One of my favorite things about fall and winter is the return of comfort foods like roasts, stews, chili’s and hearty soups. Roasts are great because they are very easy to prepare and the outcome is mouthwatering. Here are some great, helpful tips for your next roast:

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.

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 result — 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 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. Use the chart below to achieve the desired doneness:

Now that you have the basics, try out these great roast recipes:

Italian Pot Roast

Beef Pot Roast with Cinnamon

Beef Pot Roast with Prunes

Beef Pot Roast with Carrots & Wine Sauce

Beef Roast with Glazed Onions

Beef Tenderloin w/Roasted Vegetables

Fennel Pork Roast

Roast Beef Tenderloin with Madiera

Roast Pork loin Wrapped in Bacon & Rosemary

Roast Pork with Peppercorn Crust

Honey & Spice Cured Pork Roast

-Glutenfreeda