This is an easy, fail-proof way to make a classic roast beef in the oven. Its simple to make with only 4 ingredients but always looks and tastes impressive!.
Heres what youll need to make this recipe. The full recipe card and ingredient list can be found at the bottom of the page.
Roast beef is a delicious centerpiece for special occasion dinners and holiday meals. When prepared properly, it emerges from the oven deeply flavored, incredibly tender and juicy. However, undercooking can leave the beef tough while overcooking dries it out, so proper timing is essential. If you are wondering how long to cook a 4-5 lb roast beef, this guide will walk you through everything you need to know.
Factors That Affect Roast Beef Cooking Time
Several factors impact total cooking time for roast beef:
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Weight – A 4-5 lb roast will take longer than a 2-3 lb one The general rule of thumb is to allow 15-20 minutes per pound.
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Oven Temperature – Low, slow cooking at 250°F renders the connective tissue for tender meat. Higher temperatures around 350°F speed the process.
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Doneness – Rare beef at 120°F cooks faster than well done beef cooked to 170°F.
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Shape – Uniform roasts cook evenly. Irregular shapes require more time.
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Bone – Bone-in cuts cook slower as the bone insulates the meat Plan for up to 30 minutes longer
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Resting – A 10-15 minute resting period after cooking allows juices to absorb for a moister roast
Keeping these factors in mind will help you dial in the ideal roast beef cooking time.
How Long To Cook A 4-5 lb Roast Beef
For a 4-5 lb roast beef, here are general time guidelines based on the desired doneness:
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Rare: 1 hour 10 minutes to 1 hour 30 minutes
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Medium Rare: 1 hour 30 minutes to 1 hour 45 minutes
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Medium: 1 hour 50 minutes to 2 hours 15 minutes
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Medium Well: 2 hours 30 minutes to 3 hours
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Well Done: 3 hours to 3 hours 30 minutes
As you can see, the cooking time can vary greatly. Use the times above as a starting point, and always rely on a meat thermometer over the clock to judge doneness.
Step-By-Step Guide
Follow these simple steps for perfectly cooked roast beef every time:
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Remove roast from fridge and allow meat to come to room temperature, about 1 hour.
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Preheat oven to 275°F. Pat roast dry and generously season all over with salt and pepper.
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Sear roast on stovetop to develop flavor (optional).
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Roast in the middle of the oven, fat-side up. Use a meat thermometer to monitor internal temp.
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For medium-rare doneness, remove from oven at 135°F. Temperature will rise 5-10°F during resting period.
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Let rest 10-15 minutes tent loosely with foil so juices redistribute.
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Slice roast across the grain and serve warm.
This process will deliver a moist, tender roast beef cooked to the desired doneness.
Cooking Tips
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Tie roast with twine to maintain shape and cook evenly.
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Place roast on a rack in a roasting pan so air circulates around it.
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Add aromatics like garlic, rosemary or thyme to the pan for extra flavor.
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Use leftovers for roast beef sandwiches, salads, quesadillas and more!
The Benefits of Slow Roasting
Low, slow oven roasting brings out the best in tougher roast beef cuts like chuck roast and round roast. As the meat cooks, its collagen melts into gelatin and tenderizes the beef. Moist heat from a covered pan further braises the meat for succulent, fall-apart texture.
Doneness Temperatures
- Rare – 120-125°F
- Medium Rare – 130-135°F
- Medium – 140-145°F
- Medium Well – 150-155°F
- Well Done – 160°F+
Use an instant read thermometer to test doneness in multiple spots. Resting will increase the temp by 5-10 degrees.
When roasting beef, keep these time guidelines handy:
- 4-5 lb roast
- 15-20 minutes per pound
- Factor in doneness and oven temp
Monitor temperature, allow the roast to rest and slice across the grain for tender, juicy beef. In about 2 hours, your oven will deliver a beautiful roast beef centerpiece.
Step 7: Roast at reduced heat
Reduce the heat to 325°F. For medium-well done, roast a 4-pound roast for 1 hour and 45 minutes more. For medium-well done, roast it for 2 hours.
As a general rule, roast your roast for about 25 to 30 minutes per pound, whether it weighs 4 pounds or more. A medium roast is 135°F to 145°F, which means it is pink all the way through. A medium well roast is 145°F to 155°F, which means it is mostly tan with some pink.
When the roast is about 5 to 10 degrees below the temperature you want it to be, take it out of the oven. It will continue to cook while it rests.
Let your roast rest 15 to 30 minutes before serving. Tent with foil to keep warm.
Cut the roast into slices and serve, optionally with a side of gravy. For leaner cuts of meat, slice thinner.
Cuts of Beef to Use
Roast beef can be made with a variety of cuts of beef. You can choose which cut to use based on your budget and what’s in stock at the store.
Here are some popular cuts of meat to use:
- Rump Roast
- Top or Bottom Round Roast
- Eye of Round
- Prime rib (more expensive)
- Beef tenderloin (more expensive)
The recipe calls for a 3 ½ to 4 pound cut of meat, but you can use a cut that is bigger or smaller. Just follow the directions for how long to cook each pound of meat.
The Perfect Roast Beef – Medium Rare
FAQ
How long does it take to cook a 4.5 lb roast?
Is it better to cook a roast at 325 or 350?
How long to cook 5 lb beef roast at 350?
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Type of roast
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Oven temperature
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Cooking time
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Top sirloin roast Whole
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350°F
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12-15 mins / lb
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Top sirloin roast Half
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350°F
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17-20 mins / lb
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Stuffed roast Lamb, pork, beef, veal
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350°F
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20-25 mins / lb
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Rack of lamb
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425°F
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25 mins
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What is the cooking time and temperature for roast beef?
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Cut
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Preheat Oven to…
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Roast For…
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Premium oven roast (prime rib, sirloin, tenderloin)
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425°F (220°C)
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30 min.; reduce heat to 300°F (150°C) and cook 2-2 ½ hours.
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Oven roast (inside round, outside round, sirloin tip, cross rib)
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425°F (220°C)
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40-50 min. (20 min per lb)
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