Kris Moler Recipe

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

By Kris Moler graphikris


Rating:
Prep Time:
Cook Time:
Method:
Bake
Comments:

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

You May Also Like:


loading...

298 Comments

user
Patricia Hesse scobie
Mar 23, 2015
Dear Tami, A three pound roast; 3x5min = 15 min on the hottest temp for a rare roast result. 3x6min = 18min for a medium roast and 3x7 for a well done roast. When your minutes are up you turn OFF the oven and WAIT 2 HOURS before you open the door. I set a timer for 2 hrs and walk away.
I hope you enjoy...
user
tami mosdell mckinlee3
Mar 23, 2015
How long for a 3lb roast? Thanks!!
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.
user
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?