A properly cooked roast is simple and satisfying. It is also a rarity. Here's how to make a great roast every time.
Choosing a roast can be a confusing endeavor, and once you've made a selection it's important to use the right roasting method. We've developed two categories of roasting that work best for different kinds and cuts of meat: fast and high and slow and low. Here is a list of our favorite cuts of beef, pork, and lamb, along with the best way to roast them.
Though lower oven temperatures generally guarantee more evenly cooked meat, small, narrow roasts like beef tenderloin and rack of lamb depend on a relatively quick cooking time to ensure juicy, tender meat. Roast these cuts at an oven temperature of 450 degrees.
Favorite Cuts for Fast and High: Beef
Heat takes a long time to penetrate into the center of large cuts of meat such as prime rib, leg of lamb, and rack of pork, making them susceptible to a thick outer swath of gray, overcooked meat. To prevent this problem, roast large cuts slowly at 250 degrees for beef and 325 degrees for pork.
Favorite Cuts for Slow and Low: