10 Roasts for Fall

September 26, 2014

There’s no denying it -- it’s fall. We’ve tucked away our sandals and pulled out our coats. With each passing day the air gets a little bit cooler and all we want to do is get a little bit cozier. We’re heading out to the farmers market, going apple picking, and finding any excuse to come home, crank up the oven, and make something warm and comforting.

Enter the roast. There is nothing quite as cozy as a good roast sputtering away in the oven on a Sunday afternoon while you're lounging on the couch watching football or laying on the floor tackling a puzzle. Look no further then these roasts, served alongside fluffy mashed potatoes, a leafy salad, and a bottle of red, to make you feel all warm and fuzzy inside.

Ann Seranne's Rib Roast of Beef by Genius Recipes 

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Roasted Pork Belly by monkeymom

Make it in a Bourgeat Stainless Steel Roaster


Lemon-Oregano Leg of Lamb by CherylDLee


The Best Roast Chicken with Garlic and Herbs by Merrill Stubbs

Serve it on a Vintage French Ironstone Platter


Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce by TasteFood


Matilda, Maple, and Garlic Pork Shoulder with Crispy Skin by ENunn


Roasted Prime Rib with Sauteed Mushrooms and Mom's Creamy Horseradish Sauce by Waverly

Make it in the Le Creuset Signature Rectangular Roaster


Sweet and Savory Overnight Roast Pork by Merrill Stubbs


Roasted Butterflied Chicken with Cardamon and Yogurt by TasteFood


Betty Wason's Basic Pot Roast by Genius Recipes

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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  • Lindini
  • Sophia Henkel
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Sheela Prakash is a food and wine writer, recipe developer, and the author of Salad Seasons: Vegetable-Forward Dishes All Year and Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. Her writing and recipes can be found in numerous online and print publications, including Kitchn, Epicurious, Food52, Serious Eats, Tasting Table, The Splendid Table, Simply Recipes, Culture Cheese Magazine, Clean Plates, and Slow Food USA. She received her master's degree from the University of Gastronomic Sciences in Italy, holds Level 2 and Level 3 Awards in Wines from the Wine & Spirit Education Trust (WSET), graduated from New York University's Department of Nutrition and Food Studies, and is also a Registered Dietitian.


Lindini October 1, 2014
I want them all : ^)
Sophia H. September 28, 2014
Um, yeah!
LibisK September 27, 2014
Two of our favorites are on this list.....Roasted Butterflied Chicken with Cardamon and Yogurt & Matilda, Maple, and Garlic Pork Shoulder with Crispy Skin.