How long PER POUND do I roast a Beef Bottom Round Roast in the oven? see more info below...?

Question

I have a 2.5 -3 lb TRIMMED & tied bottom round roast (actually I have 6 of them! LOL) and I need to get them done fast.

I want to cook one before practice and I don't know if I can get it done in less than 2 hours...

someone once mentioned a 500 and a 350 degree way to do it, roast if high and let it sit in the oven for a while or something. NOT SURE.... NEED HELP- please?

I don't have a small roasting dish, but I can whip up a makeshift rake with tin foil strands. (roll them up and place them in a pan so the beef is about 3/4" off the pan)

NO MICROWAVE or CONVECTION OVEN THOUGH.

Answer 1

In the end you could use a meat thermometer to check the temp. about 160 F for beef. try starting at 1 1/2 check it then check every half hr.

another thing you could try is cook it on about 250 to 300 over night about 6 to 8 hours. marinate it first or put your favorite bar-B-Q sauce on it.

I do this and take it to church events and I never have any left over, it is usually the first to go.

Answer 2

People often make the mistake of overcooking lean roasts - this will make them tough. I can take a cross-rib or blade roast and make it very tender very easily.

Your roast is small, so the cooking time is less than you may expect - 20 minutes per pound - so one hour for a 3 pounds or 45 minutes or so for 2.5 pounds.

There are many methods of cooking - here is my tried and true way.

Preheat the oven to 450. Rub a bit of olive oil on your roast and quickly brown it on all sides in the bottom of the roasting pan (remember, most roasts have 6 sides, not 4!) Remove the roast to a plate. Place one thickly chopped onion, one thickly diced carrot, and one diced tomato in the bottom of your roasting pan. Add one clove smashed garlic and herbs, such as a pinch of basil, savory, tarragon, thyme, and fresh cracked black pepper. Save the salt for later.

Place the roast and any juices from the plate on a rack over the veggies. Place the roast in the preheated oven, uncovered. After 10 minutes, reduce the heat to 375. At the 30 minute mark, add a 1/2 cup of water and put the lid on for the final 30 minutes.

Remove the roast from the roaster and seal it in Aluminum foil for 10 minutes - this lets the meat "set" and allows it to be carved properly. Very important!

The cooked veggies add a wonderful flavour to the small amount of drippings you will get in a roast that size. Your roast will taste wonderful (not too dry or tough from overcooking) and the veggies on the side of the plate are tasty and nutritious.

Good Luck!

Answer 3

Turn the oven on 450 and brown the roast turning every 15 minutes then turn down to 350 and finish cooking. It should take about 20-30 minutes per pound. The best way to test for doneness is with a meat thermometer stuck in the middle. It should register 120 - 140 for med rare.

Answer 4

In a conventional oven at 325 degrees cook your roast approximately 30 minutes per pound,

Answer 5

you didn't mention how you want them cooked rare; med,or well done put in oven of 500 for 20 mins lower to 350 for the rest o0f the time you need if cooking in convection lower by 25
thank you

Answer 6

i make roasts in a 350 oven. tri tips, usually 1.5 to 2 hours. my secret to perfect meat....a meat thermometer. done to perfection every time!

dont know anything about the differing temps. i would say at least 2 hours on 350 for well done.

Answer 7

Actually it takes 2 1/2hrs to bake the roast reguardless of how you do it.If you put it higher then 350' you'll burn it for sure plus it will come out very rough & I'm sure you wanna enjoy it so let it simmer