How to Cook a Two-Pound Roast


Roast the perfect 2 lb. cut of beef or pork by following simple recipes. Craft an Italian-style, earthy roast of beef, or a pork roast flavored with your own creative spice combination. Serve moist, tender, juicy roast with your favorite sides such as mashed potatoes, grilled vegetables or fresh mixed salads. By following your own creativity and simple cooking techniques, you can whip up delicious, savory home-cooked roasts with various flavors inspired by your own taste palate.

Things You'll Need

  • Frying pan
  • Olive oil
  • Italian seasoning
  • Black pepper
  • 2 lb. roast, beef
  • Onion
  • Garlic, cloves
  • Spanish olives
  • Balsamic vinegar
  • Red wine
  • Tomato juice
  • Aluminum foil
  • Roasting pan
  • 2 lb. roast, pork
  • Knife
  • Rosemary
  • Thyme
  • Oregano
  • Lemon juice
  • Sea salt
  • Cinnamon
  • Brown sugar
  • Apple, sliced

Pot Roast

  • Preheat oven to 190 degrees F. Heat a frying pan with olive oil on high for 2 minutes. Rub both sides of the roast with pepper and Italian seasoning. Brown both sides of the 2 lb. roast. Set aside.

  • Add 3 Tbsp. olive oil to frying pan. Chop a 1/2 an onion and smash 5 cloves of garlic with a wooden spoon; add to pan and stir continuously until onion is soft.

  • Add 1/3 cup balsamic vinegar, 1/2 cup of tomato juice, 1/2 cup red wine and about 10 Spanish cocktail olives to pan. Bring to a boil. The wine should be a wine you drink such as Merlot, Cabernet, Shiraz or Sangiovese not a cooking wine; this will add a more delicious, earthy flavor to your roast.

  • Form a parcel with the aluminum foil. Mold it so that it takes on the shape of a bowl and pour half of the liquid from the pan into the foil. Lay the roast in the foil, fat side up and pour the remaining liquid over chunks and all. Fold the foil over to seal your parcel; add another layer of foil and wrap tight. Place in oven for 3 to 3 1/2 hours.

  • Remove roast from oven and set aside to rest for 30 minutes. Serve with sauce. Alternatively, you can blend the chunks of vegetables from the sauce in a blender for a thick sauce, or save and refrigerate them to whip up in a roasted vegetable, rustic-style soup the following day.

Pork Roast

  • Preheat oven to 450 degrees F.

  • Choose spices for your pork rub such as rosemary, thyme, oregano for an Italian style roast; lemon juice, black pepper and sea salt for a citrus roast; or cinnamon, brown sugar and apple slices for a sweet and savory pork roast. Be creative.

  • Season your roast with your favorite flavors. Cut five small, deep incisions into the meat side of your roast. Insert five whole garlic cloves, per incision and push deep into the meat. Rub entire roast with olive oil and the spices you have chosen.

  • Place roast into roasting pan, fat side up. Cook for 10 minutes in oven. Then, turn the oven down to 250 degrees F and roast for an additional 50 to 80 minutes; the roast should register 150 degrees on a meat thermometer. Remove from oven, cover with foil and allow to rest for 15 minutes before serving.

Tips & Warnings

  • If you do not wish to cook your roast in an oven, simply rub the roast with spices and place in a slow cooker on high for four to five hours. Add vegetables such as carrots, onions or broccoli for last 30 minutes and serve.

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