Melt In Your Mouth Roast Beef

Recipe Rating:
 3 Ratings
Serves: 4 - 6
Prep Time:
Cook Time:
Cooking Method: Bake


3 - 5 lb roast (see notes below)
worcestershire sauce
1 Tbsp kosher or sea salt
1 1/2 tsp black pepper
1 Tbsp garlic powder
1 Tbsp parsley
1/4 - 1/2 c all purpose flour
pan drippings (including flour)
1 env. pkg mccormick au jus gravy mix

The Cook

Kimmi Knippel (Sweet_Memories) Recipe
Cooked to Perfection
Cullowhee, NC (pop. 19,054)
Member Since Apr 2011
Kimmi's notes for this recipe:
When simular recipes just call for salt, pepper & flour...I like to bring it up a notch & add some flavor to it.

To add some taste...I add worcestershire sauce & garlic powder w/ parsley. Mmmmmmm! It doesn't get any better than that!
Make it Your Way...

Personalize This


IF MAKING HOMEMADE AU JUS...go to Homemade Au Jus

Let roast sit out for 4 hours for it to come to room temperature.
Preheat oven to 500 degrees F.
In medium bowl, mix salt, pepper, garlic powder, parsley & flour together, mix well.
Place roast on wire rack in roasting pan (or can use aluminum foil pan). Rub worcestershire sauce all over roast. Rub mixture all over roast.

NOTE: If using lean cuts of meat that have very little a stick of butter in pan (cut up). The finest restaurant use this trick to prevent meat from drying out. Plus it would add flavor to the au jus (if making from quick version).

NOTE: Types of meat that will work with this are...
boneless beef rump roast, eye of round, beef tenderloin, bone-in rib eye roast, sirloin tip roast, prime rib, bone-in standing rib roast, boneless turkey breast, pork tenderloin, venison or whatever else you can think of.

Rare: 4 1/2 minutes per pound - DO NOT OPEN OVEN!!!

Medium Rare: 5 1/2 minutes per pound - DO NOT OPEN OVEN!!!

Well Done: 7 - 8 minutes per pound - DO NOT OPEN OVEN!!!
(but who would want to do that - it would ruin the meat totally!)
When done cooking, turn oven off & DO NOT OPEN OVEN OR REMOVE THE ROAST. Let oven completely cool, about 2 - 3 hours. The most important part of this is NOT OPENING OVEN!!!

NOTE: The roast needs to be as thick as wide.

NOTE: If using boneless turkey breast - cook it the same way but the turkey needs to stay in in oven for at the very least 8 hours after the oven is turned off. And I would also use Tony Chachere's Injectable Marinade to keep it moist. They have different flavors you can try out...
Butter (which is the one I usually use)
Roasted Garlic & Herb
Butter & Jalapeno
Honey Bacon & BBQ
Praline Honey Ham
When oven is cool, remove roast & place on cutting board, cover with foil & let rest 5 - 10 minutes for juices to settle.

In medium saucepan, pour in pan drippings(meat drippings), add Mccormick au jus gravy mix & 3 C water gradually into gravy mix. Stirring frequently, cook on medium high heat until gravy comes to boil.

For a thicker gravy, add 3 Tbsp of flour with gravy mix before adding water.

1-5 of 14 comments

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user FREDA GABLE cookin4me - Jan 10, 2012
Love the Aujus recipe, Kimmi, Wow, this is a lot to read and Compile.
Thanks . . back to Work.
user Kimmi Knippel (Sweet_Memories) KimmiK - Jan 10, 2012
Yes, but it answers everybodies questions....before they ask. LOL!
user Christine Arnold ChristineArnold - Jan 10, 2012
Excellent recipe! My mother taught me this way and so far, it's the best for me. I have an electric oven so it takes longer to cool. I just adjusted the time for cooling.
user Kimmi Knippel (Sweet_Memories) KimmiK - Jan 10, 2012
I tried it out with 1 C was too much flour, so I fixed it in the recipe. The roast I had was 3.64 lbs, so use your own judgement on how big your roast is.
user Kimmi Knippel (Sweet_Memories) KimmiK - Jan 10, 2012
I tried this recipe and say it's Family Tested & Approved!

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