An old-fashioned pub in London was one of my favorite places to spend a Sunday afternoon when I lived there. I would order a Sunday roast with all the fixings.
It was so nice to be able to sit at a cozy corner table next to a roaring fire and eat food that I would have never made in my tiny Soho studio apartment. While the menu had a lot of different roasts, my favorite was Slow Roast Beef with all the fixings, which is a very British dish. Table of Contents.
Cooking beef roast to tender, juicy perfection is an artform that requires finesse While searing meat on high heat develops delicious browning, slow roasting at lower temperatures gently breaks down tough collagen for fork-tender results But determining the ideal time needed can be tricky, especially when using an untraditional temp like 200°F.
With the right technique, cooking beef roast at 200°F creates incredibly moist, flavorful meat with minimal effort Follow these tips to masterfully execute slow roasted beef
Average Cooking Times
When roasting beef at 200°F, use these general timelines as a starting point:
- Rare roast: Allow around 20 minutes per pound
- Medium-rare roast: Allow around 25 minutes per pound
- Well-done roast: Allow around 30 minutes per pound
For a 3-4 lb roast, expect total cook times of 60-120 minutes. For a 6-8 lb roast, cook times range from 2-4 hours.
Adjust for Thickness
Be sure to account for variances in shape and thickness, as a shorter, fatter roast may need slightly longer than a long, slender one of equal weight. An extra 30-60 minutes gives a thicker cut time to finish without overcooking the exterior.
Check Internal Temp
While the cooking times above provide ballpark estimates, always rely on an instant-read thermometer to assess doneness rather than total roasting time. Remove roasts from the oven when they reach these target internal temps:
- Rare: 115-120°F
- Medium-rare: 125-135°F
- Medium: 140-150°F
- Well-done: 160-170°F
The temp will continue rising 5-10°F during resting.
Let It Rest
Allow roasts to rest at least 10-15 minutes before slicing to allow juices to reabsorb for a moist, tender texture. For bigger roasts over 8 lbs, rest for up to 30 minutes.
Add Moisture
Cooking low and slow can dry out the meat without moisture. Try setting roasts on a bed of aromatic veggies, like onion and garlic, to release steam. Rubbing roasts with olive oil or marinades also improves moisture.
Get a Crust
If you want a dark, flavorful exterior, quickly sear the roast in a hot skillet before transferring to the 200°F oven. Or uncover and broil the roast for the last 10-15 minutes.
With the right prep and target internal temperature, you can achieve impressively succulent, evenly cooked beef roast at the untraditional temp of 200°F. Just be sure to allow plenty of time for the low heat to tenderize without drying out the meat.
What to serve with Slow Roast Beef?
As the meat is resting, I like to make Yorkshire puddings. The main recipe card has a simple recipe for these, along with a simple gravy. You can always serve the roast with potatoes instead.
A lovely big joint of meat like this deserves plenty of fresh vegetables too. Peas and green beans are the classic sides along with carrots or parsnips.
Can I make Slow Roast Beef in advance?
Cooked slow roast beef can be served cold or warmed up. If warmed up, it will lose its lovely pink color, though.
How long does it take to cook a roast at 200 degrees?
FAQ
Can you slow cook at 200 degrees?
How long will it take to cook a beef roast at 225 degrees?
Does cooking a roast at a lower temperature make it more tender?
How long to cook a 2 pound roast at 250 degrees?