Cooking a Roast

When it comes to cooking a roast, many people have their own tried and true methods. While it's hard to say that one way is better than the other or that there is a right or wrong method, there are some basic tenants that one should follow to ensure that this meal will turn out in your favor. What you will find below is simply one of many philosophies on this subject.

What types of meat are good for roasting?

The best meats for roasting are, in no particular order, the prime or choice cut meats such rib roast, sirloin roast, rump roast, sirloin tip, eye-of-round, top round, and rolled-rump. Lower quality meats benefit more from braising.

Should I sear the meat before putting it in the oven?

Some people like to broil their roast for a few minutes before reducing the heat to a medium temperature for the rest of the cooking process. Other people choose to simply roast the meat at a constant temperature the entire time. Either way is fine. Just be sure to allow your roast to defrost and warm up to room temperature before you begin the process.

Is a roasting rack necessary?

A roasting rack is, indeed, a necessity for turning out a quality roast at the end of the day. Roasting racks keep your roast elevated above the bottom of the roasting pan so that the meat does not reabsorb unwanted fat that drips off the meat during the roasting process.

How long should I cook my roast?

Obviously, different sizes of meats take different amounts of time to cook. At 300 degrees Fahrenheit, an 8-pound roast will take about 20 minutes per pound for rare, 25 minutes per pound for medium, and about a half hour per pound for well done. If you cook at a slightly higher temperature, about 325 degrees, then you would subtract two to three minutes per pound.

How long does it need to stand after coming out of the oven?

In general, let the roast stand for about 20 minutes after you take it out of the oven. This allows the meat to absorb more of the juices, making it tenderer.

More information on roasting racks