How long do I cook a 9.41lb roast at 45 minutes per pound?!
Answers:
What kind of roast & do you like it well done, medium or rare!? I hope this helps!. Good luck!.
Roasting Chart - Beef
Internal temperature should be:
145o - medium rare, 160° - medium, 170° - well done
Cut Oven Temperature Roasting Time
Rib Roast, bone-in - 4 to 8 lb!. 325o 25 to 30 minutes per pound
Rib Roast, Boneless Rolled - 4 to 6 lb!. 325o 35 to 40 minutes per pound
Ribeye Roast, boneless
3 to 4 lb!.
4 to 6 lb!.
350o
23 to 30 minutes per pound
18 to 20 minutes per pound
Beef Tenderloin Roast - 4 to 6 lb!. 425o 60 to 70 minutes *Total*
Top Round Roast - 2 1/2 to 4 lb!. 325o 25 to 30 minutes per pound
Bottom Round Roast - 4 to 6 lb!. 325o 35 to 40 minutes per pound
Eye Round Roast - 2 to 3 lb!. 325o 20 to 22 minutes per pound
Top Sirloin Roast - 2 to 4 lb!. 350o 16 to 20 minutes per pound
Sirloin Tip Roast
2 1/2 to 4 lb!.
4 to 6 lb!.
325o
30 to 35 minutes per pound
25 to 30 minutes per pound
Less tender cuts of beef, such as Chuck Roasts, Blade Roasts and Shoulder Roasts should be slow-cooked (or braised) instead of roasted!. Use a large skillet, Dutch Oven, or other pan that has a tight fitting lid!. Bottom Round or Rump Roasts can be either oven-roasted or braised!.
First, brown the meat, using a small amount of oil!. Drain off the pan drippings and season as desired, then add water or other liquid!.!.!. about 1-1/2 to 2 cups for pot roasts, enough liquid to cover the meat for stews!. Bring to a boil, reduce heat, cover tightly and simmer gently over low heat until the meat is fork tender!. Cook a 2-1/2 to 4 lb!. chuck roast for about 2 1/2 to 3 hours!.Www@FoodAQ@Com
Roasting Chart - Beef
Internal temperature should be:
145o - medium rare, 160° - medium, 170° - well done
Cut Oven Temperature Roasting Time
Rib Roast, bone-in - 4 to 8 lb!. 325o 25 to 30 minutes per pound
Rib Roast, Boneless Rolled - 4 to 6 lb!. 325o 35 to 40 minutes per pound
Ribeye Roast, boneless
3 to 4 lb!.
4 to 6 lb!.
350o
23 to 30 minutes per pound
18 to 20 minutes per pound
Beef Tenderloin Roast - 4 to 6 lb!. 425o 60 to 70 minutes *Total*
Top Round Roast - 2 1/2 to 4 lb!. 325o 25 to 30 minutes per pound
Bottom Round Roast - 4 to 6 lb!. 325o 35 to 40 minutes per pound
Eye Round Roast - 2 to 3 lb!. 325o 20 to 22 minutes per pound
Top Sirloin Roast - 2 to 4 lb!. 350o 16 to 20 minutes per pound
Sirloin Tip Roast
2 1/2 to 4 lb!.
4 to 6 lb!.
325o
30 to 35 minutes per pound
25 to 30 minutes per pound
Less tender cuts of beef, such as Chuck Roasts, Blade Roasts and Shoulder Roasts should be slow-cooked (or braised) instead of roasted!. Use a large skillet, Dutch Oven, or other pan that has a tight fitting lid!. Bottom Round or Rump Roasts can be either oven-roasted or braised!.
First, brown the meat, using a small amount of oil!. Drain off the pan drippings and season as desired, then add water or other liquid!.!.!. about 1-1/2 to 2 cups for pot roasts, enough liquid to cover the meat for stews!. Bring to a boil, reduce heat, cover tightly and simmer gently over low heat until the meat is fork tender!. Cook a 2-1/2 to 4 lb!. chuck roast for about 2 1/2 to 3 hours!.Www@FoodAQ@Com
well, let's do the math!.
9!.41 lbs!. multiplied by 45 min per pound = 423 min!.
423 minutes divided by 60 min per hour = 7 hoursWww@FoodAQ@Com
9!.41 lbs!. multiplied by 45 min per pound = 423 min!.
423 minutes divided by 60 min per hour = 7 hoursWww@FoodAQ@Com
I would think more like 20 minutes per pound!.Www@FoodAQ@Com