When roasting meat and poultry, set the oven temperature to 325 °F or higher. Explore the charts below to learn how to get great results every time you cook.
Roasting uses the same type of all-over, dry heat as baking, but at higher temperatures between 400 and 450° F. Choose the roasting method to get thicker, tougher foods brown and crisp, and the baking method to retain moisture in thinner, more delicate foods.
Red meat in whole cuts, such as steaks, chops, pieces and whole roasts, make sure the surface is well browned and cook the centre to your taste. As a guide: well done is 77°C, medium 71°C and medium rare 63 °C (leave to rest for 3 minutes)
To roast a whole joint preheat the oven to 180°C/160° fan/gas 4 and weigh the joint (with any stuffing, if using) in order to calculate the cooking time. Place in the centre of the oven; Rare – cook for 20 minutes per 450g plus 20 minutes. Medium – cook for 25 minutes per 450g plus 25 minutes.
If you don't have a meat thermometer, check your beef is roasted by piercing it with a skewer. The juices should run red for rare, pink for medium and clear for well-done. Also, a meat thermometer should read 40C for rare (it will rise to 54-56C, medium-rare, as it sits) or 48C for medium (it will rise to 65C).
The internal temperature should reach: Beef and lamb: rare 60°C; medium 65°C to 70°C; well-done 75°C. Need a thermometer?
We recommend a temperature of 195-200 °F / 90-93 °C for a tender and juicy roast.
Slow-roast
Best cooked at 150-170C, recipes that require slow-roasting are trickier to control using a domestic oven. Brown the joint first to give it a bit of colour, cook it covered on low, then turn up the heat at the end to brown the meat.
Top/Bottom heating is the most effective setting to use when you are baking or roasting on a single level.
PRO TIP: It's better to cook pot roast on the low setting rather than the high setting when it comes to pot roast. Your meat will be tender and delicious every time.
Slow-cook the roast on an open rack in a low oven (200°F / 95°C), until it reaches an internal temperature of 125°F / 52°C, using a meat thermometer. This will take roughly one hour per pound of roast — so allow 3 hours for a 3-pound roast, or 6 hours for a 6-pound roast.
When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.
The USDA recommends roast beef cooking temp be a minimum of 145°F.
Can you cook a roast at 170 degrees? Yes, it is best to roast larger cuts of meats at 170 for 2.5 hours per pound.
You should cover a beef roast with kitchen foil for at least part of the cooking time. This stops the roast beef from drying out too much during cooking.
The total cooking time depends on the weight of the meat. To cook rare, allow 15-20 minutes per 500g of meat. To cook medium allow 20-25 minutes per 500g of meat. To cook well done allow 25-30 minutes per 500g of meat.
Roast for 12 mins per 450g/1lb (about 55 mins for a 2kg/4lb 8oz joint) for medium-rare, or 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.
Low temperature cooking is a fantastic method that can be used for just about every naturally tender cut of beef, lamb, pork and veal. It involves searing the outside of the meat at a high temperature, and then roasting in a very low oven for a lengthy period, so the meat stays succulent.
Another problem is overcooking the pot roast, leading to dry meat. Prevent this by ensuring you have enough braising liquid in the pot and don't let it go dry. For smaller roasts under 3 pounds, check for doneness at two hours. For larger roasts, check three hours.
Does chuck roast get more tender the longer you cook it? It does! The secret to an incredible beef chuck roast recipe is to let it cook for long enough. I cook my chuck roast for 4 hours and 20 minutes, and by the time it's done it's fall-apart tender with soft carrots and potatoes all cooked in the same pot.