Roast is a staple in traditional home-cooked dishes. Several types of meat can be cooked in different ways for different periods of time for various results. For example, certain meats should be cooked slowly at low temperatures and others for shorter times at higher temperatures. We have searched several sources to bring you an inclusive guide to cooking roasts at the perfect temperatures and for the perfect amount of time.
You should roast most meats at temperatures ranging from 300 to 450 degrees Fahrenheit, depending on the particular meat and cut. Because there are several different cuts of meat that make a great roast, we will discuss each one individually as follows:
- Chuck roast
- Tri-tip roast
- Beef brisket
- Bottom round roast
- Ribeye roast
- Tenderloin roast
- Scotch tender roast
- Pork butt roast
- Pork loin roast
Knowing the correct temperature to cook your roast is important but that is only part of the equation. You may wonder how to cook a roast without drying it out and how many hours to cook it per pound. You may ask yourself whether you can cook roast in the slow cooker and what sides to cook with your roast. We will answer all of these questions and discuss other closely related topics so just keep reading!
Contents
9 Types of Roast and Their Cook Temperatures and Times
Chuck roast
Chuck roast is made from a cut of meat from the shoulder area of the cattle. Cook this type of roast slowly in the oven or using a slow cooker.
Chuck roast is a popular cut that is tender and flavorful. Bake your roast at an oven temp of 350 degrees Fahrenheit for about 3 to 4 hours or in a slow cooker for a few hours longer for the best results.
Tri-tip roast
The tri-tip roast is a triangular cut of beef that comes from the bottom sirloin portion of the cow. The marbling throughout this roast makes this cut moist and tender with tons of natural flavor.
The tri-tip roast has a layer of fat on one side of the meat that adds juices and tastiness. It should be cooked with the fat up in a shallow roasting pan at 425 degrees Fahrenheit for approximately 30 minutes and to an internal temperature of 135-150 degrees Fahrenheit.
Beef brisket
If you are cooking a roast for a large gathering, consider using roasted beef brisket. Beef brisket is a large flat cut of meat from the chest of the cattle.
Plan on cooking your brisket for about 5 1/2 hours at 250-275Â degrees Fahrenheit for optimal results. Because it is such a large cut of meat, you should baste your brisket with the fat from the bottom of the pan about every hour to keep it moist.
Bottom round roast
The bottom round roast is a leaner cut of meat used for roast beef that is cut from the rump and hind legs of the cow. This particular roast is best cooked slowly so that it achieves maximum tenderness.
Preheat your oven to 450 degrees Fahrenheit and reduce the temperature to 170 degrees Fahrenheit after inserting the roast. Cook this roast for about 5-6 hours at an oven temp of 170 degrees Fahrenheit or until your roast reaches the desired temperature of 145-160 degrees Fahrenheit, depending on the desired level of doneness.
Ribeye roast
Ribeye roast is a well-marbled and premium cut of meat that makes an excellent choice for a roast. You can serve ribeye roast at different levels of doneness.
Cook your ribeye roast in an oven temperature of 375 degrees Fahrenheit for an hour for amazing results. The fat side of your roast should be face-up, and if bones are present, they should be on the bottom.
Tenderloin roast
Beef tenderloin is, as the name infers, a prime tender cut of meat. To achieve a medium level of doneness, you should cook the tenderloin roast in a 425-degree preheated oven to an internal temperature of 135 degrees Fahrenheit.
After cooking the tenderloin for 45-70 minutes you should then let it rest until it reaches 145 degrees Fahrenheit. You can use either an oven-going meat thermometer or an instant-read thermometer to determine doneness.
Scotch tender roast
Scotch tender roast is a very lean cut and should be cooked slowly over 6 to 8 hours. This cut of meat comes from an often-used muscle in the shoulder, so it has virtually no fat.
The Scotch tender roast gets its name because it resembles the tenderloin roast. It should be cooked at about 325 degrees Fahrenheit for 15 minutes per pound for rare, 20 minutes for medium, and 25 minutes for well-done.
Pork butt roast
Pork, much like beef, has different cuts to choose from for roasting. Also known as pork shoulder, pork butt roast is the most popular cut for roasting pork.
Because you don't want the pork roast so tender that it will pull when trying to cut it, you want an internal temperature of about 180 degrees Fahrenheit. This usually equates to about 40 minutes of baking at an oven temperature of 300 degrees Fahrenheit.
Pork loin roast
Pork loin is a tender lean cut of meat and has a more mild flavor than pork butt roast. Because it has a small layer of fat on top, this cut is well suited for grilling, searing, and roasting.
Bake pork loin roast in an oven preheated to 350 degrees Fahrenheit for about an hour until the center is no longer pink. The internal temperature should reach 145 degrees Fahrenheit.
How do I cook a beef roast without drying it out?
Several methods exist for keeping your beef roast tender and juicy. Physically tenderizing the meat with a meat mallet before cooking effectively breaks down some of the muscle fibers that can make your meat tough.
Using a marinade along with salt and letting your meat come up to room temperature before baking low and slow uncovered is also recommended. Once you have roasted your meat to the correct internal temperature, rest your roast covered with foil for at least 20 minutes before slicing it against the grain.
How many hours per pound do you cook a roast?
You can approximate how many hours per pound to cook a roast depending on the doneness you are trying to achieve. For a rare roast, for example, cook for 13-15 minutes per pound.
Cook roasts to medium doneness for about 17-19 minutes per pound and 22-25 minutes per pound for well done. Roast to an internal temperature of 145 degrees to 175 degrees Fahrenheit, depending on the amount of doneness you desire.
Why does my roast beef turn out tough?
Overcooking can cause your roast beef to turn out tough because it causes the muscles to contract within the meat. Cooking your roast beef at high temperatures can also cause tough meat for the same reason.
Not using a quality cut of meat and not letting your cooked roast rest can also result in a loss of natural juices. Use a slow cooker to tenderize your roast by cooking over longer periods.
Can I cook beef dry in the slow cooker?
A slow-cooked roast is known to break down tough connective tissues for a tender result. Cooking beef dry is possible in the slow cooker but if you are looking for meat to fall apart after cooking, add liquid.
Leaner cuts will require liquid because slow cookers use the natural juices and fats in foods to tenderize them. Cover the meat with a liquid in your slow cooker so that the meat will absorb the moisture.
What goes good with a roast?
Potatoes cooked several different ways are a popular side to go with a roast. Whether you decide to cook your roast with the traditional potatoes and carrots or whip up a quick batch of mashed or scalloped potatoes, you can't go wrong with this side.
Mushrooms are also a popular side dish for your roast, and Brussell sprouts also come highly recommended. All of these sides are very popular but cooking a side that your family likes is never a bad idea.
Final thoughts
For a classic dinner with friends or family, roasted meats of all sorts are popular choices that can be prepared in an oven or a slow cooker. Because there are so many delicious options, deciding on one particular type of roast may be difficult. We hope that this selection of roasted meats we have provided has helped to inspire your next get-together.
Before you go, here are some other articles that may be of help to you:
What Is The Best Potato For Pot Roast?
What Is Considered A Shallow Roasting Pan?
