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Consider a Sterling Silver® boneless roast for large parties or events as it will make carving and serving most efficient. Any oven roast or pot roast can be used throughout the week for sandwiches or other quick meals.


Bring your roast to room temperature or try tying your roast with string prior to cooking to obtain even color throughout.


It’s best to cook oven roasts on a rack in a shallow open pan in the oven or over indirect heat in a covered grill.


Remember to let your roast stand for 15 to 20 minutes after removing from the oven or grill for optimal tenderness and juiciness. To achieve the desired serving temperature, remove the roast from the oven when your meat thermometer reads 5° F to 10° F below the desired doneness. The recommended internal temperature is 145° F for medium doneness. The meat will continue to cook while at rest.


When carving, it’s important to begin with a sharp carving knife. For uniform slices, hold the knife at the same angle for each cut. Carve roasts into thick or thin slices as desired. For more tender pieces, cut meat against the grain.

 

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