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Old 05-10-2008, 06:03 PM   #31
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I didn't cook it any longer...took it out of the oven and it was still quite warm, and tender as could be. You could probably serve it right then, or heat it just a bit at 350 or so.
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Old 05-10-2008, 08:36 PM   #32
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I have a top round roast I'm trying this with on Sunday. We really liked the first one and it made us several days of leftovers that I could do a lot with.
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Old 05-12-2008, 01:22 PM   #33
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this little piggy's gonna have roast beef.

A recipe even the FERENGHI can't wreck, except i don't use salt. I will try it this weekend when I do my cooking for the week. Love & Profits: FLATFERENGHI
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Old 05-12-2008, 05:39 PM   #34
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I'm thinking of trying this this weekend. I've always done my roasts in Reynolds oven bags, do you all think this is better?
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Old 05-13-2008, 03:40 AM   #35
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I do think it's better. It's not "gummy", like sometimes happens with bags. I'm VERY pleased with this cooking method. Plus, I only have to pay attention for 7-8 minutes per pound. Then I just can't open the oven for 3 hours. With a house full of men, I don't worry too much about that (no offense to all the men on this board who cook....mine CERTAINLY do not). :-)
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Old 05-20-2008, 02:06 PM   #36
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Hmmm..I was going to do this with my eye of the round I bought, but it's too late in the day. I just read about letting it sit outside the fridge plus letting it sit in the oven.

So, I will use my Ron Rotisserie..He does a great eye of the round..

However, next time I will try this method.
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Old 05-20-2008, 02:49 PM   #37
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I tried this. The meat really is moist, but it was too well done. It was barely pink in the center, well done at the ends. I used an almost two pound chuck roast, and had it in the oven for 10 mins. before turning it off. I left it in for 3 hours, maybe if it had just been 2 hours, it would have worked out better and been more rare.
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Old 05-20-2008, 02:57 PM   #38
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Tish: Maybe it is 3 hours for a larger size roast..ya think?
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Old 05-20-2008, 02:58 PM   #39
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That could be, that's why I was thinking 2 hours instead next time. Other than being too well done, it was a great little roast!
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Old 05-21-2008, 01:35 PM   #40
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Didn't get my Ron "fired" up yesterday, so I'm trying this method right now..

3.89 pound eye of the round..cooking for 28 minutes.
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Old 05-23-2008, 11:34 AM   #41
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I have a roast in the oven and was reading back over trying to decide if I should take it out after 2 hours or wait for 3 hours. I also looked back again at the original recipe and realized that I had missed the line that said "let the meat come to room temperature for at least an hour or so." I'm wondering if others may have let that slip by.

I'm anxiously awaiting the time to take it out of the oven. It smells soooooo good.
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Old 05-23-2008, 02:00 PM   #42
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Mine was a bit "overdone", but still nommie. I think I would go with the 5 minutes per pound next time. It sure is easy, peasy.
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Old 05-23-2008, 04:22 PM   #43
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It was very good. The best roast I think I've ever done. Thank you so much for the method of cooking. It was a bit more rare than DH likes but maybe starting at room temperature will make the difference there. I loved it!
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Old 09-29-2009, 08:44 AM   #44
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bumping! this is what I am doing tonight!
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Old 09-29-2009, 11:00 AM   #45
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Question:
Should I use "Convection Roast" or just plain BAKE if those are the two options on my oven?
Thanks!
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Old 09-29-2009, 11:55 AM   #46
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Hmmm....this sounds interesting. I may have to make a roast this weekend....
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Old 09-30-2009, 07:30 AM   #47
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My roast came out good, but a little dry.. it was a little under 3 pounds and a bit overdone cause DBF was an hour late for dinner. I think you definatley need a slightly bigger roast for this work perfectly.. say close to 4 pounds+
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Old 09-30-2009, 10:05 AM   #48
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I was just thinking about a pot roast too!
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Old 10-05-2009, 12:40 PM   #49
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I'm trying this today. I picked up several English roasts at Kroger this morning ($1.99lb!) for the freezer but kept one out to try this recipe. I just put a 7 pounder in the oven, so I'll update tonight. Hoping for some delicious roast beef!
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Old 10-06-2009, 03:27 PM   #50
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I too made this last weekend,, just ate the leftovers for my dinner..I had a 4 pound round roast,, cooked it for 28 minutes at 500 and left it in there for 8 hours as I went away and my dh didnt take it out of the oven.. Well it was perfect,, nice and pink, but not red. it was so tender.. Dh usually likes everything well done ate it and said make it again.. this is the only way I will do beef.. I am trying it again this weekend.. yum..
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Old 10-07-2009, 06:59 AM   #51
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I forgot to update . It was VERY good, but next time I'll reduce the initial cooking time. It was slightly pink in the very center, but a little too done on the ends.

The roast weighed 7lbs and I cooked it for 49 minutes & left it in for 3 hrs afterwards. I'll try 6 minutes per pound next time.

Also, mine smoked & sizzled like crazy when it was cooking
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Old 10-07-2009, 04:08 PM   #52
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Jaysma....I noticed your significant weight loss...CONGRATULATIONS!
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Old 10-07-2009, 05:39 PM   #53
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I have had a 5 lb eye of round roast in the freezer for 6 months now.. I have been looking for something to do with it....I think this is it. Just one question however, my shallow roasting pan has a rack, do you use the rack or just let it set on the bottom of the pan. Thank you.
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Old 10-08-2009, 05:02 AM   #54
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I use a rack.
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Old 10-09-2009, 04:05 AM   #55
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Quote:
Originally Posted by Jaysma View Post
I'm trying this today. I picked up several English roasts at Kroger this morning ($1.99lb!) for the freezer but kept one out to try this recipe. I just put a 7 pounder in the oven, so I'll update tonight. Hoping for some delicious roast beef!
What is an English roast?
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Old 10-09-2009, 06:30 AM   #56
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What is an English roast?
I believe it's just a term that Kroger uses because after getting them home and unpackaging them, it's just a run-of-the-mill roast as far as I can tell.

Just Googled and it's the same as a shoulder roast.
http://www.foodsubs.com/MeatBeefChuck.html
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Old 10-10-2009, 08:39 AM   #57
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I tried this the other day and my DH kept commenting that it was the best he'd ever eaten.This is a definite keeper at this house.
I had mine with some horseradish and it tasted like prime rib (just needed some au jus next time)!
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Old 10-10-2009, 12:17 PM   #58
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It is in the oven as I type this

And it smells so good... I did it 28 mins at 475 (3 1/2 pound roast).. pre-heated first to 500...

I will leave it in for 3 hours, and I will let you all know how it comes out..

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Old 10-10-2009, 04:05 PM   #59
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Wow

You have to try this recipe... I left it in the oven 3 hours...it was Med on the outside and as you cut it , it was rarer inside..

it is a keeper..
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Old 10-10-2009, 08:13 PM   #60
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Delicious! I had a 4 pound cheapie roast tonight. Cooked it 30 minutes and it's fabulous!
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