What’s the Difference Between Roasting and Baking? Though many people often use the words “roast” and “bake” interchangeably, these two cooking methods differ in a few different areas.

Butchers and chefs both prize chuck roast as their go-to meat for beef stew, but you can use other cuts, such as bone-in short ribs, beef shank, neck, sirloin, brisket, round, and oxtail.

Chef Button says, the main difference is with the temperature setting. “I tend to think of roasting as 400 degrees Fahrenheit and higher, and baking as under 400 degrees Fahrenheit,” she says.