Home Cooking 13

Roast Beef Woes...

penguinmeat | Jan 25, 2017 02:27 PM

I haven't done many roast attempts, because when I do, even if I try one of the so-called "foolproof" ones, or those with a high rating from many people, it has never turned out the way it is supposed to... Not even once. The problem is that the meat never gets up to temp. It's pretty disheartening.
So today I decided to try again. I used a recipe with a 4.5 star rating and almost 2 thousand reviews to be sure that I had a winner. It said to preheat the oven to 500, put the roast in, immediately decrease the temp to 475 for 21 min (3 lb boneless eye of round roast) and then turn the oven off and don't open the door for 2 1/2 hours. So, I followed the recipe exactly. I thought that maybe my problem in the past could have been that the oven ventilates too well. So, when I turned it off, I blocked the vent holes with towels this time. I have a thermometer that stays inside the meat so I didn't have to open the door at all. The temp went up to 133 and then... Started to fall!!! It never even got close to 145 like the recipe said :( I turned the oven on to 300 and let it heat until it reached 145 and now it's resting, but for any future attempts, does anyone have suggestions for me as to how to actually experience roast beef success?

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