Roast Cooking Time Calculator
Oven time for a roast based on weight and doneness.
Estimated cooking time
1 hr 40 min to 2 hr 5 min
Pull at internal temp 130°F and rest 15 to 20 minutes before slicing.
USDA safe internal temperatures
- Beef, pork, lamb roasts: 145°F with a 3-minute rest
- Ground meats: 160°F
- Poultry, all parts: 165°F
Times assume meat is brought to room temp first and the oven is preheated. Always trust a probe thermometer over the clock. Carryover cooking adds another 5 to 10°F during the rest.
About
Different cuts cook at different rates per pound. This calculator covers beef, pork, lamb, and turkey, using the USDA recommended internal temps for each doneness level. Plus a buffer for resting.
How to use
- Pick the cut and doneness.
- Enter the weight in pounds or kilograms.
- See the cooking time and target internal temp.
FAQ
Should I cook by time or temperature?+
Temperature. Always. Time is a guide, but ovens, weights, and starting temps vary. A meat thermometer is the only reliable way.
Why does the roast keep cooking after I pull it?+
Carry-over cooking. The internal temp rises 5-10F while resting. Pull the roast 5F before your target temp.