How long should I bake a 4lb roast?

Question

How long and what temp?

Answer 1

Beef, rib roast, bone-in; 4 to 8 pounds325, 23 to 30 min/lb145 med. rare
27 to 38 min/lb160 medium
Beef, rib roast, boneless; 4 pounds325, 39 to 43 min/lb145
Beef, eye round roast; 2 to 3 pounds325, 20 to 22 min/lb145
Beef, tenderloin roast, whole; 4 to 6 lbs425, 45 to 60 minutes total145
Beef, tenderloin roast, half; 2 to 3 lbs425, 35 to 45 minutes total145

Answer 2

Assuming it's fully defrosted, about 1/2 hour per pound at 350 degrees should do it. Generally, what I do is slice the roast into serving slices about an hour before I complete the cooking. I'll add some seasonings and water, cover, then let the roast continue cooking until the total time has elapsed. It seems to get the roast to cook more evenly and help keep it juicy.

Hope that helps!

Answer 3

What type of meat are you roasting? Is it thawed/unfrozen or frozen? Do you like your meat rare (even bloody) or well done?
The 'general rule' is for 20 minutes per pound at 350 degrees if it's beef that you want medium rare ... but that can change dramatically depending on the ACTUAL temperature of your oven. Your 'best bet' is to get a meat thermometer and a 'chart' to show you how hot it should be on the inside when it's done to your liking ... but that means lots of experimentation while you learn. Generally, cook your meat slightly more 'rare' than you like and then leave it in the oven 'a bit longer' from that point if you want 'medium rare' ... if you want 'well done' meat, then cook it for 30 minutes a pound and check when it's cooked as long as the weight calls for ... then you'll have a nice burned roast. Sorry, I eat only 'rare' beef, but that's my problem.

Answer 4

420 degrees fro 3-5 hours