Here are a few tips to make your roast extra-juicy and flavorful with a sauce made from the roasted meat and the addition of potatoes or bread.
Playing it safe
One of the basic rules for a tender, juicy roast is choosing the right piece of meat. A cut that is too lean could become dried out, while an overly fatty cut risks being too intense on the palate. With that in mind, the tail or rump is one of the most suitable pieces as it's soft and easy to cut. If you choose veal, however, go for the knuckle. As for pork, the best meat comes from the thigh. Unlike other recipes, you don’t need to trim the fat – it’s actually a part of the flavor and needed for browning.
Browning the meat
This step, which might seem to dry out the meat, actually guarantees the success of the dish. Start by heating 3 Tbsp. oil in a pan with a few sprigs of rosemary. Brown the meat in the oil and cook on each side until a crust forms on the surface — this keeps all the juiciness inside the meat while it roasts in the oven, making it even more tender when you slice it. And if you feel like making a rich sauce, simply add a cup of white wine to the meat while browning. Once the roast has been transferred to the oven, use the sauce to baste the meat halfway through cooking.
Roasting in the oven
Once browned, cook the meat for 30 minutes in a ventilated oven at 350°F. In a static oven, bake it at 400°F for a little less time. The length of cooking depends on the size of the meat, but 30 minutes or less is a good starting point to make sure you don’t overcook it. Once you remove the roast from the oven, wrap it in foil to rest while still warm. This will make the roast even juicier.
The extra touch? A creamy gravy to go with
One of the tricks to making a rich sauce is to make it separately. Simply make it while the roast is resting in the tin foil, using its filtered cooking juice combined with a spoonful of flour, a cup of white wine, a cup of vegetable broth, and butter to taste. Start by adding the flour and wine to the cooking juices. Once the wine evaporates, add the simmering broth and whisk vigorously to prevent lumps from forming. Once creamy, add 2 Tbsp. butter and stir once more. After slicing the roast, pour it directly onto the meat.
Our favorite roast recipes
Now that we have gone over the key steps for a deliciously tender roast, all that remains is to experiment with new techniques using one of these recipes. In the gallery below, you’ll find traditional, innovative, and seasonal roasts with flavors to suit any palate. Hint: They all taste better with a creamy gravy drizzled on top.