325 degrees F (163 degrees C): Beef: round tip; rump; bottom round; eye round; brisket. Poultry: whole turkey. Pork: loin; crown; shoulder/butt; back ribs; spare ribs; ham; fresh leg. Veal: loin; rib. Lamb: leg; shoulder; shank. 350 degrees F (177 degrees C): Beef: rib eye. Poultry: whole duck; whole goose; whole pheasant; game hen; turkey breast. Pork: country-style ribs. 375 degrees F (191 degrees C): Poultry: whole chicken. 400 degrees F (204 degrees C): Poultry: chicken breast. 425 degrees F (218 degrees C): Beef: tenderloin; tri-tip. Pork: tenderloin.

You can also place a roasting rack or wire cooling rack inside the pan to hang fattier meats that drip excessively during roasting.

Beef: Bottom round (3 to 4 lbs); medium-rare, 1. 5 to 2 hours. Brisket (2. 5 to 3. 5 lbs) well-done, 2. 5 to 3 hours. Eye round (2 to 3 lbs); medium-rare, 1. 5 to 1. 75 hours. Rib eye (3 to 4 lbs); medium-rare, 1. 5 to 2 hours; medium, 1. 75 to 2 hours. Round tip (3 to 4 lbs); medium-rare, 1. 75 to 2 hours; medium, 2. 25 to 2. 5 hours. Rump (3 to 4 lbs); medium-rare, 1. 5 to 2 hours. Tenderloin (2 to 3 lbs); medium-rare, 35 to 40 minutes; medium 45 to 50 minutes. Tri-tip (1. 5 to 2 lbs); medium-rare, 30 to 40 minutes; medium, 40-45 minutes. Lamb: Leg (5 to 7 lbs); medium-rare, 20 to 25 minutes per pound; medium, 25 to 30 minutes per pound (plus 5 minutes for boneless cuts). Shoulder and shank leg (3 to 4 lbs); medium-rare, 30 to 35 minutes per pound; medium, 40 to 45 minutes per pound. Pork: Ribs: 1. 25 hours covered, 0. 75 hours uncovered. Tenderloin: 0. 75 to 1 hour. All other cuts: roughly 20 minutes per pound. Poultry: Chicken breast (2 lbs); 35 to 45 minutes. Game hen (1 to 1. 5 lbs); 1 to 1. 5 hours. Turkey breast (2 to 4 lbs); 2. 5 to 3 hours. Whole chicken (3 to 4 lbs); 1. 5 to 2 hours. Whole duck (3. 5 to 4 lbs); 2 hours. Whole goose: (7 to 9 lbs); 2. 5 to 3 hours. Whole pheasant (2 to 3 lbs); 1 to 1. 25 hours. Whole turkey (8 to 12 lbs); 2. 75 to 3 hours. Veal: Loin (3 to 4 lbs); 1. 75 to 2. 25 hours. Rib (4 to 5 lbs); 1. 5 to 2. 25 hours.

Pierce the roast with your thermometer where the meat is thickest to make sure that the densest part of your roast has cooked thoroughly. Avoid piercing fat and bone. With whole birds, check the meat’s temperature in fives places: the deepest part of the breast, thighs, and wings. With the thighs and wings, center your thermometer close to where they meet the body. For slow roast, recommended temperatures are 165 degrees Fahrenheit (74 degrees C) for poultry and 145 degrees Fahrenheit (63 degrees C) for beef, lamb, pork, and veal. [8] X Expert Source Dorrenda SmithPersonal Chef Expert Interview. 26 October 2021.

Beef: bottom round; brisket; eye round; rib eye roast (with or without bone); round tip; rump; tenderloin; tri-tip. Lamb: leg (with or without bone); shank leg; shoulder. Pork: crown; ham; loin; ribs; shoulder/butt; tenderloin. Poultry: chicken breast; rock cornish game hen; turkey breast; whole chicken; whole duck; whole goose; whole pheasant; whole turkey. Veal: loin; rib.

Beef seasonings: 1 teaspoon salt, ¼ teaspoon pepper, ⅛ teaspoon garlic powder for each pound of meat. [10] X Research source Chicken seasonings: 1 ounce melted butter, ⅓ teaspoon minced garlic, 1 teaspoon salt, ¼ teaspoon pepper, ⅛ teaspoon garlic powder, rosemary and/or thyme to taste, for each pound of meat. [11] X Research source Lamb marinade: ¼ cup fresh rosemary, 2 tablespoons dijon mustard, 2 tablespoons olive oil, 1 teaspoon soy sauce, 1 cup beef broth, 1 chopped garlic head, 1 chopped onion for 6 to 10 pounds of meat. [12] X Research source Pork seasonings: 1 teaspoon garlic salt and ¼ teaspoon of black pepper for each pound of meat. [13] X Research source

Roasted meat will last three to four days in the refrigerator and two to six months in the freezer.

Use square knots or slip knots to tie a separate length of twine into a knot every inch along the entire length of the meat. [17] X Research source

Only use bags that are specifically designed for roasting. Do not use any plastic bags that haven’t been approved by the FDA. [21] X Research source