Classic Roast Beef That is so Easy!
"This couldn't be any easier! I got this recipe from a greek woman who's father is a great chef."
- Ready In:
- 55mins
- Ingredients:
- 5
- Serves:
-
5
ingredients
- 2 lbs beef top round roast
- 1 -2 tablespoon vegetable oil
- salt
- pepper
- 6 garlic cloves, minced
directions
- Ask the butcher for this, so you get a nice piece of meat.
- Rub meat with vegetable oi. Season with salt and pepper and garlic.
- Put 1/2" water in a pan. Cook uncovered at 350* for 45 minutes and check the meat. Might need 10 more minutes, depending on how you like it. Formula is 10-15 minutes per pound, but it can need more time, depending on your oven.
- Let it rest for half hour before cutting into, that way the meat retains its juices!
Questions & Replies
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Reviews
-
This just didn't work for us. The butcher gave us a very nice top round roast that was on sale this week, and I followed directions of the recipe to the letter, BUT. The flavor was good but for some reason it was dry and tough. Can't see where I went wrong but I will grind it up and put it with mayo and use for sandwich filling. Thanks though for posting. -
This was so good, made great sandwiches, what was left cut it up to put on meat lovers pizza. -
This roast beats Boar's Head Roast Beef from the deli. Delicious. I cooked the roast and let it rest. After slicing sort of thickly (I like it like that) I took 2 slices of buttermilk bread, slathered with mayo and horseraddish and placed a couple of beef slices with some of the garlic smooshed into it. Thanks for a great lunch. -
Love this recipe it is very close to what I always do, but not with garlic and not with as much pepper. I also normally cook my in the oven but the stove top worked fine. This stove top method will allow me to fix beef roast more often in the summer because I hate heating up the house with the oven. To cover with oil prior to adding spices was great, they cling much better than just putting over top the bare meat. Thanks, -
I added sweet potatoes, carrots, and onion wedges around the edges of the roast to serve on the side. Turned out great and the veggies were really flavorful.
RECIPE SUBMITTED BY
Doelee
212
<p>I love to cook and eat. I try to avoid time consuming and expensive recipes. Most of the time I will use a recipe as a guideline to make me feel comfortable enough to then follow my gut, and be creative. It usually turns out. I try to add fresh herbs and vegetables to recipes. I am definately better with savory items. Baking is very exact.It gives me the energy to keep on trying new things from Food.com.</p>
