To thaw in a refrigerator, allow about 24 hours for every 4 to 5 pounds. For cold water thawing, allow about 30 minutes per pound. A turkey thawed in cold water should be cooked right after thawing. Date Last Reviewed. December 18, Soak 4 to 12 hours in refrigerator. Cover with water, then boil 20 to 25 minutes per pound. It stood for 15 minutes and when I carved it its temperature was degrees. It was perfect. I wanted it somewhere between medium rare and medium.
We all loved it. Reviewed By gigs. We had never broiled steaks so we used this chart for reference. They came out pretty good. Mine was maybe just a touch too done but my wife's was just how she likes it. Reviewed By HeyDude. Cooked at degrees for a little over 2 hours. Was a little pink inside, just the way I wanted it!
Reviewed By cook2cook. Googled "brisket cooking times" and found this helpful chart. We had an 8 lb. Baked it for 3 hours at degrees. It was perfect, very tender and delicious. Reviewed By Owen. Thank you for this. Roasting Beef.
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Seasonal Recipes. Our Newest Recipes. Recipes A to Z. Grilling Cooking Tips and Advice. This is a very simple and good recipe.
For those who say you must cook moist, or that this is dry, then I feel sorry that you have never experienced real roast beef. Ladies and gentlemen, there are at a minimum two distinctly different ways of cooking a beef roast and surprise! First, "Roast Beef" this recipe and second "Pot Roast. This is what you are served at the buffet where the chef cuts thin slices for you, plates, and ladles on some juice.
This is what you need to make Roast Beef Manhattan. This is what you need for a French Dip. This, with more seasonings and a few post-roasting steps is the start of "Italian Beef 'sangwich'.
The pot may be in the oven, on the stove, or a slow cooker. Vegetables, typically carrots and potatoes, frequently some onion, are cooked in water, broth, or tomato sauce.
This produces a "one pot meal" and is often passed on a platter. Each diner takes vegetables and a chunk of coarsely cut meat. The moist heat causes the meat to be very tender yet because of large cut may be fibrous , pieces may be pulled off with the fork and a knife is often not needed. Rating: 1 stars. This is an awful way to cook a roast. The seasonings are fine, but this rapid cooking without any liquid produces a tough, dry result.
Liquid and slower cooking are essential if people are actually going to enjoy this. I was making roast beef fot the first time looking for guidance, and this was helpful, but flawed in my opinion. I used the cut suggested, eye of round, which I had to special order from my butcher but it was worth it.
It's a nice, fairly inexpensive cut for feeding a crowd, and the simple seasoning used here is perfect. However, the oven temp and cooking time didn't work for me. I started my room-temp 5. I quickly lowered the heat to , then , and still it was done much earlier than I expected, the entire cooking time was under 90 mins.
Throw out your timer, watch the temp instead. Take your roast out of the oven when it's 10 degrees cooler than your desired final temp. Let it rest for 20 minutes before cutting it, it will cook that last 10 degrees on the counter while it rests.
I'd use a lower oven temp than this recipe calls for, or even , cook it slow and low. But the cut and seasonings in this recipe are great.
I don't think any liquid is needed, just use a roasting pan with a rack so the meat is raised over the pan. Helpful hint--Most likely everybody is getting a different temp reading after the same cooking time because of how cold the roast was when you put it in the oven.
I always let my roasts sit for 45 minutes on the counter before putting them in the oven. Great recipe by the way! This is a very good basic guideline for the perfect roast. I agree with reviewer tracycook that the oven temp has lots to do with the final result. Invest in a good meat thermometer and follow it. For those who like gravy, simply add a can of beef broth to the bottom of the pan while cooking.
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