Beef Roast?

Question

on what temperature and for how long should a 2 pound beef roast cook for, and still be tender?

Answer 1

i am so happy you asked this - my mother loved to make roast beef before altheimerz squelched that ability. Her technique has rarely failed me.

Begin by browning your roast on all sides. You can use olive oil or butter and whatever herbs you like (I add worchestershire, salt, onion, garlic and pepper). Now, keep everything from this process and put it in your cooker along with some beef broth (just enough to keep it from drying out. Baste your roast every 10 minutes since its so small.

If you have a meat thermometer when your roast reaches 150 degrees internally it's "medium" (I typically cook mine at 350 degrees). However, because you've got a very small roast use 300 degrees for about 45 minutes for medium. Note that you may have to adjust the time and temperature for your elevation.

When its done to your liking use all the goodies from searing the meat to make your gravy it's awesome.

Answer 2

It depends. Does it still have the bone, or is it boneless? This is a key question, because if it has the bone in, it has to cook longer.
What type of cut is the roast? Rump? Brisket? Rib?

You will find many charts that suggest the roasting times for different cuts of meat. They will typically tell you, for example, that to roast a 4 to 6 pound boneless beef sirloin roast for medium doneness, roast it two and three quarters hours to three and one quarter hours at 325. Take the lower number as the time you should start checking with your instant read thermometer.

The cooking time ranges are usually too large, and the variances in actual oven temperatures too great to rely only on cooking times. Use a thermometer.
Be aware that a roast continues to cook after you have removed it form the oven. It will typically add another 5 degrees while standing, so make allowance for this continued cooking. Remove the roast when it has reached 5 degrees from your chosen finished temperature. Plan to allow your roast to stand for at least 15 minutes loosely covered with foil before serving. This will allow the roasting to complete itself, the juices to set, -and give you time to prepare gravy if you wish.


Roasting is recommended on large cuts of meat such as Rib Eye Roast. The meat is placed on a rack or in roasting pan and cooked until the desired level of doneness. Roasting is usually done at 350-425 degrees F.

To Roast beef: Set the meat on a rack inside a pan to ensure it cooks evenly. It should be basted occasionally with broth or its own juices (basting with plain water will dry it out). Cook times will vary according to how well done you prefer your meat and if you’ve used specially labeled “lean” or “light” beef which take 1/3 less time to cook than regular shelf meats. Follow the instructions in the recipes or your manufacturers instructions for best results.
Roasting is the most common dry cooking method and should be done at an oven temperature of 325 degrees, unless the recipe indicates another temperature. (With beef roasts 140 degrees is rare, 160 degrees is medium, and 170 degrees is well done.) You really must use a meat thermometer to obtain the degree of doneness you prefer.

Good Luck~

Answer 3

Try this... brown your roast... then toss it into your crock-pot with 1/4 cup of water. Cook on high for 8-10 hours... it will literally fall right off your fork it will be so tender.

Answer 4

It will be best in a crockpot on low for 8 hours.
Put a pkg of onion soup mix and a cup of beer with it.
You can also flavor it with 2 T f Italian seasoning and a cup of water--if you then shred it, it maes GRAT sandwiches on crusty french rolls!