How long to cook a 3 pound roast

The roast tasted really good, and we thoroughly enjoyed it. However, because the roast is not cooking in any liquid, it was a little tough though it wasn't too bad. I would recommend adding some water to the bottom of the pan while it is in the oven to make it a little more tender.

This roast, however, will not produce any gravy. Also, I would suggest adding some onion to the top while it cooks for a little flavoring. This is a great recipe for anyone who wants a simple pot roast that isn't too much work and doesn't have to cook too long, but if you are wanting a more tender and more flavorful one, i suggest trying a different recipe.

Reviews: Most Helpful. This was wonderful. Please don't pass this up because of reviews saying cooking this way will result in a tough dinner - they surely didn't try it. As others have suggested, make sure your oven temp is accurate, a meat thermometer is a plus and the REAL secret is allowing the meat to rest, covered, for 15 or so minutes while you prepare the rest of your meal. You will not get a fall apart shreddy kind of roast - this will be a nice moist firm roast that slices nicely, and there is no waste.

Stick to the recipe, use the right cut of meat and follow the directions and you won't be disappointed. And you'll have flavorful juice all over your cutting board to moisten the meat after you cut it. I added a bit of thyme to the seasoning mix, as my family loves beef with thyme, but i would not suggest any liquids be added.

This is a very simple and good recipe. For those who say you must cook moist, or that this is dry, then I feel sorry that you have never experienced real roast beef. Ladies and gentlemen, there are at a minimum two distinctly different ways of cooking a beef roast and surprise!

First, "Roast Beef" this recipe and second "Pot Roast. This is what you are served at the buffet where the chef cuts thin slices for you, plates, and ladles on some juice. This is what you need to make Roast Beef Manhattan.

This is what you need for a French Dip. This, with more seasonings and a few post-roasting steps is the start of "Italian Beef 'sangwich'. The pot may be in the oven, on the stove, or a slow cooker. Vegetables, typically carrots and potatoes, frequently some onion, are cooked in water, broth, or tomato sauce.

This produces a "one pot meal" and is often passed on a platter. Each diner takes vegetables and a chunk of coarsely cut meat. The moist heat causes the meat to be very tender yet because of large cut may be fibrous , pieces may be pulled off with the fork and a knife is often not needed. Rating: 1 stars. This is an awful way to cook a roast. The seasonings are fine, but this rapid cooking without any liquid produces a tough, dry result. Liquid and slower cooking are essential if people are actually going to enjoy this.

I was making roast beef fot the first time looking for guidance, and this was helpful, but flawed in my opinion. I used the cut suggested, eye of round, which I had to special order from my butcher but it was worth it. It's a nice, fairly inexpensive cut for feeding a crowd, and the simple seasoning used here is perfect. However, the oven temp and cooking time didn't work for me. I started my room-temp 5.

Check the temperature 30 minutes early. And finally, Meatsafety. Do not cook frozen meat or poultry products in a slow cooker. Allow 4 to 7 hours per pound to defrost large roasts or thick compact pot roasts. Allow 3 to 5 hours per pound to defrost small roasts or thin pot roasts. Lowering the temperature may limit the degree of flavorful surface browning, but it allows the meat to cook more evenly from the surface to the interior.

After you cook it for 20 minutes a pound, take it out of the oven, let it sit for 1 minute and then check the thermometer reading. You only bake this pot roast at degrees. You can even cook it longer and at degrees if your oven tends to run hot. Cook time is based on the weight of each roast and desired doneness. We suggest planning 30 additional minutes.

Common Names. Unlike any other kind of cooking — almost — meat will get more tender the longer you cook it in the crockpot. Put the lid back on and let that pot roast cook longer.

How Long to Cook Roast Beef Temperature, Time, Pound Roast for about minutes per pound for rare, minutes for medium, and for cooked through. Roast your beef, uncovered, 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.

Why You Should Roast Meat Roasting meat at low temperatures between F and F provides the most flavorful, juicy, and tender results. It also minimizes shrinkage and helps the meat cook evenly. Weigh the joint in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per g plus 20 minutes, for a medium result cook the meat for 25 minutes per g plus 25 minutes and for a well done joint cook it for 30 minutes per g plus 30 minutes.