Sear and Slow Roast Method: Thaw roasts 24-48 hours in refrigerator. Preheat the oven to 250°F. Lightly oil and season roast. Sear roasts in a large pan, with small amount of oil, or on the grill for 2-3 minutes on each side or until well browned. Place the roast on an elevated rack in a roasting pan. Refer to cooking times below and use a kitchen thermometer. Allow 15-20 minutes resting time before serving.
The cooking times in this roast cooking chart are in minutes and based on fully thawed roasts.
| Weight | Rare 120°-130°F |
Med Rare 130°-140°F |
Medium 140°-150°F |
Well 160°-170°F |
|
|---|---|---|---|---|---|
| Filet Mignon Roast | 2 lb. | 1-1 hr 5 min | 1 hr 5 min – 1 hr 15 min |
1 hr 15 min – 1 hr 25 min |
1 hr 35 min – 1 hr 45 min |
| Filet Mignon Roast | 3 lb. | 1-1 hr 10 min | 1 hr 10 min – 1 hr 20 min |
1 hr 20 min – 1 hr 30 min |
1 hr 45 min – 1 hr 55 min |
| Filet Mignon Roast | 4 lb. | 1-1 hr 10 min – 1 hr 20 min |
1 hr 20 min – 1 hr 30 min |
1 hr 30 min – 1 hr 40 min |
1 hr 50 min – 2 hrs |
| Prime Rib Roast | 4 lb. | 2 hrs 15 min – 2 hrs 30 min |
2 hrs 30 min – 2 hrs 45 min |
2 hrs 45 min – 3 hrs |
3 hrs 30 min – 4 hrs |
| Prime Rib Roast | 6 lb. | 2 hrs 45 min – 3 hrs |
3 hrs 30 min – 4 hrs |
4 hrs – 4 hrs 30 min |
5 hrs – 5 hrs – 30 min |
| Prime Rib Roast | 8 lb. | 3 hrs 15 min – 3 hrs 45 min |
4 hrs – 4 hrs 30 min |
4 hrs 30 min – 5 hrs |
5 hrs 30 min – 6 hrs |
| Tri-Tip Sirloin Roast | 1.5 lb. | 40-45 min | 55-60 min | 1 hr 15 min | 1 hr 35 min – 1 hr 45 min |
| Ribeye Crown Roast | 1.5 lb. | 8-10 min | 10-12 min | 12-14 min | 14-20 min |
| Chuck Roast | 2 lb. | 1 hr 20 min – 1 hr 30 min |
1 hr 30 min- 1 hr 45 min |
1 hr 50 min – 2 hrs |
2 hrs + |
| Eye of Round Roast | 5 lb. | 3 hrs – 3 hrs 15 min |
3 hrs 15 min – 3 hrs 20 min |
3 hrs 20 min – 3 hrs 25 min |
3 hrs 25 min – 3 hrs 30 min |
| Pork Loin Roast | 2.5 lb. | 1 hr 20 min – 1 hr 25 min |
1 hr 25 min – 1 hr 30 min |
