Charts for Roasting Beef and Pork –
table>Roasting Chart – Beef Internal temperature should be: 145º – medium rare, 160° – medium, 170° – well done
table>Cut Oven Temperature Roasting Time Rib Roast, bone-in – 4 to 8 lb. 325º 25 to 30 minutes per pound Rib Roast, Boneless Rolled – 4 to 6 lb. 325º 35 to 40 minutes per pound Ribeye Roast, boneless 3 to 4 lb.4 to 6 lb. 350º 23 to 30 minutes per pound 18 to 20 minutes per pound Beef Tenderloin Roast – 4 to 6 lb. 425º 60 to 70 minutes *Total* Top Round Roast – 2 1/2 to 4 lb. 325º 25 to 30 minutes per pound Bottom Round Roast – 4 to 6 lb. 325º 35 to 40 minutes per pound Eye Round Roast – 2 to 3 lb. 325º 20 to 22 minutes per pound Top Sirloin Roast – 2 to 4 lb. 350º 16 to 20 minutes per pound Sirloin Tip Roast 2 1/2 to 4 lb.4 to 6 lb. 325º 30 to 35 minutes per pound 25 to 30 minutes per pound
Instead of roasting, less tender beef cuts such as Chuck Roasts, Blade Roasts, and Shoulder Roasts should be slow-cooked (or braised). Utilize a big skillet, Dutch oven, or other pot with a secure lid. Bottom Round and Rump Roasts may be roasted in the oven or braised.
Initially, brown the meat in a modest quantity of oil. Drain the pan drippings, season as needed, and then add water or another liquid. about 1-1/2 to 2 cups for pot roasts, or enough liquid to cover the meat for stews. Bring to a boil, decrease heat, cover securely, and simmer until the meat is fork-tender over low heat.
Cook a 2-1/2- to 4-pound chuck roast between 2 1/2 and 3 hours.
table>Roasting Chart – Pork For pork, the internal temperature should be 160º to 170°. For fully-cooked hams, the internal temperature should be 140º. For “cook before eating” hams, it should be 160º.
table> Cut Oven Temperature Roasting Time Crown Roast – 6 to 10 lb. 325º 20 to 22 minutes per pound Loin Roast, Bone-in – 3 to 5 lb. 325º 20 to 25 minutes per pound Loin Roast, Boneless – 2 to 4 lb. 325º 25 to 30 minutes per pound Tenderloin, 1 to 2 lb. 425º 25 to 30 minutes per pound Ham, Fully Cooked, Boneless 3 to 4 lb.6 to 8 lb.9 to 12 lb. 325º 20 to 23 minutes per pound 16 to 20 minutes per pound 12 to 16 minutes per pound Ham, Fully Cooked, Bone-in, Half – 7 to 8 lb. 325º 18 to 25 minutes per pound Ham, Fully Cooked, Bone-in, Whole – 14 to 16 lb. 325º 15 to 18 minutes per pound Ham, Cook before eating, Bone-in, Half – 7 to 8 lb. 325º 20 to 25 minutes per pound Ham, Cook before eating, Bone-in, Whole – 14 to 16 lb. 325º 18 to 20 minutes per pound
How long is it necessary to cook a 2 pound roast?
|Approx weight||Rare (125 °F)||Medium (145 °F)|
|2 lb||56 min||1 hr 15 min|
|3 lb||1 hr||1 hr 21 min|
|4 lb||1 hr 8 min||1 hr 28 min|
|5 lb||1 hr 15 min||1 hr 36 min|
How to Cook Beef Roast Updated last on 11 June 2021 So there is roasting, the method, and then there are roasts, the meat portions called for their most prevalent cooking method. Roasts are enormous chunks of meat that are too large to cook on a stovetop and may be difficult to handle on a grill.
- They are happiest in the oven, regardless of whether they are cooked in a dry or damp atmosphere (braising).
- To prepare melt-in-your-mouth roast beef, simply follow the usual method: temper and pre-season the beef, cook it until it reaches the required temperature (about 130°F for medium-rare to medium), and allow it to rest for a considerable amount of time before to carving.
The appropriate temperature for roasting a “roast” (a big cut) and a smaller cut, such as a tray of chicken thighs, may vary depending on the cut, the presence or absence of bones, and the leanness or fattiness of the meat. Some beef cuts respond well with high-heat roasting, while others require an oven; others are best when braised or roasted in a skillet with just enough well-seasoned liquid to keep the meat soft. 2–3 ounces of beef roast, including eye round, top round, or tri-tip 3 teaspoons kosher salt 2 teaspoons of freshly ground black pepper in olive oil A day or two before cooking the roast, remove it from the packaging, rub it with salt, and refrigerate it uncovered for eight to forty-eight hours.
- Preheat the oven to 325 degrees Fahrenheit.
- Remove the roast from the oven and allow to rest for at least one hour at room temperature.
- Rub with olive oil, then sprinkle with salt and black pepper again.
- Check the temperature after 12 to 15 minutes per pound of meat has been roasted.
- The temperature range for medium-rare beef is 125°F to 130°F.
The roast should rest for 30 minutes. At this point, you may either slice the roast thinly against the grain and serve it, or put 2 teaspoons of vegetable oil in a pan over medium heat and sear the roast until browned on both sides. Thinly slice and serve.
How long does a roast cook at 325 degrees?
Oven Roasting Guidelines
|beef cut||oven temperature (preheated)||Approximate Total Cooking TIme|
|Sirloin Tip Center Roast||325°F||Medium Rare: 1-1/4 to 1-1/2 hours|
|Rump Roast, Bottom Round Roast||325°F||Medium Rare: 1-1/4 to 1-3/4 hours|
|Eye of Round Roast||325°F|