This method will not work for all ovens. If your oven uses a convection fan, it may cool too quickly. There are many recipes, such as cheesecake, that rely upon an oven maintaining it's temperature. Maybe turn down temp to 350?

I just cooked my roast using this recipe. Well, I am here to tell you that it came out perfect. I would like to try the next one without foil with less time. I had a 4lb roast and did the 6 minutes. I will try 3 mins per pound covered and 10 minutes uncovered. Then cover it up and leaved in for the two hours with oven off. I will let you know how it comes out.

Turned out beautifully! I didn't add the veggies in with the roast this time...does anyone know if I can add the veggies in with the roast and still cook it this way?

I made it tonight for dinner. Very good and easy.

I was very leery of trying this approach on a roast.... I am a BELIEVER. (I used the original post) It turned out AWESOME. Thanks

(ahem) to whom it may interest, while I very strongly dislike any type of cooking (such a thankless job) I tried the original posting suggestion of an 'Easy Way to Cook A Roast' and it turned out quite beautifully. I did first sear the meat to seal the juices in on a frying pan before I roasted it, however. The only way I believe this wouldn't work is if you didn't have a well-insulated oven in your favor. Thanks to whomever posted this :)

I just tried Jerry's recipe and it was perfect, thanks!

I followed the recipe to the T but it came out a little undercooked (i wanted medium rare). It could also be that I tented it instead of covering it with the lid. I ended up reheating the oven at 350°F and cooking it again (with a lid this time) for 15 min (including preheating time). It came out perfectly. I stuffed some rosemary in slits here and there as well.

Okay - so the first time I tried this I cooked it at the full seven minutes per pound... and then one hour into the "oven off" portion, I panicked (I had family coming over) and turned the oven on to 350°F for the last hour. It was overdone... but not leathery. It was still soft, but I think it would have been perfect if I had left the over off as the directions said. Soooo... I bought another roast and I'm following the directions exactly as described (only 6 minutes per pound... 2.71 lbs... so 16 minutes at 500°F). I'll let you know how it turned out!

Oh - I did the searing and cooking right in my skillet pan. I wonder if that makes any difference?

I seasoned the roast with onion and garlic powder and salt and pepper. I did not have a rib roast, just a plain bottom round roast, a little more than 2 lbs. The results were tender, moist and perfect. I used an instant read thermometer to check it before serving and the temp was 152. Once you know what kind of rareness/doneness you're looking for you can adjust to cook it just as you like.

Tried this method, used a roasting pan, foil to cover, and a 2.59 pound roast, cooked it at 500°F for 16 minutes, let it sit for 2 hours in the oven without opening the over, and after 2 hours, took it out and I think it was still breathing. Lousy recipe!

Hi Sean,

Sorry about your results. This method works better with large, well insulated ovens and isn't as suitable for small countertop kinds of ovens, so maybe that might have been a factor for you.

-- CM

Poured in a bit of water, seasoned with a package of Lipton onion soup, and followed the above recipe to the letter. It isn't kidding, the roast was amazing and well done to precision. Not to mention my very first roast.

Tried this recipe for about a pound of roast. I failed to cover during the 500°F initial cooking period, but covered the glass dish with foil immpediately after. Left it in the oven for the required 2 hours without opening and it came out a little too rare (was shooting for MR). I put the meat in my Infrawave for a few minutes longer to finalize the cooking and I think it really turned out great. It was a nice pink color throughout and very tender. Not bad for my 1st attempt at cooking a roast in the oven. P.S. I used Montreal steak seasoning.

I used a Rump Roast. Pre heated the oven to 500°F using convection setting and put in the roast. I waited 30 minutes, turned the oven off and did not open until 2 hours later as directed. It was the most tender roast I have had in a very long time. The roast was about 3 pounds and I let it cook in the drippings wrapped in foil. I also stuffed the roast with garlic.

i use this simple time/temp and roast comes out perfect every time. This will work on any roast 2 to 8 lbs. Use your broiler pan or pan with rack, keep roast out of drippings. put in center of oven. 500°F for 30 minutes, turn oven down to 350°F for 15 minutes per pound. Let meat rest for 10 minutes before slicing.