How to cook the perfect Christmas roast: Tender, juicy, and full of flavor

Roast meat is one of the most iconic dishes of the holiday season, served on countless Christmas tables across the world. 

To help you prepare a roast that is never dry and always juicy, here are the essential tips, techniques, and three delicious, easy-to-master recipes that will make your holiday dinner unforgettable.

The oven is your greatest ally during Christmas. You can cook several dishes at once, vegetables, fish, poultry, or meats, and achieve tender, succulent results when the right techniques are used. With the proper cut, correct temperature, and a few professional tricks, your roast will turn out perfect every single time.

© LauriPatterson

12 tips for a Perfect, Juicy Roast

1. Choose the right cut

Start with a high-quality piece of meat, ideally with a bit of fat to help keep it moist during cooking.

Recommended cuts: 

• Beef: rump, knuckle, loin, sirloin, top round, shoulder 
• Ox/Cow: round, sirloin, loin, hip, shoulder, top/bottom rounds 
• Pork: shoulder, pork loin, pork leg, ribs, or a whole small pork roast

2. Tie the meat

If roasting a whole piece, tie it with kitchen twine to help it keep its shape and prevent juices from escaping.

3. Sear before roasting

For a golden crust and a juicy interior, sear the meat in oil over high heat for about 10 minutes before placing it in the oven.

4. Respect oven temperatures

Always preheat the oven and adjust the temperature according to the cut and desired doneness.

Reference times for a 2.2 lb roast:

• Well done: 350°F for 45 minutes
• Medium-rare (pink and juicy): 250°F for 2 hours

Bonus tip: High temperatures can toughen beef by contracting the fibers. Pork tolerates slightly higher heat.

5. Start hot, finish low

Begin with a higher temperature to develop a crust, then reduce the heat to finish cooking gently and retain moisture.

6. Turn the roast

Turn the meat once or twice during cooking to ensure even browning.

7. Add salt at the correct time

• Beef: salt after cooking
• Pork: salt before cooking

8. Baste frequently

Spoon or brush the meat with its juices as it cooks to keep it moist. Ensure the roasting juices do not burn, as this can turn the flavor bitter.

9. Use herbs and aromatics

Rosemary, thyme, garlic, pepper, and herb blends enhance flavor beautifully.

10. Add wine or broth

A splash of wine or liquor plus some broth helps develop a rich base for sauces.

11. Let the roast rest

After removing it from the oven, let the roast rest loosely covered for 10–15 minutes before slicing. This redistributes the juices.

12. Slice properly

Cut against the grain into medallions so the meat stays tender and intact.

© NightAndDayImages

Best side dishes for roast meat

Roasted onions, potatoes, carrots, and shallots pair beautifully with roast beef or pork. For best texture, cook your vegetables separately and combine them at serving time.

Fruit or vegetable purées, like apple puree, sweet potatoes, or squash, also complement roasts wonderfully.

A simple gravy can be made from the juices left on the roasting tray. Deglaze with broth or wine and reduce until thickened.

Three Christmas roast recipes you need to try

© Khalis Mustapha - stock.adobe.com

1. Oven-roasted beef loin with cranberry sauce

Ingredients:

• 2.2 lb beef loin (whole piece, trimmed but with some fat)
• 2 garlic cloves
• 1 tsp white pepper
• 1 tsp dried herbs
• A splash of vinegar
• Olive oil
• Salt
• Rosemary
• Mixed peppercorns
• For the cranberry sauce:
• 12 oz fresh cranberries
• 1 cup beef broth
• A splash of brandy
• Salt
• Pink pepper

Preparation

1. Crush garlic into a paste.
2. Place the beef in a tray and coat with garlic, vinegar, pepper, herbs, and salt. Marinate at least 1 hour.
3. Preheat oven to 400°F.
4. Pour the marinade into a baking tray, place the beef on top, drizzle with olive oil.
5. Roast for 25 minutes at 350°F.
6. Turn the meat, baste with juices, and roast 20–25 minutes more.

Cranberry sauce

• Heat cranberries with brandy until the alcohol evaporates.
• Add broth, salt, and pink pepper. Simmer for 10 minutes.

To serve

Let the meat rest, slice into medallions, and serve with rosemary, peppercorns, and the cranberry sauce.

© Susilo - stock.adobe.com

2. Traditional Roast Beef

Ingredients

• Beef sirloin roast (about 2–3 lb)
• Salt
• 2 tbsp mustard seeds
• 1 tsp black pepper
• 1 tsp pink pepper
• ¼ cup olive oil

Preparation

1. Tie the roast securely with kitchen twine.
2. Let it sit at room temperature for 30 minutes.
3. Preheat oven to 400°F.
4. Mix mustard seeds, black pepper, pink pepper, salt, and olive oil.
5. Rub mixture all over the roast.
6. Roast for 10 minutes at 400°F.
7. Lower heat to 350°F and roast 30 minutes more, turning halfway through.
8. Rest at room temperature before slicing.

To serve

• Slice very thinly. Serve warm or cold with mashed potatoes.

© Muaz - stock.adobe.com

3. Pork loin roulade with leeks and dried apricots

Ingredients

• 2.2 lb pork loin (whole piece)
• 2 leeks, chopped
• 2 celery stalks, diced
• 2 onions, chopped
• 2 carrots, sliced
• 7 oz dried apricots, chopped
• 1 cup broth (ham, pork, or vegetable)
• Thyme sprigs
• Olive oil
• Salt and pepper

Preparation

1. Butterfly the pork loin (slice horizontally without cutting completely through).
2. Season both sides with salt and pepper.
3. Spread leeks and chopped apricots over the meat. Roll tightly and tie with twine.
4. Preheat the oven to 375°F.
5. Place onions, carrots, and celery in a baking dish. Set the pork roll on top.
6. Drizzle with oil, add broth, and roast 15 minutes at 375°F.
7. Reduce heat to 320°F and roast 1 hour 30 minutes, adding broth if needed.
8. Remove from oven, add thyme, cover loosely with foil, and rest 10 minutes.
9. Slice into ½-inch pieces and serve with vegetables.