From grandma's recipe box
Roasts Recipes
Big, golden, oven-cooked centerpieces for Sunday dinners and family gatherings. A good roast fills the house with a welcoming smell.
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About Roasts
A roast is a large cut of meat, a whole bird, or a tray of vegetables cooked in the oven with dry heat. The outside browns and gets savory while the inside stays tender. Salt, herbs, garlic, and a little oil or butter are often all you need.
Roasts are different from casseroles because the food is not mixed into a sauce, and different from kebabs or stir-fries because the pieces are large and cook slowly. They are served sliced or carved at the table, often with pan juices or gravy and a few sides.
Questions folks ask
How do I know when a roast is done?
Use a meat thermometer in the thickest part. Poultry should reach a safe internal temperature, and other meats can be cooked to your taste.
Why should I let a roast rest?
Resting lets the juices settle back into the meat. Slicing right away can leave it dry.
What vegetables roast well alongside meat?
Potatoes, carrots, onions, and parsnips are good choices. Add them around the meat and turn them once or twice.
Kitchen tips
- Take meat out of the fridge for a short time before roasting so it cooks evenly.
- Use a meat thermometer to check doneness instead of guessing.
- Rest the roast for 10 to 20 minutes before carving.
- Pat meat dry before seasoning for better browning.
- Save the pan juices to make a simple gravy.