What internal temp for a 5 lb bottom round roast,med-rare?

Question

How should I cook it?Some say crock pot or slow cooker others say oven. New bride- Please help!

Answer 1

Go to bhg.com and sign up it is free and they have a roasting guide that is absolutely wonderful for cooking all meat types in the oven, I am sure as a new bride you will get alot of use from this web site. Hope you enjoy using it! Good luck!

Answer 2

Beef roasts cooked to 145 °F in the center is considered medium rare. To achieve the desired serving temperature, the roast should be removed from the oven when the thermometer registers 5° F to 10° F below the desired doneness. During the 15 minute standing time, the temperature will continue to rise and reach the desired serving temperature.

Beef roasts can be cooked both in the oven and in crock pots, but I would stick to the oven until you're comfortable with cooking roasts and using a meat thermometer.

Place the roast on a roasting pan, fat side up, in a 325°F oven. Roast 1 3/4 to 3 3/4 hours, depending on the size of the roast and the degree of doneness you prefer. Remember to check the internal temperature -- you can use an oven safe thermometer and keep it inside the meat for the duration of cooking, or use an instant-read thermometer and check it periodically throughout the cooking time.

Good luck!

Answer 3

The trick to a good chuck roast is, make sure you cover it when you take it off the heat and let it rest for 20 mins. or so and let the Intense heat cool done some, you can cook it for a long time even letting it dry out some in the oven and then add some water to it and cook it dry again, this will give it a rich flavor and is a way to blacken the roast and potato's an old german recipes, just cover it when you take it out before cutting into it and let it cool down some.

Answer 4

First time out of the gate I'd roast it in the oven, start at 400 for the first 20 min then drop her down to 325 for abotu 20min per lb, your internal temp will be 145 for med rare. Check it off center because of temp carry over and "bleed-out" so the dead center is rare and then changes to med rare by the time you serve, Enjoy