Cooking a beef roast well-done makes the meat less tender and juicy, and considerably more chewy, than beef cooked to a lower temperature. For this reason, it's important to pick the best beef cuts for roasting. Loin, chuck and rib meat are optimal, being the most tender and juicy cuts. While you can follow basic recipes for cooking a beef roast well-done, all ovens vary, and the size, shape and cut of your beef affects the total cooking time. For precision, check your roast's temperature periodically rather than relying on any stated cooking times.
- Roasting pan
- Meat thermometer
- Aluminum foil
If you're roasting the beef in a convection oven rather than a conventional oven, preheat to 275 degrees F. Take the roast out when the internal temperature is 125 degrees. The roast beef's temperature will climb another 30 degrees following removal, reaching well-done.
Make sure your meat thermometer is labeled safe for use during cooking in the oven. If yours isn't, you'll have to remove the beef roast occasionally as the end of the cooking time nears to check its internal temperature.
Let your beef sit out of the refrigerator for about an hour prior to cooking. Put it in a shallow roasting pan. Trim excess fat off once the exterior approaches room temperature. Leave a thick layer of insulating fat, though, to help contain the beef's natural juices during roasting. Season to taste. Insert an oven-safe meat thermometer into the middle of the roast, making sure it isn't touching any bone.
Position an oven rack so your beef roast will be approximately centered in the oven, and preheat to 325 degrees F.
Place the beef into the oven uncovered. Plan to cook it according to the standard rule of 23 minutes per pound for a well-done roast.
Take the beef out of the oven when its internal temperature reaches 145 degrees F. A temperature of 155 degrees F signifies a well-done roast for most cuts of beef. Drape a piece of aluminum foil loosely over the roast and allow it to sit out for about half an hour. It will continue to cook the final 10 degrees and its juices will redistribute during this time.
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Eric Mohrman has been a freelance writer since 2007, focusing on travel, food and lifestyle stories. His creative writing is also widely published. He lives in Orlando, Florida.