Roast turkey infused with fresh herbs has a classic flavour that all of your guests will enjoy. Use any combination of herbs you like. If the turkey starts to brown too quickly, just cover it lightly with foil as soon as it reaches the colour you're after.
With pearl onions and wine, this succulent, tender stewed roast has a special holiday flair.
This classic roast is at its most tender and juicy when cooked in the right pan: one that's big enough for air to circulate but not so large that drippings will scorch. A pan that is too small will steam rather than brown the roast.
With the rush of school, work and extra-curricular activites in full swing, you'll love the ease of this meltingly-tender pot roast from your slow cooker.
When Joan serves this roast to the harvesting crew, she slices the roast at home and nestles the slices in the gravy. Alongside she serves mashed potatoes, corn, peas and carrots. When she is just feeding her immediate family, she serves half of the roast and saves the rest to make Beef Pot Pie.
The Douro region is famous for its tasty veal and black pork raised on its dry, hilly terrain. Wherever I travelled down the valley, I was served a roast veal or pork loin with roasted potatoes, sliced potatoes with onions baked in a generous amount of olive oil, or thinly sliced fried potatoes. The roast I was served on the stunning terraced garden of the Quinta das Carvalhas was studded with prunes.
A rib of beef is the ultimate roast for a special occasion, but any beef roasting joint will give you great results as well.
Oven roast cuts of beef, such as sirloin tip and inside and outside round, are less expensive than premium cuts and can make fine roasts. However, because they are less marbled with fat, they need help to keep them succulent. Here we use a tasty garlic-and-herb-infused butter to do just that.
A wrapping of bacon keeps the meat juicy in these little quick roasts, which are available at supermarkets. Serve with horseradish mayonnaise.
A double dose of fennel - seeds and vegetable - add a pleasant licorice-like taste to this pot roast with Mediterrean flair. For nice, even slices when serving the roast, separate it into the natural sections and then slice across the grain. The slices will be smallish, but they'll hold their shape. Serve over pasta for a fun (and stress-free) take on Sunday roast.
