1. Heat oven to temperature on chart. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast. Do not add water or cover.
2. Roast according to chart. Remove when meat thermometer registers 135 degrees F to 140 degrees F for medium rare, 150 degrees F to 155 degrees F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 5 to 10 degrees F to reach desired doneness and roast will be easier to carve.)
Recommended cooking to medium rare(145 degrees F) doneness only.
|Beef Cut||Oven Temp.(preheated)||Weight||Total Cooking Time|
|Tri-Tip Roast||425 degrees F||1-1/2 to 2 lbs.||Med. rare:30 to 40 min.|
|Med.:40 to 45 min.|
|Eye Round Roast||325 degrees F||2 to 3 lbs.||Med. rare:1-1/2 to 1-3/4 hrs.|
|Round Tip Roast||325 degrees F||3 to 4 lbs.||Med. rare:1-3/4 to 2hrs.|
|Med.:2-1/4 to 2-1/2hrs.|
|4 to 6 lbs.||Med. rare:2 to 2-1/2hrs.|
|Med.:2-1/2 to 3hrs.|
|6 to 8 lbs.||Med. rare:2-1/2 to 3hrs.|
|Med.:3 to 3-1/2hrs.|
Category: BeefBack to Cooking Directions