Palmer’s Direct To You Market
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Simple Pub Roast
- Prep Time: 10min
- Resting: 45-60 min
- Total Time: 1-2+ hours
- Yield: 12 servings 1x
Ingredients
Scale
6 lb pub roast
Olive oil
Kosher salt
Black pepper
Garlic powder (or fresh garlic)
Optional: rosemary or thyme
Instructions
1. Prep
- IMPORTANT: Take the roast out of the fridge 45–60 minutes before cooking.
- Pat dry.
- Rub all over with olive oil, salt, pepper, and garlic (herbs optional).
2. Roast
- Preheat oven to 450°F.
- Place roast on a rack in a roasting pan (fat side up if there is one).
- Roast at 450°F for 20 minutes to build flavor.
- Reduce oven to 325°F and continue roasting.
3. Cook Time & Temperature
- Roast until internal temp hits:
- 130–135°F for medium-rare
- 140°F for medium
4. Rest (Do Not Skip)
- Remove from oven.
- Tent loosely with foil.
- Rest 20–30 minutes before slicing. The roast will finish cooking while it rests.
5. Slice & Serve
- Slice thin, against the grain for maximum tenderness.
- Great with gravy, au jus, or just the pan juices.
Notes
A meat thermometer – especially a wireless one that can safely remain in the oven – is your roasting secret weapon. Remember: temperature is more important than time.
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.