What are some suggested cooking times for roasts?

Every time I watch the Food Network concerning meats, they cook it to rare or medium rare. That’s all well and good, but I and everyone else I cook for consider this severely undercooked. Can anyone help me out with some good cooking times per pound per type of roast (5lb beef ribeye, 4lb Boston butt, or 3lb tuna loin, for instance) to achieve medium well – that stage of doneness where the last little bit of pink is gone, but the meat is still juicy?

Any recommendations for an intensive 3-4 week cooking class in the Los Angeles area?

I am aware of the 1-2 year cooking programs, but looking for something less intense, yet still a rich experience. Savory cooking, not pastries.

Is there any good, simple recipe for a cooking project?

Tomorrow I will have a cooking project. Everyone should cooking or make a drink in front of the class in pair. Simple recipes I mean are something like sandwich, fruit cocktail, etc. But those are have been used by my friends. Is there any simple recipe? Please include ingredients and work steps.

Thanks anyway.
Ah, and it should be less than 10 minutes.