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Beef & Pork Roasting Charts

Guest Author - Sandy Moyer

Roasting Chart - Beef

Internal temperature should be:
145º - medium rare, 160° - medium, 170° - well done

CutOven TemperatureRoasting Time
Rib Roast, bone-in - 4 to 8 lb.325º25 to 30 minutes per pound
Rib Roast, Boneless Rolled - 4 to 6 lb.325º35 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.425º60 to 70 minutes *Total*
Top Round Roast - 2 1/2 to 4 lb.325º25 to 30 minutes per pound
Bottom Round Roast - 4 to 6 lb.325º35 to 40 minutes per pound
Eye Round Roast - 2 to 3 lb.325º20 to 22 minutes per pound
Top Sirloin Roast - 2 to 4 lb.350º16 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

Less tender cuts of beef, such as Chuck Roasts, Blade Roasts and Shoulder Roasts should be slow-cooked (or braised) instead of roasted. Use a large skillet, Dutch Oven, or other pan that has a tight fitting lid. Bottom Round or Rump Roasts can be either oven-roasted or braised.

First, brown the meat, using a small amount of oil. Drain off the pan drippings and season as desired, then add water or other liquid... about 1-1/2 to 2 cups for pot roasts, enough liquid to cover the meat for stews. Bring to a boil, reduce heat, cover tightly and simmer gently over low heat until the meat is fork tender. Cook a 2-1/2 to 4 lb. chuck roast for about 2 1/2 to 3 hours.


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.

CutOven TemperatureRoasting Time
Crown Roast - 6 to 10 lb.325º20 to 22 minutes per pound
Loin Roast, Bone-in - 3 to 5 lb.325º20 to 25 minutes per pound
Loin Roast, Boneless - 2 to 4 lb.325º25 to 30 minutes per pound
Tenderloin, 1 to 2 lb.425º25 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.325º18 to 25 minutes per pound
Ham, Fully Cooked, Bone-in, Whole - 14 to 16 lb.325º15 to 18 minutes per pound
Ham, Cook before eating, Bone-in, Half - 7 to 8 lb.325º20 to 25 minutes per pound
Ham, Cook before eating, Bone-in, Whole - 14 to 16 lb.325º18 to 20 minutes per pound


Click Here for a recipe for hearty, delicious
Baked Beef Stew



Covered Roaster
This huge roaster holds a 22 lb. turkey or 25 lb. roast or ham. The dark enameled porcelain surface and steel core distribute heat for fast, all over browning. The rectangular domed lid doubles as a second roaster. Add the non-stick, heavy-duty steel V-rack to hold the meat above the drippings.


pudding bowls

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