roasting

BUILDING  BLOCKS

OVEN ROASTING

Oven roasting large chunks of meat is as easy as it can get.  There's no better smell, maybe baking bread, that can draw peoples attention to your oven.  

As I said, it's easy to do, the basic premise is putting seasoned meat in the oven and let it go until it's cooked to your desired temperature.

Let's start off with the pan.  You can use a sheet pan, cast iron pan, dutch oven or roasting pan.  They will all do the job, it's up to you what you want to use, keeping in mind how big the roast is.  You would rather have a pan too big than small.

You can line the pan with parchment paper or aluminum foil.  This is for easy clean up.

You can use raw vegetables and herbs to line the pan, this is if you're going to use the juices for a sauce.  

The picture above, I used foil because I wanted the meat roasted and the bottom not to steam (plus it easier for clean up).

Seasoning & flavoring the roast is up to you.  I normally use salt and pepper or for beef, Montreal Steak Seasoning.  I prefer taking a roast out and letting it get to room temperature, for about 30 to 45 minutes.  Dry the roast, rub it with mustard, a very thin layer.  Then season the meat.

I like to start my roasts in a cool oven.  When I put in the roast, that's when I turn the oven on.  Normally to 250 degrees.  Every half hour raising the temperature by 50 degrees until I hit 400 degrees.  If it's a smaller roast, I move it up quicker.  Doing it this way, you still get the nice crust but I feel it gives a softer texture to the meat and less shrinkage.

When your roast is done, by temperature, don't do it by the looks, let it rest for at least 10 minutes outside of the oven before slicing.  

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