When you think of wonderfully homey dinners, surely pot roast must be an all-time favorite. Slow cooking meat in the oven makes a tasty dish when roasted with herbs, spices and broth. Its the kind of meal your family will want to linger over and savor.
The best way to slow-cook a roast in the oven is to brown the meat on the stove and then put it in the oven with broth and spices for a few hours.
Roast beef is a classic main dish that can be the star of any holiday meal or Sunday dinner. When cooked properly it emerges from the oven deeply flavored, tender and juicy. But achieving roast beef perfection depends heavily on using the right temperature and cook time.
Cooking your beef roast low and slow at 250°F allows the meat to gently break down while retaining moisture But how long exactly should you cook a roast at 250 degrees?
Below I’ll share everything you need to know about roast beef times at 250°F. You’ll get:
- Estimated oven times for different roast sizes
- How to adjust cook time based on shape and thickness
- Why probes beat timers for accuracy
- How to test doneness without a thermometer
- Tips for maximizing flavor and tenderness
Follow these guidelines and you’ll be able to deliver perfect roast beef every time.
Estimated Roast Beef Cooking Times at 250°F
Cooking your roast beef low and slow at 250°F results in incredibly tender, juicy and flavorful meat.
Here are some general guidelines for roast beef cooking times at 250 degrees:
- 2-3 lb roast: 1 1⁄2 – 2 hours
- 4-5 lb roast: 2 1⁄4 – 3 hours
- 6-8 lb roast: 3 – 4 hours
Keep in mind these oven times are simply estimates. The shape, thickness and bone-in vs boneless will all impact total cooking time.
Thinner roasts will finish faster, while thick, wide roasts require more time to reach the center. Bone-in cuts take a bit longer than boneless.
For best results, always rely on an instant-read meat thermometer over recommended oven times. Ovens vary, so probe for doneness instead of glancing at the clock.
Adjusting Cook Time for Shape and Size
To fine tune your roast beef cook time at 250°F, consider the specific shape and dimensions of your cut.
Thickness: Thicker roasts need more time for heat to fully penetrate to the center. Add 15-20 minutes per inch for roasts over 2-3 inches thick.
Width: Wider cuts cook slower since there is more total meat to bring up to temperature. Add 10-15 minutes for roasts over 4-5 inches wide.
Shape: Compact, uniform roasts will cook faster than irregular shaped ones. Tie roasts for a tidy shape and most efficient cooking.
Bone-in: The bone acts as an insulator, slowing cooking. Add 10-15 minutes to the oven time for bone-in beef roasts.
Once your roast is in the oven, begin taking temperature readings every 30 minutes starting around 2.5 hours. This prevents overcooking.
Rely on a Meat Thermometer For Doneness
While the roast beef cooking times above provide rough estimates, the only surefire way to know exactly when your beef is cooked to perfection is to use an instant-read meat thermometer.
Thermometers remove all guesswork and help prevent serving undercooked or overcooked roasts. Simply check temperature in the thickest part of the meat, away from bone or fat.
For medium-rare doneness, target an internal temperature of 130-135°F.
Here are the ideal finished temperatures for various doneness levels:
- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 140-145°F
- Medium Well: 150-155°F
- Well Done: 160°F+
The temperature will rise 5-10 degrees during resting time, so pull the roast when it’s 5 degrees below your desired final temp. It’s that easy!
Checking Doneness Without a Thermometer
Don’t have a thermometer on hand? No problem – here are some ways to check for doneness without one:
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Use the poke test. Rare roast beef will be very soft. Medium rare is tender but lightly firm. Well done is quite firm.
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Check internal color. Slice into the thickest part. Rare roast beef is bright red while medium rare shows warm pink.
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Look for the roast to shrink and firm up. The more well done it is, the more compressed it will appear.
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Listen for sizzling to slow. Meat stops sizzling audibly when moisture evaporates at higher temperatures.
Rely on multiple signs like touch/look/sound together for best accuracy without a thermometer. And remember, you can always cook a roast longer if needed but you can’t undo overcooking!
Let Roast Beef Rest for Maximum Juiciness
This last step is critical – always let your roast beef rest for 10-15 minutes before slicing into it.
Resting allows the juices to redistribute so they don’t gush out when you cut. Skipping this step means you’ll end up with dry meat.
During resting time, the temperature equalizes and finishes cooking. Loosely cover with foil to keep warm.
After it has rested, you’re ready to carve perfect rosy slices into the juiciest roast beef ever. Serve warm with pan juices for added flavor.
Extra Tips for Flavorful, Tender Roast Beef
Aside from proper oven time and temperature, here are some bonus tips for prime roast beef:
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Generously season the exterior with salt, pepper and herbs before roasting.
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Start at a higher temp (350°F) for the first 20 minutes for quicker browning.
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Use a roast rack inside a heavy pan for air circulation.
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Baste with pan juices if the exterior browns too fast.
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Add veggie trimmings like onion skins to the pan for extra flavor.
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Allow oven-cooked roasts to rest outside of the hot oven.
Follow these guidelines and your roast beef will come out perfectly cooked with great flavor – never dry or underdone. Enjoy your chef-level roast beef results!
Slow-Cook Roast in Oven
In an interview with LIVESTRONG. com, Ariane Resnick, CNC, gives an overview on how to slow cook a roast in the oven. First, thaw the roast in the refrigerator before cooking, she advises. “Don’t thaw a roast in the oven because germs can grow while the meat is getting hot from being frozen.” “.
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Resnick says the best way to cook a roast is to sear it on the stove over medium-high heat until all sides are nicely caramelized. This takes several minutes for the first side and one or two minutes for each additional side.
Next, place the roast in a baking dish with aromatics, such as garlic, onion, celery and carrots. Also, include herbs, stock or water. “If you cook the roast at 250 degrees, it will take about 40 to 45 minutes per pound. It will take 45 minutes to an hour per pound to roast slowly at 200 degrees Fahrenheit, says Resnick.
How do you make a roast in the oven that is soft? “Some people say the roast should be covered, but others are very against it.” The most important thing is that the meat needs to be cooked longer if it’s not fork-tender, she says. “The meat will shred easily once the sinew is fully broken down. You have to be patient and leave it in the oven until that happens.” ” You can use this method for any cut of roast, including a chuck roast.
Read more: How to Cook a Chuck Roast Perfectly
The Centers for Disease Control and Prevention (CDC) say that raw or undercooked meat can contain many germs that can make you sick, like Salmonella and Escherichia choli. Some older recipes say to wash raw meat before cooking it, but this can make utensils, cutting boards, and other foods more likely to get bacteria on them.
CDC says to cook a 4- to 6-pound bone-in rib roast at 325 F for 23 to 25 minutes per pound. A round or rib roast that weighs 2 1/2 to 4 pounds takes a little longer to cook. Keep the temperature the same and cook it for 30 to 35 minutes per pound.
The internal temperature of meat should reach 145 F. Place the thermometer in the thickest part of the roast, away from the bone, advises the University of Illinois. Dont rely on color to indicate when a meat is thoroughly cooked, because many factors can affect this characteristic.
How long does it take to cook a roast at 200 degrees?
FAQ
How long to cook a prime roast at 250?
What is the best temperature to slow cook beef?
How fast does meat cook at 250?
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Type of Meat
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Smoking Temp
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Time to Complete *
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Beef Ribs
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250°F
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3-4 hrs
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Pork Butt (Sliced)
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250°F
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1.5 hrs/pound
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Pork Butt (Pulled)
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250°F
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1.5 hrs/pound
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Whole Chicken
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250°F
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4 hrs
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How long does a 2.5 pound roast take to cook?
How long does it take to cook a beef roast?
Roll and tie roasts for fastest cooking. Bone-in: The bone acts as an insulator, slowing cooking. Add 10-15 minutes for bone-in beef roast. Once you pop the roast in, take temperature readings every 30 minutes until about 2.5 hours to gauge doneness. This prevents overcooking.
How long do you cook roast beef at 250 degrees?
To fine-tune your roast beef cook time at 250°F, consider the shape and dimensions of your particular cut. – Thickness: Thicker roasts need more time to allow heat to penetrate to the center. Add 15-20 minutes per inch over 2-3 inches thick. Width: Wider cuts cook slower than narrower ones since more total meat must reach temp.
What temperature should roast beef be cooked at?
For many home cooks, roast beef is the ultimate Sunday supper. When cooked correctly, it emerges from the oven deeply flavored, perfectly rosy, and melt-in-your-mouth tender. Cooking your roast beef low and slow at 250 degrees F yields the most delicious results every time.
How long do you cook a 4 lb roast?
Remove the roast to a plate and deglaze the pan with broth and wine. Place the roast back in the pan and place onion slices and rosemary sprigs around it. 7. Roast at 250 degrees Fahrenheit until you get to 115 degrees Fahrenheit (about 12-15 minutes per pound, so a little less than 1 hour for a 4 lb roast).