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Kat and Kevin Yares
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I don't know what it is about roasting meats that make people so afraid. When I look at what people are looking for on Google, how to roast meat of any kind is generally at the top of the list for how to cook foods.
Roasting meats is one of the oldest forms of cooking. It can be done in the oven, on the stovetop, in a slow cooker or tabletop roaster. Proper cooking and slicing ensures that the meat will be tender. If you don't already have one, buy a good meat thermometer. These are available very cheap wherever kitchen gadgets are sold.
In the Oven
Pre-heat your oven to 325 degrees. Place the roast in your roasting pan and season to taste. Cover the roast with the lid or aluminum foil. Bake for 2 to 3 hours or until fork tender or to the desired doneness. 145 degrees for a rare roast, 155 to 160 for a medium and 165 or higher for well done. Feel free to add vegetables such as potatoes, carrots and onions during the last hour or so of cooking for a complete meal. This one can be done in a tabletop roaster oven also.
On the Stovetop
For tougher, cheaper cuts of meat of any kind, I recommend the stovetop, braising method of roasting. Place 2 to 3 tablespoons of oil in the bottom of a large Dutch oven. Heat over medium high heat until the surface of the oil shimmers. Place the roast in the oil and brown on all sides. Add 1 to 2 cups of water or beef broth to the pot and cover. The water or broth should come about halfway up the side of the roast. Cover and cook for 4 to 6 hours depending on the side of the roast over medium low heat. Add veggies during the last two hours of cooking time. The roast is done when the meat is fork-tender.
In The Slow Cooker
This is the second best way to cook a roast that is cut from less than tender portions of the animal. It is also the easiest. Brown the roast on all sides in a skillet, season as desired. Place the roast into the slow cooker. Add 1 cup of water, wine or broth, cover and turn the slow cooker to low. Let the roast cook for 8 to 10 hours.
No matter how you cook the roast, when it is done, remove it from the pan onto a cutting board. Cover it with aluminum foil loosely and let it rest for 10 to 15 minutes before carving.
A serrated knife makes carving a roast easier. Always slice across the grain as this helps keep the roast tender.
If you are not planning to cook the roast to fork-tender, always use a meat thermometer to ensure the roast is at the proper temperature.
The leaner the meat, odds are braising it will keep it flavorful, tender and moist.