Is this roast done yet?!

At 400 degrees after an hour and a half you will be lucky it can be eaten..If you cook a roast in the oven again it should be cooked at 400 for 30 minutes then turned down to 325 and slow cooked for 3 or 4 hours maybe longer...


Good luck.......

It sounds to me like your roast is safe to eat but not yet done cooking for best flavor. How big is the roast, and what kind of meat is it? You can look up appropriate roasting times by inputting those two details.

In general, a roast needs to cook a long time in order to break down the fat and fibers in tough meat. How long it needs to cook to be delicious is dependent upon what cut of meat you're dealing with - a shoulder needs to cook for hours and hours, while a loin will take a much shorter amount of time to have that nice fall-apart feel. As I say, your roast is technically done - it has cooked through, as indicated by your thermometer - but the fact that there is so much resistance suggests that the fibers haven't yet broken down enough to make it a great roast.

I'd give it a while longer just for texture's sake. If you're dry-roasting, it might also be helpful to add some moisture to the pan, or in a separate pan so that the oven itself has some humidity.

The roast is probably done, but going to be real tough. Next time use the oven at 350 and use a "cooking bag" for it and your vegetables, and it will turn out tender and cook fairly quickly with lots of flavor. (You just braze the meat before putting it in the bag with the seasonings and etc. Also, if you have a pressure cooker, take that roast you are working on now and use the pressure cooker to tender it up.

A pressure cooker is a great tool when you are trying to rush a meal. For a roast, you just braze the roast, put the steam plate in the cooker, add a little water and your vegetables and roast. It is done in about a half hour to an hour and will be nice.

What type of roast is it? If it's the cut you usually use for pot roast, then it will probably be tough if it's just roasted in the oven (unless it's in a pot with liquid).

Some cuts of beef need to be slow braised for a long period of time to break down tough connective tissues. Without knowing the size of your roast, we can't predict whether the roasting time is long enough. But chances are your roast is well done, and it's just tough from the cooking method.

Good luck!

The reason it seems hard is because it's over cooked. For medium rare the internal temp should be about 145F. For well done, about 160F.

When you take the roast out of the oven, let it rest at room temperature for about 10 to 15 minutes before you cut into it to let the juices absorb back into the meat.

It's done. It's likely way overcooked..

You didn't say what type of roast it is, or how big, but if your thermometer is registering 180 after an hour and a half at high temperature, you're done.

I've never roasted anything at 400. I like to roast low and slow - 325 or so.

The temperature tells you it's overcooked.
But it sounds like a tough roast, intended for braising.