An old-fashioned pub in London was one of my favorite places to spend a Sunday afternoon when I lived there. I would order a Sunday roast with all the fixings.
It was so nice to be able to sit at a cozy corner table next to a roaring fire and eat food that I would have never made in my tiny Soho studio apartment. While the menu had a lot of different roasts, my favorite was Slow Roast Beef with all the fixings, which is a very British dish. Table of Contents.
Roasting beef at a low oven temperature of 200°F results in incredibly tender, fall-apart meat with amazing depth of flavor But nailing the roast beef cook times can be tricky at this low temp.
Here’s a complete guide to roasting beef at 200°F, including cook times for various cuts and sizes. Follow these tips and you’ll carve up the perfect roast beef every time.
Why Cook Beef Roast at 200°F?
The low 200°F oven temperature gently brings the roast to the ideal finished temperature without overcooking the exterior. This slower cooking tenderizes tough cuts of beef by breaking down connective tissues.
Cooking at 200°F gives you more leeway if the roast needs a bit more time Higher temperatures increase risks of burning the outside before the middle is done.
This method adds incredible flavor as the meat cooks in its own juices rather than losing them to high heat. The roast stays incredibly moist and flavors concentrate.
Best Cuts of Beef for Roasting at 200°F
Choose cheaper, collagen-rich beef cuts for roasting at 200°F. These tough cuts become amazingly tender:
- Chuck roast
- Bottom round roast
- Brisket
- Shoulder roast
- Eye of round roast
- Rump roast
Well-marbled cuts with extensive fat and connective tissue work best. Lean tenderloin and loin roasts are better cooked at higher temperatures.
For even cooking, choose a roast between 3-6 pounds. Bone-in cuts hold their shape better than boneless.
Trussing the Roast for Better Results
Trussing the roast with kitchen twine shapes it into a uniform shape to prevent uneven cooking.
To truss:
- Tie roast at 1-2 inch intervals with kitchen twine
- Make sure strings are snug but not too tight
- Tuck under any thinner sections that stick out
Trussing allows the roast to cook more evenly, especially thicker cuts like chuck roast.
Season Well for Maximum Flavor
Proper seasoning before roasting is essential for flavorful roast beef. Rub a simple spice mix all over the meat at least a day ahead of cooking:
- 1 tablespoon olive oil
- 1 1⁄2 teaspoons each salt and pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon each onion powder and paprika
The oil helps the seasoning adhere to the meat. Refrigerate overnight to allow spices to penetrate. Bring roast to room temperature before roasting for even cooking.
Calculating Roast Beef Cooking Time at 200°F
Cooking times will vary based on size, cut, and bone vs. boneless:
- 3-4 pound roast: About 4-6 hours
- 4-5 pound roast: Around 6-8 hours
- 6-8 pound roast: 8-10 hours
Bone-in roasts need more time than boneless. For example, a 4 lb boneless bottom round roast will take about 5 hours, while a 4 lb bone-in rump roast needs around 7 hours.
Always use a meat thermometer for accurate doneness rather than relying solely on time. Ovens vary in accuracy.
Monitoring Temperature for Perfect Doneness
The only way to ensure perfect doneness for roast beef is to use an instant-read meat thermometer. Insert into the thickest part without hitting bone:
- Rare: 115-120°F
- Medium rare: 125-130°F
- Medium: 135-140°F
- Medium well: 145-155°F
- Well done: 160°F and up
The temperature will continue rising 5-10°F during resting time after removing from the oven.
If overshooting desired temp, tent foil over roast and let rest 10-15 minutes to allow temp to drop slightly before slicing.
Resting and Carving the Roast
Never skip the resting period! The roast needs 15-30 minutes of resting time before you can carve it.
Resting allows juices to redistribute so they don’t run out when sliced. Tent foil over roast without tight wrapping so it doesn’t continue cooking.
Use a sharp knife to slice across the grain of the meat. Cut into 1/4 to 1/2 inch thick slices for serving.
Save the flavorful pan juices to make gravy or au jus dipping sauce.
Roasting Tips for Perfect Results Every Time
Follow these extra tips and tricks for roasting beef to juicy perfection at 200°F:
- Bring roast to room temp before roasting for even cooking
- Truss roast into uniform shape to prevent uneven cooking
- Rely on meat thermometer, not just time, to gauge doneness
- Let roast rest at least 15-30 minutes before slicing
- Use pan juices to make gravy or au jus sauce
With this handy guide, you’ll be able to roast incredible beef for any occasion. The low 200°F oven method results in amazingly tender, juicy meat with concentrated flavor.
The secret to perfect Slow Roast beef
The secret to perfect roast beef is simple. First, sear the beef in a pan to get a great crust. Then, roast it at a very low temperature for a longer time.
This results in perfectly cooked, tender beef, evenly pink the whole way through. A lot of people say that roasting the beef quickly and hot is the best way to do it, but I think that makes the meat tough instead of sweet.
It’s great that the cooking time is long because you can make the sides, set the table, and maybe even have a glass of wine while the oven does all the work.
You should know that this recipe won’t work in your oven if it doesn’t have a low setting (80°C or 175°F). See FAQ’s for an alternative.
Can I make Slow Roast Beef in advance?
Cooked slow roast beef can be served cold or warmed up. If warmed up, it will lose its lovely pink color, though.
How long does it take to cook a roast at 200 degrees?
FAQ
Can you slow cook at 200 degrees?
How long will it take to cook a beef roast at 225 degrees?
Can you cook a chuck roast in the oven at 200 degrees?
What is the best temperature to slow roast beef?
How long to cook roast beef at 200 degrees?
Several factors affect how long you need to cook your roast beef at 200 degrees. These include: The larger your roast beef piece is, the longer it takes to cook. As a general rule of thumb, you should allow approximately 20 minutes per pound when roasting in an oven set at 200 degrees Fahrenheit.
What temperature should roast beef be cooked at?
A: Yes, it is safe to cook roast beef at 200 degrees Fahrenheit. However, you need to ensure that the internal temperature of the meat reaches at least 145°F for medium-rare or 160°F for medium doneness. Q: How long should I cook a three-pound roast beef at 200 degrees?
How long do you cook a 3 pound roast beef?
A: The cooking time for a three-pound roast beef at 200 degrees Fahrenheit will depend on the desired level of doneness and the thickness of the meat. As a general rule, you can calculate about 20-30 minutes per pound for rare (120-130°F), 30-40 minutes per pound for medium (130-140°F), and 40-50 minutes per pound for well done (140-150°F).
How long does roast beef take to cook?
The larger your roast beef piece is, the longer it takes to cook. As a general rule of thumb, you should allow approximately 20 minutes per pound when roasting in an oven set at 200 degrees Fahrenheit. The type of cut also affects cooking time as some cuts take longer to cook than others due to their connective tissue content or fat marbling.