For a 1kg topside beef joint, roasting time varies by desired doneness: roughly 40 mins for rare, 50 mins for medium-rare, and up to 1 hour 20 mins for well-done, usually after an initial high-heat sear, then resting for 15-20 mins. Slow cooking takes much longer, around 5-8 hours on low, while a pot roast might take 2-3 hours. Always use a meat thermometer for best results, aiming for 55°C (rare) to 70°C+ (well-done).
Slow cooked on high for 4 hours or low for 6, your meat will be beautifully tender and full of flavour. It really is a game changer.
You should cover your beef with foil for at least part of the cooking time.
For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
This will give it a nice crust. After 20 minutes, reduce the temperature to 160°C (320°F) and continue to roast. Cooking time generally is about 25-30 minutes per 500 g for medium-rare (internal temperature of about 55-60°C). For a 1.5 kg roast, this would be approximately 75-90 minutes.
Roasting Techniques
The best way to get that coveted crispy, brown exterior for larger cuts, such as prime rib, is to oven-sear the meat, uncovered, at 450ºF (230ºC) for 10 minutes, and then reduce the heat to 275ºF (140ºC) and cook to desired doneness.
How to Make Tender Roast Beef: Go Low and Slow. She starts the roast at a high temperature to get browning for flavor, and then lowers the oven temp and cooks the beef "slow and low" for a couple hours.
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.
Refrigerate perishable food (meat, seafood, dairy, cut fruit, some vegetables, and cooked leftovers) within 2 hours. If the food is exposed to temperatures above 90°F, like a hot car or picnic, refrigerate it within 1 hour.
Cook time is based on the weight of each roast and desired doneness. We suggest planning 30 additional minutes. Approximately 15 minutes for searing the roast at 450 °F prior to roasting and approximately 15 minutes for the roast to rest before serving. The perfect temperature to roast at (after searing) is 325 °F.
Allow the following times per 500g: 10 minutes for very rare meat, 12 minutes for rare, 15 minutes for medium and 20 minutes for well done. For example, cook a 2kg joint for 40 minutes if you want very rare meat.
No need It'll make heaps of it's own that you can use to form gravy at the end But if it makes you more comfortable you can add just 1/2 cup of stock :) I brown mine before putting in crock pot.
Wrap it all up snugly in foil and let it cook low and slow in the oven for 2 hours 30 minutes to 3 hours. 4. Don't forget to baste! Spoon the juices from the bottom of the tray over the beef occasionally to keep it moist and tasty.
To get the best flavour and texture, we recommend serving topside of beef medium-rare. Roasting slowly at a low temperature is a great method, especially for leaner cuts — it's a technique favoured by many of the professional chefs we work with.
How to tenderise beef – easily!
Cooking Temperatures
Ground meat (including hamburgers, and sausages): 160°F (71°C) Poultry (chicken, turkey): 165°F (74°C) Pork: 145°F (63°C), followed by a three-minute rest time.
Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.
Risky foods and food preparation
Eating raw flour, eggs, or dough could lead to food poisoning. Store, thaw, handle, and cook raw turkey to prevent foodborne illness. Consuming raw milk and raw milk products can pose health risks. Learn how to safely check and dispose of food, if needed, after an emergency.
If you are making this roast on the weekend, when you're likely to be around, feel free to cook it on high for about four to five hours. If you need it to cook all day while you're at work, set your slow cooker or Crockpot to low, and let it braise until you get home – about eight to 10 hours.
11 Mistakes To Avoid When Cooking Steaks At Home
Preheat the oven to 250 degrees celsius. Brush beef with oil and season well with sea salt flakes and freshly ground pepper. Place beef in a roasting pan and place in the oven 15 mins to roast. Reduce the oven temperature to 200 degrees celsius and roast for a further 25-30 minutes per 500g for medium.
An eye of round can be tender yes. But fall apart I have my doubts, it's so lean that it does not lend itself to that. A Chuck roast will fall apart. Really an eye of round is better to cook and slice thin or it is awesome for jerky.