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Homenavarrow Cooking Tips & Advice

Oven Roast Cooking Guide

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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