Cooking a roast is not hard if you follow these directions:
The calculation of 20 minutes per pound will help you know what time to put your roast in your oven, based on the expected time you want to eat. But do not use your watch or time calculation to dictate if it is cooked. Use your thermometer.
I usually start my roast in a pan or on the grill to crisp (sear) the outside of the roast and seal the juices and flavours in.
I then put it in the oven at 400 degrees Fahrenheit until I get 125 degrees Fahrenheit for rare. Your roast is DONE once its internal temperature gets to 125 degrees Fahrenheit for rare, 137 degrees Fahrenheit for medium, or 150 degrees Fahrenheit for well done. Get yourself a good thermometer, which will run you around $8 or so.
Once it’s done, let your roast rest 15 to 45 minutes, depending on the size of roast you are cooking. The best place is outside your oven on the stove with a foil paper on top of the roast.
Finally, just a little note: a pot roast needs to be fully cooked with liquid in your pan and will only reach fork tender at 195 degrees Fahrenheit internal temperature. Pot roasts are usually a lower quality cut and tougher, where a roast is usually a more tender cut.
Private Chef Martin Laprise has been catering in B.C.’s Okanagan Valley including Kelowna, Vernon and Penticton, since 2004. He runs The Chef In Stead, which offers both catering and in-home cooking services. Learn more at www.thechefinstead.ca.