I’m sure that just about everyone would agree that one of the easiest and most satisfying cool weather meals is a succulent beef or pork roast, well, everyone except perhaps vegetarians. Simply stated, roasting is dry cooking in an oven. There are different opinions on the ideal temperature and length of time for a perfect roast, but whether you prefer a roast a little firm or fork tender, the art of roasting is easily mastered regardless of one’s cooking expertise.

Choosing the right cut:

Tender, juicy roast meat depends as much on buying the right cut as it does the way you prepare it. When choosing your roast, pick meats that are the highest grade (prime or choice) and are well-marbled, well-shaped cuts. Always make sure you trim the sinewy membrane and excess fat, leaving only a thin layer of fat to baste the roast as it cooks.

Balsamic Marinated Pot Roast

What’s the best roasting temperature?

We prefer to cook our roasts at either a high or low temperature. The heat depends on the cut of meat you are roasting. High temperature roasting (anything over 400°F) produces a nice crusty exterior. This is impossible to achieve at lower temperatures. High temperature roasting is best with smaller cuts of meat. Larger cuts (anything over 6 inches in diameter) suffer at higher roasting temperatures because by the time the center of the meat cooks, the outside is over-done. Low temperature roasting produces the most tender results – especially for well-marbled meats. Low heat roasting usually involves a two-step process. First the meat is seared in a hot oven, usually around 425°F, or on the stove top and then finished gradually in low heat (between 350-250°F). The initial high heat sears the outside of the meat and provides the nice crusty exterior and the low, gradual heat minimizes shrinking and keeps the meat moist and tender. This method is great for leaner cuts of meat and roasts from the in-between cuts of the shoulder or rump.

How do I know if it is done?

The best way to determine if your roast is done is to use an instant read thermometer. Insert the thermometer into the thickest part of the meat, away from any fat or bone and wait 20 seconds for it to register. Once the meat is within 15 degrees of your target, begin checking it every 10 minutes or so, since the temperature can climb quickly.

Pot Roasts

Roast Beef with Onions & Pancetta

Pot roasts are not actually prepared by roasting, but rather by braising. Braising involves first browning the meat, then adding liquid and cooking it slowly at a medium temperature (325-350) in the oven.

Pot roast is usually made from inexpensive cuts of meat. These beef cuts are usually tough if prepared quickly – but when slow cooked they turn into tender, juicy and flavorful roasts. Chuck roast, rump roast, top and bottom round are usually the most preferred cuts for pot roast. Pot roasts can also be cooked on the stove top, in a crock pot, or an electric skillet in the same way. First, at a high temperature, brown the meat on all sides, then reduce the temperature, cover and let cook until the meat is tender, usually 2-3 hours.

We’ve prepared a collection of sensational roasts to warm the season. Try these recipes and remember that once the roast is in the pan or pot, your work is pretty much over. The most difficult part will be waiting for it to be done!

Herbed Pork Rib Roast

Balsamic Marinated Pot Roast

Roast Beef with Onions & Pancetta

Beef Pot Roast with Prunes

- Glutenfreeda