Roasts

Don’t be afraid of cooking a roast. They are actually very easy, and if you are having guests over, a roast means you don’t have a lot of last minute prep.

There are two kinds of roasts: oven-roasting and wet-roasting (or pot roasts). An oven roast can be done in an oven or on a grill. I love leftover slices as roast beef sandwiches. A meat thermometer is a MUST HAVE item for cooking roasts in an oven. Checking your roast’s internal temperature will keep you from eating dried-out meat. When in doubt, take it out! (You can always put it back in the oven if it’s underdone).

Cuts include prime rib, sirloin tip, or eye of round.

The wet roast or pot roast needs a liquid to help the meat cook properly. We recommend braising in the oven or on the stovetop. In a roasting pan (or slow cooker), pour some liquid (water, broth, wine or a gravy base) to cover 3/4 of the meat. Cover and cook in the oven at 325F (160C) remembering to uncover the pan for the final 45 minutes of cooking time. The recommended cooking time is 55 min/kg (25 min/lb.) and proper doneness is reached when the meat falls away easily when prodded with a fork. This cut actually needs to be well done because it can be tough if not cooked long enough. A slow cooker is a wonderful tool. Follow the directions above, except reduce the amount of liquid used to cover 1/4 of the meat and turn the slow cooker to low. Let the roast cook for 5-6 hours or until the meat easily falls apart when pulled with a fork.

Cuts include: blade, round, short rib, cross rib, rump