Oven Roast Cooking Guide

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.