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Remove the roast when it registers about 5° to 10°F below the desired doneness, then let it stand at least 15 minutes so the temperature rises to the target.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"What are the key steps for pot roast preparation?",{"text":113,"@type":109},"Brown the beef in oil, drain, season, then add a small amount of liquid. Cover tightly and simmer gently over low heat on the stovetop or roast in a 325°F oven until fork-tender.",{"name":115,"@type":106,"acceptedAnswer":116},"How long should I marinate beef for grilling or broiling?",{"text":117,"@type":109},"Marinate in a tenderizing marinade for 6 to 24 hours in the refrigerator. 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Insert ovenproof meat thermometer so tip is centered in thickest part of roast. Do not add water or cover.\u003Cbr>Roast according to chart. Remove when\u003Cbr>meat thermometer registers 135° to 140°F for medium rare,150° to 155°F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 5° to 10°F to reach desired doneness and roast will be easier to carve.)\u003Cbr>OVEN\u003Cbr>BEEF CUT TEMP. WEIGHT TOTAL COOKING TIME\u003Cbr>(preheated)\u003Cbr>\u003Cbr>Tri-Tip Roast 425°F 1-1/2 to 2 lbs. Med. rare: 30 to 40 min. \u003Cbr>Med.: 40 to 45 minutes Eye Round 325°F 2 to 3 lbs. Med. rare: 1-1/2 to 1-3/4 hrs. Roast\u003Cbr>Recommended cooking to medium rare (145º F) doneness only. Round Tip 325°F 3 to 4 lbs.  Med. rare: 1-3/4 to 2 hrs. \u003Cbr>Roast Med.: 2-1/4 to 2-1/2 hrs.\u003Cbr>4 to 6 lbs. Med. rare: 2 to 2-1/2 hrs. Med.: 2-1/2 to 3 hrs.\u003Cbr>6 to 8 lbs.  Med. rare: 2-1/2 to 3 hrs.  Med.: 3 to 3-1/2 hrs. POT ROASTS \u003Cbr>POT ROASTS\u003Cbr>1 Slowly brown beef in oil in heavy pan.\u003Cbr>Drain. Season, as desired.\u003Cbr>2 Add small amount of liquid. Cover tightly; simmer gently over low heat on stovetop or in 325°F oven per chart or until fork-tender.\u003Cbr>\u003Cbr>\u003Cbr>BEEF CUT WEIGHT TOTAL COOKING TIME Chuck Pot Roast 2-1/2 to 4 pounds 2 to 3 hours Brisket, fresh 2-1/2 to 3-1/2 pounds 2-1/2 to 3 hours Brisket, corned 2-1/2 to 3-1/2 pounds 2-1/2 to 3-1/2 hours 3-1/2 to 5 pounds 3-1/2 to 4-1/2 hours\u003Cbr>IS IT READY YET?\u003Cbr>Determining doneness is easy, once you know how.\u003Cbr> For roasts, use either an ovenproof or instant-read meat thermometer. An ovenproof meat thermometer is inserted prior to roasting and left in for the entire time. An instant-read thermometer is not ovenproof; use it toward the end of the recommended cooking time. Insert it long enough to get a temperature reading, about 10 to 15 seconds, then remove it.\u003Cbr> Roasts should be removed from the oven when the thermometer registers 5° to 10°F below the desired doneness and allowed to stand for at least 15 minutes. The temperature will continue to rise and reach the desired doneness.\u003Cbr> Determine the doneness of steaks by making a small slit near the bone and checking for color. For boneless steaks, make a slit near the center.\u003Cbr> For steaks thicker than 1-1/2 inches, use an instant-read thermometer to accurately gauge doneness.\u003Cbr> Beef cooked by moist heat methods, such as braising and stewing, should be fork-tender. Meats cooked by this method are always well done. |\n| --- | --- | --- |\n\n\n| STEAKS FOR MARINATING BEEF MARINATING TIPS\u003Cbr> Always marinate in the refrigerator, never at room temperature.\u003Cbr> Less tender cuts should be marinated at least 6 hours in a tenderizing marinade such as Italian dressing or salsa. Marinating longer than 24 hours may result in a mushy texture.\u003Cbr> If a marinade is to be used for basting or served as a sauce, reserve a portion of it before adding the beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil b","cbCaivbEvKRDhifY","https://ap.wps.com/l/cbCaivbEvKRDhifY","pdf",462412,"English","# How to Cook Today's Beef\n## Oven Roasts\n## Pot Roasts\n## Is It Ready Yet?\n## Steak Cooking and Marinating\n## Marinade & Grill Steaks\n## Marinade & Broil Steaks\n## Steaks for Braising\n## Skillet Steaks","[{\"question\":\"How do I check if an oven roast is done?\",\"answer\":\"Use a meat thermometer. Remove the roast when it registers about 5° to 10°F below the desired doneness, then let it stand at least 15 minutes so the temperature rises to the target.\"},{\"question\":\"What are the key steps for pot roast preparation?\",\"answer\":\"Brown the beef in oil, drain, season, then add a small amount of liquid. Cover tightly and simmer gently over low heat on the stovetop or roast in a 325°F oven until fork-tender.\"},{\"question\":\"How long should I marinate beef for grilling or broiling?\",\"answer\":\"Marinate in a tenderizing marinade for 6 to 24 hours in the refrigerator. Never marinate at room temperature, and avoid marinating longer than 24 hours to prevent a mushy texture.\"}]","Your Guide to Cooking Fresh Beef - How to Cook Today's Beef - Oven Roasts - Pot Roasts - Steaks | PDF",1791845768]