425 degrees
Pot roasts are cooked with liquid in the roasting pan, typically coming up about 1/3 to 1/2 the height of the meat. This is actually a type of braising, despite sometimes being called a roast dish, and is suitable for tougher cuts of meat like beef chuck, turkey thighs, or leg of lamb. The difference is this roasting is done dry, not in liquid. The test for doneness is also the same: when the meat comes off the bone easily, and shreds with little effort. The internal temperature will be at least about 180 F (82 C) and as high as 205 F (96 C) but this is not the primary indicator in low-and-slow. 1. Preheat oven ... a roasting pan. Roast 45 minutes, basting ... and the internal temperature of thigh reaches ... (see recipe in the vegetable section).  Tips. 1  If you're roasting the beef in a convection oven rather than a conventional oven, preheat to 275 degrees F. Take the roast out when the internal temperature is 125 degrees. 2  The roast beef's temperature will climb another 30 degrees following removal, reaching well-done. A temperature of 155 degrees F signifies a well-done roast for most cuts of beef. Drape a piece of aluminum foil loosely over the roast and allow it to sit out for about half an hour. 1 If you're roasting the beef in a convection oven rather than a conventional oven, preheat to 275 degrees F. Take the roast out when the internal temperature is 125 degrees. 2  The roast beef's temperature will climb another 30 degrees following removal, reaching well-done. A temperature of 155 degrees F signifies a well-done roast for most cuts of beef. Drape a piece of aluminum foil loosely over the roast and allow it to sit out for about half an hour. 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. Cooking at a constant oven temperature of 300°F (160°C), a 5- to 8-lb standing rib roast will take 17-19 minutes per pound for rare, 20-22 for medium rare, 23-25 minutes for medium, and 27-30 minutes for well done. 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. DO NOT OPEN OVEN DOORS! are going to roast the beef in the A.M. ... stand at room temperature for 1 hour ... should read 150 F for medium rare/medium when done. Take the beef out of the oven when its internal temperature reaches 145 degrees F. A temperature of 155 degrees F signifies a well-done roast for most cuts of beef. Drape a piece of aluminum foil loosely over the roast and allow it to sit out for about half an hour. Step 1. Preheat your oven to 325 degrees Fahrenheit for a pot roast from the round; 425 degrees for a pot roast from the chuck; and 350 degrees for a pot roast from the rib. The weight and type of roast determines the cooking time; you should cook a roast until its internal temperature is between 135 and 150 degrees F. For instance, a 2- to 3-lb. rump roast cooks for 1 ½ to 2 hours to medium-rare doneness, the Cattlemen's Beef Board and National Cattlemen's Beef Association website advises. Step 4. Remove the pot roast from the oven when it is 5 to 10 degrees below the recommended final internal temperature. Cover the roasting pan loosely with a tent of aluminum foil and let the roast stand for 15 to 20 minutes. The internal temperature of the roast will rise another 5 to 10 degrees. Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving. 
http://cooking.stackexchange.com/questions/43275/how-can-you-tell-when-a-roast-is-done http://www.cooks.com/rec/search/0,1-0,roast_temperature_done,FF.html http://www.livestrong.com/article/435770-how-to-cook-a-beef-roast-well-done/ http://www.livestrong.com/article/435770-how-to-cook-a-beef-roast-well-done/ http://ochef.com/343.htm http://www.cooks.com/rec/search/0,1-0,roasting_beef_temperature,FF.html http://www.livestrong.com/article/435770-how-to-cook-a-beef-roast-well-done/ http://www.livestrong.com/article/436612-cooking-temperature-for-a-beef-pot-roast/ http://www.foodnetwork.com/recipes/emeril-lagasse/perfect-roast-chicken-recipe.html
what temperature is a roast done