How to Cook a Roast

By Casey Barber

The centerpiece of a classic holiday meal or special Sunday dinners, roasts take time in the oven but not a lot of hard work on the host's part. Whether a crown roast of pork, a beef rib roast, or a tied sirloin or pork loin roast, all cook with the same technique.

Rub your meat with your favorite spice paste or dry rub, then roast in the oven until a thermometer inserted into the thickest part of the roast registers 130˚ for beef and 150˚ for pork, estimating about 15-20 minutes cooking time per pound of meat. Let the meat rest for at least 15 minutes before serving to redistribute the juices and raise the internal temperature 10 more degrees.

Ingredients

3 1/4 lbs. beef top round
1 bulb garlic
2 medium onions
A small bunch fresh thyme, rosemary, bay or sage, or a mixture
2 carrots
olive oil
2 celery stalks
Sea salt and freshly ground black pepper

Want to find out how to cook the most perfectly tender and juicy roast? Check out our slideshow above.

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