Roasts should be started at room temperature, which can be achieved by leaving the meat out of the fridge a few hours prior to cooking.
We recommend to first sear your roast by stovetop (pan searing) or oven, as it creates caramelization which builds flavor. For pan searing, use high heat to simply brown (not burn) all sides of the roast. It should only take a few minutes, rotating each side once it achieves a golden brown color. For oven searing, simply start your roast at 500°F in the oven for 15-20 minutes, or until it achieves a golden brown color.
After searing by either method, finish the roast in the oven for the remainder of the total cook time at 350°F. If you oven seared, simply reduce the heat from 500°F to 350°F leaving the roast in the oven. See below for oven roasting times by roast type.
After roasting, let the meat rest for 15 minutes before serving.
Suggested cooking times will vary by oven. Please defer to the internal cooking temperatures listed above to ensure desired result.