Advanced Beef/Pork Roast Recipe

This is a more advanced way to cook your roasts that I like to do. I will list each way to do them.

BEEF........

Get your slab of meat that you want to use as a roast...dont worry about the size.

Get fresh cloves of garlic.
Unwrap or unhusk your garlic cloves.
Slice each clove lengthwise into small slivers.

Now take your sharp knife and cut slits in your roast and slide in a sliver of the garlic all the way into the slit until you can not seed the garlic anymore.

Do this all over the meat on both sides everywhere here and there. You can opt out in this garlic step to make is easier.

Brush olive oil over the whole roast. You can opt to not do this. Sometimes I do and sometimes I dont.

Now season your roast heavily with these spices....
Montreal Steak Seasoning
Garlic Salt
Seasoning Salt
Pepper
Tyme
Rosemary
All Purpose Seasoning
McCormicks Steak Rub....just sprinkle this

Now put your roast in a pan and place in over on like 350'.

We like our beef roast rare when we do it this way. So I will cut a slit in it and look to see where it is in cooking. Take out when you like the color.

Now you can also take all of this and putit in a cooking bag for the oven. I add some worchestershire sauce and some soy sauce in the bottom of the bag/roast when i do it this way. And cook well done or whatever texture you like.

When we cook it rare we like to eat it with horseradish sauce and drizzle of gravy.

PORK..........

I do the same thing as above as for garlic and for seasonings I use:

Garlic Salt
Seasoning Salt
Pepper
McCormick Grill Mates Roasted Garlic and Herb Seasoning
All Purpose Seasoning
McCormicks Pork Rub

Now I turn this all into a heavy rub all over the pork roast.

Place pork in a pan and cook away around 350-375'.

With pork you want it well done and you can crisp the outside of the roast so you get crusties as we call them. Crusties are so yummy on your pork roast.

You can also palce all of this in a bag and cook it. No water needed as pork usually produces its own juices for this in the bag.

Using a bag is just a more intermediate way of cooking until you are more framiliar with your roast cooking times and so forth.

Practice makes a better roast and it may take a few times and combinations of your own to get your roast down to where you like it.

For Veggies in with Pork/Beef:
Now if you want to add veggies you can around your roast in a big pan. No need to cover it. I cut up potatoes, carrots, celery, and onion and place all around the roast.( Not under the roast though) And I will season my veggies with garlic salt, seasoning salt and slice up slivers of butter and place on top of veggies all over. This will melt and coat the veggies. For healthier version which we do is to get the "I cant believe its not butter" Spray. And spary it all over the veggies. You'll have to check things and spray more part way through the cooking process so the veggies dont burn or over cook.

Any questions feel free to ask !!!

Beginner roast recipe below....keep reading.