how long do u supposed 2 cook a roast -n- on wat temperature?

Question

also wat is simple syrup?

Answer 1

I put mine in HOT 475
for 10 to 15 min.
then turn down to 350 for the rest of time

Answer 2

Sorry you didn't specify what size roast, it's usually 20-25mins per lb at 350, internal temp 160. Simple Syrup is 1 part water to 2 parts sugar brought to a boil till the sugar dissolves, then cooled

Answer 3

cook the roast at a lower temp- i would say 250 for about 6 - 8 hours depending on the size ( medium roast ) make sure you turn the temp up for about 30 minutes to about 400 to make sure the middle of the roast reaches a safe temp to eat - or use a thermometer - but cooking longer at a lower temp will ensure a tender roast -

i think i dont know but think simple syrup is sugar and water more parts sugar of course -

Answer 4

here is an easy recipe

1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 cup canned crushed tomatoes
1 cup water
2 red onions, halved
2 garlic cloves, chopped
8 carrots, sliced
2 celery stalks, sliced
1 cup button mushrooms, stems removed
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves


Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

Answer 5

SIMPLE SYRUP:

INGREDIENTS
1 cup white sugar
1 cup water
DIRECTIONS
In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.


Cooking at a constant oven temperature of 300°F (160°C), a 5- to 8-lb standing rib roast will take 17-19 minutes per pound for rare, 20-22 for medium rare, 23-25 minutes for medium, and 27-30 minutes for well done. A sirloin roast of 8- to 12-lbs will take 16-20 minutes for rare, 20-22 for medium rare, 23-25 for medium, and 26-30 for well done. A boneless top round, by contrast, will take 28-30 minutes for rare, 30-33 for medium rare, 34-38 for medium, and 40-45 for well done.

http://www.ochef.com/343.htm

Answer 6

Had a roast for dinner last night. Yummy. I cook mine between 6-8 hours, depending on the size, at 300. Turning it every 2 hours. I also use Campbells Golden Mushroon (can) and Campbells onion (dry) soups and mix them together. Put this on the roast and cook in a oval shaped caserole dish. Delicious! Good luck.

Answer 7

broil for 6 hours for very well done