How long to cook a top round roast per pound

how long to cook a top round roast per pound

How Long Should You Cook Roast Beef, Per Pound?

Place the roast in the oven and bake for about 15 minutes, then reduce the heat to F ( C). Roast for about minutes per pound for rare, minutes for medium, and for cooked through. How do you calculate cooking time for roast beef? Weigh the joint in order to calculate the cooking time. Aug 12,  · Top Round Roast Beef Cooking Time Per Pound Depending on the size of the meat, the cooking time may vary. For a 2-pound roast, you can cook it at °F for at least 35 – 40 minutes, and you’ll have a perfectly medium-rare roast. If you are not fond of medium-rare, you can cook it a bit longer until the meat reached about °F inside.

Combine all ingredients and rub evenly on top round roast. Place roast in a shallow roasting pan fitted with a rack. Sprinkle with all remaining ingredients except water. Pour water over top. Cover with foil. Serve with pan juices. Pick a roast beef recipe for the specific cut you want to use and refer to the guidelines in your recipe. Expect cooking times to range from For the best results and peace of minduse a meat thermometer. More on that pef.

Roast your beef, uncovered, to the desired doneness. After removing longg the oven, tent with foil and let stand 15 minutes before roudn. This what does hts code stand for the juices to redistribute, preventing them from draining out during carving and preventing dry, disappointing meat. Unlike any other to; of cooking — almost — meat will get more tender the longer you cook it in the crockpot.

Put the lid back on and let that pot roast cook longer. Be sure to check with a thermometer, as color alone is not a foolproof indicator. Place the roast in the oven and bake for about 15 minutes, then reduce the heat to F C.

Roast for about minutes per pound for pr, minutes for medium, and for cooked through. Weigh the joint in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per g plus 20 minutes, for a medium result cook the meat for 25 minutes per g plus 25 minutes and for a well done joint cook it for 30 minutes per g plus 30 minutes.

Bake at degrees? Preheat the oven to degrees. Roast for about 25 minutes per pound of meat. Check the temperature 30 minutes early. Your email address will not be published. Skip to ttop. Leave a Reply Cancel reply Your email address will not be published.

What's In This Article

5 rows · Cook time is based on the weight of each roast and desired doneness. We suggest planning 6 rows · Oct 20,  · Round Tip Roast OVEN TEMP. ?F; WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND. Mar 08,  · Roast for about minutes per pound for rare, minutes for medium, and for cooked through. Check the meat with a thermometer to make sure it is the temperature you want it–°F for medium rare, °F for medium. (Baste the roast a couple times while cooking, and keep an eye on the vegetables.

Last Updated: January 18, References Tested. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. There are 16 references cited in this article, which can be found at the bottom of the page. The wikiHow Video Team also followed the article's instructions and verified that they work. This article has been viewed , times.

Learn more Despite being an inexpensive slice of meat, it is lean and very flavorful. Like its name suggests, roasting is the most common way to cook a top round roast, although it can be incorporated into stews.

Once the meat reaches the desired temperature, it can be eaten right away or even used as deli-style roast beef. Before you cook a top round roast, bring the roast to room temperature, then season the meat with salt and pepper, plus seasonings like Dijon mustard, butter, parsley, and shallots. To find out how long to cook the roast, multiply the weight of the roast by The result is your cooking time for a medium-rare roast, but you can add more time if you want your roast to be well-done.

Take the roast out of the oven and allow it to rest for 15 minutes before you carve it. Keep reading to learn how to slice a roast! Did this summary help you?

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Article Summary. Part 1 of Defrost the roast for up to 2 days in the refrigerator. This process can take a while due to the size of the roast, so get started ahead of time. Leave the roast in its original packaging while it thaws. You will have an easier time rubbing in the spices and cooking the meat after it is unfrozen. Heat it at a low temperature until it is no longer frozen. Another way to speed up defrosting is to submerge the meat under cold water.

Do this only if your roast is in a watertight container. Change the water out as it warms. Remove the roast from the refrigerator an hour ahead of time. The wait time brings the roast up to room temperature, causing it to cook more evenly. You can vary the resting time between 30 minutes and 2 hours, depending on how much time you have available.

It will still cook well and taste good. Mix all ingredients besides the roast in a separate bowl. Choose a mixing bowl and pour 1 US tbsp 15 mL of olive oil into it. Add 1 US tbsp 15 mL of Dijon mustard along with 0. Sprinkle in about 0. The meat will absorb more of the flavors while the salt draws out flavor from the meat.

Experiment with your seasoning ingredients. For example, you can leave out the shallot and mustard. You can add other herbs and spices or make a balsamic glaze.

Rub the entire surface of the top round roast with the paste. If you have a basting brush, use it to easily coat the outer surface of your roast.

A brush is helpful if your mixture is too liquid. You can also pour the paste onto the roast and try to spread it using a knife or other tool. Part 2 of Turn on your oven and give it a few minutes to get up to the proper temperature. Once it is heated, begin cooking the roast as soon as you can. You may see recipes using wildly different temperatures, and cooking the beef at a different temperature is fine if you want to experiment.

Instead of using an oven, you can cook roasts in a dutch oven. Start by searing the meat in oil, then add beef stock and other ingredients. Put the dutch oven in your oven for 2 to 3 hours.

Sear the meat before adding all of your ingredients to the slow cooker. Cook for about 4 to 6 hours on high or 8 to 10 hours on low. Place the roast in a roasting pan with the fat side up. Look for a layer of white fat on top of the red meat.

This fatty end will usually appear rounded, while the opposite end is flatter and easier to rest against your roasting pan. Put the roast directly in the center of the pan. Fit it over a roasting pan or baking sheet, which will catch any dripping juices. Another option is an oven bag. Seal the roast in the bag, then set it in a pan. Cut a few vents in the top.

Multiply the weight of the roast by 21 minutes to find your cooking time. For example, a 4 lb 1. Larger roasts take longer to cook than smaller roasts. Similarly, a cold roast takes a little longer to cook than one at room temperature. If you want it to be closer to well done, expect it take 30 to 35 minutes per pound.

Roasts are best served medium rare, though. The average roasting time can also vary depending on your oven and the heat setting you use. Place the meat on a center rack in your oven. Position the meat, making sure it is in or over a pan that can catch any dripping juices. Then, set your timer as your roast begins to cook. Leave the roast in the oven for the amount of time you calculated earlier. If you think the roast may be done before the time is up, you should definitely check it to avoid overcooking.

The high temperature can give the roast a nice, brown sear. Another option for browning is to heat olive oil in a pan, then sear the meat about 2 minutes per side.

Put the roast in the oven when you are done. Part 3 of Take the roast out of the oven before it finishes cooking. The meat gets hot enough that it continues cooking even after it is taken out of the oven. Plan on taking it out when it is 5 to 10 degrees below the desired internal temperature. This way, you get the exact doneness you want in your meat. Tent the roast in foil and leave it on your counter. Move the pan to a safe location, such as a counter or your stovetop.

To tent the roast, wrap a piece of aluminum foil over the top of the pan. The foil seals in the heat, allowing the roast to finish cooking to its final temperature. You do not have to remove your thermometer if you used it to test the meat earlier. Be careful not to burn your fingers! Allow the roast to rest for 15 minutes before carving.

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