Roast Cooking Times: How Long to Cook Your Perfect Roast

Oh, the humble roast. A culinary classic, a Sunday dinner staple, and a dish that evokes memories of crackling fires, warm family gatherings, and the comforting aroma of herbs and spices. It’s a dish that requires a bit of patience, but the rewards are truly worth it. Getting a roast right is all about finding that sweet spot where the meat is juicy and tender on the inside, while boasting a beautiful, crispy exterior. And that, my friends, is where the magic of knowing your roasting times comes into play.

Having spent years in the kitchen, experimenting with different cuts of meat, oven temperatures, and techniques, I’ve learned a thing or two about nailing the perfect roast. It’s not just about sticking to a recipe; it’s about understanding the nuances of cooking meat, from gauging the doneness with a trusty meat thermometer to mastering the art of resting the meat before carving. There's a real satisfaction that comes from understanding the process and creating something truly delicious.

So, whether you’re a seasoned home cook or a newbie in the kitchen, I’m here to guide you through the intricate world of roast cooking times. Let’s embark on a journey to discover the secrets to creating a culinary masterpiece that will have your family and friends singing your praises!

(Part 1) Understanding the Basics of Roast Cooking

First things first, let's tackle the fundamentals. Roasting, in a nutshell, is a dry-heat cooking method where you cook your meat in an oven. This method helps to create a wonderfully crispy exterior while allowing the meat to cook evenly throughout. But the key to getting it right lies in understanding the intricacies of cooking times, temperatures, and the different cuts of meat. It's not just about following a recipe - it's about knowing the meat you're working with and what makes it behave the way it does.

1. choosing the right cut of Meat

The first step in your roast adventure is choosing the perfect cut of meat. Here’s a breakdown of popular options, along with some tips for choosing the right cut for your needs:

• Beef: From succulent ribeye to tender sirloin and leaner cuts like top round, beef offers a variety of options for your roast.
• rib roast (prime rib): This is the king of beef roasts, with its rich marbling and exceptional tenderness. It's perfect for special occasions, but it's also a bit more expensive.
• sirloin roast: A versatile choice, perfect for weeknight dinners or special occasions. It's leaner than a rib roast, but still boasts a rich flavor and tender texture.
• top round roast: A leaner cut of beef, perfect for those who prefer a lower-fat option. It's a great choice for slicing and serving with gravy, and it's also a more budget-friendly option.
• Lamb: Whether you opt for a leg, a shoulder, or a rack, lamb boasts a rich flavor that’s perfect for roasting.
• Leg of Lamb: A classic roast option, known for its generous size and beautiful bone-in presentation.
• Lamb Shoulder: A truly flavorful cut, renowned for its melt-in-your-mouth tenderness, especially when cooked low and slow.
• rack of lamb: A luxurious and visually stunning choice for a special occasion. The beautiful presentation and rich flavor make it a true showstopper.
• Pork: From the classic pork loin to a juicy pork shoulder, pork is a versatile choice for roasting, offering both lean and fattier options.
• Pork Loin: A lean and tender cut of pork, perfect for roasting. It's a great choice for a quick and easy meal, especially when roasted with a flavorful rub.
• pork shoulder: A fatty and flavorful cut, perfect for slow roasting. The longer cooking time allows the connective tissue to break down, resulting in incredibly tender and juicy meat.
• Chicken: A whole chicken is a classic roast choice, but you can also roast individual chicken pieces like breasts or thighs.
• Whole Chicken: A classic dish, simple to prepare and always a crowd-pleaser. The key is to roast it at the right temperature for a crispy skin and juicy meat.
• Turkey: This is a staple for festive occasions, especially during the holiday season. A whole turkey requires a bit more time and planning, but the results are well worth the effort.
• Whole Turkey: A grand tradition for Thanksgiving and Christmas. But don’t be intimidated by its size. With a few simple tips, you can easily roast a turkey that's both moist and flavorful.

When choosing your cut of meat, consider the following:

• Taste: Do you prefer a leaner cut of meat or a fattier cut? Each cut has a unique flavor profile.
• Cooking Time: Consider how much time you have to cook your roast. Some cuts take longer to cook than others.
• Budget: Some cuts of meat are more expensive than others. Choose a cut that fits your budget.
• Serving Size: How many people are you serving? Choose a cut of meat that will provide enough servings for everyone.

2. The Importance of Temperature

The temperature you cook your roast at plays a crucial role in its success. Too low, and it’ll take forever to cook. Too high, and you’ll end up with a tough and dry roast. It's all about finding that sweet spot where the outside gets a nice browning and the inside cooks through perfectly. A general rule of thumb is to roast at a temperature between 325°F (160°C) and 400°F (200°C). But, remember, the exact temperature can vary depending on the cut of meat and desired level of doneness.

Here's a breakdown of typical roasting temperatures for different cuts of meat:

It's always a good idea to use a meat thermometer to check for doneness, regardless of the temperature you choose to cook your roast at.

3. The Role of Resting

You’ve just pulled your roast out of the oven, and it looks absolutely delicious. But, before you start carving, there’s one crucial step: resting. Letting the roast rest for at least 15 minutes allows the juices to redistribute throughout the meat, resulting in a wonderfully juicy and tender roast. It’s a crucial step that often gets overlooked, but it makes a huge difference in the final outcome.

Think of it like this: the meat fibers have been tightening up as they cook. Resting gives them a chance to relax and allow the juices to flow back into the meat. It's a small step, but it makes a big difference in the final texture and flavor.

(Part 2) The Art of Roasting Different Cuts of Meat

Now that we’ve covered the basics, let’s delve into the specifics of roasting various cuts of meat. Each cut has its own unique characteristics and requires a specific approach to achieve optimal results. Let's get into the nitty-gritty of how to roast specific cuts of meat to perfection.

1. Beef Roasts: A culinary adventure

Beef roasts are a classic choice for any special occasion. From the melt-in-your-mouth tenderness of a ribeye roast to the lean and satisfying flavors of a top round roast, beef offers a range of options to suit every taste. But with great flavor comes a touch of complexity. Here's what you need to know to master each cut:

a. Rib Roast: The Ultimate Beef Indulgence

A rib roast, also known as a prime rib, is considered the king of beef roasts. It’s renowned for its rich marbling and exceptional tenderness. It's a truly luxurious cut, perfect for special occasions.

• Cooking Time: A 3-4 pound rib roast will take about 2-3 hours at 325°F (160°C) for medium-rare doneness. But remember to always use a meat thermometer to confirm doneness.
• Seasoning: Simple is best. Salt and pepper are all you need to enhance the natural flavor of this luxurious cut.
• Serving Suggestion: A classic rib roast is best served with roasted vegetables like asparagus or Brussels sprouts, and a creamy mashed potato. For a touch of elegance, consider serving it with a red wine sauce.

b. Sirloin Roast: A Versatile Choice

The sirloin roast is a versatile option, perfect for weeknight dinners or special occasions. It’s leaner than a rib roast, but still boasts a rich flavor and tender texture. It's a great choice for those who want a less fatty, but still flavorful, roast.

• Cooking Time: A 3-4 pound sirloin roast will take about 1.5-2 hours at 350°F (175°C) for medium-rare doneness.
• Seasoning: A simple blend of herbs like rosemary, thyme, and garlic is perfect for enhancing the flavor of sirloin. You can also add a touch of mustard or Worcestershire sauce for a deeper flavor.
• Serving Suggestion: A sirloin roast pairs well with roasted root vegetables like carrots and potatoes, and a side of green beans or peas.

c. Top Round Roast: Lean and Flavorful

The top round roast is a leaner cut of beef, perfect for those who prefer a lower-fat option. It’s a great choice for slicing and serving with gravy. It's also a more budget-friendly option.

• Cooking Time: A 3-4 pound top round roast will take about 1.5-2 hours at 350°F (175°C) for medium-rare doneness.
• Seasoning: Experiment with bold flavors like paprika, cumin, and chili powder to enhance the lean taste of top round. You can also add a touch of brown sugar for a sweet and savory flavor.
• Serving Suggestion: Serve a top round roast with roasted vegetables and a side of mashed potatoes or rice. It's also delicious sliced thin and served on sandwiches.

2. lamb roasts: A Taste of the Mediterranean

Lamb, with its rich and slightly gamey flavor, adds a touch of sophistication to any meal. Whether you opt for a leg, a shoulder, or a rack, lamb roasts are a surefire way to impress your guests. The flavor of lamb pairs perfectly with Mediterranean flavors like garlic, lemon, and herbs.

a. Leg of Lamb: A Classic Choice

A leg of lamb is a classic roast option, known for its generous size and beautiful bone-in presentation. It's a great choice for a large gathering or special occasion.

• Cooking Time: A 5-6 pound leg of lamb will take about 1.5-2 hours at 350°F (175°C) for medium-rare doneness. Remember to use a meat thermometer to check for doneness.
• Seasoning: Lamb pairs beautifully with fresh herbs like rosemary, thyme, and garlic. A touch of lemon zest adds a bright citrus note. For a bolder flavor, try a rub with cumin, paprika, and coriander.
• Serving Suggestion: A leg of lamb is a magnificent centerpiece for a special meal. Serve it with roasted root vegetables, couscous, or a creamy polenta.

b. Lamb Shoulder: Tender and Flavorful

A lamb shoulder is a truly flavorful cut, renowned for its melt-in-your-mouth tenderness, especially when cooked low and slow. It's a great choice for those who want a flavorful roast that is also very tender.

• Cooking Time: A 4-5 pound lamb shoulder will take about 3-4 hours at 325°F (160°C) for medium-rare doneness.
• Seasoning: A blend of Mediterranean herbs like oregano, thyme, and rosemary, along with garlic and lemon, complements the lamb's rich flavor perfectly. You can also add a touch of red wine vinegar for a tangy flavor.
• Serving Suggestion: Serve a lamb shoulder with roasted vegetables, couscous, or a simple salad. It's also delicious shredded and served in sandwiches or tacos.

c. Rack of Lamb: A Culinary Showstopper

A rack of lamb is a luxurious and visually stunning choice for a special occasion. The beautiful presentation and rich flavor make it a true showstopper. It's perfect for impressing your guests and creating a memorable meal.

• Cooking Time: A rack of lamb (usually 8-10 bones) will take about 20-30 minutes at 400°F (200°C) for medium-rare doneness. It's important to cook rack of lamb at a higher temperature to create a crispy exterior.
• Seasoning: Simple is best with a rack of lamb. Salt, pepper, and a touch of fresh rosemary are all you need to enhance the natural flavor. You can also rub it with a mixture of Dijon mustard and herbs for a flavorful crust.
• Serving Suggestion: A rack of lamb pairs beautifully with roasted asparagus, a creamy risotto, or a light salad.

3. pork roasts: A Versatile and Flavorful Option

Pork roasts are a versatile choice for any meal. From the classic pork loin to a juicy pork shoulder, pork offers a variety of options for roasting. Pork is a very forgiving meat, and it's easy to cook to perfection.

a. Pork Loin: Lean and Tender

A pork loin is a lean and tender cut of pork, perfect for roasting. It's a great choice for a quick and easy meal, especially when roasted with a flavorful rub.

• Cooking Time: A 3-4 pound pork loin will take about 1-1.5 hours at 350°F (175°C) for medium-rare doneness. Make sure to use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).
• Seasoning: A simple blend of herbs like rosemary, thyme, and garlic, along with salt and pepper, enhances the flavor of a pork loin. You can also add a touch of brown sugar for a sweet and savory flavor.
• Serving Suggestion: Serve a pork loin with roasted vegetables, mashed potatoes, or a simple salad. It's also delicious sliced thin and served on sandwiches.

b. Pork Shoulder: Slow and Low for Ultimate Tenderness

A pork shoulder is a fatty and flavorful cut, perfect for slow roasting. The longer cooking time allows the connective tissue to break down, resulting in incredibly tender and juicy meat. It's a great choice for those who want a roast that is fall-off-the-bone tender.

• Cooking Time: A 4-5 pound pork shoulder will take about 4-6 hours at 325°F (160°C) for medium-rare doneness. It's best to cook pork shoulder at a lower temperature for a longer time to ensure it's cooked through and tender.
• Seasoning: A blend of spices like paprika, cumin, and chili powder, along with garlic and onion, adds a wonderful depth of flavor to a pork shoulder. You can also add a touch of brown sugar for a sweet and savory flavor. For a Caribbean flair, try adding a bit of jerk seasoning.
• Serving Suggestion: Serve a pork shoulder with roasted vegetables, mashed potatoes, or a side of rice. It's also delicious shredded and served in sandwiches or tacos.

4. Chicken Roasts: A Family Favorite

A whole roasted chicken is a classic comfort food, perfect for a family dinner or a casual gathering. It’s a relatively simple dish to prepare, and it’s always a crowd-pleaser. Chicken is a great choice for a weeknight meal, and it's also a good option for those who are new to roasting.

a. Whole Chicken: A Simple Classic

A whole roasted chicken is a classic dish, simple to prepare and always a crowd-pleaser. The key is to roast it at the right temperature for a crispy skin and juicy meat.

• Cooking Time: A 4-5 pound whole chicken will take about 1.5-2 hours at 375°F (190°C) for medium-rare doneness. It's important to cook chicken to an internal temperature of 165°F (74°C) to ensure it's safe to eat.
• Seasoning: A simple blend of herbs like rosemary, thyme, and garlic, along with salt and pepper, is all you need to enhance the chicken's natural flavor. You can also try a lemon-herb rub or a spice rub with paprika, cumin, and chili powder.
• Serving Suggestion: Serve a roasted chicken with roasted vegetables, mashed potatoes, or a simple salad. It's also delicious served with a pan sauce made from the drippings.

5. Turkey Roasts: A Festive Feast

A roasted turkey is a festive tradition, especially during the holiday season. It's a bit more involved than other roasts, but the effort is worth it for the delicious results.

a. Whole Turkey: A Holiday Tradition

A whole roasted turkey is a grand tradition for Thanksgiving and Christmas. But don’t be intimidated by its size. With a few simple tips, you can easily roast a turkey that's both moist and flavorful.

• Cooking Time: A 12-14 pound turkey will take about 3-4 hours at 325°F (160°C) for medium-rare doneness. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
• Seasoning: A simple rub of salt, pepper, and herbs like sage, rosemary, and thyme is perfect for enhancing the turkey's flavor. You can also try a butter-herb rub for a more flavorful crust.
• Serving Suggestion: Serve a roasted turkey with traditional sides like mashed potatoes, stuffing, cranberry sauce, and gravy.

(Part 3) Essential Tools for the Perfect Roast

Now that we've covered the meat cuts and cooking times, let's equip ourselves with the essential tools that will help us conquer any roast challenge. Having the right tools can make a big difference in the quality of your roast.

1. The Mighty Meat Thermometer

A meat thermometer is your most valuable ally in the world of roasting. It takes the guesswork out of cooking, ensuring your meat reaches the perfect level of doneness. It's the only way to know for sure that your roast is cooked to the desired level of doneness.

• Instant-Read Thermometer: This type of thermometer is perfect for checking the internal temperature of your roast quickly and easily. It’s ideal for checking the doneness of smaller roasts or individual pieces of meat. It's also great for checking the temperature of your oven.
• Oven Thermometer: An oven thermometer is crucial for ensuring that your oven is actually set to the correct temperature. It's especially important for older ovens that may have temperature variations. It's a good idea to check your oven's temperature with an oven thermometer before you start cooking.

2. The roasting pan: A Culinary Workhorse

A roasting pan is a must-have for any home cook. It provides a spacious and sturdy platform for your roast and helps to prevent it from sticking to the bottom of the oven. It's also great for making other dishes, like roasted vegetables and casseroles.

• Size: Choose a roasting pan that’s large enough to accommodate your roast with ample room to spare. This will prevent overcrowding and ensure even cooking. Make sure the pan is deep enough to hold the drippings from the roast.
• Material: Roasting pans are available in a variety of materials, including stainless steel, cast iron, and ceramic. Choose a material that’s durable and easy to clean. Stainless steel is a good all-around choice, while cast iron is great for browning and retaining heat. Ceramic pans are good for even cooking, but they can be more fragile.

3. The Roasting Rack: For Crispy Perfection

A roasting rack elevates your roast, allowing hot air to circulate evenly around it. This helps to create a crispy exterior and ensures the meat cooks evenly. It's a simple tool, but it makes a big difference in the quality of your roast.

• Size: Choose a roasting rack that fits comfortably inside your roasting pan and supports the weight of your roast. Make sure the rack is large enough to hold the roast without it touching the sides of the pan.
• Material: Roasting racks are typically made of stainless steel or chrome-plated steel. Choose a rack that’s sturdy and resistant to rust. Stainless steel is a good all-around choice, and it's easy to clean.

(Part 4) Mastering the Art of Seasoning

Seasoning is the key to unlocking the true potential of your roast. It’s about adding layers of flavor and creating a symphony of taste that tantalizes the palate. The right seasoning can take your roast from good to amazing.

1. The Essential Trio: Salt, Pepper, and Herbs

Salt and pepper are the foundation of any seasoning blend. Salt enhances the natural flavors of the meat, while pepper adds a touch of heat and complexity. Herbs like rosemary, thyme, and garlic are classic additions, adding a fragrant depth and aroma to your roast.

Salt is essential for bringing out the natural flavors of the meat. It also helps to draw out moisture, which creates a crispier exterior. Pepper adds a touch of heat and complexity, and it also helps to create a flavorful crust. Herbs like rosemary, thyme, and garlic add a fragrant depth and aroma to your roast, and they also help to tenderize the meat.

2. Creating Flavorful Rubs

A dry rub is a blend of spices and herbs that you apply directly to the roast before cooking. It creates a flavorful crust and adds depth to the meat. Dry rubs are a great way to add a lot of flavor to your roast without adding any extra moisture.

• Beef: A classic beef rub combines paprika, cumin, garlic powder, onion powder, and dried oregano. You can also add a touch of brown sugar for a sweet and savory flavor.
• Lamb: A Mediterranean lamb rub blends dried rosemary, thyme, oregano, garlic powder, onion powder, and a touch of lemon zest. You can also add a bit of red pepper flakes for a touch of heat.
• Pork: A simple pork rub combines brown sugar, paprika, garlic powder, onion powder, and a pinch of cayenne pepper. You can also add a touch of cumin or chili powder for a more robust flavor.
• Chicken: A classic chicken rub blends paprika, garlic powder, onion powder, dried thyme, and dried rosemary. You can also add a touch of lemon zest for a bright citrus flavor.

3. The Power of Marinades

A marinade is a liquid mixture that helps to tenderize the meat and infuse it with flavor. Marinades are a great way to add a lot of flavor to your roast, and they also help to keep the meat moist.

• Beef: A classic beef marinade combines soy sauce, olive oil, red wine vinegar, garlic, and black pepper. You can also add a touch of brown sugar for a sweet and savory flavor.
• Lamb: A Mediterranean lamb marinade blends olive oil, lemon juice, garlic, dried oregano, and a pinch of salt and pepper. You can also add a bit of red wine vinegar for a tangy flavor.
• Pork: A simple pork marinade combines soy sauce, orange juice, garlic, ginger, and a pinch of salt and pepper. You can also add a touch of honey for a sweet and savory flavor.
• Chicken: A classic chicken marinade blends olive oil, lemon juice, garlic, onion, and a pinch of salt and pepper. You can also add a touch of honey or maple syrup for a sweet and savory flavor.

(Part 5) The Art of Roasting: Tips and Techniques

Now that we’ve covered the fundamentals, let’s dive into the nitty-gritty of roasting. Mastering these techniques will help you create a roast that’s not only cooked to perfection but also beautifully browned and flavorful. It's all about attention to detail and understanding the process.

1. Searing: A Crispy, Flavorful Start

Searing the roast before placing it in the oven creates a beautiful, crispy exterior and adds a wonderful depth of flavor. It's a simple step, but it makes a big difference in the final product.

• Method: Heat a large skillet or dutch oven over high heat. Add a few tablespoons of oil and sear the roast on all sides for 2-3 minutes per side, or until nicely browned. Make sure the pan is hot enough before you add the roast, and don't overcrowd the pan.
• Benefits: Searing helps to create a delicious crust and lock in the juices, resulting in a more flavorful and tender roast. It also adds a beautiful brown color to the roast.

2. Basting: Keeping It Moist and Flavorful

Basting your roast while it’s cooking helps to keep it moist and flavorful. It involves spooning pan juices over the roast during the cooking process.

• Method: Use a basting brush or a spoon to drizzle the pan juices over the roast every 30 minutes during the cooking process. You can also add additional liquid like broth or wine to the pan to create a flavorful basting sauce. Be careful not to add too much liquid, as this can make the roast steam instead of roast.
• Benefits: Basting helps to keep the roast moist and prevents it from drying out. It also adds a beautiful sheen to the surface of the roast and enhances the flavor. Basting is especially important for leaner cuts of meat, as it helps to keep them moist.

3. Adding Vegetables: A Culinary Symphony

Roasted vegetables add a touch of sweetness and vibrant color to your roast. They also benefit from the drippings of the roast, creating a delicious and flavorful side dish. Roasting vegetables in the same pan as the roast allows them to absorb the delicious drippings, creating a flavorful sauce.

• Method: Toss your chosen vegetables with olive oil, salt, pepper, and any desired herbs. Spread them around the roast in the pan, making sure they’re not overcrowded.
• Benefits: Roasted vegetables add depth of flavor and visual appeal to your roast. They also create a delicious sauce with the pan drippings. The vegetables will also cook faster than the roast, so you can add them towards the end of the cooking time.

(Part 6) Signs of Doneness: Knowing When It's Perfect

Knowing when your roast is cooked to perfection is a crucial part of the process. There are several ways to check for doneness, from the trusty meat thermometer to the more traditional methods. It's important to check for doneness regularly, especially towards the end of the cooking time.

1. The Meat Thermometer: A Precise Guide

The meat thermometer is the most reliable way to determine the doneness of your roast. Simply insert the thermometer into the thickest part of the roast, making sure to avoid any bones.

Here are the recommended internal temperatures for different cuts of meat:

• Beef: Rare (125-130°F), Medium-Rare (130-135°F), Medium (140-145°F), Medium-Well (150-155°F), Well Done (160°F and above)
• Lamb: Rare (125-130°F), Medium-Rare (135-140°F), Medium (145-150°F), Well Done (160°F and above)
• Pork: Medium (145°F), Well Done (160°F and above)
• Chicken: 165°F (74°C) for all parts, including breasts and thighs.
• Turkey: 165°F (74°C) for the thigh.

2. The Finger Test: A Classic Method (for Beef Only)

The finger test is a traditional method for checking the doneness of beef. It’s not as accurate as a meat thermometer, but it can give you a general idea. It's a good way to check the doneness of a roast if you don't have a meat thermometer.

• Rare: The meat will feel soft and squishy, like the fleshy part of your palm.
• Medium-Rare: The meat will feel slightly firmer, like the fleshy part of your thumb.
• Medium: The meat will feel firmer still, like the fleshy part of your index finger.
• Medium-Well: The meat will feel very firm, like the fleshy part of your middle finger.
• Well Done: The meat will feel extremely firm and unyielding, like the fleshy part of your pinky finger.

3. Visual Cues: A Guide to Doneness

While not as accurate as a meat thermometer, visual cues can provide a general indication of the doneness of your roast.

• Rare: The meat will have a bright red center.
• Medium-Rare: The meat will have a pink center.
• Medium: The meat will have a pale pink center.
• Medium-Well: The meat will have a very light pink center.
• Well Done: The meat will be entirely brown.

(Part 7) Resting: A Crucial Step

After you've taken your roast out of the oven, it’s crucial to let it rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.

Resting is a simple step that often gets overlooked, but it makes a big difference in the final product. It allows the meat fibers to relax, which makes the roast more tender. It also allows the juices to redistribute evenly throughout the roast, which makes it more flavorful.

• Method: Cover the roast loosely with aluminum foil and let it rest on a cutting board for at least 15 minutes, or up to 30 minutes for larger roasts. This will help to keep the roast warm and allow the juices to redistribute.
• Benefits: Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. It also makes the meat easier to carve.

(Part 8) The Art of Carving

Carving a roast is a skill that takes practice, but with a few simple tips, you can create beautiful slices that showcase the beauty of your roast. Carving can be intimidating, but with a little practice, you can master this skill.

1. Sharpen Your Knife: A Crucial First Step

A sharp knife is essential for carving a roast. It cuts through the meat cleanly and prevents tearing.

• Method: Use a carving knife or a chef’s knife with a long, thin blade. Sharpen the knife before carving using a honing steel or a sharpening stone. Make sure to use a sharp knife to avoid tearing the meat.
• Benefits: A sharp knife will make carving your roast