Grandma’s Old-School Roast Recipes (2024)

Home Recipes Ingredients Beef Beef Roasts

Amy GlanderUpdated: Jan. 05, 2022

Hey, hip home cooks! Embrace your inner June Cleaver with one of these steaming, retro roast recipes.

Standing Rib Roast

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Want to learn how to cook rib roast? This standing rib roast recipe is practically foolproof. Treat your family to tender slices of standing rib roast or use the seasoning blend on a different beef roast for a hearty, delicious main dish. I love to prepare this recipe for special occasions. —Lucy Meyring, Walden, Colorado

Peppercorn Beef Top Loin Roast

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A red wine sauce complements the brown sugar rub on the roast in this inviting entree. You can't go wrong with this down-home dish!—Taste of Home Test Kitchen

Apple-Dijon Pork Roast

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Taste of Home

This recipe takes just minutes to assemble and is delicious. I like to serve the roast with rice, then use the tangy sauce as a gravy for both. —Cindy Steffen, Cedarburg, Wisconsin

Beef Tenderloin with Sauteed Vegetables

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This is the most elegant, tender beef. It’s made the classic French way—so easy! —cleo gonske, redding, California

Savory Pork Roast

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I love this herbed roast so much that I make it as often as I can. It's wonderful for special occasions, particularly when served with sweet potatoes and corn muffins. —Edie DeSpain, Logan, Utah

Sirloin Roast with Gravy

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Crown Roast of Pork with Mushroom Dressing

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Taste of Home

It looks so elegant that everyone thinks I spent a lot of time on this roast. But it's actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time. —Betty Claycomb, Alverton, Pennsylvania

Herb-Crusted Prime Rib

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Prime rib always makes an impression on a holiday dinner table, and it's actually easy to prepare. This roast is wonderfully flavored with a prime rib rub featuring lots of fresh herbs. —Jennifer Dennis, Alhambra, California

Dijon-Rubbed Pork with Rhubarb Sauce

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Taste of Home

This tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company—it makes a memorable meal. —Marilyn Rodriguez, Sparks, Nevada

Orange-Glazed Pork Loin

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Taste of Home

This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. —Lynnette Miete, Alna, Maine

California Roast Lamb

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Taste of Home

This recipe is very easy to make and requires little attention. It goes well with any rice dish, and it's perfect for just about any occasion. —Ann Eastman, Santa Monica, California

Wild Rice-Stuffed Pork Loin

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This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. —Kim Rubner, Worthington, Iowa

Fruit-Pecan Pork Roast

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Taste of Home

This spectacular roast was a huge hit with members of the cooking club I belong to. The sweet, tangy fruit glaze looks lovely and is a wonderful complement to the juicy pork. It's a family favorite for special occasions and holidays.-Gay Flynn, Bellevue, Nebraska

Apple-Roasted Pork with Cherry Balsamic Glaze

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I added roasted apples, cherries and onions to turn ordinary pork into an impressive dish. There is a short time span between caramelized onions and burned ones, so pay close attention once they start cooking. —Josh Downey, McHenry, Illinois

Pepper-Crusted Sirloin Roast

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Dinner guests will be surprised to hear that this festive entree calls for only five ingredients. It's the perfect choice for serving a large group.

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I love the simplicity of this easy beef tenderloin recipe. Olive oil, garlic, salt and pepper—just add the tenderloin and pop it in the oven. In an hour or so you’ve got an impressive main dish to feed a crowd. This leaves you with more time to visit with family and less time fussing in the kitchen. —Mary Kandell, Huron, Ohio

Grandma Edna's Cajun Pork

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My grandma used to make this for our family on special occasions. We love to carry on the delicious tradition. —Tonya Cline, Greenville, Ohio

Herb-Crusted Chuck Roast

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This recipe turns an inexpensive cut of beef into a delicious main dish. I got the recipe from a family member several years ago and have made it often. —Rita Drewes, Craig, Missouri

Herbed Pork Roast with Gravy

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Taste of Home

The classic mix of herbs topping this roast add a flavor to the pork that my husband just loves. It’s his favorite dish! —Jean Harris, Central Point, Oregon

Crown Pork Roast with Apple-Cranberry Stuffing

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Taste of Home

For something different this holiday season, give your guests the royal treatment by serving this impressive pork roast. The fruity stuffing doubles as a side dish. —Donna Goutermont, Juneau, Alaska

Roasted Beef Tenderloin

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An overnight marinade provides a savory seasoning for this tenderloin. I've served this simple elegant roast on many special occasions. —Schelby Thompson, Camden Wyoming, Delaware

Horseradish-Encrusted Beef Tenderloin

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Taste of Home

Wow friends and family with this tender beef encased in a golden horseradish crust. Roasted garlic boosts the robust flavor even more. —Laura Bagozzi, Dublin, Ohio

Moist Cranberry Pork Roast

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Taste of Home

I love to serve this tender, flavorful pork to guests. You don’t have to toil away in the kitchen to prepare it, yet it tastes like a gourmet meal. —Kimberley Scasny, Douglasville, Georgia

Sunday Pork Roast

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Taste of Home

Mom would prepare pork roast for our family, friends and customers at the three restaurants she and Dad owned. The herb rub and vegetables give it a remarkable flavor. It's one of my favorite pork roast recipes. —Sandi Pichon, Memphis, Tennessee

Originally Published: March 25, 2019

Amy Glander

Amy is a book editor at Taste of Home where she gets to pour her passions for food and storytelling into trade and series cookbooks. When she’s not writing or editing, you’ll find her antiquing, cooking and baking from her favorite vintage cookbooks and exploring Milwaukee’s urban beauty with her digital SLR in hand.

Grandma’s Old-School Roast Recipes (2024)

FAQs

Is it better to cook a roast at 325 or 350? ›

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

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How long do you cook a 3 lb roast at 325 degrees? ›

Oven Roasting Guidelines

beef cut	Rump Roast, Bottom Round Roast
oven temperature (preheated)	325°F
weight (pounds)	3 to 4
Approximate Total Cooking TIme	Medium Rare: 1-1/4 to 1-3/4 hours
Internal TEMPERATURE*	135°F

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What is the best beef for a roast dinner? ›

For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks.

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Which beef roast is most tender and flavorful? ›

The Chateaubriand beef tenderloin roast is heralded as one of the most tender beef roasts to enjoy. Find it below the backbone, an unexercised area of the cow that remains very tender and flavorful.

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What is the most flavorful roast? ›

The boneless chuck roast is among the most popular roasts on the market due to its incredible beefy taste, fat content (it's well marbled), and effortless cooking process. It comes from the shoulder primal (like the pot roast), just in front of the rib section.

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How long does a 3 lb roast take to cook at 350? ›

If you're up for some light math, here's a rule of thumb: For every pound of meat you're roasting at 350°F, it will take approximately 18 minutes for rare, 20 minutes for medium, and 25 minutes for well-done.

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Do you put water in the pan when cooking a roast? ›

Do not cover your roast or put any water in the pan. A meat thermometer is another important tool. If you have an ovenproof one, insert it into the thickest part of the beef, usually the center. An instant read thermometer works, too, but don't leave it in while the meat is cooking.

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Should I cover a roast in the oven? ›

To give your meat a flavourful crispy exterior, cook uncovered on a rack set in a shallow roasting pan. Don't add water! Invest in a digital thermometer that lets you monitor the temperature of your roast – or even alert you when it's done – without opening the oven door.

How long do you cook a 4 lb roast at 325? ›

Reduce the heat to 325°F. If your roast is 4 pounds, roast it for 1 hours 45 minutes more for medium, or 2 hours for medium well done. If your roast is more or less than 4 pounds, roast it for approximately 25 to 30 minutes per pound for a medium roast.

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Is 325 considered slow cooking? ›

The various standard phrases, to describe oven temperatures, include words such as "cool" to "hot" or "very slow" to "fast". For example, a cool oven has temperature set to 200 °F (90 °C), and a slow oven has a temperature range from 300–325 °F (150–160 °C).

Should I cook my roast covered or uncovered? ›

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.

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What cut of beef for Sunday roast? ›

Topside, silverside and top rump

These three prime cuts are all fantastic for roasting, as they are very tender and can be carved into large lean slices. However, because the muscles used for these cuts carry less marbling, they are usually sold 'barded'.

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How do you keep beef moist when roasting? ›

One thing that is relevant when roasting meat is that you should let it rest for about 20-30 minutes after taking it out of the oven. If you take it out and carve it immediately, it will lose all of the juices and will be dryer than if you can wait a little while.

How do you cook beef so it's tender? ›

To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.

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What is the best cut of beef roast for slow cooking? ›

Chuck Arm Roast

Best when slow-cooked.

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What is better top or bottom round roast? ›

Top round and bottom round cuts come from the back end of the cow. The top round is very lean but tends to be more tender than the bottom round, and is often cut into steaks (which are sometimes labeled "London broil"). The bottom round, which is divided into a bottom round roast and a rump roast, is a bit tougher.

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What is the difference between top round roast and chuck roast? ›

While both are large, tough cuts of budget-friendly beef, the main difference that sets these two roasts apart is where on the animal they're cut from. Top round roast is cut from the rear leg and is more lean than chuck roast, which is cut from the shoulder and contains more fat.

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What is the difference between chuck roast and chuck eye roast? ›

A boneless chuck roast could be anything - absolutely any cut from the chuck at all, sans bone. A chuck eye is a specific cut. It is next to the rib eye. It is also more expensive than other chuck cuts so will be labeled by name.

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