Easy Beef Roast
(191)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
1 2 1/2-pound top round beef roast 1 t cracked black pepper
Directions
1. Preheat the oven to 400° F. Remove meat from the refrigerator; allow to stand at room temperature for 20 minutes.

2. Pat meat dry with paper towels to remove any moisture. Sprinkle and then rub the pepper over the meat.

3. Place a cast-iron skillet or heavy ovenproof sauté pan over moderate heat. Do not add cooking spray or any oil to the pan. Sear the meat on all sides, then move the pan to the oven.

4. Immediately reduce the oven temperature to 350° F and roast until the internal temperature reaches 125° F, about 50 minutes. Remove the meat from the oven, cover loosely with foil, and
let stand for 10 minutes before carving into thin slices.
Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 191.2
  • Total Fat: 7.6 g
  • Cholesterol: 84.1 mg
  • Sodium: 62.4 mg
  • Total Carbs: 0.1 g
  • Dietary Fiber: 0.0 g
  • Protein: 28.7 g

Member Reviews
  • RLEASH
     I've been afraid to try cooking a roast my whole life. This turned out so good, I thought I was eating at a 5 star restaurant! I cooked a 1 1/2 pound roast at 300 degrees for 40 minutes, and it was 140 when it came out. I also rubbed a little garlic powder on it with the pepper. Tasty & Perfect! - 12/8/09
  • NAN_LT
     When we make a roast beef, we make a rub using black peppercorns, mustard powder, juniper berries, and sea salt. This is crushed together in the mortar and pestle then rubbed over the top of the roast before it is covered and put into the oven. - 1/1/10
  • JUSTYNA7
     I usually make potroast but I remember roasts from when I was a little girl. I made this and it was as promised, delicious. Then I made the leftovers into beef au juice by heating them in consume and serving with crusty bread. The tips for cooking really did hold in the juice of the meat. Thanks - 11/11/09
  • KARENSUEBURTON
     Well, I never thought of making a roast in a pan all by it's lonely self! I always spray the roasting pan with cooking spray and then add cabbage, carrots & potatoes. Then I put the pan-seared roast on top of that. Love to put this in the oven Sunday morning before church. - 10/14/10
  • HISIRISHGEM
     I too score the meat cross-wise add several cloves of garlic. If you want to add a bit more flavor, rub a small amount of olive oil with rosemary and thyme. The flavor SEEPS in the meat. Keep in mind though that adding olive oil adds more fat. Like anything. In Moderation. - 1/1/10
  • MELODY525
     Another GREAT recipe from MEG!!! Thanks. The meat tasted sooo much better cooking it at room temp.
    When I make a roast I also surround it with small potatoes and one onion cut in chunks. I also rub on garlic powder and onion powder along with the ground pepper. Everyone loves this. - 10/14/10
  • YANCEKAZUO
     Before searing the roast (chuck - more calories but tastier) I cut slits all over the top and stuffed them with garlic cloves. We love garlic and thought this was the best roast we have ever had. - 3/1/10
  • CLAYLADY001
     I fixed a medium sized pot(chuck)roast last sunday and I cooked it in a slow cooker after I browned it.Wonderful!!Husband loves pot roast so at the end of the cooking time I added several of his favorite vege's,then finished it off with scratch gravy and we are still eating that roast /wednesday - 11/11/09
  • CAROLFAITHWALKR
     Simple and great. I used the pepper but also added thyme leaves. Made the house smell fantastic. - 6/9/10
  • COOLMAMA11
     The roast was delicious, searing on the outside before roasting made all the difference in the meat, it was moist and not dry! Thanks chef Meg for another great recipe! I'm going to make the soup tomorrow! - 2/16/10
  • CHOCOSLAVE
     I didn't know the trick about letting the roast sit for 10 min. out of the oven. I tried it and it really makes for a more moist cut of meat. Rub rosemary on the roast--the taste and smell while cooking is heavenly. - 1/1/10
  • KNITTABLES
     One of my favorite things to make, so good - 11/9/09
  • BZAJIC
     I grew up on a beef ranch so I love roast beef. Thanks for the wonderful tips. Another tip is to place whole cloves of garlic inside the roast before you cook it as the garlic will raost inside the meat and infuse the taste within. - 12/17/09
  • SHAMROCKY2K
     MY FAVORITE RECIPE HERE. I used a cast iron pan to both sear and roast this. It is close to what my mom was famous for. I added sliced onion to the top. - 12/6/10
  • SEYSARAH
     For the overwhelmed cook on a budget and having to watch the fat and the salt intake ferociously this is perfect! Thank you for the simple recipies with the explanations and videos..it helps more than you know! - 10/14/10
  • GATOR12
     I, too, love to have roast beef in refrig and have so many ways to use it during week. BBQ, beef and noodles, stews, stroganoff, so many and I agree searing certainly increases taste!! - 11/11/09
  • TRINIGAL22
     I like my meats well done therefore I will have to cook it a little longer. - 2/5/11
  • NORASPAT
     Our Favorite meal, Roast Beef , exactly as ststed with Yorkshire puddings. I have the sweet poataoes not the broccolini though and DH thrives on onions Thanks for my Menu . - 10/9/10
  • TECHLADY
     Haven't tried it yet...but anything with 5 or less ingredients will always be tried by me! - 11/11/09
  • MAROO358
     Made this tonight and hubby liked it even though there was no gravy. Will try it for sandwiches tomorrow. Good but a little chewy, and a little bloody for my taste. - 11/13/09
  • JSEATTLE
     a great basic recipe that is easy to flavor to taste. - 11/12/09
  • SEAJGREEN
     Refreshingly simple - 1/3/11
  • TRAVELISTA86
     I think I might have done something wrong. I added some garlic cloves as suggested above. Maybe the cut was too lean; maybe I should cook it longer; I don't know. It was alright though... not too bad. - 8/8/10
  • JAMESCAPE
     I believe you can improve this reciept by cooking it this way.
    Reduce the temperature of the oven to 200 degrees and cook the meat until the internal temperture is 125 Then let it rest for 10 mimutes before you cut it. Coking the meat at the lower temperature takes about 4 hours. - 1/12/12
  • ZIP612
     This sounds absolutely delicious...can't wait to try!!!!!!!! - 12/17/10



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