I've been cooking roasts for years, drawing from hands-on experience with premium cuts from my local butcher. Stocked up on meats this weekend? Here's my trusted guide to oven-roasting beef, pork, and veal flawlessly—juicy, flavorful results every time, without guesswork.
Roast Beef
Preparation:
- Let the roast sit at room temperature for 1 hour and place it in an oven-safe dish.
- Season by making small incisions for slices of peeled garlic cloves, add thyme, and top with a pat of butter before roasting.
Oven Temperature:
- Preheat to 210°C for 15 minutes.
Cooking Time:
- Rare: 15 minutes per pound (500g).
- Medium: 20 minutes per pound.
- Well-done: 25 minutes per pound.
Roast Pork
Preparation:
- Insert minced garlic slices into the meat, sprinkle with Provençal herbs, and add a pat of butter.
- Place in an ovenproof dish.
Oven Temperature:
- Preheat to 200°C for 15 minutes.
Cooking Time:
Allow 30 minutes per 500g. Halfway through, add water to baste and keep the meat moist.
Roast Veal
Preparation:
- Insert garlic slices into the meat and sprinkle with dried thyme.
- Drizzle with olive oil or add a small piece of butter.
Oven Temperature:
- Preheat to 200°C for 15 minutes.
Cooking Time:
20 to 25 minutes per 500g. Baste with cooking juices every 20 minutes.
Love roast meats? Share your tips and recipes in the comments below!
