How to Roast Meats

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By Kimberley Riccio
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With the fall season, comes the desire to prepare Sunday dinners just like Mom or Grandma would make – and that means roast beef or roast pork loin. The best way to roast meats is at a low temperature. Roasting at a low temperature cuts down on spattered ovens, meat shrinkage, and produces a juicer serving. Low temperatures do not produce drippings for homemade gravies, because the juices stay in the meat. Therefore, to make homemade gravies, add bouillon to the drippings. Roasting frozen meats is possible, but a partial thaw meat is the best for flavor and roasting time.

Difficulty: Moderate

Instructions

Things You'll Need:

2-inch deep pan with rack
Meat thermometer
Meat
Seasonings

Step 1

Preheat oven to a temperature of 325 degrees for beef and 350 degrees for pork.
Step 2

Season the meat according to taste using salt, pepper, garlic, onion, etc. Special dry rubs are great seasonings.
Step 3

Place fat side up on the rack. Place a metal meat thermometer through the outside fat into the thickest part of the meat. The thermometer point must not rest on bone or fat. If you have a digital thermometer, do not leave it in the oven while cooking. Check meat after an hour of roasting for the temperature.
Step 4

Place fat side up on the rack. Place a metal meat thermometer through the outside fat into the thickest part of the meat. The thermometer point must not rest on bone or fat. If you have a digital thermometer, do not leave it in the oven while cooking. Check meat after an hour of roasting for the temperature.

Tips & Warnings

Best cuts for roasting are: Pork butt, Pork loin, Rib roast, Beef Tenderloin, or Leg of Lamb.
To get the right temperature doneness:
Rare: 22 to 26 mins per lbs -- internal temp of 140 degrees
Medium: 26 to 30 mins per lbs -- internal temp of 160 degrees
Well done: 33 to 35 mins per lbs -- internal temp of 170 degrees.
For a rolled roast, add 10 mins per pound