Beef & Pork Roasting Charts
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| 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. |
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| 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. |
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