PERFECT OVEN ROAST: The Recipe with All the Tricks for Super Tender Meat
How many times have you put effort into preparing a roast, only to be disappointed when you cut it because it was tough and inedible?
If you’ve also ended up with “shoe soles,” you’re not alone! Beyond the disappointment, wasting ingredients is a shame.
Fortunately, there’s a way to finally achieve a roast worthy of its name!
The key is not luck but three simple and valuable tricks that I will share with you today: from the initial temperature of the meat to using a bit of steam in the oven, to the crucial resting step.
Follow this recipe and our tips for a Succulent, Tasty Oven Roast that melts in your mouth, enriched with the flavor of bacon and herbs that will create a fantastic cooking base.
- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients for the Roast (4-6 Servings)
- 2.2 lbs veal (or beef)
- 8 slices bacon
- 2 sprigs rosemary
- 1 clove garlic
- 1 glass dry white wine
- 3 tbsps extra virgin olive oil
- as needed vegetable broth
- 1 pinch pepper
- as needed salt
Tools
- Kitchen Twine
- Baking Dish
Procedure: The 4 Steps to a Perfect Roast
Temperature: Take the meat out of the refrigerator at least 1 hour before starting (see Trick #1).
Seasoning: Rub the meat with oil, salt, and pepper and massage it for a few minutes.
Wrapping: Wrap the meat with bacon slices and insert the previously washed rosemary sprigs.
Tying: Tie the roast well with kitchen twine, ensuring that the bacon and rosemary stay in place.Quick Browning: In a saucepan, heat two tablespoons of oil with the crushed garlic clove. When it’s hot, place the roast.
Sealing: Cook the meat for a few minutes on all sides. This step is crucial to seal the pores and keep the juices inside.
Deglazing: Deglaze with white wine, on high heat, until the wine has partially evaporated. Turn off the heat.Prepare the Oven: Preheat the oven to 392°F. Place a pan of water on the lowest shelf of the oven (see Trick #2).
Cooking: Transfer the roast with the cooking juices to a pan. Cook in the oven for about 45-50 minutes.
Hydration: Halfway through cooking, turn it, and if you notice the base drying out too much, moisten it with some hot vegetable broth.Mandatory Rest: Once cooked, take it out of the oven and let it rest for 10-15 minutes wrapped in aluminum foil (see Trick #3).
Serving: After the rest period, slice it and serve it drizzled with the thick cooking sauce that has formed.
The 3 Fundamental Tricks for the Perfect Roast
1. No More Fridge (Room Temp)Cold meat = contraction and dryness. The meat should never be fridge-cold. Take it out at least 1 hour before browning.
2. Steam in the OvenDry cooking makes the exterior tough. Place a pot of water on the lowest shelf of the oven. The steam will make the meat even more tender and moist on the surface.
3. Rest in AluminumImmediate cutting releases juices. After cooking, wrap the roast in aluminum and let it rest for 10-15 minutes. This redistributes the juices and ensures tenderness.
Additional Tips:
Perfect Side: For an intense flavor, add cubed potatoes to the pan with the roast from the start: they will absorb the meat juices.
Best Cuts: The best cuts are the Topside, Silverside, or Rump of veal. If you prefer pork, choose the Loin.
Storage
In the Refrigerator: The cooked and sliced (or whole) oven roast can be stored in an airtight container in the refrigerator for up to 2-3 days.
Reheating: To serve it again, wrap the slices in aluminum with some of their cooking sauce and reheat in the oven at a low temperature (302°F) for a few minutes, so it doesn’t dry out.
Freezing: The cooked roast is great for freezing. Wrap it whole (without sauce) in plastic wrap and then in aluminum. It keeps for about 2 months. Thaw in the refrigerator before reheating.
Variations and Alternatives
Stuffed Roast: For an extra touch, before wrapping the roast with bacon, you can open it “butterfly style” and stuff it with sautéed spinach and cheese (like smoked scamorza or Emmental).
Alternative Meat:
Pork: Use the loin or arista. Cooking times are slightly shorter.
Turkey/Chicken: The breast is leaner, so wrapping it with bacon and using plenty of broth is essential to prevent it from drying out.
Accompanying Sauce: If you want a creamier cooking sauce, you can blend the onions and garlic left in the cooking base with a tablespoon of flour or starch, adding some broth, until you obtain a thick sauce.
FAQ (Frequently Asked Questions)
Why is my oven roast hard and dry?
The main issue is juice loss. This happens if: 1) the meat is cooked too long; 2) it wasn’t browned well at the start; 3) it was cut immediately after cooking, before the juices had time to redistribute. The 15-minute rest in aluminum is the definitive solution!
Should I salt the meat before or after browning?
It’s advisable to salt and pepper the meat before browning. This way, the salt slightly penetrates the fibers and helps create a flavorful crust during browning.
What internal temperature should the veal roast reach?
For a veal roast cooked to perfection (medium-rare, very tender), the internal temperature should reach about 149°F. If you don’t have a thermometer, 45-50 minutes for 1 kg is a good guide, but visual checking is always best.
Can I use red wine instead of white?
Absolutely yes. Red wine will impart a more intense flavor and a darker color to the cooking sauce. Choose a dry, not overly structured red wine to not overpower the meat’s flavor.
