I also had my doubts however my 4 1/2 pound eye of round roast came out with the perfect pink but it was not hot. The next time I will turn on the oven to 500°F once again for five minutes to make the roast warmer and then take it out. I also marinated the roast the night before with tarragon, garlic, wine, olive oil, onion, a beef spice blend, & some beef BetterThanBouillon - I put the marinade in the pan & put the gluten free flour dredged roast in the hot oven. Then when I made the gravy I thickened it with merlynn gf. Flour. It was delicious.

I discovered this exact cooking method for medium rare roast beef a few years ago and couldn't believe how good it turned out. This has been my go to recipe for company and every time it comes out pink, tender, flavorful and juicy. The best! I use a peppercorn blend instead of the flour and spices and today I plan on trying am idea I thought of using au jus packets with sea salt and olive oil. Mmmmmmm!

I love all the comments and will do this with the next roast I cook, mine is already in the oven on 350°F. Anyway, there wasn't any mention of whether or not we are using gas or electric ovens because both are very different.

Yup works like a charm, no muss no fuss. Grab a few cocktails during the 2 hours.

I don't understand what I'm doing wrong... Everyone else's reviews rave about this method. I've done this three times now with different ovens, and every time, following the recipe EXACTLY, my roasts come out of the oven at only about 120 degrees, which is less than rare. Disappointed to say the least.

Making the perfectly rare roast is a struggle no more! I omitted the flour and seared before putting in oven but other than that followed the recipe. The roast came out beautiful. Thank you for a wonderful recipe. Will definitely be making again!

My husband has been asking for a medium rare roast but I ALWAYS overcook them. This was easy and came out perfectly. Has anyone experimented with changing the cooking times for a medium well roast? I like mine a little more well done than hubby does and he thinks we could cook it a little longer to get some more done for me by having his this way.

I never usually succeed with recipes such as this one. IT WORKS. I just ate a perfectly cooked medium rare sirloin tip roast (not the whole thing). It was about 3 pounds and I followed the recipe according to time and temp. However, I did not put the flour - I rubbed with oil and then steak spice - DELICIOUS - I am telling you this usually does not work for me but this one did. YIIPPEEE - My husband is out of town and boy will he be disappointed that he got to try it. Oh well more for me and he can have some next time.

I discovered this recipe years ago and followed it to a T, which is uncommon for me; thank god I did. No, really, this recipe is perfect. Every roast is perfect. I consider it one of my best (and easiest) dishes. I add different seasonings, but the cooking formula is dead on.

UN BE LIEVABLE...I had 4.22lb eye round... this worked perfectly... and now I know when dinner will be ...usually I'm always checking the meat with a thermometer...it was done after 2 hrs... thank you!!!... PS... I also did not use flour...

Like everyone else, I can't believe this worked! I had a 1.67 lb chuck roast. I seared mine first with just salt and pepper and no flour. 5 min cook in the oven, with the two hours, made a perfect med. rare! Amazing!

Mu advice would be not to use a chuck roast for this recipe. Chuck roast is unbeatable cooked low and slow because it's tough and fatty so it cooks down beautifully & holds up to long cooking time. It demands it actually. But for this, especially if you're making for sandwiches you want as little fat & connective tissue as possible. You want a leaner cut for this: Top Round or Eye of Round are better choices.

You are 100% wrong about cooking Chuck roast this way. I've been cooking roasts this way for years, the fat renders out of chuck and these come out as tender and delicious. Arguably with better flavor than rib roast.

I follow directions to a T which I normally don't but I did this time because I was in a rush to come out perfect. I used an Angus chuck roast. It came out too rare for some in my family, only two out of the five of us liked it. I cooked it uncovered.

Did anyone cover the roast with foil?

Do not cover it. 1) You want air to circulate around the roast and 2) It doesn't say to.

It's SPLENDIFEROUS!!!!