Unlock the secret to a perfect festive roast. From meat selection to marinade recipes

Preparing a tender, juicy, well-seasoned roast can occasionally be problematic. A homemade roast is excellent for a festive holiday dinner, and the leftovers make a delicious addition to sandwiches. Thus, it's worthwhile to ensure it tastes and looks really good.

There's not one definitive best choice for roast meat as you can use pork (loin, neck), beef (roast beef), or poultry. Dietitians typically recommend lean meats for everyday cooking. However, during the holidays, you can indulge in slightly fattier cuts, resulting in a roast that's juicy and flavorful.

When choosing meat for a roast, bear in mind a few crucial factors. They will guide your decision on whether to add the meat to your basket or continue your search.

• Color: The meat should be a vibrant pink, devoid of gray discolorations.
• Consistency: The meat should be firm, not rubbery.
• Odor: The meat should carry a fresh, pleasant smell.
• Fat: The fat on the meat should be white; a yellow color might indicate that the meat is old.

The secret to an excellent roast is an appropriate marinade. A well-selected blend of spices will infuse the meat, giving it a unique flavor and aroma. Fundamental components of the marinade are salt and herbs like rosemary, thyme, marjoram, black pepper, garlic, cumin, savory, sweet, smoked, or hot paprika. The marinating time depends on the type and thickness of the meat. The thicker the meat, the longer the marinating time.

Adding kefir or buttermilk tenderizes the meat. Adding fruits, red wine, whiskey, or a dash of apple cider vinegar achieves a similar effect.

To keep the roast juicy, it's recommended to bake it in a heat-resistant dish with a lid. You can also wrap the meat in aluminum foil. The juiciness of a roast can also be ensured by wrapping the meat in slices of bacon or pork belly. As the fat melts during roasting, it seeps into the meat, making it tender and juicy.

During the roasting process, you can baste the meat with broth to prevent it from drying out. Before roasting, sear the meat to seal its flavors. Roast the seared meat in an oven heated to 356 degrees Fahrenheit. The average roasting time is approximately 1 hour per 2.2 pounds of meat.