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Beef Roasting Chart

Beef Cut Weight Oven Temp. Approx. Cooking Time
Standing Rib Roast 4 to 6 lbs. 325° F 26 to 30 minutes/lb.
6 to 8 lbs. 325° F 23 to 25 minutes/lb.
8 to 10 lbs. 325° F 19 to 21 mintues/lb.
 
Ribeye Roast, boneless 3 to 4 lbs. 350° F 23 to 30 minutes/lb.
4 to 6 lbs. 350° F 18 to 20 minutes/lb.
8 to 10 lbs. 350° F 13 to 15 minutes/lb.
 
Round Tip Roast 2½ to 4 lbs. 325° F 30 to 35 minutes/lb.
4 to 6 lbs. 325° F 25 to 30 minutes/lb.
8 to 10 lbs. 325° F 18 to 22 minutes/lb.
 
Tenderloin Roast 2 to 3 lbs. 425° F 35 to 40 minutes total time
4 to 6 lbs. 425° F 45 to 60 minutes total time
 
Top Loin 4 to 6 lbs. 325° F 17 to 21 minutes/lb.
 
Strip Loin Roast 6 to 8 lbs. 325° F 14 to 17 mintues/lb.
 
Top Sirloin Roast 2 to 4 lbs. 350° F 16 to 20 minutes/lb.
 
Top Round Roast 2 1/2 to 4 lbs. 325° F 25 to 30 minutes/lb.
4 to 6 lbs. 325° F 20 to 25 minutes/lb.
6 to 10 lbs 325° F 17 to 19 minutes/lb.
 
Tri-Tip Roast 1½ to 2 lbs. 425° F 30 to 40 minutes total time
 
Eye Round Roast 2 to 3 lbs. 325° F 1½ to 1 3/4 hrs. total time

*Courtesy of The Cattlemen's Beef Board

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