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Preheat the oven to 325 degrees. Season chuck roast with salt and pepper. Heat canola oil in a large, oven-safe pot over medium-high heat. When the oil is hot, add the roast and cook for 3-4 minutes per side, or until the meat is nicely browned. Transfer the seared beef to a plate and set aside.
How long to cook roast beef depends on which roast you're cooking—and its size. You can expect a 1½-pound roast to cook as quickly as 30 minutes for medium-rare (135ºF), while an 8-pound roast can take up to 3½ hours to reach medium (150ºF) doneness.
For many home cooks, roast beef is the ultimate Sunday supper. When cooked correctly, it emerges from the oven deeply flavored, perfectly rosy, and melt-in-your-mouth tender. Cooking your roast beef low and slow at 250 degrees F yields the most delicious results every time.
For the oven roasting, remember these two key words: low and slow. This gentler heat tenderizes the meat thoroughly without drying it out. For a 4 pound roast, roast at 275°F for about 2 hours 10 minutes. Always use a meat thermometer to confirm doneness instead of relying solely on time.
Typical oven temps are 325°F to 375°F. Roast size/weight – Heavier and thicker roasts require longer cooking. Bone-in or boneless – Bone-in roasts take longer since bones conduct heat slower. Desired doneness – Rare beef cooks faster than well-done. Meat temperature – Use an instant read thermometer to test.
Quick Answer: How Long To Cook Beef Roast In The Oven. For a medium-rare beef roast, you should cook it in the oven at 350°F (175°C) for about 20 minutes per pound. However, the exact cooking time can vary depending on the cut of beef roast, its thickness, and your desired level of doneness.
Regardless of the size of your roast, aim to cook at 375 degrees F (190 degrees C) for 20 minutes per pound. After resting for 15 to 20 minutes, your roast should reach its final internal temperature, which could be 5 to 15 degrees higher than when removed from the oven.