The general cooking time presented on the Betty Crocker chart depends on the type of roast, the desired doneness and how much it weighs. Another factor that determines the cooking time is the temperature at which the roast cooks.
The general amount of time to cook a 3- to 4-pound boneless rib eye roast is one and a half to two hours at 350 degrees Fahrenheit for a medium-rare roast. For a medium-done roast, the meat must stay in the oven for about 15 minutes longer. For a 2- to 3-pound tenderloin roast cooked at 425 degrees Fahrenheit, the general time is about 35 to 40 minutes for a medium-rare roast and 45 to 50 minutes for a medium roast.