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Old 12-30-2016, 01:30 PM   #1
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Beef roast temperature question!

Hey, all! I'm excited to have joined this forum; I'm an at-home cook, always looking to expand my recipe repertoire.

Right off the bat, I have a question regarding internal temperature of beef roast. I don't seem to find much agreement amongst my resources regarding what the correct internal temperature should be for different levels of doneness. If I'm making a 3-pound beef bottom round roast, looking for it to be medium rare, what should my final internal temperature be? It seems USDA suggests the final internal temp should be 145F (taking the roast out of the oven at 135, as it will cook for another 10 degrees after removal during rest). But lots of professional chefs seem to suggest a final internal temp of 130-135F (removal from the oven at 120-125). That's a big difference! What would you all suggest for a medium-rare final internal temperature of a beef roast?

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Old 12-30-2016, 01:41 PM   #2
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I'd definitely go with the lower temps the pros recommend. I go with 120F-125F for MR.

Be advised you have to be careful where you stick your thermometer probe and then double check in different spots in the roast. Not all parts of a roast will be MR. Thinner parts will be more well done.
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Old 12-30-2016, 04:55 PM   #3
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I agree with Andy. Err on the side of lower temps. You can't go back from medium to rare, but you can always heat it longer if too red if need be.
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Old 12-30-2016, 10:16 PM   #4
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I pull my beef roast at internal temp 115-120F.
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Old 12-31-2016, 02:59 AM   #5
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Welcome to DC

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Old 12-31-2016, 11:37 AM   #6
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Welcome, I would go with the lower temp on a smaller roast.
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Old 12-31-2016, 11:58 AM   #7
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Quote:
Originally Posted by msmofet View Post
I pull my beef roast at internal temp 115-120F.
I usually estimate 15 minutes per pound of roast and then check when 15 minutes is left just in case it may be ready early. The shape of the roast effects cooking time. A long narrow eye round reaches temp faster than a shorter, fatter rump or bottom round roast. Check temp at least 15 minutes early of estimated time and as stated above check several place in the roast because under done can be cooked more but overdone is ruined.
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Old 12-31-2016, 12:30 PM   #8
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Quote:
Originally Posted by msmofet View Post
I usually estimate 15 minutes per pound of roast and then check when 15 minutes is left just in case it may be ready early. The shape of the roast effects cooking time. A long narrow eye round reaches temp faster than a shorter, fatter rump or bottom round roast. Check temp at least 15 minutes early of estimated time and as stated above check several place in the roast because under done can be cooked more but overdone is ruined.
Here are some pictures I have of an eye round roast I cooked.




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Old 12-31-2016, 12:41 PM   #9
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You are the queen of eye round roast, msmofet
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Old 12-31-2016, 12:53 PM   #10
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I can see who's method I want to follow and achieve, MsM.

What oven temp do you roast at, please.
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