How long should i cook a 3 pound roast beef?

Answer 1

Hi Velma,
Basic rule is 40 min's to the pound and likewise for the joint
so ............
3 lbs = 2 hrs + 40 min's ...Total 2 hrs 40 min's
Oven temp ... for rare / med...... 220 cl
med / well ........... 250 cl
well / cremated ... 300 cl
Tin foiled until last 20 min's, then remove for browning don't
forget to let it rest for meat relaxation.
bon appetite

Answer 2

Place your roast fat side up on a rack in a roasting pan and roast it at 350 degrees for:
1 hour for rare
1 1/4-1 1/2 for medium
1 3/4- 2 hours for well done
If you have a meat thermometer, always remove your roast from the oven when the internal temp. is 5 degrees below what you want because it will continue to cook while standing.

Answer 3

It requires slow cooking over low heat to ensure tender, flavorful meat.

3lb of beef shoulder or boneless chuck roast
1 Tbsp olive oil
salt, pepper, italian seasoning to taste
1 large yellow onion, chopped or sliced
4 cloves of garlic, peeled
1/2 cup of red wine
Several carrots, peeled and cut lengthwise

Use a thick-bottomed covered pot, such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.
When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine. Cover. Bring to simmer and the lowest heat possible to maintain a low simmer (we cook our roast on the warm setting of our range)*.
Cook for 3 to 3 1/2hours, until meat is tender. (If you are using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes. After cooking 3 hours, before adding the carrots. Note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering.If you use a gas range, you may find difficulty getting the flame low enough. A tip I recently read in Cook's Illustrated suggests tightly rolling up some aluminum foil, shaping it into a skinny donut, and putting that on top of the burner to create a little more distance between the range and the pan. If your pot roast is turning out too dry, you might want to try this tip.

Answer 4

Cooking at a consistent oven temperature of three hundred°F (one hundred sixty°C), a 5- to eight-lb status rib roast will take 17-19 minutes in line with pound for uncommon, 20-22 for medium uncommon, 23-25 minutes for medium, and 27-0.5-hour for properly performed. A sirloin roast of 8- to 12-lbs will take 16-20 minutes for uncommon, 20-22 for medium uncommon, 23-25 for medium, and 26-30 for properly performed. A boneless accurate round, compared, will take 28-0.5-hour for uncommon, 30-33 for medium uncommon, 34-38 for medium, and 40-40 5 for properly performed.

Answer 5

Depends on how rare or well done you like it or if it has a bone or not. I try 20 minutes to the pound for rare and up to 40 for well done.

Answer 6

simple answer, half a hour per half pound

Answer 7

check out these site:
http://www.ochef.com/343.htm
http://allrecipes.com/Recipe/All-American-Roast-Beef/Detail.aspx

Answer 8

I know for turkey it's 1 hr for every 4 lbs, I dunno what the rule is for beef.