For a rare roast: Allow 15 minutes of cooking time for every pound of roast. For example, if you had a 5 pound roast, you would cook your roast for 75 minutes if you wanted it rare. For a medium rare roast: Cook the roast for 20 minutes for every pound. If you were cooking a 5 pound roast, you would cook it for 100 minutes. For a medium roast: Allow 22 minutes of cooking time for every pound. If you were cooking a 5 pound roast, you would cook the meat for 110 minutes. If you are cooking a pork roast, you should allow 20 minutes per pound of meat.
Roast at 325ºF: Lamb leg or shoulder roast; pork loin, shoulder, crown, or rib roast; full ham (with bone or boneless); veal loin or rib roast; beef round-tip, rump, bottom round, eye round, and fresh or corned brisket roast. Roast at 350ºF: Beef rib-eye (boneless) or rib roast (bone-in); pork rib roast. Roast at 425ºF: Beef tenderloin and tri-tip roast; pork tenderloin roast.
If your roast has a layer of larding fat on top of it (as most roasts do) you can either sprinkle seasonings on top of the fat or remove the layer of fat (which will probably be held down by strings, which you should remove), season the meat underneath, and then lay the fat back on top again. The fat will add flavor to the roasting meat.
135ºF: Remove beef rump, eye round, bottom round roast. 135ºF to 150ºF: Remove beef ribeye, rib, tenderloin, and tri-tip roast. 140ºF: Remove full ham. 140ºF to 155ºF: Remove beef round tip; lamb leg, shoulder, and shank leg roast. 145ºF: Remove pork loin, crown, and shoulder roast. 155ºF : Remove veal loin and rib roast.
A good way to tell when your roast is done resting is to check the internal temperature again. The meat can be sliced and served when the internal temperature begins to decrease.
If you are following a specific roast recipe, such as wikiHow’s recipe for cranberry pork roast, you should follow the seasoning directions listed in the recipe.
You can also cover the meat with the vegetables, or surround the meat with the veggies–it really is up to whatever you prefer.
