How long does it take to cook a roast at 250 degrees?

Roasting meat at a low temperature for an extended period is a tried-and-true technique in the culinary world. Cooking a roast at 250 degrees is a popular method that some prefer because it can create tender and juicy cuts of meat. In this article, we’ll explore how long it should take to cook different types of roasts at 250 degrees, as well as the various cooking methods available.


Before diving into the specifics of cooking times, it’s essential to understand why anyone would roast meat at 250 degrees in the first place. One reason is that lower temperatures can help prevent overcooking and drying out the meat. Additionally, some people find that slow-cooking their roasts at 250 degrees produces more flavor throughout the meat than cooking at higher temperatures.

However, several factors can affect how long it takes to cook different cuts of meat fully. The size and thickness of the cut, whether or not it’s bone-in versus boneless, its initial temperature before roasting – these are just a few examples.

Cuts of Meat

If you’re looking to cook a roast at 250 degrees, there are various options available depending on your taste preferences and budget. The following are a few examples of different cuts of beef and pork:


Rib Roast

  • Bone-in vs boneless: Bone-in roasts typically have more flavor and can take longer to cook than boneless versions.
  • Rare: around 20 minutes per pound
  • Medium-Rare: around 25 minutes per pound
  • Medium: around 30 minutes per pound
  • Well-Done: around 35 minutes per pound


Tenderloin has some similarities with rib roast in terms of cooking time but requires slightly longer overall due to its lack of bones.

  • Rare: around 20 minutes per pound
  • Medium-Rare: around 25 minutes per pound
  • Medium: around 30 minutes per pound
  • Well-Done: can take several hours to cook entirely



Pork loin is a leaner option than beef, but still has a lovely flavor when roasted. However, it requires longer cooking times than many beef roasts of comparable size.

  • Temperature guidance before roasting at 250 degrees. Start with 30 minutes per pound and adjust from there based on internal temperature checks.

Methods for Cooking a Roast at 250 Degrees

Several different methods are available for cooking a roast at 250 degrees. Which one is best for you will depend on factors such as convenience, personal preferences, and the amount of preparation time you’re willing to invest.

Oven-Roasting Basics:

Oven-roasting is likely the most conventional method for cooking a roast, and utilizing this approach can produce some seriously delicious results. However, be sure to follow these guidelines carefully:

  1. Preheat oven correctly: It’s crucial to preheat your oven before putting your roast in; this helps ensure that the meat will cook evenly without becoming dry or burnt.
  2. Make sure your fan works properly: You’ll need an oven with a functioning fan that circulates hot air evenly throughout the oven cavity.
  3. Proper prep steps – “tenting”: Many recommend “tenting”the roast at intervals during its cooking process to keep moisture trapped inside and boost tenderness.

Regarding pan placement, make sure there is ample space between each piece so that everything cooks evenly; seasoning can be added as an optional extra touch.


Slow-cooking is another popular option for those who want to cook their meat at low temperatures gradually. This method involves placing the meat in a slow-cooker with liquid (such as broth or wine), then leaving it alone for several hours until fully cooked through.

The great thing about slow-cooking is that it’s incredibly convenient; once you set the timer, you can forget about your roast until it’s ready. However, be sure to continue checking temperatures regardless of cooking method.


Although most people think of outdoor summer barbecues when they hear the term“bbq,”there are many ways to enjoy roasted meats prepared in this manner year-round.

One advantage of barbecuing a roast instead of oven-roasting is that it allows for additional experimentation with different temperature combinations. For example, some might choose to sear their meat at high temperatures before transferring it to an indirect heat location.

Additionally, barbecue-style roasting typically requires more monitoring and attention than other methods due to its direct heat source. Meat thermometers can help keep track of internal temps and keep food from becoming under or overcooked.


Now that we’ve explored how long different cuts take to cook at 250 degrees and reviewed various cooking methods available, hopefully, you’ll feel more confident making decisions on the best way forward for preparing and serving your next perfectly roasted dish. Regardless of which technique is right for you, remember that personal preference should always play a role in deciding what to do with your cut of meat – so have fun experimenting and enjoying all kinds of delicious roasted creations!


  1. Q: Is it possible to cook a roast at 250 degrees? A: Yes, it is possible to cook a roast at 250 degrees. This low temperature cooking method is popular among chefs and home cooks as it allows the meat to retain its moisture and tenderness.
  2. Q: How long should I cook a roast at 250 degrees for rare meat? A: To achieve a rare cooked roast at 250 degrees, you would need to cook it for approximately 15 minutes per pound of meat. Using a meat thermometer can help ensure that the internal temperature of the meat reaches between 120-130°F.
  3. Q: Can I use any type of roast when cooking at 250 degrees? A: Yes, you can use any type of roast when cooking at 250 degrees. However, some cuts of beef such as chuck or brisket may require longer cooking times due to their tougher texture.
  4. Q: Will the roast still have a crispy exterior when cooked at such low temperatures? A: No, the roast will not have a crispy exterior when cooked at such low temperatures. If you desire a crisp crust on your roast, consider searing it on high heat in a pan before placing it in the oven to slow-cook.