5. Cook it low and slow
Cooking your roast at a low temperature for a long time will help it cook evenly. Roasting at a high heat will cause the exterior to brown before the center is cooked. Aim to cook your meat at 225 degrees Fahrenheit for about an hour per pound.
6. Use a thermometer
More reliable than time alone, an instant-read probe thermometer will help you gauge the exact doneness of your meat. You want to take your meat out of the oven when it’s about five degrees short of your desired final temperature (final temperature for rare is 125 degrees F, medium rare is 130-135, medium is 145).
7. Reverse sear
As The Food Lab explains, cooking your roast for maximum tenderness makes it hard to get that flavorful sear you want. So try what’s called a reverse sear — searing your roast after you’ve cooked it in the oven.
Let the meat rest for about 10 minutes when you take it out of the oven, then get ready to sear. You can finish it under the broiler, basting it with melted butter and turning frequently until browned and at your desired final temperature.
Or, you can sear in a pan, melting butter in a pan over high heat and adding the roast, turning frequently until browned on all sides and at your desired final temperature.
8. Let it rest
Let your meat rest before cutting into it. Since you cooked it low and slow there’s less risk of losing juices, so you only need to wait about five minutes before slicing into your roast.
The next step? Decide what you want to do with the leftovers… if there are any!
Before you go, check out our slideshow below.