I've been roasting a 3 - 3.5 lb sirloin tip in the oven all day at 200 degrees - I cut into it about a half hour ago (that would be around hour 5) and while there's a nice crust, the inside seemed almost entirely raw. Granted, the roast still has a few hours to go, but it just didn't feel like it had been cooking for five hours!
I just turned the oven up to 300 degrees a few minutes ago. Will this harm the roast? Should I turn it back down to 200, or will it just cook more quickly at 300? We were hoping to eat dinner around 6 ET (which makes for a total of 9 hours or so in the oven) - should I turn the oven up/down? Leave it alone? Check periodically? I don't have a meat thermometer on hand unfortunately.
. . . In case you can't tell this is the first time I've cooked a roast beef, although I've done leg of lamb, roast chicken, etc. before.
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