Is there a general algorithm for calculating the amount of time to roast meat?
What would "ideal" mean? Most items that you can roast in 2-3 hours can also be thrown in the slow cooker for 10-12 hours. It depends entirely on how the dish is prepared, how much fat/water you're using, whether or not you incorporate steam or convection, and more.

Anyway, if there were such an algorithm, it would be highly inadvisable to try using it at home, due to the huge variation in freezer temperatures, refrigerator temperatures, oven temperatures, rack positioning, how and where and for how long it was thawed, whether or not you open the oven door, etc.

In fact, if you happen to come across any cooking times that are based on weight, ignore them, because the weight is probably being used as a proxy for thickness, which is normally what matters in an oven.

There are many, many areas of the culinary arts where ratios and formulas are useful or even critical (especially baking and mol-gas) but cooking time isn't one of them. Please, just use a thermometer and the USDA temperature chart. That is how you cook meat safely; as long as you do that, it really doesn't matter what the oven temperature is or how long it's in there.