How long should I cook my roast beef?!
How long should I cook my roast beef?
it is outside round and just over 3 and half pounds, I have it in the over at 350 in a roasting pan with some water and beef stock.
I hate under cooked meat it was to be completely done or I will not eat it.
help? :) thanks!
Answers:
The next time you cook roast beef, put it in the crock pot!! Put it in with a packet of dry ranch dressing mix and a cup of water. Turn it on low all day! Its SO good. It is juicy, tender and falls apart very easy for sandwiches.
I would do it for about 3-4 hours. And when the juices come out, pour them into a saucepan. Mix water and corn starch until it looks like milk and slowly add it to your gravy until its at your desired consistency and color. Serve it over rice, yum yum. I dont even want the meat when I do that.
The ovenproof meat thermometer is the most convenient type to use when cooking roasts. It is inserted prior to roasting and left in throughout the cooking process. The instant-read thermometer can also be used to test the internal temperature of roasts. Although it cannot be left in the roast during cooking, its slim stem allows for frequent testing with minimal loss of flavorful juices. Insert for about 15 seconds to take a reading, then remove it and continue cooking, if necessary.
To achieve the desired doneness (145°F for medium rare; 160°F for medium), remove the roast from the oven when the thermometer registers 5°F to 10°F below the desired doneness. Let roast stand 15 to 20 minutes before carving. The internal temperature will continue to rise during standing and reach the desired temperature.
You're saying that you want it to be "well-done", which means an internal temperature of 165 degrees (or above). For a 3-pound roast, about 45 minutes at 350 degrees ought to do it.
Do you have a probe thermometer? If you do, I'd suggest using it. Remove the meat from the oven when the internal temperature is about 160 degrees. That's still considered "medium", but the meat will continue to cook for 15-20 minutes after it's out of the oven. If you let it get TOO done, it'll be really dry.
Allow 15mins per pound plus an extra 15mins, allow to rest for 15 to 20 mins before carving