Roast chicken with sweet potatoes and apples

Roast roast chicken with sweet potatoes and apples might sound fancy and complicated to make, but it’s actually quite simple! There’s no single cut of beef that is necessary to make roast beef. We usually use a top-round roast, but a bottom-round roast would work too.

If you’re unsure, ask your butcher! Since the meat is slow-roasted for a long amount of time, tougher, lean cuts of meat are ideal because they will still come out tender. Most top-round roasts will have light to medium marbling. Just be aware that if you choose a particularly lean cut of meat, it should be sliced relatively thin to avoid being too chewy. This is where you can really get creative.

We kept things simple in this recipe: just garlic, thyme, rosemary, salt, and pepper. Spices like cumin or coriander seeds would be delicious as well, do what feels right to you! You might be wondering why you have to change the temperature of the oven 15 minutes into cooking. I swear, there’s a good reason! Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust. With something like a top-round roast, searing can be next to impossible.

AKA, it’s WAY too big and heavy to move around in a skillet. A longer cook time for a cut like this will give you better results. Conventional wisdom says to bring pretty much any meat you’re cooking to room temperature — especially big pieces of meat like turkey breasts, whole chicken, and roasts. For post-cooking temperatures, we prefer a medium to medium-rare roast with a little pink in the center. In our opinion, the meat stays super tender and flavorful this way. If you prefer not to see any pink, you can roast longer! One thing that’s not optional, though, is a meat thermometer.

It takes the guesswork out of cooking big pieces of meat, and we swear it’ll come in handy more than just this once. F, which will yield a medium pot roast. I know it’s tempting to dig right in when your roast comes out of the oven. Transfer your meat to a cutting board and let it rest for 30 minutes to allow all the juices to redistribute throughout the muscle.