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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 450Â°F for 45 minutes and then begin checking the internal temperature of the meat with a meat thermometer.
â¢ For food safety reasons, DO NOT thaw beef roasts on countertops or at room temperature. â¢ Cook immediately after thawing; beef roasts should be cooked to an internal temperature of 145 to 160 degrees F using a food thermometer.You canât tell if food is cooked safely by how it looks. Roasted or braised beef roasts for about 45 minutes per pound at 325 degrees F. A 2-pound roast will take about 1 Â½ hours to cook. â¢ Slice cooked beef roasts and serve with gravy; steamed vegetables; and rice, noodles, or potatoes.