You can cook beef and pork together — just make sure to cook them to a safe temperature.

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In This Article

    Oven
  
    Grill
  A beef-pork roast combines the flavors of beef and pork and creates variety in your meal.

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 You can cook beef and pork together. But because both pieces of meat need to be cooked to a safe temperature, it's best to use a method in which the cooking temperature and cooking time are similar — that's why baking and grilling are the two methods that work best.

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  Here's how to cook a beef-pork roast in the oven or on the grill.

Things You'll Need

Skillet or Dutch oven Olive oil Kitchen twine, pre-soaked Salt Pepper Roasting pan with rack Plate Onion slices Carrot or celery sticks Water or broth Herbs and spices Drip pan Meat thermometer How to Bake a Beef-Pork Roast in the Oven

Tie together the beef roast and pork roast using pre-soaked kitchen twine to make one large roast. Let it sit at room temperature for about 30 minutes. Preheat the oven to 325 degrees Fahrenheit. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Season the beef-pork roast with salt and pepper to taste. Sear the large roast in the skillet or Dutch oven for 4 minutes per side. Transfer the beef-pork roast to a rack in a roasting pan, if you are not using a Dutch oven. Alternatively, take the seared roast out of the Dutch oven and set it aside on a plate. Layer the bottom of a Dutch oven or the sides of a roasting pan with thick onion slices and carrot and celery sticks. Place the beef-pork roast on top of the vegetables in the Dutch oven. Pour 4 cups of water or broth into the roasting pan or Dutch oven and season the liquid with desired herbs and spices. Place the roasting pan or Dutch oven in the oven and cook the beef-pork roast for 2 to 2 1/2 hours. The roast is done when it reaches an internal temperature of 145 degrees Fahrenheit, according to the USDA. Let it rest for 10 to 15 minutes before slicing.

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 How to Grill a Beef-Pork Roast

Tie together the beef-pork roast with pre-soaked kitchen twine and let it sit at room temperature for about 30 minutes. Set your grill up for indirect heating. Preheat a gas grill to high and then lower all of the burners to low. Place and light charcoal on a charcoal grill all to one side or around the perimeter of the grill. Put a drip pan in the middle of the lower grill grate of a gas grill or where there is no charcoal in a charcoal grill. Pour 4 cups of water or broth into the drip pan and season the liquid with your choice of herbs. Season the roast with 2 tablespoons of olive oil and salt and pepper to taste. Sear the beef-pork roast directly over the flames for about 4 minutes per side and then place the roast directly over the drip pan. Close the grill lid and cook the roast for 2 to 2 1/2 hours. The roast is done when it reaches an internal temperature of 145 degrees Fahrenheit. Let it rest for 10 to 15 minutes before slicing.

Tip Check the internal temperature of both the beef and the pork to ensure it’s cooked to a safe temperature — the meat thermometer should register at least 145 degrees Fahrenheit. Let the beef-pork roast rest for 10 to 15 minutes before cutting. The temperature will rise about 5 degrees after you remove the meat from the heat source and let it rest.

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  references
  
      FoodNetwork.com: Roast Loin of Pork with Baked Apples and Cider Gravy
    
      FoodNetwork.com: Sunday Night Roast Beef and Gravy with Easy Rice
       




  references
  
      FoodNetwork.com: Roast Loin of Pork with Baked Apples and Cider Gravy
    
      FoodNetwork.com: Sunday Night Roast Beef and Gravy with Easy Rice
    




You can cook beef and pork together — just make sure to cook them to a safe temperature.

Image Credit: mpessaris/iStock/Getty Images

Image Credit: mpessaris/iStock/Getty Images

  • Oven

  • Grill

  • Skillet or Dutch oven

  • Olive oil

  • Kitchen twine, pre-soaked

  • Salt

  • Pepper

  • Roasting pan with rack

  • Plate

  • Onion slices

  • Carrot or celery sticks

  • Water or broth

  • Herbs and spices

  • Drip pan

  • Meat thermometer

Check the internal temperature of both the beef and the pork to ensure it’s cooked to a safe temperature — the meat thermometer should register at least 145 degrees Fahrenheit. Let the beef-pork roast rest for 10 to 15 minutes before cutting. The temperature will rise about 5 degrees after you remove the meat from the heat source and let it rest.

Let the beef-pork roast rest for 10 to 15 minutes before cutting. The temperature will rise about 5 degrees after you remove the meat from the heat source and let it rest.

      FoodNetwork.com: Roast Loin of Pork with Baked Apples and Cider Gravy
    
      FoodNetwork.com: Sunday Night Roast Beef and Gravy with Easy Rice