How Do I Calculate the Cooking Time for Multiple Roasts in One Pan at the Same Time?

Roasts are a convenient way to feed a group.

When entertaining for a group, a roast is a convenient choice of meal. Once the side dishes are prepared, the host or hostess can spend time with guests, knowing that the main course is looking after itself. Of course, a single large roast can take a very long time to cook. It's quicker, and often more practical, to buy smaller roasts that add up to the correct number of servings.

Things You'll Need

• Cutting board
• Sharp knife
• Kitchen scale
• Meat thermometer or instant-read thermometer
• Aluminum foil

Instructions

1. Select roasts that are as close to the same size and shape as possible, and the same cut. Flat-shaped roasts cook more quickly than round or cylindrical roasts, and fattier cuts take longer than lean ones.

2. Trim the roasts so that the thickness of the fat cap is consistent. The layer of fat on top of a roast acts as insulation, and if one roast has notably more fat it will take longer to cook.

3. Weigh the roasts individually on a kitchen scale, before preparation. Note the weights, and calculate cooking time for each one at 22 minutes per pound for rare, 25 minutes per pound for medium, and 30 minutes per pound for well done. This is a rough calculation, so actual roasting may take 20 to 30 minutes less or more.

4. Roast the meat as you normally would. Check the smallest roast for temperature, 20 minutes before the calculated time. Beef is rare at 130 degrees Fahrenheit, medium at 140 to 145, and well done at 160 degrees. Remove it from the oven when it is five to ten degrees lower than the desired temperature, because it will continue to cook after it is taken from the oven.

5. Remove the roasts from the oven from the smallest to the largest, as they each reach their desired degree of doneness. Wrap loosely with aluminum foil, and keep warm until all the roasts are done.

Tips & Warnings

• If you will be feeding a group with different preferences, try to have one roast medium, with one more done and one less done. That gives the widest possible range of doneness for your guests to choose from.

References

• "On Food and Cooking: The Science and Lore of the Kitchen"; Harold S. McGee; 2004
• "Professional Cooking"; Wayne Gisslen; 2003
• Beef -- It's What's for Dinner: Savor the Flavor of an Oven Roast