If you’ve never prepared a roast before, don’t worry, it’s really quite easy to do and even newcomer to the world of cooking can be successful at it. There are very few steps involved and the preparation that is required is very basic. The classic roast, depending on the size, will feed 8 to 12 people in one sitting. This article will give you the basic steps for cooking a roast. Hopefully after you’ve followed our example a few times, you will have mastered the process for yourself.
The first step is to thaw your roast if it is frozen. This is the part that is probably the most critical to the entire process because if you don’t have a completely thawed roast, then it isn’t going to cook all the way through which is not what you want to have happen. When the roast is completely thawed, preheat the oven to 425 degrees, remove the roast from all packaging, and place it in a roasting pan. Next, apply a thin layer of oil to the roast and try not to get any on the pan itself.
Season the roast to your liking, which may be as simple as adding salt and pepper. Be sure not to over season as this may cause the roast to dry out faster. Once you have seasoned the roast just the way you like it, add some vegetables like carrots, potatoes, green beans, or any other vegetable that you enjoy to the roasting pan. When you have all the ingredients added to the roasting pan, place it in the oven for approximately 20 to 25 minutes. Note that the cooking time may vary some based on how big the roast is and how much you have added to the roasting pan. If you have more vegetables, you may want to add 5 or so minutes to the cooking time.
Once the time has expired, check the roast to see if it is done with an instant-read thermometer. If the meat is still rare, the internal temperature will be around 130 degrees Fahrenheit. Medium rare roasts will have an internal temperature of around 140 to 145 degrees Fahrenheit, and medium roasts and above will have an internal temperature of 155 degree Fahrenheit and above.
When your roast is done cooking, let it stand at room temperature without cutting into it for about 30 minutes, this will allow enough time for it to cool enough to eat, and will allow more time for the flavors of all the extras you’ve added to soak into the roast.
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