Rolled Beef Roast (2024)

FAQs

What temperature should rolled roast beef be cooked at? ›

Cuts like a whole eye fillet (aka chateaubriand) are the quickest to cook and the most tender but a rolled scotch roast probably has the best combination of flavour and tenderness. A porterhouse roast is the next best thing.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.

Cook in centre of oven at 180°C, Gas Mark 4 for 20 minutes. Then lower heat to 160°C, Gas Mark 2. To calculate cooking times, for rare cook for 20 minutes per 450g plus 20 minutes. Medium, cook 25 minutes per 450g, plus 25 minutes and for well done cook 30 minutes per 450g and an extra 30 minutes.

Do not add water or liquid and do not cover the roast. Covering the roast would result in more steaming than roasting in the oven so we cook a beef roast uncovered. Test Kitchen Tip: A roasting pan is a shallow pan specifically designed for roasting.

To give your meat a flavourful crispy exterior, cook uncovered on a rack set in a shallow roasting pan. Don't add water! Invest in a digital thermometer that lets you monitor the temperature of your roast – or even alert you when it's done – without opening the oven door.

We recommend a temperature of 195-200 °F / 90-93 °C for a tender and juicy roast. Serve: Remove the bay leaves and rosemary sprigs. Blend some of the celery, carrots and onion with some of the juices until you have a smooth puree. Spoon some of the puree sauce on each serving plate and top with the roast.

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

Why is my roast beef always tough? ›

With lots of connective tissue (also known as collagen), these cuts can be tough if undercooked or hurried along in the cooking process. However, with slow-cooker pot roast, pressure cooker pot roast, or low-and-slow braised pot roast, the collagen breaks up for tender, succulent meat.

If you consistently notice tough beef, Carli says your slow cooker may not be working hard enough. “Try cooking for longer, or at a higher temp,” she advises.

Roast beef cooking time: 50 minutes to 1 hour 20, depending on how well done you like it. Roast beef temperature: Heat the oven to 240C/220C fan/gas 9 for the first 20 minutes of cooking, then lower it to 190C/170C fan/gas 5 for the remainder.

Cook all raw beef steaks and roasts to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.

While you're waiting, preheat your oven to the recommended temperature. You'll notice our chart selects low to moderate heat, in the range of 325 or 350 degrees, for larger roasts and higher heat, above 400 degrees, for smaller, tender roasts to produce the best results.