How do you cook a roast?

Answer 1

pork or beef? I would suggest a pork roast having a dry rub applied before baking process. ie: salt, pepper, garlic powder, onion powder, ms. dash.Add a can of dr pepper . Then heat oven to 300 degrees and cover roast . let it cook slow and and after about and 2 and a half hrs. take foil off to brown top. Beef well insert lttle holes all around beef and stuff w garlic slices. Add seasonings pf choice and cut up some veggies, add a cup of liquid (ie: soda, juice, water beef broth). turn oven to 425 brown in oven for 15 minutes then cover roast w foil and turn down to 300 degrees for a bout and hour. I could also suggest using teh baking bags and cooking on 325 for 2-3 hrs w a lot of seasoning and a cup of liquid in bag along w a teaspoon of flour Good luck Hofers 65 hahahahahaha

Answer 2

These are very basic instruction for cooking a beef roast (I assumed you meant beef because you didn't say pork roast).

Make sure you handle the meat in a safe and sanitary way. Wash your hands before you handle the meat, and anything that comes into contact with the blood should be carefully cleaned before it touches anything else (I like to run a sink full of hot soapy water, and put a little bleach into it, and put stuff into that).

Put your roast on its side, not standing on end, in a roasting pan or baking dish. If you line your roasting pan with aluminum foil first, it makes cleanup much easier. Season your roast on all sides with some salt and pepper, or you can use premade roast seasonings from the grocery store (these come either in little packages, or in big jars). I personally also like to add garlic, but that's a matter of choice. I prefer either garlic cloves, which can be added by making a slit in the surface of the meat and then inserted, or ground up fresh garlic, which can be rubbed on the outside. You can also use powdered garlic, but don't use garlic salt, as that can make the roast too salty.

Set your oven to 325 degrees, and use a common rule of thumb which is 25 to 30 minutes of cooking time for each pound of weight of the roast. For example, a 4lb roast will take approximately 2 hours. This will yield a roast that is medium done. You can subtract time if you want a rare roast, and add time if you want a well-done roast. Use a meat thermometer, and for medium (which is how I cook mine) your goal is 160 degrees on the inside. (Again, rare roasts will not be so hot inside, and a well-done one will be hotter, but not by much). 160 degrees should be your goal, as that is a safe temperature to make sure any bacteria that might be in the meat has been killed. If you are not positive, or you don't have a meat thermometer, you can cut into a roast at the very end of the cooking time to see how well it is cooked. Only do that at the very end, though, because if you do that too early in the baking process, all the juices can run out, leaving it very dry inside, which not only detracts from the flavor but also the texture. Make your test cut in the very center, as that is the rarest part of a roast. I like to cook my roasts with a goal for medium, and then undercook it slightly. This gives rarer parts in the very middle, which some people prefer. Most of the roast is medium done, and then ends are usually well done, which other people prefer.

If you are cooking for a party, and you are not sure how much roast to buy, another rule of thumb is 8 oz, or 1/2 pound per person. This compensates for the fact that some people will eat more than others. You may very well have roast left over, but it's much better than not having enough to go around. (And you can make all sorts of good things with the leftovers the next day, such as rice bowls, or grilled sandwiches, or salad with diced roast!)

Once your meat is done, take it out of the oven, let it sit for 5-10 minutes. This will not make it cold, but will rather give the juices a moment to settle and cool so they don't all run out when you carve the roast. Move it to a cutting board, and slice it up, then transfer the slices to a serving plate and enjoy.

Don't ask me about making gravy, though. Mine has never turned out to be anything but a lumpy, disgusting mess. I leave that part to someone else.

Answer 3

I like to do it in a bag or in the Crock Pot. Try this- put your roast, a cup of water, salt and pepper and thyme if you have it, a few handfulls of baby carrots and some chunks of potatoes, and 1/2 onion chopped in a roasting bag, placed in a roasting pan. put this in a 325 degree oven for about 3 or 4 hours. Or put all these ingredients into a crock pot and cover with water or beef broth, set it to low and give it the whole day to simmer.

Answer 4

In the spices aisle- get a Bag'n'Season mix by MC Cormick, put the roast, veggies (potatoes,tomatoe,garlic,celery,mushrooms,squash,etc.) some beef stock liquid, the seasoning in the bag. Bake i think at 350 for 1 1/2 to 2 hrs.
or you can put all the ingredients into crock pot,, cook on high for 4 hrs or all day :)
Turns out great!

Answer 5

there is two ways to cool them one is own top the stove add onion whole an carrot ts, salt pepper let it all cook until tender, than add potatoes, the easiest way get a cooking back place roast in oven own 350 out ever thing in in water, carrotts potoatoes an a whole onions, letr cook for about 2 hours an remove , sasve juice off roast an have noodles ,

Answer 6

I just cooked a roast in my crock pot...added a 1/2 onion with beef broth and let it cook on medium for about 8 hours..the last hour you can add potatoes,carrots and corn or whatever you like. By the time I got home it was delish!!!

Answer 7

If you have a crock pot the easiest way is to rub a seasoning (like McCormick's Steak House Grill mates) on all sides, then sear quickly on both sides. Place in a crock pot (if you don't have one, in the oven), add a cup or two of water, cover and cook according to crock pot directions, or until falling apart. Veggies can be added. Then it's called Pot Roast.

Answer 8

350 degrees, i usually do it for about 4 to 5 hours that way its very tender, I put in a can of italian spiced tomatoes, cumin, and salt and pepper and water. Than the last hour I add potatoes, onions and carrots.

Answer 9

I always put mine in a crockpot, throw on some seasoning, add a cup of water and let cook all day

Answer 10

Sorry if it's a stupid question, but a roast what?
Beef, pork, poultry or game?