2 Clarification as to the answer.
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It takes a lot of time for heat to make its way through a roast. If you heat using a high temp, the outside will be browned or crispy...or dried out while the center is still blood red. If the temperature differential is huge, the brown outside, red inside effect is amplified.

I prep the roast by removing the big slabs of fat. I will add generous amounts of salt and pepper or teriyaki sauce. Misu sauce is really good. The roast that's in the oven now is covered with strips of bacon.

If you marinate with pineapple juice, be very careful. Pineapple juice is a great tenderizer but it can also turn the meat into mush.

What I do is cook the beef at low temp. If you cook to say...145...you'll have a nice medium rare roast that's not dried out and not completely raw in the center. The low heat allows the center to cook evenly and predictably. What's more is you end up with nice juicy beef. I have a Hobart slicer so after allowing for some rest time, I slice up my roast and I am in heaven.

It goes without saying, a good thermometer IS AN ABSOLUTE MUST!

If you want a crispy outside, you can broil the roast for a few minutes at the end.

My rule of thumb is 1 hour per pound at 200 degrees. That will get you into the 140F ball park. 140 or medium rare is what I like. The roasts in the store are usually 3 to 4 pounds.

The answer to the question: It really doesn't matter. You're cooking until the center gets to the desired doneness. If it comes from the fridge it will take a bit longer.

I just pulled a 3.2 pound roast out of the oven an hour ago. It came straight from the fridge. It was hard to stop snacking on it after slicing.

We're talking about refrigerated roasts, not frozen. In that case, the roast needs to be thawed before proceeding.

It takes a lot of time for heat to make its way through a roast. If you heat using a high temp, the outside will be browned or crispy...or dried out while the center is still blood red. If the temperature differential is huge, the brown outside, red inside effect is amplified.

I prep the roast by removing the big slabs of fat. I will add generous amounts of salt and pepper or teriyaki sauce. Misu sauce is really good. The roast that's in the oven now is covered with strips of bacon.

If you marinate with pineapple juice, be very careful. Pineapple juice is a great tenderizer but it can also turn the meat into mush.

What I do is cook the beef at low temp. If you cook to say...145...you'll have a nice medium rare roast that's not dried out and not completely raw in the center. The low heat allows the center to cook evenly and predictably. What's more is you end up with nice juicy beef. I have a Hobart slicer so after allowing for some rest time, I slice up my roast and I am in heaven.

It goes without saying, a good thermometer IS AN ABSOLUTE MUST!

If you want a crispy outside, you can broil the roast for a few minutes at the end.

My rule of thumb is 1 hour per pound at 200 degrees. That will get you into the 140F ball park. 140 or medium rare is what I like. The roasts in the store are usually 3 to 4 pounds.

It takes a lot of time for heat to make its way through a roast. If you heat using a high temp, the outside will be browned or crispy...or dried out while the center is still blood red. If the temperature differential is huge, the brown outside, red inside effect is amplified.

I prep the roast by removing the big slabs of fat. I will add generous amounts of salt and pepper or teriyaki sauce. Misu sauce is really good. The roast that's in the oven now is covered with strips of bacon.

If you marinate with pineapple juice, be very careful. Pineapple juice is a great tenderizer but it can also turn the meat into mush.

What I do is cook the beef at low temp. If you cook to say...145...you'll have a nice medium rare roast that's not dried out and not completely raw in the center. The low heat allows the center to cook evenly and predictably. What's more is you end up with nice juicy beef. I have a Hobart slicer so after allowing for some rest time, I slice up my roast and I am in heaven.

It goes without saying, a good thermometer IS AN ABSOLUTE MUST!

If you want a crispy outside, you can broil the roast for a few minutes at the end.

My rule of thumb is 1 hour per pound at 200 degrees. That will get you into the 140F ball park. 140 or medium rare is what I like. The roasts in the store are usually 3 to 4 pounds.

The answer to the question: It really doesn't matter. You're cooking until the center gets to the desired doneness. If it comes from the fridge it will take a bit longer.

I just pulled a 3.2 pound roast out of the oven an hour ago. It came straight from the fridge. It was hard to stop snacking on it after slicing.

We're talking about refrigerated roasts, not frozen. In that case, the roast needs to be thawed before proceeding.

1
source | link

It takes a lot of time for heat to make its way through a roast. If you heat using a high temp, the outside will be browned or crispy...or dried out while the center is still blood red. If the temperature differential is huge, the brown outside, red inside effect is amplified.

I prep the roast by removing the big slabs of fat. I will add generous amounts of salt and pepper or teriyaki sauce. Misu sauce is really good. The roast that's in the oven now is covered with strips of bacon.

If you marinate with pineapple juice, be very careful. Pineapple juice is a great tenderizer but it can also turn the meat into mush.

What I do is cook the beef at low temp. If you cook to say...145...you'll have a nice medium rare roast that's not dried out and not completely raw in the center. The low heat allows the center to cook evenly and predictably. What's more is you end up with nice juicy beef. I have a Hobart slicer so after allowing for some rest time, I slice up my roast and I am in heaven.

It goes without saying, a good thermometer IS AN ABSOLUTE MUST!

If you want a crispy outside, you can broil the roast for a few minutes at the end.

My rule of thumb is 1 hour per pound at 200 degrees. That will get you into the 140F ball park. 140 or medium rare is what I like. The roasts in the store are usually 3 to 4 pounds.