How Long To Cook A Beef Roast At 200 Degrees? A Simple Guide

Are you tired of overcooked or undercooked beef roasts? Do you want to achieve that perfect, juicy, and tender roast every time?

Look no further than the slow-roasting method at 200 degrees Fahrenheit. But how long should you cook it for? With varying opinions and methods out there, it can be overwhelming to know what to do.

In this article, we’ll break down the steps and provide expert advice on how long to cook your beef roast at 200 degrees for the best results. Whether you’re a seasoned chef or a beginner in the kitchen, this guide will help you achieve a restaurant-quality roast beef that will impress your family and friends.

So, let’s get started!

How Long To Cook A Beef Roast At 200 Degrees?

The general rule of thumb for cooking a beef roast at 200 degrees Fahrenheit is between 45 minutes to 1 hour per pound for medium-rare. However, this can vary depending on the type and size of the roast you plan to cook.

For a whole prime rib, it’s best to go with a smaller roast of about 3 pounds or less if you want to cook it in 3 hours or less. Take the beef out of the fridge a couple of hours before you want to roast it so it warms up to close to room temperature. When you’re ready to roast the beef, preheat the oven to 250 degrees Fahrenheit.

If your roast has a thick fat layer, score it in a criss-cross pattern. Season the roast with salt and pepper, and rub it in with your hands. Finish the roast off with a coating of vegetable oil, and rub that in as well. The oil will help to caramelize the exterior of the roast in a process known as the Maillard reaction.

If you are roasting it in a pan with a rack, make a tray out of aluminum foil to catch the drippings and put it under the roast in the pan. Once you have finished prepping the roast and the oven is up to heat, turn the oven down to 200 degrees Fahrenheit and put the roast in.

If you have a thermometer that can be in the roast while it is in the oven, put that in the very center of the roast. You will let the roast cook until it reaches an internal temperature of 118 degrees Fahrenheit. So knowing what the internal temperature of the roast is as it cooks is mighty handy.

For a 5-pound rib roast, it took 4 hours to get to 118 degrees Fahrenheit. Once the beef roast has reached an internal temp of 118 degrees Fahrenheit, take it out of the oven and crank the oven up to 500 degrees Fahrenheit. While the outside of the roast is getting nice and crispy, the inside of the roast will be finishing as well, which is why you only cooked the middle to 118.

When the oven is up to 500 degrees Fahrenheit, put the beef roast back in uncovered with a thermometer to monitor internal temperature. If you like a rare roast, cook it until it reaches an internal temperature of 125 degrees Fahrenheit. If you like medium, cook until it reaches an internal temperature of 135 degrees Fahrenheit. For those who like well-done meat, cook until it reaches an internal temperature of 145 degrees Fahrenheit.

Most importantly, once you have taken your roast out of the oven, let it rest for 20 minutes before eating it. Inside, juices are bubbling and hot, and if you cut into it fresh out of the oven, you will lose all those juices.

Why Slow-Roasting At 200 Degrees Is The Best Method For Beef Roasts

Slow-roasting at 200 degrees Fahrenheit is the best method for beef roasts because it allows for even cooking throughout the roast. The low temperature of the oven ensures that the meat is cooked slowly and thoroughly, without overcooking or drying out the ends. This results in a succulent, tender, and flavorful roast that is cooked to perfection from the crust to the center.

Faster roasting methods may only cook the center of the roast to the desired doneness, leaving the surrounding areas overcooked or undercooked. Slow-roasting at 200 degrees Fahrenheit ensures that the entire roast is cooked evenly, resulting in a perfectly cooked and delicious meal.

Additionally, slow-roasting at a low temperature of 200 degrees Fahrenheit does not require the most expensive cuts of meat. Inexpensive cuts can be transformed into a tender and juicy meal with the help of slow cookers and oven roasting at low temperatures. This makes slow-roasting an affordable and accessible method for anyone looking to cook a delicious beef roast.

Furthermore, slow-roasting at 200 degrees Fahrenheit allows for greater control over the cooking process. By using a meat thermometer to monitor the internal temperature of the roast, you can ensure that it is cooked to your desired level of doneness. This method also allows for adjustments in cooking time and temperature as needed, ensuring that your beef roast turns out perfect every time.

Preparing The Beef Roast For Slow-Roasting

Slow-roasting is one of the best ways to cook a beef roast, as it ensures that the meat cooks evenly throughout. To prepare the beef roast for slow-roasting, start by taking it out of the fridge a couple of hours before you want to roast it so that it can come up to room temperature.

Next, preheat the oven to 250 degrees Fahrenheit. If your roast has a thick layer of fat, score it in a criss-cross pattern. Season the roast with salt and pepper, and rub it in with your hands. Finish the roast off with a coating of vegetable oil, and rub that in as well. The oil will help to caramelize the exterior of the roast in a process known as the Maillard reaction.

If you are using a pan with a rack, make a tray out of aluminum foil to catch the drippings and put it under the roast in the pan. Once you have finished prepping the roast and the oven is up to heat, turn the oven down to 200 degrees Fahrenheit and put the roast in.

If you have a thermometer that can be inserted into the roast while it is in the oven, put that in the very center of the roast. You will let the roast cook until it reaches an internal temperature of 118 degrees Fahrenheit. So knowing what the internal temperature of the roast is as it cooks is mighty handy.

For a 5-pound rib roast, it took 4 hours to get to 118 degrees Fahrenheit. Once the beef roast has reached an internal temperature of 118 degrees Fahrenheit, take it out of the oven and crank the oven up to 500 degrees Fahrenheit.

While the outside of the roast is getting nice and crispy, the inside of the roast will be finishing as well, which is why you only cooked the middle to 118. When the oven is up to 500 degrees Fahrenheit, put the beef roast back in uncovered with a thermometer to monitor internal temperature.

If you like a rare roast, cook it until it reaches an internal temperature of 125 degrees Fahrenheit. If you like medium, cook until it reaches an internal temperature of 135 degrees Fahrenheit. For those who like well-done meat, cook until it reaches an internal temperature of 145 degrees Fahrenheit.

Finally, once you have taken your roast out of the oven, let it rest for 20 minutes before eating it. Inside, juices are bubbling and hot, and if you cut into it fresh out of the oven, you will lose all those juices.

Seasoning And Flavoring Options For Beef Roasts

Seasoning and flavoring a beef roast can elevate the taste and aroma of the dish. While salt, pepper, and garlic powder are the basics for seasoning a roast beef, there are many other herbs and spices that can be added to create a unique flavor profile.

One popular seasoning blend for pot roast includes brown sugar, Spanish paprika, black pepper, sea salt, and garlic powder. This blend is easy to make at home with commonly used spices and herbs and can be adjusted to personal preferences. It’s best to rub the seasoning all over the roast after brushing it with olive oil to ensure it sticks to the meat.

Another delicious dry rub for pot roast includes garlic powder, onion powder, dried oregano, dried thyme, dried parsley, coarse salt, and pepper. This blend is bold and savory with classic pot roast flavors.

To add more fragrant and playful flavors to a roast beef, basil, summer savory, and tarragon are all great herbs to use. These herbs are part of the mint family and can be combined with other preferred beef herbs for a knockout roast beef.

It’s important to note that different cuts of beef require different cooking times and temperatures. A whole prime rib may require a shorter cooking time at a higher temperature compared to a smaller cut of beef. Therefore, it’s crucial to adjust the seasoning and flavoring options accordingly based on the type of beef roast being cooked.

Calculating Cooking Time Based On The Size Of Your Beef Roast

Calculating the cooking time for your beef roast is crucial to ensure that it is cooked to your desired level of doneness. As a general rule, aim for 20 minutes per pound for rare beef, 25 minutes per pound for medium, and 30 minutes per pound for well done. However, this can vary depending on the size and type of roast you plan to cook.

For a whole prime rib, it’s best to go with a smaller roast of about 3 pounds or less if you want to cook it in 3 hours or less. For a standard turkey that’s around 6kg/13lb, the cooking time will be around 4 hours. To cook rare beef, 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.

It’s important to note that these times are just guidelines and may need to be adjusted based on factors such as the temperature of the oven and the desired level of doneness. To ensure the most accurate cooking time, use a leave-in meat thermometer to monitor the internal temperature of the roast as it cooks.

Remember to also factor in additional time for prepping the roast, such as bringing it to room temperature before cooking and allowing it to rest after cooking. By calculating the cooking time based on the size of your beef roast and following these guidelines, you can achieve a perfectly cooked roast every time.

How To Check For Doneness And Ensure A Perfectly Cooked Beef Roast

Cooking a beef roast to the right temperature is essential to ensure that it is safe to eat and that it has the desired level of doneness. Here are some tips on how to check for doneness and ensure a perfectly cooked beef roast:

1. Use a meat thermometer or instant-read thermometer: Insert the thermometer through the side of the cut, tip in the center, not touching bone or fat. This will give you an accurate reading of the internal temperature of the meat.

2. Remove steaks and burgers from heat when thermometer is 5°F lower than desired doneness. Roasts should be removed from heat when thermometer is 5-10°F lower.

3. Rest steaks and roasts: Temperature will continue to rise while resting, so remove the roast from the oven or grill when it is slightly below your desired temperature.

4. Use a roast beef temperature chart: This will help you determine the minimum cooking temperature for your beef roast. The USDA recommends roast beef cooking temp be a minimum of 145°F.

5. Check for internal temperature: Whole beef cuts usually have bacteria only on the surface, but it is possible for harmful bacteria to be present in the internal portions, so cooking the meat to an internal temperature of 145°F is sufficient to kill the bacteria.

6. Insert an ovenproof meat thermometer prior to roasting into the thickest part of the roast, not resting in fat or touching bone. Leave the thermometer in throughout the cooking process. Or, insert an instant-read thermometer toward end of cooking time (as described above) for about 15 seconds to get an accurate reading.

7. Allow for standing time: Temperature will continue to rise 5°F to 15°F after removing from oven, to reach desired doneness. Allow 15 to 20 minutes standing time.

By following these tips, you can ensure that your beef roast is perfectly cooked and safe to eat. Remember to always use a meat thermometer or instant-read thermometer and check for internal temperature before serving.

Resting And Serving Your Beef Roast For Maximum Flavor And Tenderness

Resting your beef roast is an essential step to achieve maximum flavor and tenderness. Once you have taken the roast out of the oven, let it rest for at least 20 minutes before carving it. This resting time allows the juices to redistribute throughout the meat, making it more tender and flavorful.

When it comes to serving your beef roast, there are a few things to keep in mind. First, always slice the roast against the grain. This means cutting perpendicular to the direction of the muscle fibers, which will make it easier to chew and more tender.

Before serving, sprinkle a little bit of salt on top of the slices to enhance the flavor. You can also serve your beef roast with a gravy made from the pan drippings. To make the gravy, simply pour the drippings into a saucepan and heat them up over medium heat. Mix in a little bit of flour or cornstarch to thicken the gravy, and season with salt and pepper to taste.

Finally, make sure to serve your beef roast with some delicious sides. Mashed potatoes, roasted vegetables, and a green salad are all great options that will complement the rich flavor of the beef. With these tips in mind, you’re sure to impress your guests with a perfectly cooked and delicious beef roast!