This week, Chef Bill Hall of Roasted in Stamford, shows Tina Redwine how to make the perfect roast.

If you have any questions, please email tredwine@news12.com.

Preheat the oven to 240 degrees. If you have a convection oven set at 200 degrees

Cooking times vary with ovens on average. if using a traditional oven the time will average 40 minutes per pound. A convection oven will be 28 minutes per pound. Slow and low always yields delicious juicy results! Enjoy!

Season roast with salt and pepper and any flavorings of your choice.

place in roasting pan on center rack

Use a thermometer to check your temperature

The USDA recommends steaks and roasts be cooked to145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum of 160°F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator.

I generally serve rare at 120 degrees, medium rare at 130 degrees, medium at 140 degrees, medium well at 145 degrees and well done at 160 degrees. Take out roasts 10 degrees before they reach the desired temperature.

Chicken, turkey and ground meat at 160 degrees.

Chef Bill Hall

148 Bedford St. Stamford, CT

(203) 614-8255