Your ultimate holiday cookbook

Get ideas for your Christmas and Hanukkah holiday meal, including party menus, drinks, and sweets

25 succulent winter roasts

Classic and unexpected cuts to star at your table, with sides to match

  • Print
  • |
  • Email
Roasting pan
Photography by Iain Bagwell

Techniques to remember


  • The unsung cuts: Cross-rib roast and chuck roast (aka good old pot roast) come from the chuck, an area between the shoulder and neck.
  • The secrets: Brown in a hot oven, then reduce the heat and don’t cook past medium-rare. (Any more and the meat will get tough.)

  • The unsung cuts: Leg is widely available, but shoulder, if your butcher carries it, is a great find. It has loads of flavor, is more tender, and carves more neatly.
  • The secrets: Like the beef, start it in a hot oven, then reduce the heat until you reach rare to medium-rare.

  • The unsung cut: Shoulder is a succulent hunk of meat.
  • The secrets: This cut tends to fall apart (it’s popular shredded for carnitas), so for a roast, tie the meat to prevent that. Brown it in a frying pan, then braise slowly (common wisdom holds here) until tender.


Insider Guides

Places We Love!
Enchantment Resort
For a most soothing Sedona experience, tuck yourself...