Adding flavor to roasts before cooking is an important step in making a delicious meal. There are many ways to inject taste into a roast, from easy seasoning mixes to more complex marinades and rubs. Using seasonings and other flavor boosters allows the natural flavor of the meat to shine while also providing complementary or contrasting notes. With the right combination of ingredients, you can take an ordinary cut of meat to new heights.
Why Should You Season a Roast?
Seasoning a roast before cooking serves multiple purposes:
- Enhances and deepens the natural flavor of the meat.
- Provides aromatic qualities through spices, herbs, etc.
- Helps form a flavorful crust or bark on the exterior.
- Allows seasoning to penetrate deeper into the meat.
- Balances and layers flavors through seasoning blends.
- Makes an inexpensive cut of meat taste amazing.
- Personalizes the flavor profile to suit your tastes.
Roasts tend to be larger, tougher cuts of meat that benefit greatly from the addition of extra flavor. The seasonings have time to soak into the meat rather than just coating the exterior. Well-seasoned roasts deliver flavor in every bite from the surface to the center.
When to Season a Roast
Ideally, you’ll want to season your roast at least several hours or up to a couple days before cooking. This gives time for the flavors to permeate the meat thoroughly. However, you can still season just before cooking if you’re short on time. Just be sure to pat any rubs and coatings onto the meat well so they stick.
If preparing a day or two ahead, store the seasoned roast covered in the refrigerator until ready to cook. Remove from the fridge about 30 minutes before roasting or grilling to allow it to come closer to room temperature.
Choosing Seasonings for Roasts
When deciding how to season a roast, think about what flavors will complement the specific cut of meat. Here are some tasty options:
- Beef roasts – garlic, black pepper, thyme, rosemary, sage, onion, mustard, Worcestershire sauce
- Pork roasts – garlic, sage, thyme, rosemary, cumin, chili powder, brown sugar, apple, onion
- Lamb roasts – garlic, rosemary, thyme, mint, cumin, coriander, cinnamon
- Chicken or turkey roasts – garlic, thyme, rosemary, sage, paprika, chili powder, lemon
You can use a single seasoning like garlic or rosemary to simply enhance the natural meat flavor. Or combine multiple ingredients to create a signature blend. Get creative with the seasoning profiles to match your tastes!
Dry Seasoning Methods
Here are some easy dry seasoning techniques for roasts:
Seasoning Salt
A simple way to add flavor is to rub the roast all over with seasoning salt. Try combinations like garlic salt, onion salt, or lemon pepper. Sprinkle it evenly over the entire surface.
Spice Rubs
For a more complex flavor, make a quick spice rub. Combine dried herbs and spices like garlic powder, paprika, cumin, and black pepper. You can also include ingredients like brown sugar or citrus zest. Generously coat the roast with the spice rub.
Herb Crust
To give your roast an herbed crust, combine fresh chopped rosemary, thyme, parsley, etc. with olive oil. Spread this evenly over the roast and pat in with your hands so it adheres. This will give lots of fresh herb flavor and aroma.
Wet Seasoning Methods
Wet seasoning methods help the flavors permeate deeper into the meat. Options include:
Marinades
Soak roasts in a marinade anywhere from 2-24 hours before cooking. A marinade has an acid like wine, vinegar, yogurt, citrus juice plus herbs, spices, oil, etc. The acid helps tenderize and impart flavor.
Brines
A saltwater brine also helps infuse seasoning and keeps roasts juicy. Dissolve salt and sugar in water along with aromatics like garlic, peppercorns, or herbs. Submerge roast and refrigerate for several hours or overnight.
Basting
Frequently basting a roast while cooking adds layers of flavor. Combine broth, wine, vinegar, oil, herbs and mop on roast every 30 minutes while cooking.
Seasoning Ideas for Common Roast Types
Get inspired with these seasoning ideas for popular roasting meats:
Beef Rib Roast
- Garlic, rosemary, thyme – classic flavors
- Horseradish, black pepper, mustard – bold and zesty
- Onion soup mix, parsley – easy weeknight meal
Pork Loin Roast
- Brown sugar, chili powder, lime – sweet and spicy
- Apple, sage, garlic – nice fall flavors
- Cumin, coriander, paprika – Southwest-inspired
Leg of Lamb Roast
- Rosemary, garlic, lemon – fresh herb mix
- Mint, coriander, cumin – Moroccan-style
- Honey, thyme, mustard – sweet glaze
Chicken Roasts
- Tarragon, lemon, garlic – bright and herby
- Paprika, cumin, chili – smoky spiced
- Thyme, mustard, onion – classic and hearty
How Much Seasoning to Use on a Roast
When seasoning a roast, you’ll generally want to be on the generous side. Use the following as a guide for dry rub amounts:
| Roast Weight | Seasoning Amount |
|---|---|
| 3-4 lbs | 2-3 Tbsp total seasoning |
| 4-6 lbs | 3-5 Tbsp total seasoning |
| Over 6 lbs | 5-8 Tbsp total seasoning or more to taste |
Apply an even layer over all surfaces. Really get in there and coat it well. Err on the side of overseasoning, especially with milder flavors like simple garlic or salt and pepper. The seasoning will become mellower as the roast cooks.
Should You Season Under the Skin or Fat Cap?
For bone-in roasts like prime rib, you’ll want to season under any skin or exterior fat cap to get flavor into the meat below. Use your fingers to gently loosen these areas from the flesh. Then rub seasonings directly onto the meat before replacing the skin or fat cap over top.
Seasoning under these exterior layers allows spice rubs and herb mixes to penetrate the roast rather than just sitting on the surface. The skin or fat will naturally baste the meat from above as it cooks too.
Pairing Roasted Vegetables
Don’t forget to add roasted vegetables as a side for a delicious one-pan meal. Root veggies like potatoes, carrots, parsnips and onions are perfect roasted with roasts. Toss them in olive oil and seasoning that complements your roast flavor. Arrange them around the roast to cook in the drippings for tons of flavor.
Seasoning a Day Ahead
Preparing your roast a day ahead allows the seasoning to really permeate into the meat. Here are some tips for seasoning in advance:
- Apply any wet marinade early so flavors have time to soak in.
- Rub dry spice blends all over and press into meat.
- Store seasoned roast in the fridge until ready to cook.
- Let sit at room temperature for 30 minutes before cooking.
- Add a little extra seasoning just before roasting.
Season Just Before Cooking
If you don’t have time to prep a day ahead, seasoning just before roasting can still infuse great flavor.
- Make sure meat is at room temperature to accept seasonings.
- Generously apply dry rubs, herb pastes, etc.
- Really massage seasonings into the meat.
- Let sit at room temp at least 20-30 minutes before roasting.
- Brush with glazes and bastes while cooking to add more flavor.
Common Questions
Does seasoning really make a difference?
Yes, proper seasoning makes a huge impact on the final flavor of roasted meats. The seasonings complement, enhance, and boost the natural flavor of the protein. Seasoning also helps form a tasty, textured crust and provides aroma. An unseasoned roast will turn out bland and boring.
What’s the best seasoning for roasts?
The best seasoning depends on the type of meat. Popular choices include garlic, rosemary, thyme, and pepper for beef; sage, brown sugar, and chili powder for pork; lemon, mint, and cumin for lamb; and paprika, oregano, and mustard for chicken.
Can you over-season a roast?
It’s difficult to over-season most roasts since they are large cuts that require bold flavors. Use more seasoning than you think you need. The only risk is making the flavor profile too one-dimensional, like using only garlic. Balance the flavors with herbs, spices, and aromatics instead.
Conclusion
Seasoning is an essential step to take your roasts from bland and boring to full of complex flavors. Consider the cut of meat and flavors that complement it. Allow time for dry rubs and marinades to work their magic. Be bold with the amount of seasoning you use. A well-seasoned roast guarantees succulent, flavorful meat from the surface to the center with each bite. Don’t be afraid to spice it up!