Just did this with a 3lb shoulder roast. Turned out great! I grew up being taught you have to slow Cook roasts. I never liked them because they were dry. But medium rare is perfect! Mashed potatoes with dill, carrots in butter, and beef gravy.... so good 👍
Just used this recipe for a 5 lb eye roast today! It is the best roast I’ve ever made. I had stopped even making roasts because I always overcooked them. Now I know how to do it, Thank you!!
Hi Jenifer. I know. I hardly ever say I know, but with this one I do. LOL. It's fail proof. I would never use another method now. Roasts are tricky, but this one never lets you down. Okay, I will be quiet now. LOL. So glad you enjoyed it. Keep roasting and stay safe.
I totally trust this recipe. My friend Kathy is a chef and she told me the same thing I just never wrote down the exact minutes per pound in the oven. God bless you and thanks so much.
Tried this tonight and the road came out perfect. Perfectly seasoned and perfectly cooked. Will definitely use this technique and recipe from now on! Thank you!
I cannot thank you enough! Growing up, I HATED roast beef-- thought it was dry, tough, and chewy. I never cooked one as an adult. Never wanted to. My Dad recently said he really wanted roast beef, so I started scouring recipes so I could make it for him. Thank you SO MUCH for providing a recipe that is straightforward and results in a delicious, tender, flavorful roast beef that I will now add to my recipe rotation. Never thought this day would come, but your recipe changed everything. Also, thank you for emphasizing how weird it is to turn the oven up to 500 degrees. That part scared me a bit as I'd never turned it up that high before, but the fact that you called it out made me feel safe enough to try it. So happy I did! Perfectly cooked, moist, and delicious. Thank you so much!
What a fantastic story. Love to hear stuff like this. It was the same way when I was growing up. They seemed to always overcook everything. I don't know why. Yes, this method is my go to. So glad you enjoyed it. Keep cooking my friend.
Clara Peller's "Where's the beef"? actress for Wendy's restaurant chain. Before that, she was a retired manicurist. Dave, as always, your simple easy and delicious recipes are a Blessing to us. Enjoy your holiday and stay safe.
I knew it was a Wendy's commercial. It came out about the same time as the commercial "I've fallen and I can't get up. " which is crazy because I see that commercial way too often. LOL!!
Just made my first Thanksgiving Dinner Roast Beef with this recipe...and...I knocked it out of the park!! Even the picky kids ate seconds. Whaaat?! Thank you for sharing!!
My cooking skills are mediocre and I followed your tutorial, it came out perfect! Even my chef husband was impressed. I will never cook a roast any other way now. Thank you!
I just made your recipe last night with some changes. I used a thermometer just to make sure that I stayed in the medium rare range, and I took it out of the oven at 125 ° and wrapped it in foil and towels while I prepared the side dishes. It was absolutely perfect and I sliced it super thin and made a gravy out of the drippings as well. I wish I could post a picture for you here :-)
OMG I honestly didn't think this method would work.... As my oven only goes to 230ć and the Silverside joint I used weighed only 1.5lbs but my it was absolutely lovely...
Wow. I was sceptical of this method but thought I'd give it a crack. Fantastic. It's the best beef I've ever cooked at home. This is one happy Englishman!!! Bravo.
Made this last week and it was brilliant. I have another one in the oven right now. I'm making sandwiches with roast beef, spinach & rocket (arugula) and horseradish cream.
My local grocer had Beef Eye of Round Roast on sale for $1.99 per lb. Couldn't pass that up, but I had never cooked that kind of roast before. Even though I was a little scared, I followed your recipe, and it was the best roast beef we ever had. I sliced it paper thin and it was juicy and delicious. Love your seasoning blend (especially the minced garlic). I did put the roast on a rack in the sheet pan and used a meat thermometer so I could be sure it had reached medium rare doneness. Can't wait to make another one. Maybe for Thanksgiving! Thank you.
Here after my dad said to cook the joint for no less than 2 hours for one half the size of yours...... This seems like a much better option lol! Thank you
Good morning. Do you need to add the twine to the roast. The round beef I bought does not have any rope around it. Thank you for your help in advance 😁
@@TheCooknShare it worked fantastic. I cooked a 6 1/2 lbs prime rib roast with the bone in. 35 mins @ 500 degrees F and let it sit for the hour in the over and it came out perfect. Thanks again!
I like to quick brown the roast on the stovetop first to seal the juices, and then into the oven. I will try this recipe for the 2 kg sirloin stake block I bought today.
yo thats creepy just so happens that i saw my roast beef went out on the 8th its the 13th so at 6:25am on a thursday im cooking a roast beef that is probably no good its doesnt smell weird but it was in red wine garlic and onion so idk i could get really sick or i could have the best brekfast ever
you know, i've never tried a medium rare roast beef before, but i will try it ;).. i really appreciate your hard work :) happy thanksgiving everyone :)
Got mine with the rub on it sitting in the pan coming up to room temp, ours is a eye of round roast, 3.11 pounds. trying this out today. Just subscribed
I did this recipe last night. Turned out mint! Thank you for a great video! Question i have though, what if I'm cooking two 3 lb toasts in the oven. Do the instructions still apply?
looks so good! my question is, what can i do with the leftover meat ? is it ok to reheat again, or cook , and can i also eat it the day after ? Usually i do but im kind of unsure when it comes to medium rare meat.
Hey there. Yes, it's really good. Hope you try it and enjoy. In terms of the left over meat, sure you can reheat it, have it on sandwiches, make open face sandwiches, just about anything you like. Coming out medium rare is fine. Take care my friend. Let us know.
Wow so normally I would brown it on high heat, then slow cook, then rest. But this is basically doing the browning part on very high heat, then the heat from the oven does the slow cook part on its own. Sounds very different! 😅 Will try it next time.
@@TheCooknShare haha, I'm jealous, I looked up how to cook a beef roast, I should have followed your instructions 🤦♂️ it was late and I needed it ASAP so I followed another recipie, and it came out well done and chewy. Last time I cooked one it came out congratulations 🙃😅 at least I'm improving, I saved your video so next time I will follow to a T and see what happens. I love putting the garlic inside the meat instead of just on the outside as the flavour goes right through the meat. Anyway the leftovers will make for good sandwiches, I cut it up into bite size pieces, microwave the meat for 30 seconds, put Best Foods Mayo on the bread put the meat in the sandwich and microwave the sandwich for 20 seconds. Comes out yum as 😋 and tenderer for some reason. Thank you for your video.
Hi, hoping you can help me with this before I try. I am going to use a thermometer just to make sure. For medium rare, what does the temperature need to be? And at what temperature should I take it out of the oven? I will use your 15 min. per pound time table with the oven off, but I want to make sure with the thermometer.
Hi. You want an internal temp of 145. You should get this after 15 to 20 minutes resting. Just keep an eye on it. I would make sure it comes out about 135. Hope you enjoy. Let us know.
Hiya Dave, Do you still use this method?? Unfortunately my oven only goes to 392c could I use this method cooking & resting for a longer period of time??
Billy delicious thank you very much I can't wait to. And you commented on where's the beef 🤔 will that originally started back in the 80s commercial it was for a Wendy's..
I made this today. So incredibly simple and quick. I ate as I sliced and it was half gone by the time I finished. Amazing!! I did insert a couple of garlic cloves for added flavor.
Hi Scott. Yes, it is so fast and easy. I agree that it's so yummy. I know what you mean about eating as you go. LOL Nice touch on the garlic cloves. Stay safe and well.
I'm making a prime rib for the first time for Thanksgiving and I wanted to come out perfect so if I don't cook it this way maybe you can give me some pointers and Happy Thanksgiving God bless stay safe and well
Hi. Sure you could. Using this method, it should be 5 times 12 at 500 F. Then kill the heat, don't open the door, at roast for 15 minutes per pound. So it would be 12 times 15. I would use a thermometer after the 12 times 15 (180 minutes I believe). The internal temp for medium rare, if that's the way you want it, should be about 135. Hope this works. Let us know.
Yumbo, I'm salivating like a dog with a bone. I remember Dave Thomas, he was smart and funny and I also remember the Wendy's commercials from when I was a teenager. Cheers Dave!
I was thinking we should make this recipe cuz you made the perfect medium-rare pot roast beef here in India nobody except rare people makes this recipe
Omg I though it was Burger King! I remember the commercial. The old lady didn’t speak English, and “where’s the Beef?!” was all she could say. ☺️ I was a kid. Laughed when that commercial came on!
Love the idea of this method of cooking a roast. My question is I have a 1.260 kilo round eye beef. I’m trying to convert pounds into kilos. What would you suggest for time in the oven when on and off please. I’m confusing myself at the moment 😂
Yes, it's my standby. Works every time. It is 15 minutes per pound with the oven off, so I guess about 40 minutes. Oven on would be 5 minutes a pound so about 13 to 15 minutes.
I tried the method in the video using an almost 6 pound sirloin roast. It did not turn out for me as the roast was far, far from being done. I used the correct cooking and "resting" times and ended up having to add a lot more cooking time to finish off the roast. The problem, I think, was that I used a counter top oven which did not retain heat for as long as a regular oven would. I wouldn't recommend using anything other than a regular full-sized oven with this recipe. I will try to make the recipe again in a normal full-sized oven :)
Yes, that very well may have been the problem. I use the method all the time, but I also use a probe just to be sure. I always works for me in a conventional oven though. Thanks so much for the comment and your insight.
Good flavour with my first try but I didn't manage to the fat roasted to have that ice black finish. Any tips for my next try? Maybe 20-25 mins on the high instead of 15? Cheers
this works better on fatty meats like prime rib. also if you mix your seasoning with butter and coat the roast you will get a better crust. I had to wear mine in a cast iron pan after the 15 mins on 500.
@ dickie betts....I had friends in Bradenton, Fla. years ago when Allman Bro's were at their peak. Dickie grew up there.. One Saturday we went to a place called Sweetwater Cafe for beers and lunch. About 15 minutes later Dickie walked in with a gorgeous girl by his side and sat down at the table next to us. I almost choked on my food as I'm a big fan. The entire time he was there, no one bothered him. He was a native son.
@@dickie1165 I'll tell you another true story. Friends and I went to see them live at the Pittsburgh Civic Arena years ago. Had good tickets. We got there two hours early. Back then smoking was still allowed indoors. The entire place was filled with smoke. Then, the minute they came on stage, the entire roof retracted, fresh air came pouring in, and from where we were seated, we saw the most beautiful sunset in the west. It was the best concert I'd ever been
Hi. Sure. It's just a matter of preheating your oven to 500 F, place the roast in and leave it for 5 minutes a pound. For example, if your roast is 4 pounds, you would leave it at 500 for 20 minutes. Then, turn off the heat (don't open the door) and leave it for 15 minutes a pound. So, for the 4 pound roast, you would roast it, with the heat turned off, for 1 hour. After that, take the roast out and allow it to rest for about 15 minutes if you like. Hope this helps and enjoy.
Hello, thank you for sharing an exquisite recipe, it will be a dish for this Christmas, but the truth is that I have a doubt, my oven only reaches 300 degrees, the cooking and times would be the same even if it does not reach 500 degrees?
So this recipe grabbed my attention because i love that it was flavored beyond just salt and pepper. Im curious if i seared the meat 1st do i still cook it at the same time as recommended in this video, cooking it at the times depending on the weight of your meat.
I am trying it right now... Is it normal to have so much smoke coming out from the oven? I turned off the oven after 22 minutes (4.4lbs) and the internal temperature is only 52F. I have to wait now 60 min with it in the oven. I hope it will go up to 130F...🙏. Will post back after one hour...
So It should be 5 minutes per pound at 500. Turn off the heat and allow it to cook for 15 minutes per pound. Don't open the oven. The internal temp when you take it out should be about 135. If you allow it to rest for about 15 - 20 minutes, it should reach 145 which is perfect.
Wow! What else could I say?! 🤩 And yes, I can “see the beef!” right there under your nose, and now mine, too! No gadgets, yet your “Beef Rule” of 5 minutes per pound worth writing in gold, thank you 🙏 BTW, I want to do this in rural India. Forget the oven. May I put the beef in three layers of foil then bury under a heap of wood amber? - And will your Golden Beef Rule work?
Hi. Thanks so much. That is a really good question. What do you thing the temperature would be. Sound like a really unique idea. I would love to know the outcome. Stay safe and well.
Could this be done in an AirFryer? I want to surprise my husband with a roast for his birthday since he's been craving it. I've gone up to 200°, but I've not tried or know if it can go any higher than that, and I'm pretty scared to do so.
Hi. I'm always worried about an air fryer as it tends to make things really dry. I would stick to the oven if you can. I think your hubby will enjoy. Let us know.
@@TheCooknShare Unfortunately I don't have a standard oven, as we live in a condominium, as well as for health reasons, but we did want something as close as an oven that we could have, hence the air fryer. x.x
@ Martha Mika, appx. 15 more minutes, is best to check with a meat thermometer, you can google temp to your desire, medium, medium well, etc... hope that helps you, God bless you & yours, btw you want to insert the thermometer into the middle of the thickest part of the roast.
Your recipe asked for 500 deg F but my Scandinavian Miele oven has only maximum 482 deg F ( i.e 250 deg Celsius) but I tried it anyway. I tried stretching it a few more minutes for the 5-minute per pound and 15-minute per pound cooking time. Amazing how tender it was. Question is should I just stick with your receipe even though I do not have the 500 deg F maximum in my oven? Many thanks for this recipe. Easy to follow and succeed :-)
Hey there. Really good question. I think that 482 is just fine and what you did is a great idea. I know. It's so good isn't it. I love it the day after on sandwiches too. Yes, for sure stick with the recipe. It will serve you long and well. Take care and stay safe. Hope this helps. 👍😃
I have a 6.7 lb rump roast I am going to try with this recipe on Sunday! I’m nervous the oven won’t stay hot enough to cook this big of a roast all the through before cooling down
I understand you would be nervous with the price of beef. It's like gold. If it's 6.7 pounds, you are leaving it in for just about 35 minutes at 500 and that's pretty hot. Plus the additional time at 15 minutes a pound with the oven off. I've never had this method fail me. To be sure, however, you could insert a thermometer into the mid point of the meat so you can read it through the glass. You want it about 145. I think you'll be okay though. Please let us know.
Who needs TV cooking shows when we have, genuine, personality and talent like David. First time viewer, you won me. A willing Sub for you.
Hey Kevin. Thanks so much. That's a real compliment. Welcome to the channel my friend and hope you make many recipes.
Just did this with a 3lb shoulder roast. Turned out great!
I grew up being taught you have to slow Cook roasts. I never liked them because they were dry. But medium rare is perfect!
Mashed potatoes with dill, carrots in butter, and beef gravy.... so good 👍
I know. I use this technique all the time and love it. So glad you enjoyed it. Thanks for the comment and stay safe.
I never made roast beef before coming across this method. Today is my third time and the family loves it. Thank you for sharing.
Hey Donna. I just love it. It's my go-to recipe. So glad you enjoyed it. Thanks for letting us know.
The slapping and “stop it” crack me out 😂😂
Lovely I’m going to try this look delicious
LOL. Just had to get that one in. It was super good. Hope you try it.
😂😂
Just used this recipe for a 5 lb eye roast today! It is the best roast I’ve ever made. I had stopped even making roasts because I always overcooked them. Now I know how to do it, Thank you!!
Hi Jenifer. I know. I hardly ever say I know, but with this one I do. LOL. It's fail proof. I would never use another method now. Roasts are tricky, but this one never lets you down. Okay, I will be quiet now. LOL. So glad you enjoyed it. Keep roasting and stay safe.
Hey Jennifer did you get a lot of smoke coming out of the oven?
@jeniferbyrne2446 did you have to set the oven to keep warm or guide the temp or really just oven off and pray?
I totally trust this recipe. My friend Kathy is a chef and she told me the same thing I just never wrote down the exact minutes per pound in the oven. God bless you and thanks so much.
It is kind of an ole stand by for me. Let me know how you make out and you're so welcome.
Tried this tonight and the road came out perfect. Perfectly seasoned and perfectly cooked. Will definitely use this technique and recipe from now on! Thank you!
Hi Lisa. Super! That's what we love to hear. I always do my roast this way. Keep cooking.
I cannot thank you enough! Growing up, I HATED roast beef-- thought it was dry, tough, and chewy. I never cooked one as an adult. Never wanted to. My Dad recently said he really wanted roast beef, so I started scouring recipes so I could make it for him. Thank you SO MUCH for providing a recipe that is straightforward and results in a delicious, tender, flavorful roast beef that I will now add to my recipe rotation. Never thought this day would come, but your recipe changed everything. Also, thank you for emphasizing how weird it is to turn the oven up to 500 degrees. That part scared me a bit as I'd never turned it up that high before, but the fact that you called it out made me feel safe enough to try it. So happy I did! Perfectly cooked, moist, and delicious. Thank you so much!
What a fantastic story. Love to hear stuff like this. It was the same way when I was growing up. They seemed to always overcook everything. I don't know why. Yes, this method is my go to. So glad you enjoyed it. Keep cooking my friend.
I've used your recipe once and I am making it again today. My roast came out perfect the first time. Thank you!
Yes, it's my go to recipe as well. So glad it turned out and you enjoyed. Take care my friend.
I bought beef roast at Costco and tried this method. Absolutely perfect and delicious!
Clara Peller's "Where's the beef"? actress for Wendy's restaurant chain. Before that, she was a retired manicurist.
Dave, as always, your simple easy and delicious recipes are a Blessing to us. Enjoy your holiday and stay safe.
Interesting and thanks so much. You stay safe for the Holidays too.
I knew it was a Wendy's commercial. It came out about the same time as the commercial "I've fallen and I can't get up. " which is crazy because I see that commercial way too often. LOL!!
Just made my first Thanksgiving Dinner Roast Beef with this recipe...and...I knocked it out of the park!! Even the picky kids ate seconds. Whaaat?! Thank you for sharing!!
Fantastic. So glad it came out well and everybody enjoyed it. Keep cooking my friend.
Absolutely love this recipe. I re-watch it every time I cook beef and it turns out perfect. Thank so much! From Devon, England.
Hi there. Yes, it's my go to recipe and turns out fantastic every time like you say. You're so welcome and hope all is well in England.
My cooking skills are mediocre and I followed your tutorial, it came out perfect! Even my chef husband was impressed. I will never cook a roast any other way now. Thank you!
That's fantastic, Shannon. So glad you enjoyed it. Keep cooking my friend.
Cooking a standing rib using your recipe, right now. This is my 3rd time using it. Perfection
Fantastic. Yes, it's my go to recipe. Works every time. Keep cooking my friend.
Made this last night with a rump roast. Turned out exactly as he said! Why didn’t I know this before. It was delicious! Foolproof method.
Hi. It is my standby recipe now too. Works every time. So glad you enjoyed it.
I just made your recipe last night with some changes.
I used a thermometer just to make sure that I stayed in the medium rare range, and I took it out of the oven at 125 ° and wrapped it in foil and towels while I prepared the side dishes.
It was absolutely perfect and I sliced it super thin and made a gravy out of the drippings as well. I wish I could post a picture for you here :-)
Wonderful! I'm going to make it again tonight as well. Anytime you want to send us a pic you can send it on facebook or admin@cooknshare.com
I have used this method for 30 yrs. PERFECT every time Dave!! Now I use my Instant Pot... ❤️❤️👀👀👀👀
Hey there. Sounds great. I love this method.
How do you use your instant pot??
I used your method with yesterday’s Christmas roast. The roast came out perfectly! I’ll be using this method from now on.
Fantastic Eric.
OMG I honestly didn't think this method would work....
As my oven only goes to 230ć and the Silverside joint I used weighed only 1.5lbs but my it was absolutely lovely...
Glad I could help. Yes, I love this method. Wouldn't use any other way. Glad you enjoyed it.
The beef smack made me chuckle will be trying this for Christmas thank you!
Happy holidays! Hope you enjoy and let us know.
I tried this method. It worked great!
It's my standby recipes. Glad it worked for you.
I just found this video about 1month ago, and I'm doing my 3rd roast with this method. Delicious, and so easy! Thank you for the video.
Hi. I know. Funny how it works so well, but it's the only method I use now.
Wow. I was sceptical of this method but thought I'd give it a crack. Fantastic. It's the best beef I've ever cooked at home. This is one happy Englishman!!! Bravo.
It does really make a good roast. Thanks for being adventurous.
Did you really just turn the oven off and left it in there?
@@vinnysurfo yes. Just make sure that no-one opens the door! Your oven will retain enough heat to cook the meat nice and gently.
Made this last week and it was brilliant. I have another one in the oven right now. I'm making sandwiches with roast beef, spinach & rocket (arugula) and horseradish cream.
Hi James. Wow! That sounds so good. So glad you enjoyed it.
This recipe never fails. Amazing. Thank you.
My pleasure 😊 It is my go to recipe.
Did it. It works. Stick to his instructions on weight ratios. Love it. Thank you
Great. So glad it came out well. You are so welcome.
Doing it again. 40 mins left lol. Seriously love your recipe. I subscribed. Keep them coming.
This recipe is spot on....my 8lbs sirloin roast came out perfect...not bad for first time. Thank you for posting!
Wonderful! Wonderful. That's what we love to hear. Congrats and keep cooking.
My go to method now, thanks very much! From Lancashire, England
Hi Jonathan. Yes, it works really well. Hope you enjoyed and keep cooking. How are things in England?
Just used your method and taste tested it and it turned out perfect. Can't wait for supper.
Fantastic. Yes, is it my go to recipe. Glad you enjoyed.
Fantastic recipe! Worked perfectly the first time! Thank you for making this video!
Thanks so much. It's really my standby recipe.
Hello Dave:
Would this method works if te roast is greater than 20 lbs? TIA
It’s the best roast beef receipt ever!
Hi. Thanks so much. It works for me every time.
It looks so good .
I wish I could put my hand through the tv 📺 screen and help myself to a piece of that delicious beef roast.
THANK YOU FOR SHARING.
Thanks so much. That would be a great invention. The beef was really good.
I swear to God that my son did the same thing on his birthday 9 days ago and it was perfect 👌. Great job 👏
That is awesome! Thanks so much. Hope you try it.
My local grocer had Beef Eye of Round Roast on sale for $1.99 per lb. Couldn't pass that up, but I had never cooked that kind of roast before. Even though I was a little scared, I followed your recipe, and it was the best roast beef we ever had. I sliced it paper thin and it was juicy and delicious. Love your seasoning blend (especially the minced garlic). I did put the roast on a rack in the sheet pan and used a meat thermometer so I could be sure it had reached medium rare doneness. Can't wait to make another one. Maybe for Thanksgiving! Thank you.
Fantastic. Always love to hear that. It’s always me go to recipe. Glad you enjoyed and keep cooking.
20+ dollars a kilo here in aus, (just over 2 lbs) I'd be buying 15 lb!
Here after my dad said to cook the joint for no less than 2 hours for one half the size of yours...... This seems like a much better option lol! Thank you
Hi. You're so welcome. It does really come out well.
This looks absolutely delicious, can't wait to try it. Just wondered if it's ok to leave it sitting at room temperature for 6hrs?
That should be fine. Hope you enjoy.
Good morning. Do you need to add the twine to the roast. The round beef I bought does not have any rope around it. Thank you for your help in advance 😁
Hi Marina. Mine comes with the twine when I get it from the butcher, but it's not totally necessary. Hope this helps and let us know how it comes out.
Best Roast Beef i`ve ever made, thank you!
Great. So glad you enjoyed. Thanks.
Love this method!!! I use it on my Prime Rib for Christmas...No complaints yet. Thanks for the video!
Good to hear! You are so welcome.
Oh YES ...THIS WORKS! Done it many times! But don’t dare look after the oven is off!
Sometimes I look but never, never, never open.
OMG does that look delicious. I'll have a center cut please. I'll bet Coco was waiting patiently for some.
Hi Carole. Okay, coming right up. Thanks so much.
When you pop it in the oven, do you set it to bake or broil when cooking it at 500°?
My oven temp does go to 500. Broil is about 550 I think. That might work.
Absolutely perfect! We enjoyed our delicious dinner , thanks to you!
Hi Pam. Fantastic. So glad you enjoyed it. Thanks for letting us know.
I’ve done this a few times with regular roasts. Perfect each time! Just curious if a bone on prime rib would be the same method?
Thanks in advance!
Wonderful. Thanks for the feedback. It's my go to recipe as well. I think it might work fine. If you try it, let me know.
@@TheCooknShare it worked fantastic. I cooked a 6 1/2 lbs prime rib roast with the bone in. 35 mins @ 500 degrees F and let it sit for the hour in the over and it came out perfect. Thanks again!
I like to quick brown the roast on the stovetop first to seal the juices, and then into the oven. I will try this recipe for the 2 kg sirloin stake block I bought today.
Sounds great. Hope you enjoy. Let us know.
I did the same thing with my 4lb Bolar Blade, will let you know how it turns out in 30 mins. (If I remember to comment.)
This is quintessential English food, looks absolutely wonderful! I'm going to make this recipe this Sunday :D
Hi. Yes, you are right. Hope you try it and enjoy. Let us know.
You got my husband drooling 🤤 over this recipe... did I mention it’s 6:25 am on a Saturday!?
Get in the kitchen, cook him dinner Won't be hungry so early.
Hi Carolina. Sorry I missed your comment. Yes, that's really early for beef, but I'm sure he had a great dinner. Hope it turned out well. Stay safe.
LOL. Good idea.
Get to cooking
yo thats creepy just so happens that i saw my roast beef went out on the 8th its the 13th so at 6:25am on a thursday im cooking a roast beef that is probably no good its doesnt smell weird but it was in red wine garlic and onion so idk i could get really sick or i could have the best brekfast ever
Mmmm 😋 medium rare. Perfectly done Dave. Happy holidays
It was super good. Making it again today.
❤ bravissimo ❤.. saluti dalla Sardegna 👏👏👏👏
you know, i've never tried a medium rare roast beef before, but i will try it ;).. i really appreciate your hard work :)
happy thanksgiving everyone :)
Same to you! Thanks so much. I think you will enjoy it. Let us know.
@@TheCooknShare umm.. to be honest... I LOVE THAT BEEF! THANK YOU SO MUCH!
You are so welcome.
Roast beef perfection! Love it. Cheers, Dave!
Hi Dwayne. Thanks ever so much. Hope you try it and all is well.
That is a wonderful beef recipe, Dave. I wish you a happy American Thanksgiving, buddy.
Hey Byron. Thanks ever so much. Happy Thanksgiving to you too. Hope you are well and staying safe.
Got mine with the rub on it sitting in the pan coming up to room temp, ours is a eye of round roast, 3.11 pounds. trying this out today. Just subscribed
Wonderful, Edward. Let us know how it comes out.
I did this recipe last night. Turned out mint! Thank you for a great video! Question i have though, what if I'm cooking two 3 lb toasts in the oven. Do the instructions still apply?
Great. So glad you enjoyed. It is my go to recipes. Yes, I think that would be fine.
looks so good! my question is, what can i do with the leftover meat ? is it ok to reheat again, or cook , and can i also eat it the day after ? Usually i do but im kind of unsure when it comes to medium rare meat.
Hey there. Yes, it's really good. Hope you try it and enjoy. In terms of the left over meat, sure you can reheat it, have it on sandwiches, make open face sandwiches, just about anything you like. Coming out medium rare is fine. Take care my friend. Let us know.
Wow so normally I would brown it on high heat, then slow cook, then rest. But this is basically doing the browning part on very high heat, then the heat from the oven does the slow cook part on its own. Sounds very different! 😅 Will try it next time.
That is so true. Really works well. It's my stand by recipe. Hope you enjoy.
Looks perfecto 😋 but where are the Roasties?
Well done easy way to do it came out perfect 👌 ❤️
Yes, that's something I have to add for sure - both on the firepit and bbq. Thanks so much.
@@TheCooknShare haha, I'm jealous, I looked up how to cook a beef roast, I should have followed your instructions 🤦♂️ it was late and I needed it ASAP so I followed another recipie, and it came out well done and chewy. Last time I cooked one it came out congratulations 🙃😅 at least I'm improving,
I saved your video so next time I will follow to a T and see what happens. I love putting the garlic inside the meat instead of just on the outside as the flavour goes right through the meat. Anyway the leftovers will make for good sandwiches, I cut it up into bite size pieces, microwave the meat for 30 seconds, put Best Foods Mayo on the bread put the meat in the sandwich and microwave the sandwich for 20 seconds. Comes out yum as 😋 and tenderer for some reason. Thank you for your video.
@@TheCooknShare I did my veges in a halogen airfryier cause they take longer to cook. They came out perfect.
I tried this recipe this morning...its really good thank q soo much...i love it....
Hi Filari. Thanks so much for letting us know. It does make a nice roast. Stay safe and well.
Hi Dave if i want a medium cook, not medium rare, how can i do it? I will use 2kg black Angus
I would leave it about 15 minutes or so longer. Hope it comes out well. Let me know.
Thank you
is eye of round roast good for this recipe? I have a 10 lb eye of round roast and should I truss it also?
Hi. I think that would be okay. The recipe is good for just about any roast. Hope you enjoy. Let us know.
Hi, hoping you can help me with this before I try. I am going to use a thermometer just to make sure. For medium rare, what does the temperature need to be? And at what temperature should I take it out of the oven? I will use your 15 min. per pound time table with the oven off, but I want to make sure with the thermometer.
Hi. You want an internal temp of 145. You should get this after 15 to 20 minutes resting. Just keep an eye on it. I would make sure it comes out about 135. Hope you enjoy. Let us know.
@@TheCooknShare thank you sooo much!!!
You're so welcome. Hope you enjoy. Let us know.
Well done on the medium rare Dave !
Have a Happy Thanksgiving Everyone 🦃🦃
Same to you! Thanks ever so much.
Hiya Dave,
Do you still use this method??
Unfortunately my oven only goes to 392c could I use this method cooking & resting for a longer period of time??
Yes, I do. That’s an interesting question. Let me do some research and get back to you..
Billy delicious thank you very much I can't wait to. And you commented on where's the beef 🤔 will that originally started back in the 80s commercial it was for a Wendy's..
You got it. Great commercial. Hope you enjoy.
Hi, great video. Do you think I could add a glass of white wine during the time in the oven?
Many thanks
Hi there. Sure. You can have as many as you like as long as you can get to the stove. LOL. Hope you enjoy. Let us know.
I made this today. So incredibly simple and quick. I ate as I sliced and it was half gone by the time I finished. Amazing!! I did insert a couple of garlic cloves for added flavor.
Hi Scott. Yes, it is so fast and easy. I agree that it's so yummy. I know what you mean about eating as you go. LOL Nice touch on the garlic cloves. Stay safe and well.
Can you cook a 12 pound prime rib this way
I'm making a prime rib for the first time for Thanksgiving and I wanted to come out perfect so if I don't cook it this way maybe you can give me some pointers and Happy Thanksgiving God bless stay safe and well
Hi. Sure you could. Using this method, it should be 5 times 12 at 500 F. Then kill the heat, don't open the door, at roast for 15 minutes per pound. So it would be 12 times 15. I would use a thermometer after the 12 times 15 (180 minutes I believe). The internal temp for medium rare, if that's the way you want it, should be about 135. Hope this works. Let us know.
Yumbo, I'm salivating like a dog with a bone. I remember Dave Thomas, he was smart and funny and I also remember the Wendy's commercials from when I was a teenager. Cheers Dave!
Hi. It is a good roast. That commercial was great. Hope you try it.
Dave.... I think you have been in quarantine for too long, but I am laughing!! This Roast and Gravy look amazing!
LOL. Perhaps I have been. Having fun though.
I’m doing it now
The last part I put it in for 15min at 500 then turn it off is it another 15min in oven or is it 45min because it’s 3 pounds
Did it come out well?
Mouth watering roast beef!!
Hi there. Thanks so much. Hope you try it.
I was thinking we should make this recipe cuz you made the perfect medium-rare pot roast beef here in India nobody except rare people makes this recipe
Thanks so much. It's my go to recipe. Hope you try it and enjoy.
Where’s the beef.. Wendy’s 1980’s commercial
You got it.
Omg I though it was Burger King! I remember the commercial.
The old lady didn’t speak English, and “where’s the Beef?!” was all she could say. ☺️
I was a kid. Laughed when that commercial came on!
@@TheCooknShare I was 20 years old then in Orlando FL
under the pickle
Love the idea of this method of cooking a roast. My question is I have a 1.260 kilo round eye beef. I’m trying to convert pounds into kilos. What would you suggest for time in the oven when on and off please. I’m confusing myself at the moment 😂
Yes, it's my standby. Works every time. It is 15 minutes per pound with the oven off, so I guess about 40 minutes. Oven on would be 5 minutes a pound so about 13 to 15 minutes.
Thank you so much for getting back to me so quickly 😊
I tried the method in the video using an almost 6 pound sirloin roast. It did not turn out for me as the roast was far, far from being done. I used the correct cooking and "resting" times and ended up having to add a lot more cooking time to finish off the roast. The problem, I think, was that I used a counter top oven which did not retain heat for as long as a regular oven would. I wouldn't recommend using anything other than a regular full-sized oven with this recipe. I will try to make the recipe again in a normal full-sized oven :)
Yes, that very well may have been the problem. I use the method all the time, but I also use a probe just to be sure. I always works for me in a conventional oven though. Thanks so much for the comment and your insight.
i like this method but how does it work if you want roast vegetables ?
Hi there. That’s the only problem with the recipe. I usually have mashed and other veggies with it.
@@TheCooknShare i might try with maybe 3/4 cooked veges first then while the meat rests put them in the oven on high to finish them off
Good flavour with my first try but I didn't manage to the fat roasted to have that ice black finish. Any tips for my next try? Maybe 20-25 mins on the high instead of 15? Cheers
Hi Richard. Are you looking for it more on the well done side?
this works better on fatty meats like prime rib. also if you mix your seasoning with butter and coat the roast you will get a better crust. I had to wear mine in a cast iron pan after the 15 mins on 500.
@ dickie betts....I had friends in Bradenton, Fla. years ago when Allman Bro's were at their peak. Dickie grew up there.. One Saturday we went to a place called Sweetwater Cafe for beers and lunch. About 15 minutes later Dickie walked in with a gorgeous girl by his side and sat down at the table next to us. I almost choked on my food as I'm a big fan. The entire time he was there, no one bothered him. He was a native son.
One of my greatest regret is missing the opportunity to see him play live. 💔. That sounds like a great experience.
@@dickie1165 I'll tell you another true story. Friends and I went to see them live at the Pittsburgh Civic Arena years ago. Had good tickets. We got there two hours early. Back then smoking was still allowed indoors. The entire place was filled with smoke. Then, the minute they came on stage, the entire roof retracted, fresh air came pouring in, and from where we were seated, we saw the most beautiful sunset in the west. It was the best concert I'd ever been
Is it 15 mins plus 50 minutes or 50 minutes total?
It is 5 minutes per pound at 500, turn off the heat and 15 minutes per pound from then on. Remember, do not open the oven door. Hope this helps.
@@TheCooknShare Thanks!
When we turn the oven off I take it we dont turn it back on
Magnificent production.
Much appreciated! Hope you try it.
THIS TECHNIQUE WORKS!!!! officially converted
Hi Bayardo. Yes, I use it all the time. Makes the best roast. Glad you enjoyed.
Maestro ! I cook hard boiled eggs similarly. Bring eggs to a boil and then just let them sit with no more heat.
Certainly. Great idea.
I want to be make this but I dont understand on the oven instructions could you please touch base in that for me pls thanks x
Hi. Sure. It's just a matter of preheating your oven to 500 F, place the roast in and leave it for 5 minutes a pound. For example, if your roast is 4 pounds, you would leave it at 500 for 20 minutes. Then, turn off the heat (don't open the door) and leave it for 15 minutes a pound. So, for the 4 pound roast, you would roast it, with the heat turned off, for 1 hour. After that, take the roast out and allow it to rest for about 15 minutes if you like. Hope this helps and enjoy.
Would this method works with a 20 pounder? TIA
Now that is a very good question. I'm not sure. That is one big roast. Let me think on that.
Thanks Dave ,I will do it for Christmas.
Hope you enjoy. I'm sure you will.
Hello, thank you for sharing an exquisite recipe, it will be a dish for this Christmas, but the truth is that I have a doubt, my oven only reaches 300 degrees, the cooking and times would be the same even if it does not reach 500 degrees?
Hi Antonio. I think you'll enjoy this for sure. Is your oven in C or F? I ask because the temp is in F. Hope this helps.
@@TheCooknShare
thank you Merry Christmas
So this recipe grabbed my attention because i love that it was flavored beyond just salt and pepper. Im curious if i seared the meat 1st do i still cook it at the same time as recommended in this video, cooking it at the times depending on the weight of your meat.
Hi Stacey. I sear it sometimes and cook it at the same temp and times. Hope you try it and enjoy. Let us know.
@@TheCooknShare If you sear it do you still cook it at 500 degrees with the same times?
Just used this recipe today it's the best beef I've ever cooked thank you very much
Hey there. It really makes a nice roast. I won't use any other method now.
Hello! My oven just go as far as 430F, would it still be possible to do it?
Loved the idea and I'm surely going to try it.
Hi Pedro. Yes, I would just leave it in for a bit longer. Hope this helps and hope you enjoy.
@@TheCooknShare Thank you!!
I tried and it was awesome. My wife and I had a blast of a dinner. Thanks for sharing :)
What is the difference between roast beef and prime rib roast? TIA
Prime rib is a cut of beef. An excellent cut I must say and one of the most expensive. If you can afford it, it's well worth while. Hope this helps.
I am trying it right now... Is it normal to have so much smoke coming out from the oven? I turned off the oven after 22 minutes (4.4lbs) and the internal temperature is only 52F. I have to wait now 60 min with it in the oven. I hope it will go up to 130F...🙏. Will post back after one hour...
Okay. Let us know.
@@TheCooknShare It is an hour now and internal temperature is only 108F. What should I do? Turn on the oven on low setting until I get 125F-130F?
How big is the roast? I mean how much does it weigh?
@@TheCooknShare 4.4lbs. After 1.5 hours the temperature is 120F.
So It should be 5 minutes per pound at 500. Turn off the heat and allow it to cook for 15 minutes per pound. Don't open the oven. The internal temp when you take it out should be about 135. If you allow it to rest for about 15 - 20 minutes, it should reach 145 which is perfect.
Wow! What else could I say?! 🤩
And yes, I can “see the beef!” right there under your nose, and now mine, too!
No gadgets, yet your “Beef Rule” of 5 minutes per pound worth writing in gold, thank you 🙏
BTW, I want to do this in rural India. Forget the oven. May I put the beef in three layers of foil then bury under a heap of wood amber?
- And will your Golden Beef Rule work?
Hi. Thanks so much. That is a really good question. What do you thing the temperature would be. Sound like a really unique idea. I would love to know the outcome. Stay safe and well.
"Where's the beef" WENDY'S !
great video delightful & delish 😋 Thank you
Hi Margaret. You got it. Best commercial ever.
Crap! I really really want to try this recipe, but my oven can only hit 400 degrees, so does anyone have some suggestions for 400 degrees oven user?
Maybe increase the time to about 17 minutes with heat on and 20 heat off. I’d use a thermometer but you would think it would be close.
Could this be done in an AirFryer? I want to surprise my husband with a roast for his birthday since he's been craving it. I've gone up to 200°, but I've not tried or know if it can go any higher than that, and I'm pretty scared to do so.
Hi. I'm always worried about an air fryer as it tends to make things really dry. I would stick to the oven if you can. I think your hubby will enjoy. Let us know.
@@TheCooknShare Unfortunately I don't have a standard oven, as we live in a condominium, as well as for health reasons, but we did want something as close as an oven that we could have, hence the air fryer. x.x
@@TheCooknShare Also, thank you for the quick response, I really liked your video. :)
Dave, if you want a little more done , how long can I bake the beef?..commercial " where's the beef" is Wendy's👍👍
@ Martha Mika, appx. 15 more minutes, is best to check with a meat thermometer, you can google temp to your desire, medium, medium well, etc... hope that helps you, God bless you & yours, btw you want to insert the thermometer into the middle of the thickest part of the roast.
Thanks Steve. The internal temp for medium rare should be about 135 F.
@@TheCooknShare your welcome brother, just trying to help cause i know you are busy.
Your recipe asked for 500 deg F but my Scandinavian Miele oven has only maximum 482 deg F ( i.e 250 deg Celsius) but I tried it anyway. I tried stretching it a few more minutes for the 5-minute per pound and 15-minute per pound cooking time. Amazing how tender it was. Question is should I just stick with your receipe even though I do not have the 500 deg F maximum in my oven? Many thanks for this recipe. Easy to follow and succeed :-)
Hey there. Really good question. I think that 482 is just fine and what you did is a great idea. I know. It's so good isn't it. I love it the day after on sandwiches too. Yes, for sure stick with the recipe. It will serve you long and well. Take care and stay safe. Hope this helps. 👍😃
I have a 6.7 lb rump roast I am going to try with this recipe on Sunday! I’m nervous the oven won’t stay hot enough to cook this big of a roast all the through before cooling down
I understand you would be nervous with the price of beef. It's like gold. If it's 6.7 pounds, you are leaving it in for just about 35 minutes at 500 and that's pretty hot. Plus the additional time at 15 minutes a pound with the oven off. I've never had this method fail me. To be sure, however, you could insert a thermometer into the mid point of the meat so you can read it through the glass. You want it about 145. I think you'll be okay though. Please let us know.