Next week we will post some great roast beef recipes in anticipation of practice for the upcoming holidays. Here are some great tips on roasting some of you may not have.
Tips for Cooking Roasts…
NOTE: Make sure your eye of round is at room temperature before cooking. Let beef sit at room temperature for at least 45 minutes (or 1 hour) before beginning this recipe. If your roast is not at room temperature, the cook time will be longer. 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. The final temperatures (after resting) should be 120 to 125 degrees F (49 to 52 degrees C) for rare, 130 to 140 degrees F (54 to 60 degrees C) for medium-rare, and 140 to 150 degrees F (60 to 65 degrees C) for medium.
We like our roasts medium rare so I use the 20 minute per pound rule and check the temperature shortly before time is up just to make sure of your oven’s settings.
You may use the 20 to 22 minute PER POUND rule for all red meat roasts.
NOTE: This Rule is also a good guideline for poultry and foul. Although you always want your birds well done but juicy so checking temperature about 15 minutes before set cooking time is suggested. Poultry should not sit out as long as red meats before beginning cooking.
These suggested guidelines are for beginning cooks. However, if you have concerns always investigate the rules yourself.