Judging your roast’s degree of doneness using a meat thermometer. The internal temperature of the meat should be: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC. You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm. Placing the roast on a rack in the roasting dish helps the beef to brown evenly. To keep the beef roast moist, a little water is added to the roasting dish (too much will create too much steam). Top the water up as the beef roast cooks.