The only other significant variable is the doneness you're cooking to. The USDA recommends cooking to medium, but this lean, tougher cut turns out better at medium-rare.
A boneless beef cut like a top round roast typically takes 30 to 35 minutes per pound to reach the USDA-recommended temperature of degrees Fahrenheit when roasted at F, a total of to minutes. To cook the top round to medium-well, or F, add about 7 minutes per pound to the medium estimate, for an approximate cooking time of a bit more than 2.
Because the meat's internal temperature is a fixed number, while cooking time is variable, use a meat thermometer to determine doneness definitively. Insert it into the center of the thickest part of the roast. Also, the temperature of your roast rises 5 to 10 degrees during resting after you cook it, so take this into consideration when determining when to pull the meat from the oven.
Eric Mohrman is a food and drink, travel, and lifestyle writer living in Orlando, Florida. He has professional experience to complement his love of cooking and eating, having worked for 10 years both front- and back-of-house in casual and fine dining restaurants. Pro tip: make sure you're inserting your thermometer far enough to hit the center of the roast for an accurate reading.
The temperature of the meat will continue to rise a bit as it rests as well. I know it's tempting to dig right in when your roast comes out of the oven. Transfer your meat to a cutting board and let it rest for 30 minutes to allow all the juices to redistribute throughout the muscle. If you cut it right away, all those flavorful juices will end up on the cutting board and your meat will be dry and sad.
Leftover cold roast beef is one of life's greatest pleasures. It's so versatile! Use it in French dip sliders , in a breakfast hash , or just cold, straight from the fridge.
We won't judge! Editor's note: This recipe was last updated on December 21, to provide more information about the dish. Kitchen Tips and Tools. Delish Shop. United States. Type keyword s to search. Today's Top Stories. The Cut There's no single cut of beef that is necessary to make roast beef.
Some common cuts include: - Top round roast - Top sirloin roast - Bottom round roast - Eye of round roast We usually use a top round roast, but a bottom round roast should work too. The Seasoning This is where you can really get creative. Oven Temperature You might be wondering why you have to change the temperature of the oven 15 minutes into cooking. Meat Temperature We like to bring pretty much any meat we're cooking to room temperature—especially big pieces of meat like turkey breasts , whole chickens, and roasts like this one!
Slicing It I know it's tempting to dig right in when your roast comes out of the oven. Leftovers Leftover cold roast beef is one of life's greatest pleasures. Have you made this recipe? For the best results and peace of mind , use a meat thermometer. More on that below. Roast in oven for 60 minutes 20 minutes per pound. Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.
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