Roast until meat registers 125 degrees (for medium-rare) or 130 degrees (for medium), 1 hour 20 minutes to 1 hour 40 minutes for tail-end roast and 1 hour 40 minutes to 2 hours for head-end roast.

The roast beef version has piles of shaved, pink beef and comes with cheese, tomatoes, seasonings, oil, and vinegar. You can add other toppings; the roasted peppers are a great addition.

Therefore, the beef is tender, has flavor, and is what pot roast should be. You only bake this pot roast at 300 degrees. You can even cook it longer and at 275 degrees if your oven tends to run hot.

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If you prefer medium to well-done beef, add 10 minutes to the maximum cooking time for each size roast. Recipe from "The Best American Recipes 2000" by Fran McCullough and Suzanne Hamlin.

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When the roast is done, carefully remove the pan from the oven and transfer the roast to a clean cutting board. Allow the roast to stand for 20 minutes before slicing. 5.