A beef-pork combo roast combines the flavors of beef and pork and creates variety in your meal. Both pieces of meat need to be cooked to a safe temperature, so when cooking them together it is best to use a cooking method in which the cooking temperature and cooking time are similar, such as baking or grilling.
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 four 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 in 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.
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 in 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 four 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.
Things You'll Need
Skillet or Dutch oven
Kitchen twine, pre-soaked
Salt and pepper
Roasting pan with rack
Carrot or celery sticks
Water or broth
Herbs and spices
Check the internal temperature of both the beef and the pork to ensure safe eating; the meat thermometer should register at least 140 degrees Fahrenheit. The temperature will rise about 5 degrees after you remove the meat from the heat source.
Let the beef-pork roast rest for 10 to 15 minutes before cutting.