Help! I need cooking time for a roast!

[Bichon Barb]

Help. My mom, who I always call when I have a cooking question, is in Florida with no phone. I thought I'd ask my fellow DIS'ers.

Approximately 3 lb. bottom round roast (this is the tough kind, huh?) -- about how long and at what temperature?

Please excuse my ignorance and TIA.

 

[jwsqrdplus2]

If you have a dutch oven you would probably be better off doing a round roast in a dutch oven. Brown the meat then simmer for 2+ hours in some type of broth.

If you are going to use your oven, fat side up for 20 minutes/pound at 325%. Keep a tin foil "tent" over it to keep in the moisture. Also, baste freuqently.

If you have an internal meat thermometer: 130 = med rare, 140 = med, and 150 = well done. You actually want to take the meat out 5 degrees cooler than desired and let it rest (covered with foil) for 5+ minutes. The internal temp will continue to rise.

Good luck.

 

[msdznyduck]

I usually just make a pot roast out of bottom round. I use salt, pepper, and garlic to season, brown on all sides, then add about an inch of water, cover and simmer about 2 hours or so.

 

[pumba]

put aluminum both ways in a casserole dish.....a big one.....put roast in the middle and seal it up.......or put a can of cream of mushroom soup and a pkg of lipton onion soup mix and a can of water mixed altogether.......seal it and cook for two hours or so.....it is so tender and juicy and the gravy is delicious........hope this helps

 

[Bichon Barb]

Gosh I love these boards! Thanks folks.

Okay, I didn't brown it, but it's been in on 350 for about a half an hour with just kosher salt and pepper rubbed in. It's in a shallow casserole dish on non stick foil and has a tent. I will go down and lower the oven to 325 and stick in the thermometer. I'll really keep an eye on it in 30 minutes and see what it is doing.

I'm also going to saute some portobello's, so I'll stick those in with it towards the end.

Thanks again.