Turned-On Roast Beef

From: Kit^..^ty Of Canada

On Nov 17, 2003

Family does not like rare beef so I left it at 500 degrees alittle longer but outside was over done & still too rare inside. I love the idea of this recipe if you have any information for medium beef, I would love to try it again.

From: KeyWee

On Oct 6, 2003

This roast had very good flavor and I followed the directions exactly as posted. However, my roast came out very rare, so some adjustment in timing may be necessary depending on your oven. My oven is electric (and old!) so next time, I will leave the meat roast a little longer at 500 degrees, before turning oven off.

From: Denise Nachtigal

On Oct 30, 2003

This was very good. Though, like KeyWee, I ended up with an very rare roast. I ended up throwing it back in the next night at 500 for about 45 minutes. Other than changing the time, it was good.

From: Angela Curtis

On Oct 30, 2003

This is probably one of the most awesome home-made roasts I've ever had. It was tender, tasty, and easy to make. I used a chuck roast that was 2 and a half pounds, and I accidentally cooked it at full temp for 21 minutes rather than the 18 I should have. But I don't think that made much of a difference in the final product. What may have made a slight difference is that I made my own kitchen boquet by melting some brown sugar and adding water. I also used fresh ground pepper straight from the grinder onto the roast. I have a feeling this roast is going to become a staple in my household. Appendage to my orignal comments: I forgot to mention that the drippings made a wonderful natural gravy. Also I put the kitchen boquet recipe I used in my recipes, it should be up any day now.