Temperature for a tender 3 pound roast?

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  • Only a good cut of meat can ensure a tender roast, unless you mean pot roast. For a roast beef, I would suggest using rib, ribeye, top loin and tenderloin. Overcooking, even an expensive high quality piece of meat will surely make it more tough. Eye round is a much leaner cut of beef and can be on the tough side, so slice it thin. I use this recipe when cooking eye round or less tender cuts of beef for roast beef.
    http://allrecipes.com/recipe/all-america… –

    Remove the roast from the fridge 30-60 minutes prior to roasting. You want to start cooking the beef when close to room temperature. Season the meat with salt and pepper and any other seasonings you like. I usually make small slits in the roast with the tip of a knife and insert slivers of garlic. Preheat your oven to 375 degrees F. Brown/Cook the roast at 375°F for 30 minutes. Lower the heat to 325°F and continue cooking until the internal temperature reach 135-140 degrees F for medium rare (approximately 15 minutes per pound). Let the meat rest, tented with foil, for about 15 minutes. The internal temperature of the meat will rise 5-10 degrees while resting. Resting also allows the juices to redistribute making for a juicier and more evenly cooked roast. Works for steaks and other roast too.

  • depends how well done you want to make it

    To achieve the desired doneness (145°F for medium rare; 160°F for medium), remove the roast from the oven when the thermometer registers 5°F to 10°F below the desired doneness. Let roast stand 15 to 20 minutes before carving. The internal temperature will continue to rise during standing and reach the desired temperature.

    Source(s):
    http://www.cannulismeats.com/html/beef_c…

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