This recipe works every time. I use it to cook most of my meats. It truly is PERFECT!

I did this with pork tenderloin.

I saw this recipe and it looked to easy to be true. But I thought I would give it a try and was astonished after waiting patiently for 2 hours to find a perfectly cooked and browned roast beef soaking in its juices. I cut it and it was tender and thickened the juice to make a nice beef gravy. Now I have to wonder if this will work on other types of meat... Nice simple recipe.

This is the best ever I was apprehensive but tried and everybody loves it when ever doing roast asked if doing the "special way" it is sooooo delightful and I also put Montreal steak seasoning on outside. Cook to perfection try it you will never cook at another temp. Don't open door!

Tried this method yesterday. It really worked! I was really nervous, but the roast came out exactly the way we like it. Perfect! :)

I'm pushing 70 years old and have NEVER been able to prepare an oven roast properly... regardless of the method. This works PERFECTLY. A truly rare roast. LOVE IT, LOVE IT. THANKS!

Just tried this out, awesome recipe :)

Mileage may vary: I followed the direction exactly, I had a 3 lb roast so I left the oven on for 12 minutes and then let it sit for two hours. There was no pink left in my roast, it was well done. We like pink beef, so we ate it but did not enjoy it. I won't do this again.

Thanks Connecticut... for the warning. Will cut cook time a couple of minutes so mine comes out medium.

Did you shut oven off at exactly 12 minutes? I have been using this method for thirty years and not once did it overcook.

Have to add my voice to the others here: didn't really expect much from this recipe but it was fantastic! Plus, there were 2 roasts in the oven: 4 lb rump and 2.5 lb bottom round, together in the same roasting pan. Both were rubbed with Montreal steak seasoning and set on a bed of sliced onions. The directions were followed to a "T": cooked 30 minutes in 500°F, shut off heat and didn't open door for 2 hours. The meat was VERY tender, no pink showing (my family's preference), sliced like butter and with a very nice texture. The juices were so flavorful and abundant that we had more than enough without having to make a gravy. This is a huge thumbs up recipe!!!

This was horrible. I did exactly as it described and the meat came out tough and difficult to cook. If you want a tender roast, then it's gotta be low temp for many hours. This looked like it would work but it was a disaster...

I don't get how some reviews say this is horrible? Every time I've done it, it is perfect! In fact, one negative review is kind of obvious bs. It said the roast was 'tough and difficult to cook'? How can that be? It's a 'do nothing' recipe. It goes on to state how a roast should be cooked. My guess is that person never tried it. This recipe produces the perfect, mouth watering glorious roast every single time. Maybe check your oven?

Tough meat in, tough meat out. A late model, well insulated oven a must. Meat thermometer a plus. Works for us, every time.

I followed this technique, And to make a long story short, My folks absolutely loved the roast beef! It was bit of a cheap roast, Too. Now, They are going to have me do a roast every week. I HIGHLY reccomend this recipe, Dad said it was the best roast he has ever had, And he's 67. I plan on doing prime rib using this recipe real soon.

I have done a Prime Rib roast with this method, but without the foil. Perfect! I have a sirloin tip roast thawing and am going to try this method. Rump and tip roasts are usually so dry, no marbling! Encouragement please.

We make our roast beef and our prime rib using this recipe. It always comes out perfect, would never make any other way.

Excellent Method! The quick high temp causes the outer layer of the beef to almost sear itself, thus allowing meat once cooking low n slow to become very tender 'n juicy. I used a digital thermometer set to exactly 148°F, then removed and let rest 15 minutes as temp rose to 155°F. Medium! YUMMO!

I've used this method many times and my roasts always come out perfect! I see some people have bad results, but I'll bet their oven temp is off by a few degrees. You should check that first, add adjust accordingly. Cooking two roasts tomorrow and this how I'm doing them... again!

I did my three pound roast (roti francais) with a rub of dijon mustard, some Montreal steak spice, some garlic salt and powder all around the roast, added liberally on top more Montreal steak spice and some Clubhouse La Grille blazin' pepper bourbon spice, and put three slices of precooked bacon underneath, and then added three slices over top, and I put it in a toaster oven, set to bake at 450°F which is the highest it will go at - the roast was totally uncovered and not seared - cooked for 21 minutes at 450°F, turned the oven off for one hour without opening the door - checked the roast temperature and it was about 114°F - set the toaster over to "broil" instead of bake and set it at 450°F again for 15 minutes - let it rest for about 20 minutes - put on the counter for about 15 minutes - it was a great medium rare - sliced a third of it in nice thin slices and left the rest untouched. Will make a sauce with the drippings tomorrow - the cut thin slices tasted terrific, just as it, without any sauce or gravy

:)

Well, we ended up having just one 8.45 lb roast. I was a little concerned as I've not cooked that big of a roast before. Not to worry though, the roast came out perfect once again! Great way to end the holiday weekend. Tonight... super tender roast beef sandwiches!