Cooking a beef roast at 250 degrees Fahrenheit (121 degrees Celsius) is considered a low and slow cooking method, which is great for tenderizing tough cuts of meat. The exact cooking time will depend on the size of the roast and your desired level of doneness. As a general guideline, you can estimate the cooking time based on the weight of the roast:
- For rare to medium-rare: Cook for approximately 25-30 minutes per pound (55-65 minutes per kilogram).
- For medium: Cook for approximately 30-35 minutes per pound (65-75 minutes per kilogram).
- For well-done: Cook for approximately 35-40 minutes per pound (75-90 minutes per kilogram).
It's essential to use a meat thermometer to check the internal temperature of the roast and ensure it reaches your preferred level of doneness. Here are the recommended internal temperatures for different levels of doneness:
- Rare: 125-130°F (52-54°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 135-145°F (57-63°C)
- Medium-well: 145-155°F (63-68°C)
- Well-done: 160°F (71°C) and above
Remember that the roast's temperature will continue to rise a few degrees after removing it from the oven, so you might want to take it out just a few degrees below your target temperature.
For the best results, it's always a good idea to use a meat thermometer and keep an eye on the roast as it cooks. Cooking times can vary based on factors like the roast's shape, bone-in or boneless, and individual oven variations, so monitoring the internal temperature will help you achieve the perfect doneness. Additionally, if you are following a specific recipe, always refer to its instructions for the most accurate cooking time and temperature.