Oven-roasted meat has a delicious flavor for your lunch. Learn how to make your own and season it well!
Oven Roasted Meat
Servings
4
servingsPrep time
30
minutesCooking time
20
minutesFollow the step-by-step preparation instructions to make your Roast Meat in the Oven, following the preparation instructions.
Ingredients
1 piece of meat of your choice (such as striploin, rump, breast, etc.)
Salt and pepper to taste
Optional seasonings: garlic powder, onion powder, dried herbs (such as thyme, rosemary, basil)
Olive oil or vegetable oil
Vegetables to accompany (potatoes, carrots, onions, etc.)
Directions
- Preheat the oven to 180°C.
- Season the meat with salt, pepper and other desired seasonings. If you want, make small cuts in the meat and insert slices of garlic to add more flavor.
- Let the meat rest for a few minutes to absorb the seasoning.
- Peel and cut the vegetables into large pieces. They will cook along with the meat.
- Season the vegetables with salt, pepper and a drizzle of olive oil.
- Place the meat in a large roasting pan. If desired, place vegetables around the meat.
- Drizzle the meat with a little olive oil or vegetable oil to help seal in the juices.
- Place in the preheated oven and bake for around 20 minutes per kilo of meat, or until it is at the desired doneness. Use a meat thermometer to check the internal temperature (for rare meat, 55-60°C; for rare meat, 60-65°C; for well-done meat, 70°C).
- During cooking, baste the meat occasionally with the pan juices to keep it moist.
- When the meat is ready, remove it from the oven and let it rest for a few minutes before slicing. This helps keep the juices in the meat and makes it juicier.
- Slice the meat to the desired thickness and serve with the roasted vegetables.
