Roasting time by weight (~20 min/lb at 350°F).
Estimates roasting time for meat based on weight-per-pound rules of thumb.
This is a starting point — always use a meat thermometer to check internal temperature for doneness and safety.
Weight-based estimates assume a fairly standard roast shape and starting temperature — a very cold roast straight from the fridge, or an oddly shaped cut, can shift actual cooking time meaningfully from the estimate.
5 lb roast × 20 min/lb = 100 minutes.
USDA: poultry 165 °F; ground meat 160 °F; whole cuts of beef/pork 145 °F + 3 min rest.
Yes — reduce by ~25% or drop temp by ~25 °F. Check earlier than the calculator suggests.
Resting lets juices redistribute through the meat rather than spilling out when cut, and internal temperature typically continues rising a few degrees during the rest — both improve the final result.