So your roast is more than 2x the size of the roast in the recipe. You can use the chart in the link to estimate, but there is a big range of time (3/4 to 2 and 2/3 hour) depending on cut of meat, temp of oven, size of roast. Use a meat thermometer (if you don't have one, worth it...usually available under $10 for a basic one) to really gauge whether the roast is both safe to eat (minimum) and to your taste (further cooking). https://www.livestrong.com/article/436612-cooking-temperature-for-a-beef-pot-roast/ I hope this is in time to help on this roast.
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You can use the chart in the link to estimate, but there is a big range of time (3/4 to 2 and 2/3 hour) depending on cut of meat, temp of oven, size of roast.
Use a meat thermometer (if you don't have one, worth it...usually available under $10 for a basic one) to really gauge whether the roast is both safe to eat (minimum) and to your taste (further cooking).
https://www.livestrong.com/article/436612-cooking-temperature-for-a-beef-pot-roast/
I hope this is in time to help on this roast.