If you're looking for a hunk of meat to either toss into the slow-cooker, or something beautiful to roast and present for a special supper, check out all the roasts we have! There are two basic ways you should cook a roast, the choice of which depending on its inherent tenderness and the type of connective tissue found in it. Method A: Slow, moist heat will break down the tough tissue in roasts like Chuck and Pork Shoulder, and result in a falling-from-the-bone, succulent and comforting meal. Method B: Hot, searing dry heat will caramelize the outside of more fine-textured roasts like Beef Loin Strip and Pork Standing Rib Roasts, leaving the inside a desirable medium to rare, depending on type and preference. "Fast-cooked" roasts should be allowed to rest before slicing to serve, and leftovers make wonderful sandwich meat! Each roast will have the recommended cooking method listed in its description. Enjoy!