, then 200, and yet information technology was done much earlier than I expected, the unabridged cooking time was under 90 mins. I call up 375 at 20 mins/lb would produce a very well done piece of meat, so if that'southward what you similar, go for it. Simply if you like your meat closer to medium-rare, I concord with the reviewer who said USE A MEAT THERMOMETER. Throw out your timer, lookout man the temp instead. Take your roast out of the oven when it's x degrees cooler than your desired concluding temp. Allow it residuum for 20 minutes before cutting it, it will melt that last ten degrees on the counter while it rests. I'd apply a lower oven temp than this recipe calls for, 300 or even 200, cook it dull and low. Merely the cut and seasonings in this recipe are great. I don't think any liquid is needed, but utilise a roasting pan with a rack and so the meat is raised over the pan.
06/12/2007
Helpful hint--Nigh likely everybody is getting a dissimilar temp reading after the aforementioned cooking fourth dimension because of how cold the roast was when y'all put it in the oven. I e'er let my roasts sit for 45 minutes on the counter before putting them in the oven. It eliminates guess piece of work, thermometers and hot/cold spots in the roast. Bang-up recipe, by the mode!
01/16/2007
This is a very adept basic guideline for the perfect roast. I concur with reviewer tracycook that the oven temp has lots to practice with the final result.Invest in a good meat thermometer and follow information technology. For those who like gravy, simply add a can of beef goop to the lesser of the pan while cooking.Pan drippings will combine with it and brand a succulent gravy.My persoanl preference, I would employ twice the garlic powder with the addition of some fresh minced garlic, as well. Thanks for sharing.
02/02/2003
I made the All American Roast Beef this night and thought it gave a fabulous flavor. I used table salt because I didn't have Kosher salt. Information technology was moist and cooked great at 375. Definitely I will brand information technology once more!
ten/14/2008
This was amazing. I seasoned a 3lb beefiness round top, 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 just made sure I coated the entire roast. In improver, I also used dried thyme. Placed it on a racked roast pan and let it sit on the counter for 40-45 mins. I used carmine potatoes, carrots, and onions & tossed them in olive oil, kosher salt, black pepper, and a sprinkle of dried thyme. Cooked for hour @ 375 with fifteen minutes residue gave us the perfect medium rare. It was divine, tasted like a prime rib that has been roasting all solar day. It was so moist and tender--I volition accept to have this one time a week!
01/23/2003
This was extremely simple and outstanding served with cord beans, mashed potatoes and dinner rolls. A wonderful Lord's day evening dinner.
09/19/2010
This is wonderful and correct manner to prepare a beef roast. For everyone who says to add liquid and this isn't the way to cook a roast...I recall you demand to sympathise cooking terminology. A pot roast is a tough cutting of meat that needs to be browned and so braised in liquid covered and irksome cooked. A beef roast is a tender cut of meat that yous cook dry in the oven uncovered at a higher heat for a shorter period of fourth dimension.
01/13/2003
my family loved this recipe... even my female parent in constabulary and you all know how they can exist. It was easy to make, and very flavorful. Volition definately make it once again.
04/12/2015
This recipe is wonderful and a classic way to cook a roast. For those naysayers, delight use the right cut of meat (eye roast) and your cooking thermometer judiciously to monitor it. If you follow the directions and Do NOT add water equally many reviewers have done, you will have a fabulous meal. For a little more flavor, I double the spices and add thyme to the rub as information technology complements roast beef fabulously. Thank you lot RCP80 for your submission!
01/17/2005
The whole family loved this--it was tasty and quick and the timing was perfect--I did season ahead of fourth dimension then it did marinate for a few hours giving information technology great flavor. I made an "au jus" sauce to go with it using the drippings from the meat (very little with a lean centre round) a tin can of depression sodium beef broth and a dash of kitchen boutonniere
ten/28/2008
Admittedly delicious. Don't listen to the people who said this comes out dry. It doesn't. They probably cooked information technology also long. You should apply 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 volition use this recipe again. Thanks so much!
10/08/2009
This is a good quick mode to make this roast. And just a note. twenty min. per pound is for medium rare. If yous like your meat well, it would be 25 min. per pound. The one affair I don't like near this cooking method is that it creates a hard, dry crust on the outside of the meat. I like braising eye round in a dutch oven or baking it at 300 degrees in a footling liquid for 30 min. per pound, which creates a more than 'falling off the os' texture. Heart round has no fatty, so there are no drippings to baste the roast with while cooking, so having some sort of liquid in the pan while baking creates a moister roast. This 'dry roasting' method is quick, merely results are fair and the meat isn't as tender. We made this for French dip sandwiches. I did allow the meat sit out at room temp. for three hrs. earlier I baked information technology to ensure more than even cooking. Makes a big divergence.
11/fifteen/2008
Alright, there are alot of people out their that just don't know how good a eye of round roast could be if they knew how to cook information technology correct! I make a marinade- one/iii cup tomatoe sauce, 1/iv loving cup soy sauce, 1/2 loving cup olive oil, 1/three cup water, Seasoning ( I use a gourmet grill seasoning) it has garlic, rosemary, thyme, crushed peppers, etc.) Let marinate for 24-48 hours. I always cook my roast on the grill, 20 min. per pound. I likewise let my roast sit down at room temp. before grilling. Very of import, let rest at to the lowest degree 20-30 min. after cooking, all the juices will lock in. I will utilise this for sliced meat for wraps or any sandwich. It is much cheaper and way more succulent than deli meat. If cooking in oven, sit down on a rack, cook on 475 for 12 min. plough down temp. to 325, cook 20 min. per pound. This volition lock in all juices. This is 1 of the meats I melt for Christmas, everyone loves it.
eleven/15/2008
I certainly concord with the reviewer who cautioned that there is a departure between "pot" roast and "roast beef". This is recipe is for roast beef - non pot roast, which is cooked with liquids. Also, one reviewer stated that yous won't get the same results with beef purchased at Walmart; the aforementioned goes for Winco. Y'all demand to purchase a good cut of meat to become the season and tenderness you lot want. I, too invest in Angus beef, or Selection, the latter being available at Costco. Look at the grading on the meat you are buying. I besides agree with another reviewer who says to not only employ a oven thermometer to test the oven heat, only the reviewer likewise says to put the thermometer on the oven shelf you are using and ready oven temperature appropriately, then that the temperature on that shelf reads 375 degrees on the thermometer. Kudos to these reviewers - correct on! Good recipe!
07/11/2010
I am amazed at the cooks who want to throw this in a crock pot or add veggies and potatoes to this. This is a Roast Beefiness, not Pot Roast, or a Crock Pot Roast. 2 totally different foods. This is an excellent recipe for Roast Beef. It should exist cooked in the OVEN to ROAST for all-time possible season. In a crock pot your meats get steamed. That'due south why it falls autonomously when yous take it out. Don't get me wrong. I dearest my crock pot, but when you lot want to make Roast Beefiness you lot use the oven. Anyway made every bit written. Give 10 stars if I could. Excellent. I did utilise beef stock to brand a gravy, because Eye of the Round is non usually used for gravy making. Very little fat. I cooked it, cooled it downward and refrigerated it so I could piece the next mean solar 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. Not merely can you use the Eye of the round roast, but a Sirloin tip roast works well besides. You can also do a standing rib roast in a like style. This is the type of roast to melt and piece up for sandwiches, or as listed with mashed potatoes and gravy. This is a swell bones recipe. For a pot roast it will have a totally different cut and cook at lower temperatures with liquid for 4-5 hours.
04/eleven/2007
Excellent roast! I had read in earlier reviews to add a little bit of liquid or put the roast on a rack. I did add a fleck of beef goop and since I did not have a rack that would fit in the pan i was roasting in, I made i with onion slices. It worked wonderfully. My cooking time was a bit longer (even for medium rare) but I think that may exist due to the fact I used the wrong kind of pan (a loftier edged casserole dish). Thank you once more for the great recipe.
03/31/2013
Made this equally directed with a six pound eye round. Cooked at 375 F every bit directed until internal temperature reached 125 F, about 1 hour, l minutes. Removed and covered loosely with aluminum foil while I broiled the bread for 25 minutes. Internal temperature reached 145 F. by the time I carved it, near 35 minutes after removing from the oven. Information technology was tender, juicy, and flavorful. I was skeptical almost using eye round considering I have institute it to be rather tough. This was better than expected and my dinner guests and I loved it. Served with mashed potatoes and dark-green bean casserole, bootleg baguettes and gravy.
05/07/2007
I stuffed our roast with a lot of sliced garlic past sticking a knife into the roast on top, lesser 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 brash, using a thickly sliced onion (into 3 slices) every bit a rack, and a can of beef broth, at xx minutes per pound at 375 degrees. I put some smallish potatoes in with the roast, likewise. Nigh 20 minutes earlier the roast was to be done, I added sliced mushrooms & some cut carrots, also. When done,I set aside the roast to rest, removed the veggies, and fabricated the well-nigh delicious gravy! Adjacent, (drumroll, please!) my married man sliced into the roast . . . and it was PERFECT! The all-time ever, to be exact! Nosotros definitely will always melt our beefiness roasts at 20 minutes per pound at 375 degrees, forevermore! Thank y'all to all who left the tips - I couldn't notice my rack OR my meat thermometer, so this was EXACTLY the recipe I needed. Nosotros made this last night, and enjoyed leftovers as sourdough sandwiches with horseradish, with sliced tomatoes, fresh carrots and grapes for lunch today. Admittedly excellent!
05/x/2005
Thanks to Cindy, because simplicity is the cardinal and knowing your oven is crucial. I concord with the others that the seasoning is perfect . Information technology may not seem like alot, but a trivial goes a long way. I used a 3 1/2 lbs. elevation round london broil, and roasted it at 375, and added an boosted 10 minutes for the half pound, and i took it out and the meat read 140 which is fashion likewise hot for medium rare, because in one case the roast rests for nigh 20 minutes the meat will continue to cook and terminate off at 150 to 155 which would make it well. So, i immediately removed the roast and put it on a plate and placed it in the fridge for a half hr, and this worked in halting the cooking process. As a result, my roast beef was medium to medium well, which means it was a light pinkish. All the same very flavorful with the seasonings and tender, but not perfectly red medium rare. The lesson here for me was that my gas oven cooks hotter and it's important to melt this roast on the bottom shelf; mine was on the middle rack, and adjacent fourth dimension, i'll remove the roast when the meat thermometer reads 120, which when done finishing outside the oven, will exist nigh 135-140. Again, thanks to cindy for coming up with a very simple and delicious recipe.
02/19/2006
Very good - the roast was moist and the seasonings were simply right. The only problem I had was that the roast was very rare using the timeline given and then I volition probably attempt 30 minutes per pound next time because we prefer our roast medium. I will definitely use this recipe again.
11/15/2008
I accept institute that peak sirloin roast is a much more than tender cut of meat for this recipe.
04/09/2012
I had two two.35 lb. roasts, which I tied, brushed with browning sauce and seasoned with the common 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 remainder when my meat thermometer read 130), reaching a perfect medium-rare temperature. Totally juicy,tender, and flavorful, I wouldn't have believed a inexpensive cutting of meat like this could produce such slap-up results. I will roast my eye of the round roasts using this method from now on. Thanks!
xi/15/2008
Keep in mind that there is a difference between pot roast and roast beef. This roast beef recipe is very good.
09/12/2010
Quite delicious! The simply thing I did differently was to sear the meat earlier roasting. I heated oil in a deep pan and let the meat sit for a few minutes until it was completely sealed. Made for a tender and succulent roast.
04/02/2009
A good roast beef should not require "stewing" in liquid. This is a fail safe recipe if, every bit others take suggested, you ensure that your oven temp is correct and yous use a good meat thermometer. As someone else has suggested, a roast cooked starting at room temp will not simply ensure even cooking, but will produce a nice tender roast. Letting it rest for xx or 25 minutes volition also ensure that the juice is evenly distributed, which merely adds to the tenderness. Thinly slicing besides helps. I've been using this cut of beef for years with great success if you are careful to follow these basic steps and don't cut corners. The just embellishments I would add together to this recipe is to add together your seasonings to most iii/four cup of flour and lightly dredge the roast before putting it in the oven. Gives information technology a overnice light, flavorful crust.
12/xi/2010
Delicious! Information technology was my showtime attempt at making roast beefiness at home. This came out as a perfect medium rare roast with the about succulent flavour.
01/22/2013
I used a probe meat thermometer with an alarm and prepare it for 145 degrees. Next fourth dimension I volition gear up information technology 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 h2o to the pan drippings and poured them into the remaining sliced beefiness. I think I'll make beef pot pies with the leftovers.
ten/22/2008
The fourth dimension and temperature of this recipe worked perfect. Here'due south a lil tip for those of you having problems with the cooking fourth dimension. Invest in a stand up alone oven thermometer, preheat your oven with the thermometer exactly where you will be placing your roast, if information technology does non say 375, than conform your temperature accordingly. When I did this I had to lower the temperature to 300 degrees in order to maintain the 375. Every oven is different so dont trust that considering you set it for 375 necessarily ways it is actually 375 in the area of the oven you are cooking in. Heat rises, even in your oven, so the higher your rack is, the hotter the temperature you are cooking in. This recipe was meridian notch! Best roast I take e'er made.
12/27/2007
I put the roast in a ziploc bag and poured in enough red wine to cover information technology, put it dorsum in the fridge and allow it sit down all day. An hour earlier putting it into the oven, I took the bag out of the refrigerator and let it sit on the counter to bring the meat closer to room temperature. I took the meat out of the bag and rubbed the garlic, salt, and pepper on the fat only and put it fat side up in the roasting pan. Then I added a tin of beefiness broth (the Campbell's double force) and half a can of water to the roaster earlier sticking it in the oven. I roasted it at 375 for nigh an hr and 10 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-xx minutes before slicing. It was and then juicy and cooked perfectly. I don't think I'll apply another recipe for roast beef ever again.
05/twenty/2008
I am sure this is a five star recipe considering this is how i make mine, however new cooks PLEASE TAKE NOTE, non all brands of beef are the same! i ONLY utilise angus beef, if you are ownership a cut at walmart y'all will be disapointed. spend the little extra and buy a ameliorate make of beefiness. also the more than rare the temp the more tender it will be. certain cuts to not take well to well washed. as another reviewer said use a thermometer
08/xvi/2009
Subsequently 90 minutes @ 375, my two.8 pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and accurate. Thanks a lot.
11/06/2005
If there were x stars to rate this recipe, it would become a x from me! I've always disliked the traditional roasts... until now. This was cooked to perfection (my version - only a scrap pink inside and juice runs when y'all cut information technology). I served with mashed potatoes/gravy and brussels sprouts. Will definitely make once again. The spices were awesome... I just sprinkled on garlic pulverization and salt and ground fresh blackness pepper and rubbed it effectually. Fantabulous! Cheers Cindy! Definitely a keeper :D
09/30/2005
I added a cup of water to the bottom and some kitchen boutonniere and this fabricated a very moist beef and neat gravy. Thank you for the recipe. Lisa
12/07/2006
A very proficient basic recipe. In fact I never change a thing except I sometimes add carrots, potatoes and onions to accept a consummate meal. Thanks.
x/xiv/2006
I must say this was delicious. I also followed the fourth dimension and temp. as directed and added a small amount of water as recommended by others. The upshot was perfectly tender Roast Beef. The only adjustment I made 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 corking flavor! Definately a keeper. Thanks!
08/12/2007
Bravo!!!!!! I was about to give upwardly trying to cook 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 glaze of Smart Choice oil, and a coursely grained steak seasoning. I used the onion slices for the rack co-ordinate to the recipe. For the liquid I used approx.2 cups of h2o, and 1/2 cup of cooking sherry for for flavor. I had plenty of liquid for the Au Jus. Because my family 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 up job!
ten/12/2006
Thank you and so much for this recipe. I accept served it several times now and it has been a hit amoung my family unit of six. The cooking time and temp are key. I coat ours like yours except I use fresh garlic, worcestershire, and a little brown sugar. The combination is a great gustatory modality and the sugar provides splendid caramelisation. We accept it equally the main dish the kickoff night and the next nighttime french dip sandwiches.
11/29/2011
Tried it as is -- turned out great. Kept an center on the thermometer --we similar it rare, and so we did near 45 minutes. Didn't demand to add whatsoever h2o to the pan -- it came out nice and juicy -- nosotros made a gravy from the drippings.
02/17/2007
OK...the cut of meat you employ can make this recipe a winner or an utter disaster!!!I made this recipe using two different cuts of beef, a elevation round roast that was tied into a not bad little bundle and a ranch cut top round roast. I used a little beefiness stock in the pan for both roasts. The bundled top roast was like a brick of cardboard!!!! However, the ranch cutting roast was the most delicious slice of juicy goodness I have always had the pleasure of devouring!!!! Served it with horseradish sauce.....OH MY GOODNESS!!!! Then, I volition definately utilize this recipe for every bit long as I have teeth to chew with....using the right cut of meat, of class!!!
11/05/2004
Very skillful seasonings....and tasty. I really liked the way that this turned out, only the only complaint is that it turned out dry. I tried this again...adding a cup of h2o to the bottom of the pan and made a gravy out of it. I give thanks you lot for the recipe.
05/05/2014
Information technology came out slap-up. I rubbed the roast with salt, pepper, garlic, rosemary and a little cayenne pepper. Nigh thirty minutes before it was washed 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 be making it this fashion once again!
04/27/2014
Very pleased with my results! Purchases 5lb,tied eye of round beef roast. Afterwards reading many reviews, I coated the entire roast with a seasoned rub -purchased at local grocery. I allow the roast sit 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 it sit down to rest after roasting. It was PERFECT! Beautiful pinkish center with more than doneness to edges. I would go a piddling less on the rub Next fourth dimension. Very, very good! Non dry. Non tough as other comments suggest.
10/26/2005
I thought this was and then easy and actually good. I tend to like my roasts really rare and if so then I would propose 15 minutes per pound instead of 20 minutes.
11/30/2012
This is fantastic. I accept never cooked a jucier roast. Despite some reviews I had read, I followed the directions exactly. Catastrophe with a 15 minute tent is what is key. So very lovely. Glad I know how to melt a roast properly now!
07/04/2011
Enjoyed it had made it for our 4tth of july barbecue. I didn't necktie information technology because i didn't have the string. I added some water for moister. The family admittedly loved it.
12/16/2013
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 information technology was heating up too much likewise chop-chop - I literally roasted a 2.5lb eye round from countertop (room temp!) to dinner table in and hour and 20 minutes. With that being said, I remove information technology from the oven at 120 and both times it was still way likewise far into the medium-medium well category. DO NOT OVERESTIMATE THE TEMPERATURE. You desire to have this out when the temp volition non rise much more than as it sits on the counter BUT you as well want it to sit long enough to redistribute the juices. Likewise, I learned that I like rosemary, onion powder, granulated garlic, 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 grouping that I would feed them a existent repast in substitution for their time, but to my horror the recipe that I was using would have taken v hours, and I only had two. My only add-on was basting lightly with a little sour foam and garlic, and it was the nearly cute beef I've ever made. Red in the center, brown crusty outside, garnered awe and wonder when I took the tinfoil off.
04/05/2009
This Roast slices similar deli roast, it does NOT shred into long tough strands. I cooked information technology till the meat thermometer read 160 degrees Fahrenheit , then information technology would reach 170 for well done later on it rested. The only other thing I did differently was use garlic pepper in place of the pepper. The best roast for slicing I have ever made. Just Wonderful!!! Thanks for posting!!
01/19/2007
This is admittedly the best roast beef I have ever tasted - I've made it twice in the by ii weeks. With the exception of using an eye roast, I used a lesser 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'one thousand making a vi lb eye of round for Lord's day dinner tomorrow. I like to roast new potatoes and baby carrots with the meat. Produces fantastic flavor and texture without adding whatever water!
12/15/2014
Very good! I cooked it exactly as written and it came out a perfect medium rare! Thanks for the recipe :)
01/05/2007
Perfect. We like some blood-red in the middle, so I cut cooking time by nigh ten minutes. Other than preferred cooking time, don't modify a thing.
02/04/2007
Good recipe. I used this recipe for the cooking time & the blazon of beef to buy. The cooking fourth dimension is right on the money. Instead of using the recipe's rub I just used a bundle of onion soup & then added a cup of h2o. The roast came out medium/medium rare & tender. I did utilize the rub the recipe calls for once earlier & information technology was tasty...even so I didn't add water & it was a little tough. All in all a adept recipe as long as you add some h2o.
03/17/2012
This is EXACTLY what I came to allrecipes looking for. I'm not cooking roast beef frequently and forget the basic temp/timing info. Notation to cocky: Have the roast out of fridge to come to room temp earlier putting in oven.
08/20/2007
I've used this recipe several times and with unlike cuts of beefiness. It always turns out fantabulous. In addition to the listed ingredients, I besides 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 blood-red wine. Function style through the cooking I add mushrooms, more onions and some peppers around the roast. It is so yummy!
11/04/2012
I followed someone'south advice-took out meat when internal temp 120F, then covered with aluminum foile. sliced thin with slicing motorcar when cooled. perfectly cooked, but as nosotros like, pink and rare inside!!
05/eleven/2006
I fabricated this concluding Dominicus with an eye round roast, and information technology was awsome! It had a wonderful gustatory modality, and it wasn't dry out, although eye roast is a good cut. Information technology smelled good as it was roasting, and my kitchen windows were open up, and I hope all of my neighbors were drooling!! From the drippings I fabricated a gravy and served it with mashed potatoes, seasoned carrots and cole slaw. Truly a wonderful meal. Will be making this again!
12/twenty/2007
This is a wonderful "classic" roast beefiness recipe. I think those who don't similar this method are wanting more than of a pot roast, not Roast Beef. I don't think anyone would cook a standing rib roast in water. This is like. I wouldn't retrieve it would be adept if it is cooked well done either. I found it to be a great recipe.
02/17/2007
This is a very expert roast beefiness recipe. I apply it all the time. It has go one of our regular meals. My kids and my husband just love it!
10/thirty/2004
I prepared this using a 2lb tri-tip as an alternative to grilling the tri-tip over indirect rut. I seasoned the tri-tip per the recipe - 1/2tsp kosher salt, one/2tsp garlic powder, ane/4+ tsp fresh ground pepper, and added a 1/three cup beef stock in the roasting pan. I browned the seasoned tri-tip in the roasting pan over high heat, then added the beef stock earlier putting information technology in the oven uncovered. I must say that this formula of seasoning is perfect...not too salty every bit they have a tendency to exist. Also, the suggested cooking temp/time formula was dead-on for a perfectly done tri-tip. Grilling a tri-tip is still fun, and traditional, but this is a great culling which I'll apply over again.
03/23/2004
A permanent entry in my recipe box, this roast cooks up perfectly every time I brand it. Nice and perfectly rare. I even add together extra pepper to the exterior and and so slice the leftovers for tasty sandwiches subsequently!
xi/06/2007
This is, past far, the simplest and best mode to practice a prissy cut of roast. I tried boiling every bit some suggested and it does not compare! It is imperative to use the cut every bit suggested to acheive the wonderful flavor of this recipe. YUM!!!!!
01/17/2010
This turned out wonderfully. I am giving it only four stars considering the instructions should state that the utilise of a digital thermometer is very important so that you don't over or undercook the meat. I used mine and took it out of the oven at 140F. I permit information technology rest for about 20 minutes before cut 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 little rare for some of the tastes at my party. I loved information technology nice and red, but if yous like your roast a picayune more than washed add together a bit in cooking time. Was a great hitting, nevertheless!
xi/15/2008
No affair the cut of the meat to be roasted, I ever 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 melt fourth dimension. Succulent!!
x/11/2006
Awesome! I've never made a roast beef before and it could not accept turned out more perfect. I followed the recipe, but didn't use garlic and added 1c. h2o to pan and 1/2 sliced onion on top. Delicious! My married man raved about it all night!
11/15/2008
Follow the mode Tracycook makes the roast and never add any liquid to the pan as it volition result in a tough mess.
02/xix/2012
This is it. Your basic, unproblematic, fool-proof Sunday 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 of import. The cut matters, the fourth dimension matters, the temp matters, the resting matters. Too much beefiness for you? No problem considering it's excellent the day later for sandwiches.
05/04/2004
I usually don't measure seasonings on a roast, but I did this time, and it had the perfect season. Cooking time was correct on! Thank you !
01/02/2012
We followed instructions to the T except that we changed the cooking time to 22 minutes per pound because we adopt our beefiness medium/well. Delicious!
01/22/2012
My roast was 2 1/2 lbs and so I wasn't sure if this would plow out but I followed the directions exactly and got a perfectly cooked medium rare roast afterwards cooking for 50 minutes. And the gravy I was able to make from the wonderful meat juices was so very expert, I didn't want to terminate eating.
07/12/2005
This really is a foolproof recipe...even the about novice cook tin can't mess this up. I was a little concerned nigh using the kosher salt before roasting the meat as salt tends to dry meat out. I used it anyway and followed the recipe almost exactly...I did add some oregano and basil. The upshot was a tender, juicy, perfectly cooked roast. I'll be using this ane time and time again and would recommend it to all to try!
01/21/2007
Thank goodness for this recipe - I accidently threw out the instructions for the beef roast that I bought for a dinner party for ix, but these instructions worked well! Perfect medium rare - I left the beef in a little longer than the recipe stated, as I had 3 pieces of meat in one pan (each nigh 2 pounds) then figured information technology would need longer. Thank you!
02/15/2010
I've used this recipe a few times just usually change up seasoning every time. Comes out great though I exercise coat the roast in olive oil and marinate it 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 information technology afterwards it was taken out of the oven is really important. Don't skip this step :-). My family unit loved it.
12/28/2011
Delish. I used minced garlic. Volition definitely get in once more.
05/23/2014
Fantabulous results. I have seared my roast 1st and also just put it in the hot oven. Either way it works very well. I mix the common salt, pepper and garlic powder and and then rub the roast. I accept also crushed a clove of garlic and rubbed the roast b4 adding the salt and pepper.
11/17/2008
I fixed an eye-of-the-round (2 lbs) last night and was disappointed. Roasted the beef nearly 45-50 minutes at 375. The instructions said xx min/lb=40 minutes and yet it was however a scrap rarer than medium rare--scarlet with bloody juices. Also, the beef was tough fifty-fifty though I sliced information technology thinly with an electric 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 authentic reading. I almost always have bad luck with thermometers and I am greatful for the pop-upwardly on turkeys!!
12/26/2012
I made this yesterday and it came out fantastic. However, the 20 min/LB @375 was incorrect for me and would have probably been terrible. I had an eight Lb middle roast and information technology was well washed at 2 hours when I checked information technology. I probably could accept pulled information technology out at an hour and forty minutes or so. And then like the others say, use a meat thermometer and don't get with the fourth dimension alotted. Bang-up Roast though and I volition make it many more times!
eleven/21/2011
This Roast came out perfect. I used Angus centre of round.
01/06/2012
I'm non a dandy meat-maker and I had high hopes for this roast. Used the center of round roast and all seasonings merely found the meat to exist a bit tough. Good season and used remainder for beefiness sandwiches, merely not as tender as I had hoped. Any suggestions?
12/28/2006
Superb. It's at present a family favorite. Unproblematic, yet delicious and no fuss to boot!
08/01/2007
Succulent. I love roast beef. I don't add together any liquid to the lesser of the roasting pan, basically you're steaming instead of roasting so... 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. Heaven!
xi/19/2011
FOR dryness issues try adding 1cup of beef goop to the pan prior to cooking ..i practice a variation on this where i sear all sides and cover with foil for entire melt fourth dimension and utilize 1 loving cup beef broth and i never have issues with dry meat resting is cardinal though you must let it residuum
12/26/2006
enjoyed this roast, only adjacent fourth dimension will add together more salt and will increment cooking time to 25 min. per pound as I like a medium done roast, not a medium rare.Volition make once again.
09/04/2005
Seasonings were so good. I have a hard time getting an heart of round roast done (we like medium well) but without drying out. I recollect next time I will get at 325 degrees for longer with water in the bottom of the roasting pan. Beloved slicing this upward for sandwiches!
01/17/2007
Easy to do and tastes peachy!
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 manner before and was tired of the crock pot versions. This turned out bully! I read the reviews and was worried about dryness so I put 1/2 cup of water in the bottom of the pan. I also put 1/2 purse 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. I cooked it to well-done besides. Served with the carrots, mashed potatoes, asparagus, light-green salad and gravy that I fabricated from the drippings. Good, down-home cookin', I tell ya!
12/21/2011
This was a very expert, very simple recipe. Note, however, if you are making a smaller roast, a meat thermometer is critical. I did the recommended time of 20 minutes per pound, and my (i.75) roast did not even register on the thermometer. It took near 45 minutes, plus the 15 minutes resting to be the perfect rare (only not raw). Overall, simple, simply very juicy and flavorful.
01/04/2007
I altered the cooking method, but used the seasonings in this recipe. The roast was delicious and completely tender. I cooked the roast at 450 for fifteen minutes, so I reduced the heat to 350. Afterwards 30 minutes cooking, I sliced up an onion and added information technology to the roasting pan. I removed the roast once the temperature hit 130 and let it remainder under aluminum foil for fifteen minutes. My family loved dinner tonight. Since I made a 3 lb roast we will be eating the other half tomorrow and my husband and boys tin can't wait. Thank yous for sharing!
02/17/2014
I fabricated this last night for dinner and it was crawly. I've never been as well successful cooking a roast beef for slicing until this recipe. Please use a meat therm instead of the standard 20 min/lb - my roast cooked much quicker. I pulled it out at 120 and I let it sit down about 30 min earlier slicing. Perfectly pinkish throughout. No crimson. Cheers for posting
06/25/2007
This is really good. I roasted information technology in my pampered chef rectangle baker. I used carrots every bit a meat rack. As well rubbed information technology with pressed fresh garlic combined with salt pepper and evoo. They key is letting it come up up to room temp before roasting. I also added some water to the bottom of the pan and used the juices to make pan gravy. Bully with a little horseradish too. YUMM-O!
12/xiii/2014
It would be interesting to know which reviewers used electrical vs. gas ovens. Combustion of gas produces carbon dioxide and h2o vapor, which might contribute to a moister roast. A carve up 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 do a lot of cooking, i've never fabricated a roast beef because i'm e'er agape information technology'll be dry out. Because this recipe got then many adept ratings I thought I'd give it a effort. I searched for an EXACTLY three lb roast which I found. I followed the recipe exactly except at the stop I chickened out and cooked information technology an extra 15 mins. What did I get? A bloody way-to-rare roast. I don't know why. The oven was EXACTLY at 375. The good thing was it was NOT dry and/or overcooked. I flash fried it that nighttime and it was okay. A couple of days later I fried up 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... mayhap some fresh garlic and some other spices in the rub would have been appropriate? If I could give the recipe iii.5 stars I would, only since I can't I'll give it 4.
04/09/2006
I accept used this recipe twice once with the recomened roast and one time with a rump roast both came out wonderful ii diffrent dinner crowds and both raved,So easy. I will employ it again and over again!!!! Thank you.
Source: https://www.allrecipes.com/recipe/42176/all-american-roast-beef/
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