25 succulent winter roasts

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

Garlic-Rubbed Tri-Tip with Mint Caper Salsa

Photo by Maren Caruso; written by Camas Davis

Garlic-Rubbed Tri-Tip with Mint Caper Salsa

Tri-tip for Christmas? Yes—this wintertime take on the barbecue classic is elegantly Mediterranean.

Recipe: Garlic-Rubbed Tri-Tip with Mint Caper Salsa

 

Oven-Smoked Chuck-Eye with Horseradish Cream

Photo by Maren Caruso; written by Camas Davis

Oven-Smoked Chuck-Eye with Horseradish Cream

Tracy Smaciarz, who owns Heritage Meats in Rochester, Washington, cold-smokes this cut, then grills it over indirect heat. You can get a similar effect by oven-smoking the roast with wood chips and onions.

Recipe: Oven-Smoked Chuck-Eye with Horseradish Cream

Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce

Photo by Annabelle Breakey; written by Elaine Johnson

Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce

This holiday roast has it all: velvety meat, salty cheese filling, a savory-sweet sauce, and a touch of smoke.

Recipe: Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce

Pork Shoulder Roast with Figs, Garlic, and Pinot Noir

Photo by Iain Bagwell; written by Elaine Johnson

Pork Shoulder Roast with Figs, Garlic, and Pinot Noir

Though this dish looks impressive, it's easy to pull off, and the cut of meat is an inexpensive one.

Recipe: Pork Shoulder Roast with Figs, Garlic, and Pinot Noir

Spicy Beef Cross-Rib Roast with Caramelized Clementine Sauce

Photo by Iain Bagwell; written by Elaine Johnson

Spicy Beef Cross-Rib Roast with Caramelized Clementine Sauce

It takes some time to prepare the fresh clementine peel sauce for this dish, which was inspired by Chinese orange peel beef, but the results are worth it. Cross-rib roast costs a fraction of fancier cuts; to keep it tender, we recommend cooking only to medium-rare.

Recipe: Spicy Beef Cross-Rib Roast with Caramelized Clementine Sauce

Lamb Shoulder Roast with Roasted Garlic Sauce

Photo by Iain Bagwell; written by Elaine Johnson

Lamb Shoulder Roast with Roasted Garlic Sauce

How to turn an inexpensive cut into something that's company-worthy? Season it with lots of fresh marjoram and garlic, then serve it with a richly flavored gravy made with the pan drippings plus more garlic.

Recipe: Lamb Shoulder Roast with Roasted Garlic Sauce

Salt- and Herb-Crusted Prime Rib with Fresh Horseradish Sauce

Photo by James Baigrie; written by Elaine Johnson

Salt- and Herb-Crusted Prime Rib with Fresh Horseradish Sauce

This splurge-worthy roast is studded with garlic slivers and served with a fresh horseradish sauce.

Recipe:  Salt- and Herb-Crusted Prime Rib with Fresh Horseradish Sauce

 

Beef Rib Roast with Rosemary

Photo by Annabelle Breakey; written by Elaine Johnson

Beef Rib Roast with Rosemary

A pocket of rosemary and garlic gently seasons the meat as it roasts. Try it with a special designed-to-match menu.

Recipe: Beef Rib Roast with Rosemary

Spice-Crusted Prime Rib

Photo by Annabelle Breakey; written by Elaine Johnson

Spice-Crusted Prime Rib

An initial half hour in a very hot oven ensures that this roast comes out beautifully browned and juicy.

Recipe: Spice-Crusted Prime Rib

Grilled Beef Tenderloin with Fresh Herbs

Photo by Annabelle Breakey; written by Elaine Johnson

Grilled Beef Tenderloin with Fresh Herbs

Slice into the roast to reveal the garlic- and three-herb filling.

Recipe: Grilled Beef Tenderloin with Fresh Herbs

Spiced Beef Tenderloin

Photo by Annabelle Breakey; written by Elaine Johnson

Spiced Beef Tenderloin

Plenty of pepper and spices coat this beautiful cut of meat. For extra flavor and tenderness, start it a few days ahead.

Recipe: Spiced Beef Tenderloin

Twice-Baked Beef Brisket with Onions

Photo by James Carrier; written by Elaine Johnson

Twice-Baked Beef Brisket with Onions

Braising the brisket slowly ahead of time and chilling it, then heating slices with the onion-rich pan juices just before serving, makes this dish easy on the cook and extra-flavorful. For the ultimate winter meal, be sure to make the whole menu.

Recipe: Twice-Baked Beef Brisket with Onions

Roasted Bison with Velvety Pan Gravy

Photo by Thomas J. Story; written by Elaine Johnson

Roasted Bison with Velvety Pan Gravy

For a change of pace this year, why not try bison? It's lean and tastes similar to beef.

Recipe:  Roast Bison with Velvety Pan Gravy

Rosemary Grilled Leg of Lamb

Photo by Coral von Zumwalt; written by Elaine Johnson

Rosemary Grilled Leg of Lamb

Marinated for a full 24 hours with lemon, rosemary, garlic, and warm spices, this chef creation has loads of flavor.

Recipe: Rosemary Grilled Leg of Lamb

Grilled Pork Tenderloin with Apple Sage Sauce

Photo by Leo Gong; written by Elaine Johnson

Grilled Pork Tenderloin with Apple Sage Sauce

Here's another choice to make for a small group when you don't have much time.

Recipe: Grilled Pork Tenderloin with Apple Sage Sauce

Grilled Apricot-Stuffed Leg of Lamb

Written by Elaine Johnson

Grilled Apricot-Stuffed Leg of Lamb

A marinade with spices seasons this boned and butterflied leg of lamb. You roll it up like a jelly roll around dried apricots, then slice it after roasting for mosaic-like pieces studded with the tender fruit.

Recipe: Grilled Apricot-Stuffed Leg of Lamb

Standing Rib Roast

Photo by James Carrier; written by Elaine Johnson

Standing Rib Roast

Coated generously with thyme, the roast is served with a beef broth and brandy jus. The dish pairs perfectly with this menu.

Recipe: Standing Rib Roast

Rosemary and Garlic-Roasted Pork Tenderloin

Photo by Yunhee Kim; written by Elaine Johnson

Rosemary and Garlic-Roasted Pork Tenderloin

Unlike many roasts, this one is perfect for a small group (it serves only 4); plus, it cooks in just 30 minutes.

Recipe: Rosemary Garlic Pork Tenderloin

Fennel-Crusted Grilled Rack of Lamb

Photo by Iain Bagwell; written by Elaine Johnson

Fennel-Crusted Grilled Rack of Lamb

The meat's coating of crushed rosemary and fennel seeds turns golden and crisp on the grill. Complete the meal with boiled thin-skinned potatoes and creamed spinach (and keep the dish in mind for spring, too—it's great with asparagus).

Recipe: Fennel-Crusted Grilled Rack of Lamb

Crown Roast of Pork

Photo by Leo Gong; written by Elaine Johnson

Crown Roast of Pork

Simple to prepare, a crown roast makes an impressive statement at the table, and it serves a crowd.

Recipe: Crown Roast of Pork

Roast Pork with Gingerbread Sauce and Celery Root with Bacon

Photo by Lisa Romerein; written by Elaine Johnson

Roast Pork with Gingerbread Sauce and Celery Root with Bacon 

This Norwegian-style roast has a red wine and port sauce that's enhanced with lightly sweetened homemade gingerbread (or storebought gingersnaps) and a little cream. Make it with the whole Christmas in the Rockies-inspired menu.

Recipe: Roast Pork with Gingerbread Sauce and Celery Root with Bacon

 

Charcoal-Grilled Pork Shoulder with Fresh Herbs and Roasted Garlic

Photo by Thomas J. Story; written by Elaine Johnson

Charcoal-Grilled Pork Shoulder with Fresh Herbs and Roasted Garlic

A day to brine and a slow roast over indirect heat on the grill are the secrets to creating a roast that's deeply flavorful and tender.

Recipe: Charcoal-Grilled Pork Shoulder with Fresh Herbs and Roasted Garlic

Sage-Rubbed Pork Tenderloins with Sage Butter

Photo by Annabelle Breakey; written by Elaine Johnson

Sage-Rubbed Pork Tenderloins with Sage Butter 

If you're looking for a roast that's easy to make, this is a great one—simple to season and grill, and a no-brainer to carve. A quick sage butter dresses it up.

Recipe:  Sage-Rubbed Pork Tenderloins with Sage Butter

Beef Rib Roast and Yorkshire Pudding from the Grill

Photo by James Carrier; written by Elaine Johnson

Beef Rib Roast and Yorkshire Pudding from the Grill

A Sunset reader received an award in a Sunset grilling contest for this recipe. He grills prime rib, catching the drippings in a pan, then pours Yorkshire pudding batter into the drip pan, where it puffs and browns.

Recipe: Beef Rib Roast and Yorkshire Pudding from the Grill

Slow-Roasted Pork Shoulder

Photo by Christina Schmidhofer; written by Elaine Johnson

Slow-Roasted Pork Shoulder

For meat that's unbelievably tender and juice, start this roast in a hot oven so it gets nice and brown, then turn the heat way down and roast it slowly all day.

Recipe: Slow-Roasted Pork Shoulder

Roasting pan

Photography by Iain Bagwell

Techniques to remember

BEEF

  • 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.)
LAMB

  • 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.
PORK

  • 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.

Plus: 3 perfect side dishes. Celery Fennel Salad with Preserved Lemon and Dates

Photo by Maren Caruso; written by Kate Washington

Plus: 3 perfect side dishes

Celery Fennel Salad with Preserved Lemon and Dates

If you can’t find preserved lemons to buy, they’re easy to make.

Recipe: Celery Fennel Salad with Preserved Lemon and Dates

White Cheddar–Sage Popovers

Photo by Maren Caruso; written by Kate Washington

White Cheddar–Sage Popovers

Use popover pans for higher, airier popovers. (Muffin pans work too, but leave every other cup unfilled so heat circulates.)

Recipe: White Cheddar–Sage Popovers

White Bean Gratin

Photo by Maren Caruso; written by Kate Washington

White Bean Gratin

This herb-flecked bean dish is great with our festive Garlic-Rubbed Tri-tip with Mint Caper Salsa.

Recipe: White Bean Gratin

Printed from:
http://www.sunset.com/food-wine/kitchen-assistant/inexpensive-roast-recipes-00400000060255/