How long and at what temperature should you cook a roast of beef?

Question

I would like it to come out medium well. Also, if you have a seasoning that works well, please tell me! Thanks.

Answer 1

poke a couple of holes in the roast and put a chunk of grlic in the holes then spice with salt n pepper put in the oven preheated on 500 degress for thr firt half hour then turn it down to 350 don't open the oven and cook it a half hour to 45 min to every pound for med you can add cut potatoe and carrots is good.save the juices of the roast to make your gravy.melt some butter and add some flour to make it like a paste and add a little water to the juice and pour in the paste bring to a boil stirring occasionally and then at boil bring down to simmer and cook to the thickness u like.

Answer 2

Ive always cooked my roast beef in the crock pot and its always perfect! I buy the McCormick's roast seasoning, a can of beef broth and two cans (depending on the size of the roast, I usually buy 5-6 lbs) of Campbell's Golden Cream of Mushroom soup. Put half the can of broth and the seasoning in the crock pot and add the meat. I rub the soup over the meat and let it cook on low for about 5-6 hours. Then I add onion, potatoes, carrots whatever I have on hand, half of whats left of the beef broth (so 1/4 the can) and half the other can of soup. I cook that for about another hour on low and then turn it up to high heat for the last hour. When its all done it is pull apart tender, no need for a knife. I remove the roast and veggies. To the remaining liquids I add the rest of the can of soup to thicken it up and make it more gravy like. I always get rave reviews! Good luck!

Answer 3

20 minutes a pound (for the first check). It will probably end up at at least 22 minutes, but you don't want to overcook it.

Set the temperature at 450 for the first 25 minutes (to brown it up).

reduce it to 300 for the rest of the time.

Wipe the roast with a damp cloth.

Rub it with salt and freshly ground pepper.

If you have a meat thermometer, stick into the thickest part of the roast. Medium should be 160 degrees.

I would pull it out at 150 degrees, just in case medium turns out to be too much for you.

My personal preference is pink -- medium rare.

Answer 4

Best thing you can do for a roast is smear it with mustard and honey (all over) and then sprinkle it with some garlic powder.

Put it in your oven covered with foil and let it cook on low (about 250 degrees for about five to six hours. The slower the better.

Usually no matter what cut of meat it will come out more tender than cooking it faster.

I have also pan seared mine to lock in juices and then smear and then slow cook.

Answer 5

I roast, very high heat, 400-450, sometimes do the garlic slits, but generally just olive oil it and kosher salt and fresh ground pepper very simple, yet the BEST.

For roasting times please check out foodnetwork.com and go according to the type and pounds of your roast.

Also very important is to place the meat on like a broiling rack with drainage so you can catch the drippings under the meat.

You will really be surprised how well this turns out!!

Answer 6

What size it the roast? Slow cook it by weight.
Take some oregano, basil, ground pepper, paprika, garlic, onion for seasoning. Rub it on the roast with some water and wine mixture in the pan.

Answer 7

350 for about 21/2 hours basting often for juicyness

Answer 8

How long depends on how big, 350, internal temp 160, S&P, worchestershire sauce

Answer 9

just cook it until all the blood if gone and it is as brown as you like it and less pink color, cut it to check on it at times and poke some holes in it to let it cook faster and be better done