Beef & Pork Roasting Charts
| ||||
| 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 | ||
 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. |
| ||||
| 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 | ||
Click Here for a recipe for hearty, delicious
Baked Beef Stew
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. |
You Should Also Read:
The Home Cooking Recipe Index and Site Map
The Home Cooking Cookbook Corner
Grilling Times
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map
Content copyright © 2023 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.
