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Old 03-09-2014, 02:30 PM   #11
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I guess I'm not going to try this because I have a gas oven.
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Old 03-09-2014, 02:44 PM   #12
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Originally Posted by taxlady View Post
I saved it to my recipe file:

Originally Posted by CraigC View Post
Room temperature roast @ 500F for 5 minutes. Reduce temp to 200F and cook 1 hour per pound. Perfect every time. Been cooking roasts with this method since I learned about it 10+ years ago.

How to cook tender, juicy beef roast?
Thank you taxlady.
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Old 03-09-2014, 04:58 PM   #13
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Originally Posted by CarolPa View Post
I guess I'm not going to try this because I have a gas oven.
CarolPa, read the comments from the OP's site post. Some have success with gas ovens. It seems the way gas ovens vent, there may be an issue with the oven cooling down too fast. In cases like this, gas oven owners keep the oven temp set at the lowest temp setting after the high heat part.

One such comment from the original posters (OP's) site comment section:

"It will work in a gas oven…..but instead of turning the oven off…..turn it down to 150 degrees and leave it alone for 2 1/2. Worked great for us!"
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Old 03-09-2014, 05:19 PM   #14
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Why do so many recipes say cook 2.5 hours after you've turned off the heat without mentioning the weight of the roast? I'm going to use a remote thermometer stuck in my roast. Does it not matter? 2.5 hrs. for all weights?

The recipe below starts the roast at 450F. They don't even mention the weight of their roast. Some commenters say their roast came out raw, tho these may have been gas oven owners.

http://www.cooks.com/recipe/za1nw8c8...eef-roast.html

My 2.5lb eye of round roast poked with holes is marinating as I type (about 18 hrs now). I guess I'll set the probe to 140F for medium rare? I'll use the 500F at 7 min a pound method, I guess.
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Old 03-09-2014, 05:37 PM   #15
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Originally Posted by CarolPa View Post
I guess I'm not going to try this because I have a gas oven.
I've used msmofet's method with success in my gas oven.
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Old 03-09-2014, 10:03 PM   #16
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Originally Posted by Caslon View Post
CarolPa, read the comments from the OP's site post. Some have success with gas ovens. It seems the way gas ovens vent, there may be an issue with the oven cooling down too fast. In cases like this, gas oven owners keep the oven temp set at the lowest temp setting after the high heat part.

One such comment from the original posters (OP's) site comment section:

"It will work in a gas oven…..but instead of turning the oven off…..turn it down to 150 degrees and leave it alone for 2 1/2. Worked great for us!"

OK, now I understand. I thought it was UNSAFE to do this with a gas oven.
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Old 03-10-2014, 12:22 AM   #17
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The roast cooked up ok, not fantastic. I set internal temp for 145F for medium rare but should have set it for 140F. It came out a bit toward medium. However, I've only cut off 1/4 of the roast end and not the middle of the roast yet. For a 2.5lb roast, the entire cook time from start to finish was 1.5 hours (including 17 min at 500F). I'm going to shorten that to 80 minutes next time for a more medium rare appearance. Also, I find that this cut of meat chews better if it's cut thinner than usual. Also, I read that beef from grass fed is a bit more chewy than grain fed beef. I'm not sure what type I bought at Albertson's supermarket, probably grass fed meat.
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Old 03-10-2014, 08:10 AM   #18
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Caslon, do you remember the cost per pound? Grass-fed is usually much more expensive than grain-fed - like twice as much.
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Old 03-10-2014, 11:05 AM   #19
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I was curious as to what it's going for now but when I was in the store over the weekend they didn't even have any. They had a small meat department. They will have it in Giant Eagle.
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Old 03-10-2014, 11:12 AM   #20
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OK, now I understand. I thought it was UNSAFE to do this with a gas oven.
No, not unsafe. Because a gas oven may cool more quickly, the meat won't cook to the degree of doneness you expect. That's why you are instructed to leave the oven on at a very low temp.
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