Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done. Remove the beef from the oven, transfer it to a carving board and cover with foil.
Calculate roughly 400g per person. If cooking beef off the bone, 1kg will serve four and 1.5kg will serve about six, so 200-300g per person. Calculate your cooking time for medium-rare with 20 minutes per 500g or for medium use 25 minutes per 500g.
Regardless of the size of your roast, aim for cooking 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.
If you're up for some light math, here's a rule of thumb: For every pound of meat you're roasting at 350°F, it will take approximately 18 minutes for rare, 20 minutes for medium, and 25 minutes for well-done.
Bake 12 to 15 minutes per pound at 325 degrees F to heat throughout. Bake 30 minutes per pound until Internal Temperature reaches 185 to 190 degrees F. Or Bake at 350 degrees F for 20 minutes.
The perfect temperature to roast at (after searing) is 325 °F.
We recommend a temperature of 195-200 °F / 90-93 °C for a tender and juicy roast.
Cook in 325F oven for 20-25 minutes per pound. Remove from oven, let rest 10-15 minutes, carve and serve. Rib Eye Roast: Season to taste with Casey's “Steak and Roast Seasoning” or your favorite seasoning. Place on rack in shallow roasting pan in a 325F oven for 20-25 minutes per pound.
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. Check our roasting chart for specific times and temperatures.
Season and oil generously. Brown in a 220°C/Gas 7 oven for 20 mins, then turn down to 160°C/Gas 3 and add a little water to the pan. Cook for 20 mins per 500g (add/subtract 15 mins for well done/rare). Wrap in foil and leave somewhere warm to rest for at least 15 mins before carving.
As above, 1kg will feed 2-4 people for one meal and 2.5kg will feed 6-8. Silverside of beef, salted and home cured with juniper, bay and peppercorns ready for you to simmer in your kitchen then chill, rolling some cracked black pepper on the outside.
3 lbs rump roast (1.36 kg)
Cover with foil. Bake at 350°F. for 2 to 2 1/2 hours or until beef and vegetables are tender.
Reduce oven to 300 degrees and continue roasting beef 70 to 75 minutes, or until a meat thermometer registers 135 degrees for medium-rare, or until desired doneness beyond that. Let stand 15 to 20 minutes before slicing.
Yes, there are scientific reasons to back up the fact that slow cooked meat is better. Tenderness in meat comes from the melting of collagen – the connective tissue protein present in meat. When collagen melts, it turns into gelatin, a rich liquid that gives meat a lot of flavour as well as a silky texture.
Low temperatue cooking is ideal for roasting the best cuts of meat which are lean and very tender. It is not the same as slow cooking, which is a method of cooking humbler cuts of meat with liquid to tenderise them.
Does chuck roast get more tender the longer you cook it? It does! The secret to an incredible beef chuck roast recipe is to let it cook for long enough. I cook my chuck roast for 4 hours and 20 minutes, and by the time it's done it's fall-apart tender with soft carrots and potatoes all cooked in the same pot.
Cover and cook in a 325°F oven for 2-2 ½ hours, until the meat is very tender. Remove from heat, and allow the meat to sit in the juice for 30 minutes. Take meat and vegetables out to serve, and thicken remaining juice with cornstarch or flour to the desired consistency for gravy.
Turn the heat down, way down, and cook it for a long time. Roasting beef at 225 degrees, about 100 degrees lower than most recipes call for, produces a much better roast than one cooked at higher temperatures.
Cooking it at 350 is on the high end of the temperature range for pot roasts, making it faster but also easier to overcook. Follow our tips and tricks below to determine how to get it just right!