That will depend on the weight of the joint AND its shape and the oven temperature.
As a rule of thumb
Obviously if your joint is thin, then the heat will penetrate faster so you will need to reduce your timings.
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The amount of time it takes to cook a roast beef varies greatly, depending on the size of the roast. The most important rule to remember when cooking beef is to make sure to cook it until an instant read thermometer reads an internal temperature of at least 160ºFahrenheit. A three pound, boned roast should take about one and a half hours, or slightly longer, in a 350º Fahrenheit oven.
Ground beef should be cooked at a temperature of about 160 degrees Fahrenheit. That should be its minimum internal temperature. The external temperature to get it to such an internal temperature is up to you.
The minimum cooking temperature for roast beef is 145F (63C). To ensure that the roast beef is cooked safely the internal temperature should be measured with a meat thermometer. Here is a list of recommended minimum internal temperatures for roast beef measured at the thickest part: 155F (68C) for medium-rare 160F (71C) for medium 165F (74C) for medium-well 170F (77C) for well-doneIt is important to note that the USDA recommends cooking all beef including roast beef to an internal temperature of at least 145F (63C).
Corned beef must be put in an oven temperature of minimum 325 degrees Fahrenheit. The oven can be altered to a different temperature. The resulting internal temperature of the corned beef must be 160 degrees Fahrenheit no matter the oven temperature you choose.
Pot roast is a braised beef dish, made by browning a piece of beef and then slow-cooking it in liquid.
You are going to have a very dry roast!!!!
When cooking Roast beef, its usually 20 minutes per pound at 350 degrees.
I have a 2.6 Kg 'silverside' of beef... How long should I roast it in the oven, and at what temperature? ...Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare
I always put in 1/2 cup of Kahlua when I cook a roast beef in the oven. It makes the beef tender and the gray delicious.
It holds the roast together during cooking and carving. Cut the string off during carving, and discard.
Juis is the broth you can dip into. For instance, Au Juis for roast beef sandwiches.
Two or three hours should not hurt it. Maybe longer, but why delay?
Kelly's Roast Beef was created in 1951.