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!

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.

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!

What type of roast is best to use?

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.

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.

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!

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 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!

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.

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!

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.

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 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'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.