When preparing a small roast – whether pork or beef – lower heat for a longer period of time can net you the most tender and juicy final product. Not only that, one roast, when cooked with potatoes and vegetables, can provide a healthy main dish and side dish for your entire family.
Things You'll Need
- Roasting pan
- Roasting rack
- Meat thermometer
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Preheat oven to 450 degrees Fahrenheit.
Place a meat rack inside a roasting pan. If you don’t have a rack, you can tightly roll several lengths of aluminum foil and create your own.
Place the roast in the middle of the rack inside the roasting pan.
Put the roast in the oven. Leave it uncovered.
Let the roast cook for 15 minutes at 450 degrees Fahrenheit.
Lower the heat. After 10 minutes at 450 F, reduce the oven temperature to 350 F, and leave it at that temperature for the duration of the cooking time. A 5-lb. beef roast will take approximately another 35 minutes at 350 F for medium rare. A 3-lb pork roast will take about an hour and 25 minutes (85 minutes) at 350 F.
Remove the roast from the oven. For pork, the internal temperature should be 160 F. For beef, it should be around 145 F for medium rare, 160 F for medium, and 170 F for well done.
Let the roast stand. You can cover it or leave it uncovered, but let it stand for at least 10 minutes to allow the juices to settle back into the meat.
Carve and serve.