I used a tri-tip roast, 2.7 lbs. Seasoned, in a cast iron skillet, covered with foil. 9 min at 500°F, preheated. Then one hour no peeking.

Removed and 140°F... it was delicious, but as I cut it, it was pink, soon turning to a greige color. Texture and taste were good, but I want the "look" of a good rare roast.

I just made this. My roast was about 2 lbs. I cooked it for 10 minutes, shut off the oven for an hour. It came out perfect!

Also works well to rub flour on the outside to make more of a crust. We used to make these roast at our club for large dinners. Roasting at 500°F, take the roast out and wrap tight in foil and place in a Styrofoam cooler for the time stipulated. Easy to carry, enough meat for any number even if you don't have the oven space. Always delicious.

I had a very small roast & used this method to cook it in a toaster oven. I added garlic, peppers and onions to the recipe. First dinner was amazingly tender & moist. With the cold leftovers, I shaved the roast and was able to turn it into totally delectable Philly Cheese Steak sandwiches. I will always roast this way. Energy saving and so tender. YUM!

Works perfectly for a 4 to 5 1/2 pound roast, 6-8 pounds you need to increase time by 1 1/2 to 2 minutes per pound and less than 4 pounds roasts need to decrease time by 1-2 per pound.

OMGGG!! The BEST BEST BEST EVER!!! 3 lb sirloin roast at 500°F for 25 minutes and turned oven off for 1 and 1/2 hours... PERFECTLY medium rare. Only used salt and pepper and 3 crushed cloves of garlic and a touch of EVOO.

What type of roast is best to use?

Love, love, love this recipe!! Perfect roast every time. Fool proof, I will never cook a roast any other way again! It's a big hit in my house! I pair this with small cut red potatoes with a tbsp of EVOO, a little salt and rosemary and a nice colorful vegetable! WINNING!

This worked great!

No one should ever just let a roast continue to cook for a set amount of time. Always put in a remote meat thermometer in the thickest part of the roast.

I had a 2.8lb roast. I let it sit on the counter for at least 10 minutes before starting. I put it in for 11 minutes @500°F, then the oven turned itself off (I have that feature on my oven). I then checked the temperature every 20 minutes or so. When it reached 130 I began the rest of the meal.

My thermometer also has an alarm when it reaches the desired temperature. In my case I wanted it to reach 140°F for medium rare. When it reached 140 I took it out and put it aside to rest (I didn't tent it since I didn't want it to cook more).

When the rest of my dinner was ready I sliced the roast and it was melt-in-your-mouth tender and juicy.

Against my better judgment, I tried this for our Christmas Eve roast beef dinner. Normally, I would have roasted the 6 lb cross rib roast at 325°F for 1-1.25 hours. But that would have been too "low risk" and too "easy", so I tried this method. I grant this: the roast was tender and moist. I also grant this: it was the most disgusting grey color all the way through, the definition of "beyond well done to overcooked" and lacked any semblance of appealing texture or flavor.

I will never again subject an otherwise innocent cut of beef to this method ... maybe a turkey ... or a pork shoulder ... but never a roast of beef. People! Really! Start with a room temperature roast, 325°F for an hour or an hour and a quarter, enjoy medium rare beef the way God intended it!

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!

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

:)

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!

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!

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