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Those instructions are so vague. How many pounds, would make a difference. I do pork roasts at 325 degrees. So give it a try at that temperature, and check after two hours. You have quite a bit of liquid there too, so I cannot help but wonder what condition your roast would be in. When I do a roast of beef, brown both sides before putting it in the oven, put about 1/2 inch of water in the bottom of the pan, and by the time it is done, there is lots more liquid that leaches out of the meat, and the carrots and onions, and potatoes. I top the surface of the beef with slices on onions for flavor.