Roast Cooking Time Calculator
Roasting time for meat by weight and doneness.
Input sheet
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Roasting time scales with the size of the cut and how done you want it. This calculator gives a starting estimate in minutes per pound for common roasts, so you can plan when to put the meat in and when to expect dinner.
How it works
Weight times minutes per pound for the meat and doneness. Verify the internal temperature with a thermometer.
Multiply the weight by a per-pound rate that depends on the meat and target doneness: a beef roast runs about 20 min/lb for medium and 15 min/lb for rare, pork loin about 22 min/lb, and chicken about 18 min/lb. The result is total oven time before resting.
Per-pound rules are a planning tool, not a guarantee. Oven calibration, the shape of the cut, whether it started cold or at room temperature, and bone-in versus boneless all shift the real time. The internal temperature is the only true measure of doneness.
Roast time = weight (lb) × minutes per pound for the meat and doneness
Worked examples
A 4 lb beef roast cooked to medium. → 1 hr 20 min, then rest 10–20 min
4 lb × 20 min/lb = 80 minutes = 1 hr 20 min.
A 3 lb chicken. → About 54 minutes
3 lb × 18 min/lb = 54 minutes; confirm 165°F in the thickest part.
Tips & gotchas
- Buy a leave-in probe thermometer and pull the roast a few degrees below target — carryover cooking finishes it while it rests.
- Rest the meat 10–20 minutes before carving so the juices redistribute; slicing immediately spills them onto the board.
- Bring the roast closer to room temperature before it goes in (within food-safety limits) for more even cooking than a fridge-cold start.
- Bone-in cuts and irregular shapes cook unevenly — check the temperature in the thickest, slowest section, not the thin end.
FAQ
What internal temperatures should I aim for?
Common targets: beef medium-rare about 130–135°F, medium 140–145°F; pork 145°F with a short rest; poultry 165°F in the thickest part of the thigh. Pull a few degrees early to allow for carryover cooking.
Why does my roast finish faster or slower than the estimate?
Per-pound rates assume an average oven and shape. A calibrated-low oven, a cold-from-the-fridge start, or a thick compact cut all push the real time off the estimate. Trust the thermometer over the clock.
Does the time include resting?
No. The calculated minutes are active oven time. Add 10–20 minutes of resting on top before you carve, and plan your sides around that buffer.
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