I have seen two versions of this recipe and cooked a roast using the other version. It called for a 3 lb roast and initial temp of 450°F and cooking for 7 minutes per pound before turning off the oven. Then let it sit in the unopened oven for 2-1/2 hours (no matter the size it seems). It turned out perfectly though, pink in the middle and brown on the outside (I browned it in a pan before cooking) but it was very cool easy to handle the pan by hand. This recipe is a much shorter time in the oven. You can not go by a meat thermometer with the other recipe because the meat will have cooled off by the time you check the temp. I suspect that the time for the other recipe is too long. I am going to use this recipe but let it sit in the oven for 1 and 1/2 hours in stead of the 20 minutes per pound they recommend here. That would be just 70 minutes. This should give me a better temp reading before it cools off. Lets see how it goes.

FANTASTIC! after a lifetime raising a family on my really great cooking .. i had never made or tasted such a luscious piece of meat as this turned out; i even decided to take a chance on the innocuous-sounding (to my experienced head) gravy: result_ incredibly perfect and delicious. we all just couldn't stop eating and raving. THANK YOU!

I LOVE THIS RECIPE!!
i cooked a 1.76lb roast in red wine seasoned with salt, pepper, fresh garlic and cilantro - delicious!!!
Followed the cooking directions exactly and my meat is perfectly pink!

Thanksss!

This is wonderful!! I just made a roast a bit over 3 lbs and the outside was so crispy and delicious I had to eat it (even though it was mostly fat). I used chopped garlic instead of garlic powder and turned my oven down to 170°F for an hour instead of turning it off. The internal temp was a perfect 130°F.

I will definitely be making this recipe many, many times. THANK YOU!

Great recipe!!! Okay, I read this recipe and everyone's comments about older stoves etc. I too have an older stove and was worried about heat retention, so I started with a 3.25lb eye round roast at ROOM TEMPERATURE!!!! Set it in the 425°F oven for 35 minutes instead of 20, turned the oven temp down to 200°F (lowest) and let it cook for another 35 minutes. Took the roast out let it sit for about 10 minutes and it was PERFECT!!!!! Good Luck!

This was the most delicious roast, & gravy, i've ever made!! I was very shocked to find that it would cook like it did. It's so hard to get a roast to be so tender, & this was exactly as the directions said....PERFECT!!!! I loved it!!

Been cooking roasts for a LOT of years - haven't had one turn out this good with so little effort. Hubby is still raving about it this morning - (will throw a little beef hash at him for breakfast) I browned it on the stovetop with oil - S&P - fresh chopped rosemary - then followed the directions. Moist - perfectly "pink" - and tender. A definite keeper.

This recipe works great, one thing I do is start the meat at room temp. I use a similar method for Prime Rib, room temp meat, seasoned rub, pre-heat to 375°F, cook for 1 hour, turn off heat, keep door closed. 30 minutes before serving turn oven to 300°F. Let stand 15 min. Usually start at 3:00 serve at 6:00pm. Any size roast ends up perfect!

I was skeptical as well but this was easy and delicious. I actually did this in a roaster as I was using my oven for something else and it turned out perfect!

This works but one important point to stress is the meat should be room temperature before cooking; then your roast will come out perfect if you follow the cooking directions! If the meat is cold you will need to allow for more cooking time.

If this isn't working for you this may help. Your meat should not be just right out of the fridge. Let it sit at room temperature for a half hour before putting in oven. Make sure to preheat your oven first to the exact temp before putting the meat in the oven and put it in a deep roasting pan instead of a flat baking sheet or shallow dish. Hope this helps.

great recipe don't like my meat pink on the inside so lowered the temp after about 20 min. and let cook another 20 or soo but put a few strips of bacon on top before sticking in oven to begin with mmmmmm.mmmmm.mmmm

The recipe is flawless. I wonder how many of you are starting with a frozen piece of meat. It needs to be completely thawed for this, and EVERY other recipe as well.

This recipe was perfect! Seriously - the meat came out restaurant grade. 20 min @ 450°F and then another 20 min in the oven (No heat) per pound. Perfect meat that I can serve to anyone!! Thanks again.

1st time I have EVER cooked a roast and wow it came out PERFECT! AND it was SO EASY! I amazed myself!