My daughter will not eat roast beef only if it is cooked with this method. Thats how tender the meat comes out.

This was soo good. Perfect recipe!

Never would have believed this simple recipe! Two pound beef roast and it worked perfectly! Thanks!

Terrific recipe!! You don't have to baby-sit the roast. Also works for pork roasts... I just leave the pork roast in at 500°F for 35 minutes then turn the oven off. Who ever came up with this system... Kudos to you!!

This works with Turkey's also!!

I cooked it exactly as the instructions said but it was only out for 1 hr from the fridge. It came out beautiful, the thermometer read 145°F. It was rare but the edge of the meat was well done. Thanks. I'm trying it on a brisket now and I'll let you know

I loooooove this recipe. I rolled it in bread crumbs and added Adobo then turned off the oven and went to the pool. Came home and had a perfectly done roast. What a easy tasty dinner!

I have used the recipe several times for different size roasts and it comes out great every time. Sometimes when making a larger roast (4 lbs or more) I do have to leave it in the oven a bit longer. At the 2 to 2 1/4 hr mark I will warm the oven again up to 300°F then shut off and leave in for about another 45 minutes. I use a digital meat thermometer and preset to 145-150°F (we don't like it too red) but it comes out a nice medium pink. Whole family loves it.

This worked perfectly for me! The roast was consistently medium rare throughout. Will definitely use this again!

I tried this with a 2.2lb prime rib roast. Turned out great. Will definitely try this again. I substituted Montreal Steak Spice for Salt and Pepper too, and also put in some fresh garlic. It was fantastic.

This is a perfect recipe, always work. My family, friends all love it. It's also good for boneless lamb leg (from Costco).

Worked perfect for a 2.5 lb roast

This did not work. I took the roast out 4 hrs in advance, seasoned it and put it in a 500°F oven that had preheated for 30 minutes. I turned off the oven after 30 minutes (5 lb roast) and went back to it 2 hours later. It was not done. It was RAW! Be careful.

I used this recipe for my first roast and it turned out amazing! I flavored the outside with Worcestershire, honey, whole grain mustard, and some spices. I couldn't wait to get the roast to RT, so I left it at 500°F for a few extra minutes. Also, my oven is pretty poorly insulated, I guess. I went down to check on the roast after about an hour and it seemed my oven had cooled nearly completely back down. I just set it to 200°F for the last hour and my roast came out a PERFECT medium rare.

I use this recipe all the time, it is a crowd pleaser. I use it with a shoulder roast or prime ribs. I substitute Montreal Steak Spice for Salt and Pepper.