Oven Roast Cooking Guide
|Cut||Weight (lbs)||Temp||Total Cooking Times|
|Beef tri-tip roast||1-1/2 to 2 lbs||425°F||Med rare: 30-40 mins
Medium: 40-45 mins
|Eye Round Roast||2 to 3lbs||325°F||Med rare: 1-1/2 to 1-3/4 hrs|
|Beef round tip roast||3 to 4 lbs||325°F||Med rare: 1-3/4 to 2 hrs
Medium: 2-1/4 to 2-3/4 hrs
|4 to 6 lbs||325°F||Med rare: 2 to 2-1/2 hrs
Medium: 2-1/2 to 3hrs
|6 to 8 lbs||325°F||Med rare: 2-1/2 to 3 hrs
Medium: 3 to 3-1/2 hrs
Heat oven to temperature on chart. Place roast, fat side up, on a rach in a shallow roasting pan. Insert ovenproof meat thermometer so the tip is centered in the thickest part of the roast. Do not add water or cover.
Roast according to chart. Remove when meat thermometer registers 135°-140°F for medium rare, 150°-155°F for medium. Let roast stand 15 minutes. Temperature will continue to rise 5°-10°F to reach desired doneness, and roast will be easier to carve.
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