The time it takes to cook a roast in the oven depends on the cut, weight, and desired doneness, but here are general guidelines:
- For a typical beef roast cooked at around 325°F, plan on about 1 to 1.75 hours for a 3 to 4-pound roast to reach medium-rare (internal temperature 130°-135°F)
- A common rule of thumb is about 25 to 30 minutes per pound at 325°F for medium doneness, with resting time afterward
- For tougher cuts like chuck roast, slow roasting at lower temperatures (300°F) for 3 to 5 hours until fall-apart tender is recommended
- Some recipes start with a high temperature (425-450°F) for 15-30 minutes to brown the roast, then reduce to 300-325°F for the remainder of the cooking time
- Rest the roast for 15-30 minutes after cooking to allow juices to redistribute before slicing
In summary, a medium-sized roast (3-5 pounds) generally takes about 1.5 to 2 hours at 325°F for medium-rare to medium, while tougher cuts require longer, slower cooking of 3-5 hours at lower temperatures for tenderness. Use a meat thermometer to check for the desired internal temperature to ensure perfect doneness.
