Getting that Perfect Meat Roast


Roasts are hearty, fulfilling and a great source of protein. Not only that, but roasts are always associated with times spent with family and friends. A perfectly cooked roast set in the middle of one’s table, surrounded by friends or family is a memory that many of us have. But creating the perfect roast is a secret that is guarded almost fiercely by those who have the know-how.

Creating the perfect roast is not about dumping a store bought hunk of meat into some cast iron cookware and sticking it in the oven. There are many more things that should be done in order to get the right flavor, texture and doneness. Here are some tips to help you create that perfectly delicious roast.

Select the Right Cut of Meat

A good roast starts with the right cut of meat. Depending on your taste preferences you would have to pick the appropriate cut. If you prefer a tender and juicy roast, pick a cut that has some marbling and a thick layer of fat on one side. As the meat roasts, the fat will melt and will leave your roast tender and succulent. Once you get the meat down from the butchers or the supermarket, let it thaw at least for one hour before you move on to the next step. For kitchenware and appliances, feel free to visit this page

Spicing Things Up

One simply cannot make a proper roast without the right spices. Your cut of meat, after coming to room temperature, needs to be rubbed with spices. Different spices complement different meats. Find out what works best with the meat you want to roast. Once you do, you may rub the individual spices or a paste of a combination of spices on the meat. Once done, leave it overnight or for a few hours to soak in the marinade. The longer you marinate, the more flavorful your meat will be.


Once the meat is marinated, it should be cooked in an oven at the specified temperature. If your recipe indicates a particular time for roasting, follow it. Don’t not take the roast out of the oven simply because it looks done. When roasting meat, it is best to use cast iron cookware as they retain heat even when taken out of the oven. This will leave your meat tender, juicy and succulent, just the way a roast should be. Another way to place the meat is to place is directly on the oven rack, with a tray to collect the drippings.
Checking the doneness of the meat should not be based on the outer appearance. If your recipe gives a certain time period to roast, stick to it. Keep in mind that different meats take different times to be done. The doneness also depends on personal preference.You can go for either rare, medium rare, medium or well done according to the preference of those you are serving. There are some meat thermometers which also indicate the doneness of the meat. If you roast frequently, invest in one.