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roast beef
I am cooking 20 lbs of inside round beef roast (2 1o lb roasts). It is being sliced for beef on a bun. At what temp can I cook the roasts if I want to cook them all day (while at work - leave at 7 home at 4). Should I cook them the day I am using them, or could I cook them the day before, slice and reheat?
I do 1 hour at 325, then 1 hour per pound at 200- so you would check the internal temp when you got home. You can do either, but they will be juicier if cooked day of but allowed to stand at leaST 1/2 HOUR BEFORE SLICING.
That is 1 hour per pound of the smaller roast, not 20 hours.
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