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When i do beef roast i like to marinade. I use creole butter a lot of time but you can use whatever marinade fits the flavor you are shooting for. for sliced roast beef i like about 140-145 IT and let it rest an hour in foil. that makes it about 150ish.(the ladies in my house dont like it really pink) If i am making sandwich meat i might go 135 and let rest. I like some pink in my sammies.