Kris Moler Recipe

Hi-temp Roast Beef - THE BEST ROAST YOU WILL EVER EAT!

By Kris Moler graphikris


Recipe Rating:
Prep Time:
Cook Time:
Cooking Method:
Bake
296 Comments:

Kris' Story

I found this recipe a long time ago, and haven't found any better way to prepare roast beef. Done correctly, this recipe results in a perfectly cooked roast.

Blue Ribbon Recipe

Notes from the Test Kitchen:
This meat came out of the oven cooked to absolute perfection!  It was the prefect doneness for my family, although it may be on the rare-side for some.  I was SOOOO tempted to open the oven but I resisted and was rewarded for my patience.

Ingredients

5 lb
Roast Beef
1 Tbsp
salt
2 tsp
Pepper
1 c
all purpose flour

Directions Step-By-Step

1
Preheat oven to 500 degrees F
2
Start with roast at room temp.
3
mix salt, pepper, and flour together, rub on roast
4
roast at 5 minutes per pound, DO NOT OPEN OVEN!!!
5
At the end of cooking, turn oven off DO NOT OPEN OVEN OR REMOVE ROAST.
6
Let oven completely cool (2-3 hours)
7
When oven is cool, remove roast and enjoy. The most important part of this is NOT OPENING OVEN -- this is truly the best roast beef recipe I've found.

About this Recipe

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American
Collection: Festive Feasts
Other Tag: Quick & Easy

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296 Comments

user
Elly Ross ellycat316
Feb 11, 2015
Ah Patricia, you brave soul! Thanks for your comments. I love chuck so I will give it a try.
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Patricia Hesse scobie
Feb 11, 2015
Dear Elly, I am a born "try it you might like it" or "try it - it might work" kind of person. My chuck roast was 1 3/4 lb and about 2" tall. I got to thinking about the method rather than a particular cut of beef. So I tried it out and it was truly the best chuck roast I have ever cooked. Also, I honestly thought I would have leftovers for stew the next day-no such luck!
I had prepped and steamed one large [cut up and peeled} potato, a large carrot sliced into coin shapes, and a head of broccoli [all in one pot]during the two hour wait for the oven to cool down. Luckily everything was finished and ready to eat at the same time!!!
Be brave - I love feeling brave especially if it comes out totally delicious!!!
user
Elly Ross ellycat316
Feb 11, 2015
I was under the impression the roast had to be more of a rounded (high) roast as opposed to a flat roast ( like chuck) in order to work. I believe that was stated somewhere on here. I too love chuck roasts. Any comments?
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Patricia Hesse scobie
Feb 10, 2015
I have tried this way of cooking roasts on several different types of beef. This is an easy way to produce a tender, delicious and juicy piece of meat. I have used it for top-round, roast beef bone-in and bone-out and today I cooked up a chuck roast. Chuck is really my favorite meat but mine were always tough. Not today! It was so tender and delicious. We barely had anything left.
Thanks for sharing your recipe. I will use it forever!!!
user
Cindy Skinner cgsmonkey
Nov 19, 2014
Any suggestion on what type of beef works best for this recipe. I know it list "Roast Beef" in the ingredients. Would love some suggestions. Has anyone tried a Boneless New York Strip Loin Roast? Thank you!