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.
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.
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.