The BEST EVER recipe for juicy roast at the perfect level of temperature! The only one I don't use this method for is chuck, but rump, tenderloin, eye, ribeye are all their best at the 500 degree method!

I only cook an eye of round roast this way. And it comes out perfect every time, pink to red center; I buy a two pack at Costco. Make sure the meat is at room temp before cooking, don't open the oven door. Slice using electric knife -- very easy!

Do not tent your standing rib roast! Meat turned out dried, way overdone, tough. On the upside the juice was great! Ruined Christmas dinner.

We've been using this recipe for years now. All different cuts if beef from prime rib to eye round roast. No matter the cut, it comes out perfect every time! I do one thing different from the recipe however. I add about two cups of water to the bottom of the pan to help cut down on the smoke the high temp crates.

Should the time of the shut off oven depend on the roast weight, not always 2 hours?

I use this recipe every Christmas for a 20 lb. Roast. I do not eat meat but have serious meat eaters come for dinner. Its always perfectly medium rare and they sing my accolades. And I never share the trick with them.

I make this every big family event, especially Thanksgiving and Christmas, and I always get lots of compliments. This is the perfect recipe to make roast beef and it's so easy!

PERFECT every time! I have been using this method - which I found right here - for years now. Never failed! From 4-5 lbs to even 15 lbs roast beef I have success every time. If you re not getting best results, you are doing something wrong. My only recommendation though is that you aim for medium well at most so you have a slight pink in the center, otherwise it comes too "grey". It's still very tender but not as flavorful. I use onions and carrots in the pan , salt, pepper, a little garlic powder and that's it. Always perfect, juicy, tender and EASY!!!

Tried this and for the first time ever had perfect roast beef! Doing it again today.

First time I made this I was concerned with the negative comments, but followed the recipe exactly and the roast was fantastic and so easy! Made it again yesterday after reading the reviews again and I did not have time to get the roast to room temperature, but at least used the oven thermometer and found mine is off by 50 degrees, so had it at 550°F. The outcome, still delicious, a little too rare, and had the grey tinge. So basically - you must have the roast at room temp and must confirm oven temp for this to work as stated. Only way I'll ever cook a roast.

I've been using this method for years. It works EVERY TIME! Tender, tasty nicely cooked beef every time. Never a disappointment. I make mine medium well to well usually and it works with every size and cut of beef. Just increase time for bigger pieces a little.

I read through the reviews and there were several people who said their 2 pound roasts were done after one hour. I tried it. The thermometer read 122. It was a very cool oven. I could take the pan out without mitts so I cannot imagine even leaving it for two hours would have rendered a cooked roast. Had to turn the oven back on to finish it unfortunately.

I cooked this mostly as instructed. The only variation was that the roast was 4.3 lbs. I cooked it for well done 6 minutes for 4 lbs. I took it out of the oven at about an hour and forty minutes. The inside temp was perfect. It still had pink in the middle but that was ok as our family likes different types of meat = some like well done, others prefer medium. I did cook this with onions and peppers. Was absolutely delicious.

I use this method, every time it comes out perfect. Before putting the roast in the oven I rub a package of Lipton onion soup mix over the meat.... when its done, add a little water to the drippings for a great au jus.

Done this a few times. Works great. Also done it with pork, also works great. If you want to try a pork roast, I use 500°F, 5.5 minutes per pound, and take it out after 1 hour. Anyone who has had poor results, I would encourage not to give up on the method, as mine have been so phenomenal. Adjust your times and try again. Its almost guaranteed to be your ovens temperature. Buen provecho!