I come from a roast beef family. When I was a kid, my grandfather would cook a huge roast dinner for everyone every Sunday. My dad introduced me to the South Philadelphia classic Nick’s Roast Beef. Now, every time I go home to visit, my aunt and I make plans to go play slots at the casino and end the day with a roast beef sandwich from Arby’s. Please, allow me to share the wonders of roast beef with you all.
Beef and pork are two of the most commonly enjoyed meats. Combining them together into one succulent roast creates a dish that offers the best of both worlds – the rich, beefy flavor of beef and the tender, juicy quality of pork. While cooking beef and pork together may seem tricky since they require different temperatures, there are easy methods to bake or grill a mouthwatering beef-pork roast.
An Overview of Beef-Pork Roasts
A beef-pork roast consists of a beef roast and a pork roast tied together with kitchen twine to make one large, uniform roast. This technique allows the two meats to cook together while still achieving their ideal internal temperatures.
Roasts made from the loin or shoulder cuts of pork and chuck or rump cuts of beef work well. Choose roasts of similar size and shape for even cooking.
Combining pork and beef provides contrasting textures and flavors
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Beef contributes rich, earthy, savory beefiness.
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Pork offers tender juiciness and mild sweetness.
When baked or grilled correctly, the result is a super moist and wonderfully flavored roast that makes a stunning centerpiece Let’s look at how to cook a beef-pork roast in the oven and on the grill
Baking a Beef-Pork Roast
Baking is an easy hands-off approach to cooking beef and pork together into a delicious roast. Here are step-by-step oven baking instructions:
Ingredients:
- 1 boneless beef roast (2-3 lbs), such as chuck roast
- 1 boneless pork roast (2-3 lbs), such as pork loin
- Kitchen twine
- 2 tbsp olive oil
- Salt and pepper
- 1 yellow onion, sliced
- 4 carrots, chopped
- 4 celery stalks, chopped
- 4 cups broth or water
Directions:
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Tie beef and pork roasts together with pre-soaked kitchen twine. Allow to sit at room temperature for 30 minutes.
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Preheat oven to 325°F.
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Heat oil in a skillet or Dutch oven over medium-high heat. Sear tied roast on all sides until browned.
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Place seared roast on a rack in a roasting pan or Dutch oven. Add onion, carrots, and celery around roast.
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Pour broth or water into bottom of pan. Season with desired herbs and spices.
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Roast in preheated oven for 2-2.5 hours until beef and pork reach an internal temperature of at least 145°F.
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Let rest 10-15 minutes before slicing and serving.
The low and slow oven method allows the pork and beef to become fall-apart tender. Roasting the vegetables alongside adds wonderful flavor.
Grilling a Juicy Beef-Pork Roast
Grilling imparts delicious smoky char while cooking the pork and beef together. Follow these simple steps for grilling beef-pork roast perfection:
Ingredients:
- 1 boneless beef roast
- 1 boneless pork roast
- Kitchen twine
- Olive oil
- Seasonings
- 4 cups broth or water
Directions:
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Tie roasts together with pre-soaked kitchen twine. Let sit at room temperature 30 minutes.
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Prepare grill for indirect heating with a drip pan in the center. Heat to medium-high.
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Rub roast with olive oil and season with salt, pepper, garlic powder, etc.
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Sear roast on all sides over direct heat, then transfer over drip pan filled with broth/water.
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Grill over indirect heat with lid closed for 2-2.5 hours, until 145°F.
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Remove from grill and let rest 10-15 minutes before slicing to serve.
The indirect grill method allows the pork and beef to cook low and slow while basting in flavorful juices. This results in an incredibly tender and juicy roast with a subtly smoky taste.
Helpful Tips for Cooking Beef-Pork Roast
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Use a meat thermometer to check temperature – pork and beef should reach 145°F.
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Let roast rest at least 10-15 minutes before slicing to allow juices to redistribute.
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Add spices and herbs like garlic, rosemary, thyme or Italian seasoning to complement flavors.
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Try using apple juice, wine or beer for extra moisture and flavor.
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Carve across the grain of the meats into thin slices for maximum tenderness.
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Pair roast with hearty sides like mashed potatoes, roasted veggies or rice pilaf.
With the right technique, oven-baked or grilled beef-pork roast is sure to impress. Combining pork and beef creates fantastic blended flavors and textures everyone will love.
What is roast beef?
Deli roast beef started out as a traditional roast dinner as far back as the Medieval era. It is one of the leaner cuts of beef from the cow and is cooked slowly for several hours, making it melt in your mouth. The English have perfected the roast to the point where it is now one of their national dishes.
People usually eat this kind of roast thick-cut and hot, but when there are leftovers, they started cutting it thinly and putting it on cold sandwiches. This style became popular in the United States at the end of the 1800s, and by the 1900s, the cold roast beef sandwich was a mainstay.
The roast beef sandwich comes in a lot of different regional styles, but it’s important to remember that they are all valid and tasty. I think this is the best way to make roast beef: put it on an Amoroso roll with provolone cheese and a healthy dollop of horseradish. You can eat it cold or hot in gravy. My mouth is watering just thinking about it.
What cut of meat is roast beef?
Imagine a cow: the head, the front and back legs, and the middle. Each of these sections is going to provide a different cut of meat. Right in the middle, you have the ribs and loin cuts (tenderloin, sirloin, etc). These are going to be the tenderest cuts because they have the least muscle in them.
The round is the name for the back legs and shoulders and the chuck is the name for the front legs and shoulders. Cows are carrying a lot of weight, so it makes sense that they will have the most muscle and be the toughest to cook. This means two things: the ends will cost less than the middles, and they will need to be cooked slowly to make them soft.
To be honest, roast beef can be made from almost any part of the cow, except for the head or liver. On the other hand, the deli roast beef you buy at the store is most likely from the round.
How to Cook Perfect Roast Beef | Jamie Oliver
FAQ
Is roast beef cow or pig?
What type of meat is roast beef?
Is a chuck roast beef or pork?
What is roast beef deli meat?
What is the difference between pork roast and beef roast?
Beef roast is a bit drier and less flavorful compared to pork roast. Pork roast is a more moist and flavorful cut of meat. Pork roast is also more tender than beef roast, while beef roast can be a bit tougher. Additionally, pork roast is typically cooked for a shorter amount of time than beef roast as it is a leaner meat and can dry out if cooked for too long.
Can one eat pork?
A cooked, medium pork cutlet or steak provides 239 calories, 34 grams protein, 10 grams fat, 4 grams saturated fat, 697 milligrams sodium, and 0 grams carbohydrate, if you eat only the lean part of the steak. Pork contains many of the micronutrients (vitamins and minerals) found in beef and it is high in protein, but can be lower in fat than beef—depending on cut and preparation. Meat from any kind of mammal, including pork, can cause an allergic reaction (and some people who are allergic to mammalian meat also react to poultry).
Is pork roast healthier than beef roast?
Pork roast is leaner than beef roast, with a lower fat content. Therefore, pork roast can be a healthier option if you don’t add too much additional fat.
Which cut of pork is good for a pork roast?
Another good cut of pork to use for a pork roast is the shoulder. It is a less expensive cut of meat, but it is also very versatile and can be roasted, grilled, or slow-cooked in a crockpot. The loin is also a good choice for a pork roast because it is a relatively large cut of meat, which means that it will feed a lot of people.