I have a roast beef in the refrigerator and i'm going to put garlic salt, salt, and pepper on itI want to make it in the over but i'm not sur ehowI want it well done and with no vegetable just the meatI have a thermometer for the meat for the oven but am I supposed to leave it in there with the meat? And to what temperature do I put it at and for how long? Any tips? Please and thank you!
Are we talking about roofing shingles and if so do not go with a light color , because the black from the roofing paper will turn the shingles dark in spots Black is always the color of choice My house had white shingles and they turn almost black The roofing contractor told me the black tar paper under the shingles bleed through causing the white shingles to become black .
we just decided on brownit turns dark anywayblack draws too much heat in the summer and the light grey makes it too cold in the winter.
I agree with StevenRegards, Dale
To get good information you really need to give us more infoWhat kind of roast is it and how big? The general rules of 20 minutes per pound or 10 minutes per inch will probably do you wellAs far as what to do with the thermometer it depends on whether the thermometer was designed to be in the oven or notIf you don't know then leave it out and test the meat periodicallyLine a pan or roasting tray with foilPut the roast on it, rub it with oil then season itThis not only helps brown the roast but helps keep the seasonings on the meatPut it in a 400° ovenWhen you want to check it take it out and put the tray on a cutting board and press on the roast with your fingerWhen it feels firm with no wiggle in the middle it is probably well doneWith the thermometer you'll want it to register 160° F or aboveBe sure to let it rest (again without knowing the size I can't tell you how long) before you cut into it or it will not only be well done it will be dry.
