How to Roast Meats: A Step-by-Step Guide

Flip through our guide for the proper way to roast meats, then watch our how-to video.
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Follow these easy steps and tips for success every time you roast meat.

Step 1: Prep
Roasting is a dry, indirect heat that's great for cooking large cuts of meat. Start by preheating your oven for at least 20 minutes.

Step 2: Don't Make This Common Mistake
Never take the roast straight from your refrigerator and pop it into the oven. Instead, bring the roast to room temperature by placing it on a clean surface. This gives you control over doneness and even cooking.

Step 3: Cooking the Roast Evenly
Use a wide, open roasting pan or a baking dish to get the roast to cook evenly. A rack helps increase the circulation of hot air around the roast. Tip: If you don't have a rack, use vegetables such as leeks or carrots to support the roast.

Step 4: Tying the Roast
Usually the roast is tied when bought. This keeps the roast at the same thickness throughout, resulting in an evenly cooked roast.

Step 5: Keep It Juicy
Cover the roast with oil or butter to help the salt and pepper stick.

Step 6: Adding Salt and Pepper
Don't be stingy with the salt and pepper.

Step 7: Roast the Meat
Cook the roast as indicated by the recipe. Some recipes cook high and fast, while others cook low and slow. Some even sear leaner roasts first to seal in the juices. Tip: You lose 50 degrees of heat each time you open the oven. No peeking!

Step 8: Test and Rest
When is the meat done? Test it with a meat thermometer 30 minutes before the recipe says it should be done. Tip: Insert the thermometer into the thickest part of the roast for best accuracy. If there's a bone, avoid it or the reading could be inaccurate. If it's not done, put the roast back into the oven. When you've hit the right temperature, let the roast rest. The temperature will increase five to 15 degrees at rest.

Step 9: The Best Part
Don't cut into the roast for at least 10 to 15 minutes. Finally, the best part: Enjoy! Watch our how-to video for more.

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