Roast was a common Sunday dinner in my house growing up and I remember waking up to the rich smell of roast and knew that was going to be a good day! I couldn’t wait for dinner. And the penetrating smell would only make the day drag on and on. Luckily we would go to church for part of the time to help get my mind off of the roast in the oven.
How To Prep The Roast
The key to this roast is the roast rub (click here for the only roast rub I use). I use it on everything and always have it mixed up ready to go. Simply Rub it on all sides of the roast. Then pan sear the roast on all sides, this helps keep the juices in and keep the roast moist! To pan sear just heat 2 TBS of oil in a a skillet on high heat and then touch each side of the roast to the pan for 30 to 60 seconds until each side is slightly browned.
How To Cook The Roast
After you are done searing it, stick it in the oven on a low temperature (as low as you feel comfortable going) I like to do 225 degrees. How long you cook it depends on your size of roast. The shoulder roast in the pictures took about 6 hours to be completely done. I use my meat thermometer to check temperature and want it to be at least 160 but I also know it is done when I stick a fork in and it shreds. Check on it periodically when it starts to look like it might be getting a little dry on the top baste it with the juices in the bottom of the pan. After the roast reaches 160 degrees you will still continue to cook it at 160 until it is tender and falls apart easily
One of the many great things about this roast is the juices/drippings make a great gravy (recipe for the gravy coming soon!). So make sure to save those drippings!!!
3 Most Common Mistakes When Making a Sunday Roast
There are 3 common mistakes I see people when making a roast. The first is setting their temperature too high, cooking the roast at a slow low temperature is what gives you fall apart with a touch of a fork meat.
The second mistake is not searing the meat before start to cook it. When you sear the meat you are locking in the juices that the meat needs to stay tender and flavorful. Searing it takes about 4 or 5 minutes to do but it can transform your roast. The last mistake is forgetting to baste or not basting often enough. If you are cooking it for 6 hours you should at least baste ever hour if you are home to do it. If you are gone baste it right before you leave, as soon as you get home and 3 times before you pull it out of the oven. I will often make this roast on Sunday true, but I also love to make it in the middle of the week because I am home all day and can baste it more often. Being able to baste it more frequently means a more tender roast.