Roasting Meat Article -
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How to Roast Meat

One of the simplest ways to cook a large piece of meat.

Roasting is often the method of choice because it yields a tender interior and browned exterior through prolonged oven cooking. Before it goes into the oven, the meat must be trimmed, tied and seasoned, and seared.

1. The standard temperature for cooking roasts is 350 degrees F (175 degrees C). Technically, the lower the heat of the oven, the better the final roasted product will be. At a lower temperature, the meat will take longer to cook but will produce more flavor and moisture. Never roast meat at a temperature below 200 degrees F (93 degrees C). Once a temperature to cook the roast at has been decided upon, and the oven preheated, place the trimmed, tied, seasoned, and seared meat onto a baking dish and into the oven.

2. Roast the meat until its ideal internal temperature is reached. The ideal interior temperature will depend wholly on what type of meat is being roasted. We have chosen to roast a pork loin, a pork roast's final interior temperature should be 160 degrees F (70 degrees C). Gauge the interior temperature of meat by using a meat thermometer.

    3. Once the meat has rested, remove the string from the exterior of the roast. Be cautious when cutting the string free as the meat might still be hot.

      4. Slice the meat as thick or as thin as desired.

        Oct. 9, 2009 3:43 am
        How do i cook a leg of pork on a spit/
        Nov. 3, 2009 12:50 pm
        Thanks for the tip. I"t was very helpful.
        Dec. 30, 2009 9:23 am
        does anyone know the ingrdients that go in brine for soaking a pork shoulder?
        Jan. 6, 2010 12:59 pm
        Rita, A typical Brine would be Water Sugar and Salt...maybe a little vinegar....I like to add cloves to...helps a little with hams and pork
        MOMMA WOCK 
        Feb. 1, 2010 1:35 pm
        Is the roast baked covered on uncovered? Thank you.
        Mar. 29, 2010 6:38 pm
        My pork roast for sunday dinner was deeeeeeeelishus!!!!
        Mar. 29, 2010 6:39 pm
        I covered mine with a foil tent
        Apr. 5, 2010 11:19 am
        one thing i noticed about your reciepe for how to roast meat and chicken do not give spices you can use to make meat taste better..that is my problem that i am looking to solve is how to make my food more tastier...thank you
        Apr. 11, 2010 4:01 pm
        What do you mean "Seared" and shouldn't you say how to do it in the recipe? (It just says place seared meat in the oven) Signed... Severely culinary challenged
        Apr. 22, 2010 1:18 pm
        sear, means to cook the outside of the meat. usually this is done in a frying pan over high heat. Don't sear too long or you burn it. This is done to keep the juices in.
        Apr. 30, 2010 9:20 pm
        I've found that cooking a roast in my pressure cooker does a perfect job in about half the time, and the meat just about falls off the bone. The cheapest cuts turn out perfectly, and using a pressure cooker frees up my oven for my Yorkshire puddings.
        May 1, 2010 8:29 am
        I put a little Root Beer in My roast. It tenderizes it and gives a hint of sweet.
        May 16, 2010 4:22 pm
        So if I don't have a temperature probe ....How long do I cook it......
        Aug. 1, 2010 3:31 pm
        I add a little Lemon Juice and garlic to pork roasts, loins & chops for a great flavor. (Not for smoked hams, though).
        Aug. 18, 2010 7:17 am
        I love to add fresh herbs, when available. Friends' gardens! Farmer's Markets! Adding these by choice or recommendation makes even cheap cuts of meat turn delicious flavor. karamia42
        Aug. 28, 2010 1:52 pm
        All sounds good. I still like to put my roasts in an oven bag. What are your thoughts on that?
        Sep. 23, 2010 2:23 pm
        Okay here we go: Step numero uno: Remove roast from package Step 2: preheat oven Step 3: Select seasonings(for pork I really like dijon mustard mixed with salt, pepper, garlic(fresh or powdered), and dill. Add some water to these to make a soupy mess and slop over roast rather evenly. Step 4: Cook roast according to and enjoy.
        Sep. 23, 2010 2:29 pm
        P.S. For excellent flavour in any roast jam in cloves of garlic. If they aren't jamming in cut open surface of roast and leave under skin or meat. Will flavour throughout and tenderize like you wouldn't believe.
        Sep. 24, 2010 2:13 pm
        I just put the roast (or country style ribs, which are cheap and delicious) in the crock pot, pour a package of dry onion soup mix over it, add about 2 cups of water, put the lid on and cook on high to get it cranking then set the temp to LOW before I leave for work and it is ready when I get home. You COULD add some peeled and diced potatoes and carrots to it and I do sometimes, but usually I cook the vegetables separate.
        Elynn S. 
        Nov. 3, 2010 9:06 pm
        I love using a oven bag for my roast. Add a pkg. of brown gravy, 1 cup of water and vegetables of your choise. The working Mom will appreciate this. Just add a salad and dinner is served.
        Nov. 7, 2010 7:44 am
        What types of meat cook better at low temps for long periods? How do I know what type of meat will be tough if overcooked, and what type of meat will get softer with cooking?
        Nov. 9, 2010 3:56 pm
        Remember that when you put salt on meat while cooking, it will bring out the blood even more.
        Nov. 10, 2010 10:34 am
        Searing the meat is putting it in a pan or the roasting pan on your stove then cook it til its alittle brown on each raw side of the roast or piece of meat then use it for your recipe but dont forget to take all that tasty goodness created during the searing process and use it in your recipe :-).
        Nov. 26, 2010 4:30 pm
        Thank you for your tip.
        Dec. 4, 2010 8:10 pm
        wbanchero, I prefer to buy a beef chuck roast, they tend to be a little more fatty but I believe this helps flavor the meat more.
        Dec. 22, 2010 6:38 am
        this is my first time to cook a rib eye roast...I don't see any where if you rap it in foil..
        Dec. 23, 2010 6:36 am
        okay, back to the crock pot cooker, I know you can leave in the pot to cook all day but how many hours you think would be good? I want to make sure done for Xmas eve dinner and really dont want to serve raw meat, if you know what I mean???
        Dec. 23, 2010 7:55 am
        Mia - the general rule for crock pots is 4 hours on high and 8 hours on low for most meats, even with vegetables or liquid added.
        Dec. 23, 2010 7:59 am
        Mia - I need to clarify that crock pot length of cooking meats is either 4 hours on high or 8 hours on low.
        Feb. 6, 2011 9:55 am
        how about,pork roast, in a crock also beef.i like eye of the beef though cut onion soup mix then cook for hours with small white potatoes carrots,onion serve withe some good horseradish and good bread, sandwiches nextday,with some hot cherry pepper or jalapenos some fine chopped onions in white vinegar on a hard roll Italian not much salt, it is in the oinon mix with red wine,or cold beer adios amigos
        Apr. 3, 2011 5:28 am
        how long per pound? is different meat change things a bit?
        Apr. 28, 2011 7:13 am
        always use a meat thermometer---you will have no issues....
        Sep. 29, 2011 5:00 pm
        Just adding, my Mom raised us cooking beef roasts, ie, rump, eye round, sirloin tip, rib-eye 325 for 25 minutes a lb. Meat room temp and season as you prefer...we didn't sear..but thats okay too...always came out med-rare. We didn't salt ours believing in the drawing moisture out concept...salt afterwards. Now if doing a Rump Roast you'll find the smaller end cooked more and the larger end more rare...which our family preferred cause we got 2 nites of delicious roast beef...not pot roast w/chuck. My sister does 30 min a lb. so rarer end is more medium. Just throwing it out. Kinda giggle...would think anyone would season w/whatever your family likes. We take the juices from the pan [don't use to large a pan for the roast...juices burn off...we let the fat rise, remove you have au jus!
        Oct. 1, 2011 4:11 pm
        Thanks Colleen! I am going to do a rump your way for Sunday dinner tomorrow. I hope it cooks like the ones your family does. I am going to cover it since you didn't say one way or the other. It seemed everybody else used a crock pot or cooked their roast in a lot of liquid which to me seems more like a " Pot Roast ".
        Oct. 9, 2011 8:07 am
        When cooking a roast beef,chicken,pork should you cover the meat while roasting and can you roast at a low temp for more tenderness?
        Oct. 16, 2011 4:21 pm
        I think that 160 degree temperature is too much. Makes the roast dry. I cook to 145 and then let it rest for 10-15 minutes. Comes out perfectly
        randy b 
        Dec. 5, 2011 9:06 am
        bottom beef roast to make it med rare how long at what temp
        Jan. 14, 2012 3:25 pm
        That online roast calculator is a sneaky way to harvest e-mail addresses. Why should you have to give them your e-mail address to find out how long to cook a roast? Answer: YOU SHOULDN'T.
        Mar. 15, 2012 11:19 am
        thank you!!! :)
        Apr. 1, 2012 10:59 am
        Do you sear a pork roast before or after putting on the spice rub?
        May 11, 2012 11:09 am
        You have a cheap cut of beef roast, I add celery, onions, bay leaves (a couple) garlic(chopped) every salt, pepper and Worcester sauce, a few shakes, soya sauce, a couple tablespoons and a tin of condensed beef broth. Add in about a half a teaspoon of ground ginger. Per heat oven to 350 degrees put lid on roasting pan and cook until tender. For gravy all you need to do is thicken the juice. Beautiful flavour . I sometimes add peeled potato's in with the roast just until done and put them on a sheet pad with oil and roast them until crispy. Very good
        May 11, 2012 11:12 am
        I just read back what I wrote, I will do corrections... Lol Put potato's on a sheet pan. I add celery salt, (not every salt)
        Jul. 1, 2012 10:37 am
        I am a little confused at the differences in recommeded temps for roasting pork. Isn't under cooked pork dangerous? So how can some people say 145 degrees and others 160? I don't want my meat dried out, but i also don't want to make people sick either.
        Dec. 7, 2012 12:52 pm
        I was wondering if there was a way to tell if its done without an internal thermometer.
        Dec. 11, 2012 8:40 am
        I have a prime rib beef roast weighing 2.6 kgs. I would like it cooked to medium rare. Approx how much cooking time and resting time will it need?
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