The best way to determine whether a roast is overcooked, undercooked, or done is to

• A. Use an internal roasting thermometer
• B. Check the color of the outside crust
• C. Estimate by time per pound
• D. Touch the meat with tongs to gauge firmness

Answer: (A)

Measuring the roast’s internal temperature with a thermometer is the most reliable way to know whether it’s undercooked, done, or overcooked. The interior temperature tells you exactly how cooked the meat is and helps ensure safety, regardless of how the outside looks or how long it’s been in the oven.

Relying on the outside color can be misleading because browning, moisture, and seasonings can vary; the meat can look nicely roasted on the outside while the inside is underdone. Time per pound is just an estimate and can vary with oven performance, roast shape, and starting temperature. Checking firmness with tongs is subjective and doesn’t reveal the exact interior doneness. By inserting a calibrated thermometer into the thickest part of the roast (avoiding bone and fat) and reaching the desired internal temperature, you can reliably determine doneness and then rest the meat to finish cooking evenly.