7 hours @ 250 for a rare roast
How long you would cook a 2.2 pound beef roast depends upon how you like it cooked. For a rare beef roast, cook at 200 degrees Celsius/390 degrees Fahrenheit for 30 minutes. For a medium beef roast, cook for 45 minutes or for well done meat, cook for an hour.
At 300 degrees F.: Rare: 16 to 20 minutes Medium rare: 20 to 22 minutes Medium: 23 to 25 minutes Well-done: 26 to 30 minutes
put roast in a preheated 500 degree oven for 20 minutes, then reduce heat to 325 and cook until done - use a meat thermometre and take roast out at 125 -135 and tent with foil for additional 20 minutes or so.
I would cook it at 350 for 30 minutes covered. Then, uncover and cook until desired done-ness. I like medium rare which is generally achieved in an additional 15-30 minutes. For more tender meat you can cook at a lower temperature for a longer time.
It depends on the size of the roast and the temperature of the pot. Test the roast everynow and then with a fork. When the meat pulls apart easily its done. MMMMM..... pot roast!
my five roses cook book says to cook a roast of beef at 40 minutes per pound to arrive at well done - 35 to 40 minutes actually but that cook book is about 40 or so years old.
If it's already "well done" you only need to heat it before serving.
you should roast a piece of beef at the temp of 160 deegrees This should read "TO the temp of 160 degrees, internal temp" (for medium doneness) If you roast it AT the temp of 160, it will probably spoil (or wind up full of bacteria) before it ever reaches doneness. Medium rare would be done at an internal temp of 145. Your oven temp should be at least 250 to 350 degrees depending on the size of the roast, the vessel that it is being roast in, covered or uncovered, & desired browness on the outside.
In a moderate oven (180 deg. C) roast beef generally takes - per 500 grams: 20-25mins for rare, 25-30mins for medium and 30-35mins for well done. Using a meat thermometer (inserted in the thickest part away from fat or bone) look for 60 deg. for rare, 70 deg. for medium and 75 deg. for well done. (all temps. Centigrade).
Buy a Pork Loin Roast; 2 lbs; Brown the outside of it in a frying pan; Then place it in your crock pot (lightly salt and pepper the roast); add two tablespoons water; cook until done or reaches 160 degrees internal temperature. ENJOY!
You can but it will not be done. My wife cooks hers on high for 8 hours.
for appoximatly 2 hrs depending on how well you want your beef cooked. Both the weight of the meat and cooking temperature will affect how well the meat is cooked. How you like your beef rare, medium rare, medium, medium well done and well done will be up to individual taste. Cook meat slightly longer to ensure it's well dine (but not burnt). Reverse cooking time for meat to be rarer. Tip: if you are cooling a roast and you have guests that like their meat cooked to either rare or well done or in between. Cook the meat to nearly cooked, this way, the meat at the outsides of a joint will be well done and as you cut to the centre of the joint, the slices will become less cooked (rare).