Cooking times for a beef roast at 250 degrees Fahrenheit (120 degrees Celsius) can vary depending on the size of the roast and the desired doneness. Slow-cooking at a lower temperature like 250 degrees is often used for tougher cuts of beef to make them tender and flavorful. Here are some general guidelines for cooking a beef roast at 250 degrees:
For medium-rare to medium doneness:
- Small roast (2-3 pounds): Approximately 2.5 to 3.5 hours
- Medium roast (4-6 pounds): Approximately 3.5 to 4.5 hours
For well-done doneness:
- Small roast (2-3 pounds): Approximately 3.5 to 4.5 hours
- Medium roast (4-6 pounds): Approximately 4.5 to 5.5 hours
Keep in mind that these are approximate cooking times, and it's essential to use a meat thermometer to check the internal temperature for more accurate results. The following are the recommended internal temperatures for beef doneness:
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Well-done: 160°F (71°C) and above
To achieve the desired doneness, remove the roast from the oven when the internal temperature is a few degrees below the target temperature, as the meat will continue to cook as it rests. Let the roast rest for about 15 to 20 minutes before carving to allow the juices to redistribute and the meat to become more tender.
Keep in mind that these cooking times are approximate and can vary depending on factors such as the shape of the roast, the thickness, and your oven's performance. Always rely on a meat thermometer to ensure the roast is cooked to your preferred level of doneness.