Step 1

Season roast. Place in shallow roasting pan. Insert oven-safe meat thermometer into center of roast avoiding fat or bone.

Step 2

Oven-Sear by placing uncovered roast in preheated 450°F (230°C) oven for 10 minutes.

Step 3

**Reduce heat to 275°F (140°C); cook uncovered to desired doneness, removing from oven when 5°F (3°C) below finished temperature. (Bone-in roast can take 30 to 45 minutes less.)

Step 4

Cover with foil and let stand for at least 15 minutes before carving into thin slices.

Step 5

**Not around to turn it down? Skip Step 2 and roast at a constant 275°F (140°C). This is especially good for less tender cuts and smaller roasts (less than 1 kg/2lb). Allow approximately 15% longer cook time.

Step 6

A rack in the pan promotes even cooking.

Step 7

Roast without a lid for best browning.

Step 8

Use a thermometer to know when your Oven Roast is done the way you like it.

Step 9

Let roast stand at least 15 minutes after cooking to let juices settle.

Step 10

Carve Oven roasts in thin slices across the grain.