Mine is in the oven as I speak, a 2.77 eye round roast. I am so sceptical since my mom always cooked eye roasts at 350°F for 1 hour. Trying it anyway, and hoping its not over 135°F when I take its temp after 2 hours. We always cook our roasts and steak to 135°F and then let it rest a tad. Will holler back when we get our results. Feels darn weird though must admit.

I must admit that even though I am an avid cook I have never reviewed a recipe...but this one absolutely rocks! I didn't use flour, rubbed with oil and Montreal steak seasoning and put 1 cup water in the pan, which evaporated but I didn't want the small amount of juices to burn.
My son said he had never had roast beef cooked so perfectly!

This was the best roast I have ever made! Perfect. Thank you

I too was skeptical, but the recipe was bang on! I cooked a 4.54 lb top sirloin roast for 30 minutes (just a little more than 6 minutes/pound)after rubbing it with flour mixed with Montreal Seasoning. We made gravy from the minimal drippings by using a gravy mix packet. We only had a turkey gravy packet, but the gravy was awesome!

I'll be passing this recipe on to family members (especially my mother-in-law!) as it works, and makes an excellent medium rare roast. My mother doesn't like medium rare, and she was even raving about it!

Folllowed the recipe to a tee. Not a bit of rare found. Tasted good, but well done. Not what I expected! Yuk!!

Just prepared this recipe my husband said it was the best roast beef I had ever cooked will definitely be doing this again YUMMY!!!!!!

I am an experienced cook but could never get the roasts cooked to the liking of my husband (rare) and myself (medium rare). I don't care how pink it is as long as the texture has changed to cooked. This was perfect. Cooked enough for me, tender as could be and pink all the way through. It was a little cold by the time it got to the table but some nice hot gravy fixed that just fine.

Like everyone else, I had huge reservations of this recipe but WOW! I cooked a 3 pound roast as directed above but I didn't use the flour (I don't see the point). I had seasoned the roast the day before so the spices and herbs had a good day to get into the meat.

This is, without question, the BEST roast I've ever made. It's cooked to absolute medium rare perfection and it's very tender and juicy. I'll use this recipe EVERY time from now on. EXCELLENT!

It's going to be done in 15 min... smells fantastic... kinda freaking out, but all the comments give me hope!

I made this last night and had a slightly smaller beef roast, just under 3 pounds. I followed the instructions, minus the flour, an just used salt, pepper, and Montreal steak seasoning. At 2.77 pounds I still followed the 5 minutes per pound instructions and did 15 minutes. Totally AMAZING! Perfect rareness, perfect tenderness, and awesome flavor all the way through. The only downside is waiting those two hours for it to be done, because it smells so great while its cooking. If you're hungry when you start, prepare to be more hungry by the time its done. I will always cook my roasts this way in the future.

I have used this recipe many times, and the only thing I always do now is omit the flour, add Montreal seasoning, and use a external meat thermometer. I cook as directed, but remove the roast at 130°F, then rest it to 145°F. Perfect every time. I use the drippings for making yummy gravy, while the roast is resting. I have shared this with anyone that loves MID RARE beef.

SOOO DANK! I've never made a beef roast better than this, I didn't use the flour though...

Very pleased with the result. The roast came out perfect!!!(didn't use the flour). I have a question though. I placed the roast on a rack but the drippings in caused bad smoke. I added some water in the pan and took care of the problem but I had to open the oven 2-3 times to add the water as it evaporated. Should I use the rack in the future? Any other tips on how to avoid the smoking? Thank you :))))

At first glance I thought this would be a disaster! However, after reading the comments I decided to try it. IT WAS AMAZING!!! Instead of using flour, I used brown gravy mix, Canadian steak seasoning, Lawry's garlic salt and then rubbed it in. drizzled olive oil over it before cooking and it turned out beautifully! This will be a regular in our house from now on!

I have a little trouble keeping meat rare or knowing when it is rare but this recipe takes the guesswork out. This is now the only way I prepare beef. It has worked on larger roasts as well (only tried it on 5 lb. roast). NO FAIL!!