Roasting is used when cooking large cuts of beef, such as tenderloin roasts. Although it requires more time, roasting is the simplest method because it requires little attention. The beef can be placed on a rack to drain off fat during cooking. Three Easy Steps to Roasting:
  1. Heat oven to temperature specified in beef roasting chart.
  2. Place roast, fat side up, on a rack in a shallow roasting pan. Season roast before cooking, if desired. Insert ovenproof meat thermometer so tip is centered in thickest part of the roast, not resting in fat or touching bone. Do not add water or cover.
  3. Roast according to chart.  Transfer roast to carving board. Tent loosely with aluminum foil and let stand for 15-20 minutes. Temperature will continue to rise 5-10 degrees to reach desired doneness and the roast will be easier to carve.
Beef Roast
Oven Temperature (Preheated)
Weight
Desired Doneness
Approx. Cooking Time
Remove From Oven When Internal Temperature Reaches
Shoulder Petite Tender 425 degrees varies medium rare 20-25 minutes 145 degrees
medium 20-25 minutes 160 degrees
Tenderloin Roast 425 degrees 2-3 pounds (center cut) medium rare 35-40 minutes 135 degrees
medium 45-50 minutes 150 degrees
4-5 pounds (whole) medium rare 50-60 minutes 135 degrees
medium 60-70 minutes 150 degrees
Tri-Tip Roast 425 degrees 1.5 - 2 pounds medium rare 30-40 minutes 135 degrees
medium 40-45 minutes 150 degrees
Sirloin Tip Center Roast 325 degrees 2-2.5 pounds medium rare 1.25 - 1.5 hours 140 degrees
Round Tip Roast 325 degrees 3-4 pounds medium rare 1.75 - 2 hours 140 degrees
medium 2.25 - 2.5 hours 155 degrees
4-6 pounds medium rare 2 - 2.5 hours 140 degrees
medium 2.5 - 3 hours 155 degrees
6-8 pounds medium rare 2.5 - 3 hours 140 degrees
medium 3 - 3.5 hours 155 degrees
Bottom Round Roast 325 degrees 3-4 pounds medium rare 1.5 - 2 hours 135 degrees
Eye Round Roast 325 degrees 2-3 pounds medium rare 1.5 - 1.75 hours 135 degrees
Medium rare doneness: 145 degrees final meat temperature after 15 to 20 minutes standing time.

Medium doneness: 160 degrees final meat temperature after 15 to 20 minutes standing time.

All cooking times are based on beef removed directly from refrigerator.
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