roasts

A fresh parsley rub gives this tasty Top Sirloin Petite Roast a unique twist. Served with cheesy roasted tomatoes, this will only taste like you spent all day in the kitchen!

Top Sirloin Petite Roast with Parmesan Roasted Tomatoes

beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)

parsley leaves

garlic

pepper

olive oil, divided

plum (roma)

Parmesan cheese

Preheat oven to 325&#176;F.&#160;Place parsley, garlic, pepper and 1 tablespoon olive oil in food processor or blender container. Cover; process until just blended. Rub&#160;mixture evenly over all surfaces of Top Sirloin Petite Roast.&#160;Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325&#176;F oven 60 to 75 minutes for medium rare to medium doneness. 

Toss tomatoes with&#160;remaining 1 tablespoon olive oil in large bowl. Arrange tomatoes, cut sides up, on metal baking sheet. Roast&#160;in 325&#176;F oven for&#160;1 hour or until skins are wrinkled and begin to brown. 

Remove roast when meat thermometer registers 135&#176;F for medium rare; 150&#176;F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10&#176;F to reach 145&#176;F for medium rare; 160&#176;F for medium.) Meanwhile, increase oven temp to 425&#176;F. Sprinkle tomatoes with Parmesan cheese. Continue roasting an additional 8 to 10 minutes or until cheese is melted and tomatoes are lightly browned. Season with salt and pepper, as desired. 

Carve roast into slices; season with salt and pepper, as desired.&#160;Serve with tomatoes.

Lovers of beef and chorizo can have their steak and eat it, too: Here, a garlic, cumin, and smoked-paprika rub on rare roast beef has the alluring smoky meatiness you've always associated with the richly flavored sausage. The same seasonings, plus some drippings from the meat, transform ordinary store-bought mayonnaise into a simply spectacular accompaniment.

Beef Tenderloin With Smoked Paprika Mayonnaise

1.589 kg (about 8 ¾) trimmed Beef tenderloin

clove

(about 7.5 g) Salt

(about 4.3 g) Smoked paprika

(about 3.15 g) Ground cumin

(about 13.65 g) Olive oil

(about 3.23 g) Black pepper

(about 290.4 g) Mayonnaise

Salt

Beef Tenderloin with Smoked Paprika Mayonnaise

Conceived by rancher and blogger, Terryn Drieling, this recipe is as good as is sounds. Green herbs provide more flavor to this roast that is sure to satisfy any hungry family.

Ridiculously Tasty Roast Beef

beef Bottom Round Roast (about 3 pounds)

olive oil

rosemary

basil leaves

salt

thyme leaves

black pepper

beef broth

water

Preheat oven to 325&#176;F. Mix together oil, rosemary, garlic, basil, salt, thyme and pepper in small bowl. Set mixture aside 5 to 10 minutes.

&lt;p&gt;Place beef Bottom Round Roast on baking rack in tall-sided&#160;roasting pan. Rub oil mixture on roast, covering all sides. Pour broth and water in roasting pan.  Insert oven-safe thermometer into center of roast. Place roasting pan in center of 325&#176;F oven.&lt;/p&gt;

Roast 1-1/4 to 1-3/4 hours. Remove roast when meat thermometer registers 135&#176;F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 5&#176;to 10&#176;F.)

Carve roast into slices; serve with cooking liquid or as a sandwich, topping with your favorite cheese.

While this Top Sirloin Petite Roast cooks in this oven, onions are gently saut&#233;ed in butter for an impressive fig-onion finishing sauce.

Herb-Crusted Petite Roast with Fig-Onion Relish

beef Top Sirloin Petite Roast (3 to 4 pounds)

thyme

garlic,

butter

onions

Mission

white wine vinegar

Preheat oven to 325&#176;F. Combine Seasoning ingredients; reserve 2 teaspoons for Sauce. Press remaining seasoning evenly onto all surfaces of beef roast. 

Place roast,&#160;fat-side up,&#160;on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.&#160;Roast in 325&#176;F oven 1-1/2 to 1-3/4 hours for medium rare; 1-3/4 to 2-1/4 hours for medium doneness. 

Meanwhile, prepare Relish. Melt butter in large nonstick skillet over medium-low heat; add onions and reserved 2 teaspoons seasoning. Cook 20 to 25 minutes or until onions are tender and lightly browned. Add figs, water and vinegar; bring to a simmer. Simmer 4 to 5 minutes or until liquid has reduced and thickened. Remove from heat; season with salt, as desired. Keep warm. 

Remove roast when meat thermometer registers 135&#176;F for medium rare; 150&#176;F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10&#176;F to reach 145&#176;F for medium rare; 160&#176;F for medium.) 

Carve roast into slices; season with salt and pepper, as desired. Serve with Relish. 

This Pork Roast & Sauerkraut dish is easy to make and has a ton of flavor.

Instant Pot Pork Roast & Sauerkraut Recipe

908 g (about 908) boned Pork roast

g) Black pepper

(about 150 g) sliced, peeled Apple

(about 50 g) sliced Carrot

½ (about 70 g) cut into chunks Yellow onion

(about 6 g) Salt

(about 14 g) Vegetable oil

(about 240 g) Apple juice

(about 1 g) Dried rosemary

454 g (about 3 ¼ cups) Sauerkraut

Impress your guests with this tasty alternative to the traditional pineapple glazed ham (or roast gammon, as some like to call it). When purchasing a bone-in cured ham, look for one that is firm and has rosy pink meat. Use leftover ham bone to flavour soups or stews.

Maple Pomegranate Glazed Ham

681 g (about 34) cooked Ham

Water

(about 146 g) Maple sugar

(about 33 g) Wholegrain mustard

(about 30 ml) Apple cider vinegar

(about 180 ml) Pomegranate juice

Satisfy your taste buds with this deeply flavorful espresso and paprika-rubbed roast recipe.

Red Eye-Rubbed Beef Sirloin Cap Roast with Roasted Garlic and Caramelized Onion Jam

beef Sirloin Cap Roast, 1/8" fat, trimmed (about 2-1/4 pounds)

espresso coffee powder

smoked paprika

garlic powder

chili powder

onions, diced

granny smith apple, peeled,

brown sugar

white pepper

white balsamic vinegar

chives

Preheat oven to 350&#176;F. Combine Rub ingredients in small bowl; press evenly onto beef Sirloin Cap Roast.

&lt;p&gt;Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.&lt;/p&gt;&lt;p&gt;Cut about 1/4 inch off top of garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Place alongside roast in pan. &lt;/p&gt;&lt;p&gt;Roast beef in 350&#176;F oven 55 to 65 minutes for medium rare; 65 to 75 minutes for medium doneness. Roast garlic 1-1/4 to 1-1/2 hours or until very soft and golden brown; set aside.&lt;/p&gt;

Remove roast when meat thermometer registers 135&#176;F for medium rare; 150&#176;F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10&#176;F to reach 145&#176;F for medium rare; 160&#176;F for medium.)

Meanwhile, heat butter and remaining&#160;2 teaspoons oil in large nonstick skillet on medium&#160;heat until hot. Add onions, apple,&#160;brown sugar, salt and white pepper. Cook 18 to 20&#160;minutes until onions are caramelized and brown, stirring occasionally.&#160;Remove roasted garlic from foil and smash into a paste with the back of a spoon.&#160;Add roasted garlic into onion mixture; cook 1 minute, stirring so&#160;garlic is combined.&#160;Add&#160;vinegar; cook 1 minute.&#160;Season with salt and pepper, as desired.

Carve roast into slices; season with salt and pepper, as desired. Serve with Roasted Garlic and Onion Jam. Garnish with chives.

Cook up this hearty Pot Roast with braised beef Shoulder Roast and chunky fresh vegetables in a savory gravy.

North Woods Hearty Pot Roast

beef Shoulder Roast Boneless (2 to 2-1/2 pounds)

vegetable oil

carrots,

parsnips,

(white

cornstarch

seasoned pepper blend

Combine seasoning ingredients; press evenly onto all surfaces beef Shoulder Roast Boneless.&#160;Heat oil in&#160;stockpot&#160;over medium heat until hot. Brown roast on all sides. Pour off drippings and season beef with salt. 

Add broth to stockpot; bring to a boil.&#160;Reduce heat; cover tightly and simmer 2 hours.&#160;Add vegetables; continue cooking, covered, 30 to 45 minutes or until roast and vegetables are fork-tender.

Remove roast and vegetables; keep warm. Strain cooking liquid; skim fat, if necessary. Measure&#160;2 cups cooking liquid (Add beef broth or water to cooking liquid to yield 2 cups, if necessary.); return to stockpot. Combine water and cornstarch; stir into cooking liquid. Bring to boil, stirring constantly; cook and stir 1 to 2 minutes or until mixture is thickened. 

Carve roast into thin slices. Season with salt, as desired. Serve with vegetables and gravy. 

This is a method for how to roast pork butt and pork shoulder so that it is juicy and tender on the inside and has a gorgeous brown crust on the outside. It works perfectly every time! If you have a pork loin instead, get instructions for cooking it over here.

How to Roast Pork Perfectly

boneless

low chicken broth

Take your pork roast out of the fridge and let it sit at room temperature for 30 minutes to an hour. Preheat oven to 300°F.

If your pork roast has a thick layer of fat on the outside, cut about half of it away so that it&#8217;s a thinner layer. You can throw this out. Or, the best thing to do, is to turn it into a snack to have while your pork is roasting. Put the fat that you removed from the roast in a single layer on its own cake pan. Use a pan with edges because a lot of hot fatty liquid is going to come out of it. Season it lightly with salt. Roast the layer of fat in the 300F oven until it&#8217;s brown and very crispy. Check it often. Blot it on kitchen towel. Break it into pieces and offer it as nibbles to anyone who is lured into your kitchen by the roasting pork smells.

Meanwhile, mix the pepper, garlic powder, and salt in a small bowl and then sprinkle liberally all over the roast.

Put the roast in a large roasting pan, fat-side-up. You do not need to use a rack in the pan.

Add about half an inch of low or no-sodium chicken broth to the bottom of the pan. Put it into the oven, uncovered.

Cook for 40 minutes per pound or until an instant read thermometer reaches 180F. This may seem high for pork but your goal is really tender, slow-cooked pork, almost like the texture of pulled pork.

If at any point most of the broth has evaporated, add more. Add enough to cover any brownings on the side of the pan from where the previous broth evaporated away. This will dissolve those brownings and flavor your gravy.

Take the roast out of the oven. Transfer it to a plate so that you can get at the roasting pan and make your gravy. Let the roast rest for 30-40 minutes. This is important because this is the only time the roast will rest. The roast does not need to be covered during resting time. Use this time to make your gravy. (Here&#8217;s how to make gravy using the flavorful broth from the bottom of the roasting pan) and to finish off your other side dishes and set the table.

Once the roast has rested, and the oven has preheated, and once you have everything else for your dinner just about ready, put the roast into a clean roasting pan or onto a baking sheet, uncovered, and put it into the hot oven for 13-17 minutes. You want the outside to get nice and brown.

When it&#8217;s really nice and browned, take the roast out of the oven and immediately carve it* and serve it. Do not let it rest now since it has already rested.

I used this recipe and the reverse sear technique -- which I'd never heard of before --as a jumping off point to make the best pork roast I've ever done in my life. I wanted to slice my roast, so I set the oven temperature to 250 and took it out when the internal temp was 145. A two and one half pound roast took almost four hours. I also added two tsp. of brown sugar to the rub. OMG. It was perfectly crispy outside, tender and juicy inside, sliced like butter. Delicious and easy. I will make this over and over. Thank you! 

This was excellent. I’ve made about a billion pork shoulders in my life, but this simple process was a revelation! I made it with roasted baby potatoes, carrots and onions, and I made the gravy as suggested, but added a slug of vinegar and a tiny bit of apple cider. Served with homemade rolls. My 12 year old son gobbled up most of the crispy pork rinds (a wonderful addition) before we sat down to eat:). So satisfying! We are all looking forward to leftovers, too. Thanks a million for this awesome recipe! 

Delicious, easy to make, and you’re right – addictive!!😍

I made this on a recent Sunday with a 1/2 pork butt that weighed just under 5 lbs.   Followed the recipes exactly as written (made the gravy too).  Roast slow, rest, then sear is new to me. I can only say the results were terrific. Foolproof way to cook this cut of pork and the results are delicious.  The gravy recipe is a great master recipe.  Will be making this a few times a year. Thanks so much. 

Spectacular recipe! Spectacular results. The gravy is pure genius. Did not change a thing, would not change a thing and cannot wait to make this again!

Our family loved the Roast.  We followed the cooking instructions and the results were outstanding.  I dry brined the roast by rubbing  1/2 tsp of Kosher salt / pound and letting it sit for ~ 24 hours. We like spicy foods and used our typical smoking rub (no salt) in place of the herb rub.  

I was skeptical of the no cook roux, but the gravy was very good and a nice addition to the meal.

LOVE this method.  I've always done the reverse.  Never again.  This is the BEST!  You just need to have faith and trust and follow the directions.

very good easy to follow, I normally cook on outdoor smoker. This was very simple to follow

My life is forever changed, I will never try any other technique!! This came out amazing!! The crispy fat, that also was amazing..... Oh my goodness. Thanks for the great instructions!

Wow! Amazing roast pork, actually really easy but really effective. The best roast pork I’ve had and the gravy was the cherry on the top!

😍🎉🎊🥳😁🤩😃😄😁🥳🎊🎉😍🤩😆😃

DELICIOUS!! PORK PERFECTION 💕🥰😋

Perfect, juicy,  crunchy outside and delicious.  Also roasted the extra fatty bits and everyone enjoyed those as well! The gravy recipe listed also  turned out perfectly. 5 stars!  Definitely reccomend!  Will never cook a pork shoulder another way!  (I added a bit of Mrs Dash and ground mustard to my seasonings and it was perfect! )

I am making this today. Have an 8.86 bone in pork butt. At 300 degrees it was getting done much faster than 40 minutes a lb. Using oven probe that came with GE wall oven and have used it many other times. Since it needs to be timed for when company arrives, I had to reduce the cooking temperature so that the internal 180 would be closer to the time for Sunday lunch. I am going to do the sear after 45 minutes of resting. I hope that is not too long resting. Hs anyone else had trouble with the rost reaching 180 degrees too soon?

The roast I made with this recipe was awesome.  The meat was so juicy and tender, it didn’t need the gravy I made. My husband, my guest and I were swooning over how delicious it was.  I’m definitely going to make this recipe again. 

I made this recipe once Snd my husband has requested it again.  This one is going in our Family Favorites cookbook!   Thank you so very much!

Ive always been a beef person, but found a boston butt in sale and decided to but it with the prices of beef being astronomical(at least in my area). Ibe never had anything like this before, my husband who is the pickiest person you would ever meet(seriously wont eat anything with tomatoes, mayo, celery seed, caraway seed) loved this, as did my daughter. This would definetly win a medal at a cook off. I will never do pork roast any other way. Just wow. It came out so juicy, tender, and the fat was crispy and crunchy. Just wow!

You want to cook the roast to an internal temperature of 180F and then let it rest and then put it back in the oven?

That is the DUMBEST THING I HAVE EVER HEARD.   Who the hell wants to eat dried out pork that's 190F at the end? Jesus Christ. That the roast out at 150F let it rest it will go to 155, put it back into the oven it will go to 160 and that's the ideal way to do it.

yup, this works really well! Don’t be so scared to cool this to 180 - slow cooked, that makes it more tender by far than if you stop at 150 or 160. 

https://content.jwplatform.com/videos/&rdquo;vp7TlJ0f&rdquo;.mp4

”How

Reinvent family roast dinners with this Asian-style beef pot wonder.

Asian-style beef pot roast

tbsp Alfa One Rice Bran Oil

beef silverside roast

brown onion,

garlic cloves, thinly sliced

ginger

star anise

cinnamon

orange rind

Chinese rice wine

soy sauce

orange juice

Massel beef stock

baby pak choy, trimmed

jasmine

This Cajun roasted turkey breast is tender, juicy and flavorful and is a great small dish alternative to a whole turkey for Thanksgiving.&nbsp;

Roast Turkey Breast

turkey breast (skin-on (can be bone-in or not), about 3 lbs)

Kosher salt to season

tbsp Cajun seasoning ((see notes))

sugar

tbsp vegetable oil or melted butter

chicken or turkey stock

oil butter

tbsp flour

tbsp butter

turkey roast jus

turkey stock

Salt and pepper

Quarter sheet pan (lined

Meat thermometer

Basting brush

Place the turkey breast on a plate, and sprinkle kosher salt over the whole turkey breast. (Make sure to sprinkle salt under the breast, as well as under the skin. Lift the skin carefully when you do this, making sure not to tear or detach the skin from the beast).  You can sprinkle a little salt over the skin as well, but not too much. Cover the plate with plastic wrap and leave the turkey breast to marinate in the fridge overnight, or up to 2 - 3 days.

Prepping the Turkey Breast

On the day you're roasting the turkey breast - remove the turkey breast from the fridge at least an hour before you plan to roast it. Pat dry the turkey breast with paper towels.

Mix the Cajun spice rub, sugar and vegetable oil together to make a spice paste. Rub ½ of the paste under the turkey breast skin. Rub a little of the spice paste over the skin, and then rub the rest of the paste on the bottom of the turkey breast, and sides, making sure the breast is completely covered with the Cajun spice paste.

Preheat oven to 300°F. Line a quarter sheet pan with foil and place a wire rack over the sheet pan. Pour about 1 cup of the stock into the quarter sheet pan and place the marinated turkey breast on the wire rack.

When the turkey breast has reached room temperature, cover just the turkey breast with foil, and transfer it to the oven to cook.

Cook the turkey for 60 minutes, and check on the pan drippings. If the liquid is completely gone, add the other cup of stock as well.

Check the temperature of the turkey breast after 1.5 hours. Insert the meat thermometer into the thickest part of the roast to check the internal temperature. Check every 10 minutes or so, until the temp. registers 160°F. (This takes about 2 hours for me).

Remove the turkey breast from the oven and keep it covered with foil for at least 20 minutes.

MAKE AHEAD -&nbsp;If you'd like to cook this turkey roast ahead of time to save time on Thanksgiving/Christmas day,&nbsp;STOP HERE AT THIS STEP.&nbsp;Then once the turkey has cooled down, wrap the roast and place it in an airtight container, in the fridge for up to 2 days. Put the roast turkey drippings in a separate container/bowl, to make gravy with it later.

Roasting Turkey Breast

If you kept the turkey roast was in the fridge, remove it at least 40 minutes before grilling to let the roast come to room temperature.

Preheat the broiler/grill to high, and position the oven rack in the upper ⅓ of your oven.

Place the turkey roast on a foil covered roasting pan (or quarter sheet pan), and drizzle some oil/melted butter over the surface, and brush it on evenly.

When the broiler is preheated and ready - place the pan with the roast under the broiler for a few minutes, just until the turkey roast caramelizes on the surface. (If parts of the turkey roast is caramelizing too fast, use a piece of foil to cover that area, and continue to broil until the roast is evenly caramelized).

This can take 5-10 minutes, and you MUST KEEP AN EYE ON THE ROAST AS IT BROILS, to prevent it from burning.

When ready, remove the roast from the oven and serve with other side dishes and turkey gravy.

Before serving the roast (on the day of)

Measure how much pan drippings you get from the turkey roast in a measuring cup.

Add enough turkey stock/broth (or chicken stock/broth), to make 2 cups of liquid.

Place the butter in a pot and let it melt over medium heat. When the butter has melted, add the flour and whisk until there are no lumps in the flour. Keep stirring this roux until the color changes to brown, and it smells quite nutty.

Whisk in the stock and pan drippings and continue to whisk until there are no flour lumps. Bring the gravy to a boil and then lower the heat. Cook until you have a gravy with a desired consistency. If the gravy becomes too thick, you can add more stock to thin it out. Taste the gravy and season with extra salt if needed.

Pour the gravy into a bowl and cover with plastic wrap - make sure the plastic wrap is touching the surface to prevent any gravy skin from forming on top.

Turkey Gravy

A juicy, succulent, flavorful Sage and Rosemary Slow Roasted Turkey Roulade that will be a great alternative to a whole turkey for your Thanksgiving spread!

Top 33 roasts recipes from across the web

The most viewed roasts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Top Sirloin Petite Roast with Parme...

Beef Tenderloin With Smoked Paprika...

Ridiculously Tasty Roast Beef

Herb-Crusted Petite Roast with Fig-...

Instant Pot Pork Roast & Sauerkraut...

Maple Pomegranate Glazed Ham

Red Eye-Rubbed Beef Sirloin Cap Roa...

North Woods Hearty Pot Roast

How to Roast Pork Perfectly

Asian-style beef pot roast

Roast Turkey Breast

Slow roasted Turkey Roulade

Instant Pot Roast Beef RARE (Deli S...

Roast pork with pistachio stuffing ...

Roast lamb with thai-style mint sau...

Roast chicken with tarragon & musta...

Rosemary & pepper beef

Simple roast chicken

Spiced chicken with lemon & dates

Slow-Cooker Beef Pot Roast Soup

The new roast chicken

Irish Beef and Beer Stew

Dijon and Herb Rubbed Beef Roast wi...

Smoked Herb Rib Roast

Fennel-rubbed roast pork rack, cele...

Japanese-style Roasted Eggplant Sal...

Marion’s Ultimate Roast Potatoes | ...

Chinese Crispy Roast Pork

Slow-Cook Rump Roast Recipe

Vietnamese Chicken Curry Traybake &...

Cuban Roast Pork with Mojo

Beef Tenderloin with Smoky Potatoes...

Classic Crispy Pork Belly | Marion’...

Top 33 roasts recipes from across the web

The most viewed roasts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Top Sirloin Petite Roast with Parme...

Beef Tenderloin With Smoked Paprika...

Ridiculously Tasty Roast Beef

Herb-Crusted Petite Roast with Fig-...

Instant Pot Pork Roast & Sauerkraut...

Maple Pomegranate Glazed Ham

Red Eye-Rubbed Beef Sirloin Cap Roa...

North Woods Hearty Pot Roast

How to Roast Pork Perfectly

Asian-style beef pot roast

Roast Turkey Breast

Slow roasted Turkey Roulade

Instant Pot Roast Beef RARE (Deli S...

Roast pork with pistachio stuffing ...

Roast lamb with thai-style mint sau...

Roast chicken with tarragon & musta...

Rosemary & pepper beef

Simple roast chicken

Spiced chicken with lemon & dates

Slow-Cooker Beef Pot Roast Soup

The new roast chicken

Irish Beef and Beer Stew

Dijon and Herb Rubbed Beef Roast wi...

Smoked Herb Rib Roast

Fennel-rubbed roast pork rack, cele...

Japanese-style Roasted Eggplant Sal...

Marion’s Ultimate Roast Potatoes | ...

Chinese Crispy Roast Pork

Slow-Cook Rump Roast Recipe

Vietnamese Chicken Curry Traybake &...

Cuban Roast Pork with Mojo

Beef Tenderloin with Smoky Potatoes...

Classic Crispy Pork Belly | Marion’...

The most viewed roasts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine