A roast is a cut of meat from any one of a variety of animals. Beef, pork and lamb are the most common types of roasts, but goat, veal and mutton roasts are also available in some markets. A 3-pound roast of any type is cooked in much the same way, either roasted, braised or in a slow cooker. The cooking times can vary, depending on the type of meat, as some meat must be fully cooked to well done while others can be served rare.
Cooking times for beef roasts depend on how you wish to serve the meat and what type of roast you are preparing. A tenderloin can be cooked in a 350 degree Fahrenheit oven in 2 1/4 to three hours. A bone-in rib roast can be cooked to medium rare in 1 1/4 hours, while the boneless version may take 20 to 25 minutes longer. Round or rump roast will take approximately two hours to reach medium rare, and you should allow an extra 15 minutes for medium or 30 minutes for well done. On the stove top in a Dutch oven, most roasts will be fully cooked in around two hours. Allow a 3-pound roast to cook for six hours on low in a crock pot or longer if you prefer well-done meat.
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Pork should always be cooked to an internal temperature of 160 degrees Fahrenheit or well done. To achieve this, cook a 3-pound pork roast for 60 to 90 minutes or until temperature is achieved. If you do not have a meat thermometer, err on the 90-minute side to be sure that the meat is fully cooked. Pork roasts in a Dutch oven are fully cooked when the meat is fork tender and pulls apart easily. A pork roast in a crock pot should be cooked for at least eight hours on low.
Lamb is the meat from a young sheep and must be less than a year old. It is considered a red meat and can be cooked rare, medium or well done. Cook a 3-pound lamb roast in a 350 degree F oven for one hour for rare meat, 1 1/4 to 1 1/2 hours for medium and 1 3/4 to two hours for well done. Lamb roasts can be cooked in a Dutch oven on the stove top, and cooking times are approximately the same. To cook a lamb roast in a crock pot, cook on low for five to six hours depending on how you want to serve the meat.
Veal is the meat from a cow that is less than 18 weeks old. A veal rib roast is cooked in a 350 degree F oven for 1 1/4 hours or until the roast has an internal temperature of 145 degree F. A medium veal rib roast is cooked to 160 and may take up to 1 1/2 hours. Well done may take up to two hours to reach the internal temperature of 170 degree F. A 3-pound loin roast will take 1 1/4 to 1 1/2 hours to cook to rare, medium will take approximate 1 3/4 hours, while a well-done roast will need at least two hours to fully cook.
Mutton is sheep meat that is over one year in age. Since mutton is generally a tougher meat, the suggested cooking method is braising. Mutton is fully cooked, and the tenderest, when the meat can be pulled apart easily with a fork.