Everyone loves a delicious roast. No matter the season, a succulent slab of meat always hits the spot. Although large cuts can be intimidating, they’re well worth learning how to cook so you can provide a fabulous feast for dinner guests, your family or just yourself! Roasts provide plenty of leftovers that can save lots of time during a hectic work week. Enjoy leftover roast beef diced into an omelet with scallions and mushrooms for breakfast. Pack sliced pork with apples, arugula, and mustard for lunch. End the day with roasted lamb, garlicky spinach, and goat cheese mashed potatoes for dinner. The opportunities are endless!
6 Steps to a Superb Roast
Cut the confusion of choosing with this guide to beef, which works well for other types of meat too. You can also ask a butcher for help.
For extra tender meat, sprinkle the roast with a fine sea salt and let it sit at room temperature for an hour before cooking. “Brinerating” allows the meat moisture to combine with the salt in creating even more flavorful juices.
Tying the roast to make it into an even shape helps it cook evenly, creates a more appetizing presentation and makes slicing easier.
Sear the roast in 1 tablespoon coconut oil for 5 minutes a side or until golden brown. This forms a crispier texture and drastically boosts flavor.
Small, narrow cuts such as tenderloin, top sirloin roast, tri-tip and rack of lamb are best roasted quickly at a high temperature. Large, wide cuts such as beef rib roast, pork blade roast, pork rib roast and leg of lamb, are best cooked “low and slow” to ensure even cooking throughout.
It’s crucial to let a roast rest covered for at least 15 minutes before cutting. As the protein molecules cool they’ll reabsorb any accumulated juices.