Get Ready

• Start with 1 lb (500 g) Quick Roast such as: Sirloin Tip, Outside Round, Inside Round, Cross Rib or Top Sirloin.
• Use small oven-proof skillet, casserole or shallow pan with roasting rack.

Season

• Pat roast dry; rub all over with salt and pepper and/or seasonings such as Dijon mustard mixed with horseradish, Worcestershire sauce, minced garlic and dried crumbled rosemary, thyme or Italian seasoning.
• Place on rack or bed of vegetables.

Cook's Notes:
For even cooking don't remove the netting.

If cooking vegetables with roast use 1/2-inch (1 cm) chunks of seasoned carrots, parsnips, sweet potatoes, potato or onion wedges. To season, toss vegetables with olive oil, salt, pepper, minced garlic and pinch thyme.

Insert thermometer

• Insert oven-safe thermometer lengthwise into meat so that thermometer tip is in centre of roast (stem is almost not visible).

Cook's Notes:
A food thermometer is the cook's best tool for cooking beef roasts and burgers. Click here to learn more so you can cook like a pro!

Roast 50 minutes; let stand

• Roast in 350°F (180°C) oven for 45 to 50 minutes or until thermometer reads 140°F (60°C) for medium-rare. For medium doneness or more, roast until thermometer reads 155°F (68°C) or greater.
• Tent with foil; let stand 5 minutes.

Cook's Notes:
Letting roast stand after cooking allows juices to settle and makes for easier carving as roast becomes firmer.

Foil covering helps to keep roast warm while standing. Tent loosely to avoid steaming roast.

Remove netting

• While holding netting down with tongs, gradually snip netting in between, cutting the full length of roast. Peel off with tongs, scraping seasonings from netting and patting back onto roast.
• Remove roast and vegetables (if using) from pan; keep warm.

Cook's Notes:
Remove netting while roast is still in pan so any seasonings that fall off are captured in pan drippings for flavourful sauce.

Making sauce and carving

• Place roasting pan with drippings over medium heat; gradually stir in 1 cup (250 mL) broth, stirring up any browned bits from bottom of pan. Taste; if flavour is weak, simmer vigorously to reduce. Season to taste; add splash of heavy cream and/or balsamic or wine vinegar, if desired.
• Carve roast across the grain into thin slices to serve.

Cook's Notes:
Slicing the meat across the grain shortens the long muscle fibres and maximizes tenderness.

Here are some simple Quick Roast recipes and tips to get the most out of your Quick Roast.

Hoisin Glazed Beef with Stir-fry Vegetables:

Mushroom-Crusted Quick Roast:

Combine 1/4 cup (50 mL) EACH soy sauce, hoisin sauce and ketchup, 2 cloves garlic (minced), and 1 tbsp (15 mL) EACH minced gingerroot and maple syrup. Brush 2 tbsp (30 mL) over Quick Roast before cooking. Use remaining glaze to toss with stir-fried vegetables; serve with cooked roast and steamed rice.

Combine 1 tbsp (15 mL) EACH olive oil and Dijon mustard, 1 clove garlic (minced) and half pkg (14 g pkg) dried mushrooms (minced); rub all over seasoned raw roast. To prevent mushrooms from scorching, oven-roast with 1/4 inch (5 mm) deep water in pan.

Simple Seasonings: Rub roast all over with some easy pantry-ready options such as onion soup mix, taco seasoning, crushed sage, rosemary or thyme, crushed Italian seasoning or herbes de Provence.

Double-up: If you want to serve a bigger roast beef dinner in under an hour, just oven-roast 2 Quick Roasts at the same time. Dinner's ready for 4 to 6 people in the time it takes to make the mashed potatoes. It sure beats frozen lasagna!

Take the guesswork out of cooking and use a thermometer to cook beef just the way you like it. There are two kinds to consider when cooking roasts: oven-safe or instant/rapid read.

Oven Safe (A & C):
You leave the thermometer stem inserted into the meat while it cooks so you can monitor the cooking progress. They come with a dial face read (C) or with as a digital-read thermometer with cable and monitor (A).

The digital model lets you monitor cooking without opening the oven door – most models even send out a signal when your meat is cooked to the doneness you select.

Digital Instant/rapid-read (B):
These thermometers (B) are not oven-safe so don't insert before roasting. To use, remove roast from oven near end of cooking and insert thermometer stem to check meat temperature.