Cooking a roast takes time and preparation, regardless of what meat you are using or cooking method. The most common roast is beef, and the most common method of cooking it is in the oven. This comfort food can feed quite a few people, and also will keep for about a week. All you need are the right ingredients and enough time to cook it before serving. Add this to my Recipe Box.
Types of Roasts
The best types of meat for pot roasts are brisket, rump, or pork shoulder or top round. These types of meat are very tough, so cooking them for long periods of time makes them more tender and easier to eat. Of course, you can use much nicer pieces of meat, but they will cook in a very short amount of time, making the preparation almost unnecessary. Make sure the meat you use has a low fat content and trim off the majority of the fat before roasting.
Cooking Methods
You can cook a roast most easily in the oven. It is difficult to cook large cuts of meat on the grill, especially when they are very thick. The ideal temperature for a roast in the oven is 250 to 300 degrees Fahrenheit. This low temperature ensures that the roast cooks thoroughly, evenly and very slowly, giving the heat a chance to break down the tough fibers of the meat and make them tender and juicy.
Preparing the Roast
Make sure you season the roast. This will add depth of flavor and help the meat retain its juices. In a bowl, combine generous amounts of salt and pepper, then add a couple cups of olive oil (this is for larger pieces of roast, like rump). Add several pats of melted butter (to even up with the oil), any desired spices like parsley or minced onion, and some flour to make a slight paste. You should have enough seasoning that you can slather it all over the roast with your hands or a baster, and the roasting pan should be almost half full of the mixture. You can also add chopped potatoes, carrots and peppers---any vegetables you want to eat with the roast later on.
Time Frame
On average, you will need to keep your roast in the oven for three to four hours. Check on it every 45 minutes or so, re-baste it and turn it on its side to make sure all parts of it are cooking evenly. You can leave the roast in the oven for up to five hours at 250 degrees; once it is brown, it will just keep getting more tender in the oven. Regularly basting the meat is important to retain flavor and moisture.
When the Roast is Done
Once you remove the roast from the oven, let it sit for about 20 minutes to cool down and let the juices distribute evenly throughout the meat. This will also make it easier to carve. Baste it a couple more times with the juices in the pan, and season one more time with salt and pepper.
Tags: roast oven, more tender, most common, salt pepper, This will
