150°F to 160°F
How long and at what temperature should I cook a beef roast in the oven? Roasting is a great cooking method for a large, tender cut of beef  such as a rib or sirloin roast. Sirloin-tip, rump, rolled-rump, eye-of-round or top-round roasts will also benefit from this cooking method if they are graded prime or choice. There are varying opinions about what the perfect temperature to cook a roast beef but in my experience starting the beef in a very hot oven 425F/220C/Gas 7 for the first 30 mins then lower the temperature to 375F/190C/Gas5 for the remaining cooking time then .... Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour. Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender. Trim the fat and slice meat thinly across the grain. 1 Cook the roast for about 10 to 15 minutes and then turn it over in the pan. 2  Continue to cook it for another 10 to 15 minutes for every pound. 3  Remove the tenderloin from the oven when the internal temperature of the meat reaches 140°F, as indicated on a meat thermometer inserted into the center of the roast. A beef roast cooked to medium-rare should have an internal temperature of 145°F - 150ºF after the resting period, and a roast cooked to medium should have an internal temperature of 150°F to 160ºF. (See the note below). See Beef Doneness for more information on proper cooking temperatures. Place roast in pan and ... degrees. Cook roast beef as follows 4 ... for well done. Turn oven off. Leave roast in oven for 2 hours. The oven temperature used to cook a beef roast is usually set somewhere between 300 degrees and 450 degrees Fahrenheit. The recommended cooking temperature for your roast is usually determined by the type of beef cut that you plan to roast. Place the beef on a rack in a shallow roasting pan with the fat side up. Do not cover the roast and do not add any liquid (liquid is used for braising, not roasting). Allow the beef to roast at 450°F for 45 minutes and then begin checking the internal temperature of the meat with a meat thermometer. Continue roasting the meat until the internal temperature has reached 5 or 10 degrees below the desired doneness.
http://ochef.com/343.htm http://britishfood.about.com/od/introtobritishfood/a/roastbeef.htm http://www.foodnetwork.com/recipes/texas-oven-roasted-beef-brisket-recipe.html#! http://www.recipetips.com/kitchen-tips/t--372/roasting-beef.asp http://www.recipetips.com/kitchen-tips/t--372/roasting-beef.asp http://www.cooks.com/rec/search/0,1-0,roasting_beef_temperature,FF.html http://www.recipetips.com/kitchen-tips/t--1542/roast-beef-cook-time.asp http://www.recipetips.com/kitchen-tips/t--372/roasting-beef.asp
temperature for a roast beef