Comments on: Oven Roast Beef

By: Becky

Becky — Thu, 01 Jan 2026 20:22:06 +0000

Oh my goodness, I made this with a 4 lb sirloin roast yesterday for what I joked was our New Year’s Eve “Poor Man’s Surf and Turf” (cuz ain’t no one affording a rib roast in this economy 😅), and it turned out incredible. I trussed it with some butcher’s twine to make it more round and uniform in shape (it was a pretty flat roast) and set my probe thermometer for 125, as my family likes things tending toward the rare side of medium rare. Took it out and tented with foil to rest while I finished the rest of dinner, and got enthusiastic compliments from everyone on how good it was. I used to make a holiday rib roast every year when that was an affordable splurge, and even those roasts didn’t get the reception that this one did! This will be my go-to technique going forward. Thank you for the recipe, and happy new year!

By: Gina Kleinworth

Gina Kleinworth — Mon, 29 Apr 2024 03:40:02 +0000

In reply to Candace Paine.

It’s actually not an issue with metal and pyrex. The issue is the pyrex itself. You can read more about it here – https://www.kleinworthco.com/oven-fried-chicken/

By: Candace Paine

Candace Paine — Sun, 28 Apr 2024 17:00:52 +0000

Made this and was it delicious. I want to NOTE: that you mentioned in your TIPS section: ‘ If you don’t have a roasting pan with a rack, try placing a wire rack in a baking dish.’ CAUTION: I used a wire rack a few years back, in a GLASS PYREX baking dish when doing a roast beef, and the dish EXPLODED in the oven. Seems METAL on GLASS can cause this to happen. It did for me. If you do not have a rack, line pan with cubed potatoes, carrots and onions and place roast on top of them. You can serve them with the roast, when done! Thanks for the recipe!