Cook for 20 minutes a pound. A 3.5 lbroast takes about 1 hour and 15 minutes for a rareroast, but watch the thermometer reading. After youcook it for 20 minutes a pound, take it out ofthe oven, let it sit for 1 minute and then check the thermometerreading.
The USDA recommends steaks and roasts be cookedto 145°F (medium) and then rested for at least 3 minutes.To ensure food safety, ground beef should be cookedto a minimum 160°F (well done). Be sure to check with athermometer, as color alone is not a foolproofindicator.
Most cuts of beef roast at 325 degrees Fahrenheitfor about 20 minutes a pound. Tri-tip and tenderloin, cuts thatcook at 425 F, are exceptions. The U.S. Department ofAgriculture recommends cooking roasts to an internaltemperature of 145 F with a three-minute resting time afterthe meat is finished.
Chuck: From the front portion of the animal. Lookfor chuck roast, shoulder steak, boneless chuckroast, chuck shoulder pot roast, chuckseven-bone pot roast, or beef chuck arm.
Preheat your oven to 250 degrees, cook theroast at that temp for 30 to 45 minutes (I leave it flexibleto show you how this recipe melds with your life's needs),and then lower the temp to 200 degrees to cook for anadditional 2 to 3 hours.
Place the roast directly on the oven rack,fatty side up, with a drip pan on a rack underneath theroasting rack. Brown the roast at 375 degrees for 30minutes. Lower the heat to 225 degrees. Cook theroast another 2-3 hours.
Beef, Veal, and Lamb Internal Temperature Chart: Fahrenheitand Celsius Cooking Temperatures
| Degree of Doneness | Internal Core Temperature |
|---|
| Rare | 120 to 125 degrees F 49 to 51 degrees C |
| Medium Rare | 130 to 135 degrees F 55 to 57 degrees C |
| Medium | 140 to 145 degrees F 60 to 63 degrees C |
Drizzle with olive oil and place the roast ontop. Place the roast in the oven and bake for about15 minutes, then reduce the heat to 375 F (190 C). Roast forabout 13-15 minutes per pound for rare, 17-19 minutes formedium, and 22-25 for cooked through.
Directions
- Preheat oven to 300 degrees F (150 degrees C).
- Place roast in a large baking pan; arrange potatoes, onion,carrots, and celery around roast.
- Bake in the preheated oven until roast is browned and cookedthrough, about 3 hours.
- Reduce oven temperature to 200 degrees F (95 degrees C).
A steak is that same piece of meat cut intoslices 1 to 3 inches thick. Chuck comes from the shoulder ofthe beef cattle. Save on chuck by buying a roast,slicing it into steaks and freezing them. The easiest, mostsurefire preparation for a chuck steak, which is tough, buttasty, is as skillet pot roast.
Tying Roasts. Roasts are tied for tworeasons: 1) to keep the roast in an aesthetically pleasinground shape; and 2) to hold stuffing inside of the roast.We used a pork loin to highlight this method, however, mostcuts of meat can be tied this way (even a boned chicken thigh andstuffed fish!).
Which Roast Beef Cut is Best for an Oven Roast?
- Rump Roast.
- Chuck Shoulder Pot Roast.
- Rib Roast.
- Ribeye Roast.
- Tenderloin Roast.
- Top Sirloin Steak.
- Tri-Tip Roast (try this Rosemary Tri-Tip Roast!)
- Round Tip Roast.
What Is a Good Tender Roast?
- Rib Roasts. The rib section of the cow produces the mosttender, and often the most flavorful, roasts.
- Short Loin Roasts. The short loin, which sits just behind theribs and in front of the sirloin, also contains flavorful andtender meat.
- Chuck Roasts.
- Healthiest Roasts.
The lower neck and upper shoulder of the cow iscalled “chuck.” Both roasts and steak can comefrom this area of the meat. Examples are chuck roast,shoulder roast, flat iron steak, Denver cut and shouldertender medallions. The cow's entire hind leg (which includesthe butt, ham, and thigh) is known as the beefround.
- Strip loin roast. Also: top loin roast.
- Tenderloin. The most tender roast of all—it's under thespine— with almost no fat or flavor.
- Top sirloin roast. Also: top butt.
- Tri-tip roast.
- Top round roast.
- Bottom round roast.
- Eye of round roast.
- Sirloin tip roast.
Don't add water or liquid and don't cover theroast. Tip: A roasting pan is a shallow panspecifically designed for roasting. It has a rack, whichkeeps the meat above the juices and allows the heat to circulatearound the meat.
Place the beef on a rack in a shallowroasting pan with the fat side up. Do notcover the roast and do not add any liquid(liquid is used for braising, not roasting). Remove theroast from the oven and place aluminum foil looselyover the meat to hold in the heat. Let the roaststand for 15 minutes.
Instructions
- Preheat oven to 325.
- Place onion slices in bottom of large baking dish and top withmeat.
- Tightly cover with aluminum foil and bake for 1 hour.
- Remove from oven, uncover, and surround roast with potatoes andcarrots.
- Recover pan and return to oven for 2-3 hours, or until meat isfork-tender.
Generally, the final internal temperature,according to the U.S. Department of Agriculture, for a medium-rarepot roast should be around 145 degrees F after 15 to 20minutes of standing time. The final internal temperature fora medium-done pot roast should be around 160 degrees after15 to 20 minutes' standing time.
Approximate Beef Cooking Times
| Type of Beef | Size | Internal Temperature |
|---|
| Rib Roast, bone in | 4 to 6 lbs. | Medium rare 145°F (60°C) |
| Rib Roast, boneless rolled | 4 to 6 lbs. | Same as above |
| Chuck Roast, Brisket | 3 to 4 lbs. | Medium 160° F (70°C) |
| Round or Rump Roast | 2 1/2 to 4 lbs. | Medium rare 145°F (60°C) |
Roast for 15 minutes, then lower heat to 375degrees F and continue roasting until the meat thermometerreads 145 degrees F. In my oven it takes 75 minutes (about25 minutes per pound). Remove the pork roast from theoven. Loosely tent it with foil, and allow it to rest for 15minutes.
Directions
- Preheat oven to 375 degrees F (190 degrees C). If roast isuntied, tie at 3 inch intervals with cotton twine. Place roast inpan, and season with salt, garlic powder, and pepper.
- Roast in oven for 60 minutes (20 minutes per pound). Removefrom oven, cover loosely with foil, and let rest for 15 to 20minutes.
Place the beef rump roast on the cuttingboard so the grain of the meat runs horizontally in front of you.Insert the carving fork into the top of the beef rump roastat approximately the center of the roast. Begincutting slices of roast cutting across the grain ofthe meat.
Roasting Time
A boneless beef cut like a top round roasttypically takes 30 to 35 minutes per pound to reach theUSDA-recommended temperature of 145 degrees Fahrenheit whenroasted at 350 F, a total of 120 to 140minutes.
