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May 15, 2008 11:41 AM

Roast in the oven - Help!

I've been roasting a 3 - 3.5 lb sirloin tip in the oven all day at 200 degrees - I cut into it about a half hour ago (that would be around hour 5) and while there's a nice crust, the inside seemed almost entirely raw. Granted, the roast still has a few hours to go, but it just didn't feel like it had been cooking for five hours!

I just turned the oven up to 300 degrees a few minutes ago. Will this harm the roast? Should I turn it back down to 200, or will it just cook more quickly at 300? We were hoping to eat dinner around 6 ET (which makes for a total of 9 hours or so in the oven) - should I turn the oven up/down? Leave it alone? Check periodically? I don't have a meat thermometer on hand unfortunately.

. . . In case you can't tell this is the first time I've cooked a roast beef, although I've done leg of lamb, roast chicken, etc. before.

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      1. re: ihearthothippo

        400 mightstart to make the muscle bundles contract and squeeze out juice. I'd say 325 should be ok. Remember it will continue to cook while it rests, loosely covered, for 15 minutes after coming out of the oven.

        That's a big piece of meat. For future reference, when cooking a big roast, set oven for 350 and roast for one hour, then turn down temp to 200, insert thermo. The roast will be incredibly tender.

        And try to get a good thermometer. They're not expensive but will save you from making $$ mistakes.

        Adele Davis' "Let's Cook It Right" has a good explanation of slow-roasting methods for almost any meat cut.

        1. re: ihearthothippo

          Only if you want to turn it to leather.

          The whole point of cooking it "low and slow" is that you can get it rare all the way through -- it's simple physics: the meat can't get any warmer than the oven it's in. My mom taught me an hour per pound at 200 degrees, though, so yours should be done. Have you checked the temp of your oven? Some ovens aren't very accurate, especially at low temperatures.

          1. re: Ruth Lafler

            Ruth, I have never cooked a roast below 275 (brisket). Is there a risk for bacterial infection at 200? Just curious

            1. re: Diane in Bexley

              The plan, btw, was to go with gourmanda's suggestion at the bottom of this thread - - but it didn't seem to be cooking much so I turned it up. I haven't checked the temp of my oven - I don't have a thermometer on hand. I did cut into the meat again though, and it seemed to be doing fine - it's in the oven at the moment at 325.

              1. re: Diane in Bexley

                I just cooked a small brisket 9 (3.5 lbs) last week at 200. Threw it in at 8:30 and when I got home at 4 it was perfect. I had some marinade in the pan and covered tightly with foil. There was no problem and it was very good.

                1. re: Diane in Bexley

                  Adele Davis instructs roasting at 350 for an hour to kill any possible surface bacteria, then going down to the desired internal temperature, or as low as the oven setting will go. Mine goes to 175, so I have to take it out sooner if I want med rare beef.