Oven Roasts
Oven Roasts and Premium Oven Roasts can both put on a good show – the secret is roasting and carving them right. Here's how to get the best bang for your buck.
Roasting Right: Low and slow's the way to go. Roasting beef at 275°F (140°C) makes for the most tender juicy roast beef. Follow these simple steps:
1. Season roast and place in shallow roasting pan (do not add water and do not cover/use lid). Insert an oven-safe meat thermometer into the centre of roast, avoiding fat or bone.
2. Oven-sear seasoned roast in preheated 450°F (230°C) oven for 10 minutes.
3. Reduce heat to 275°F (140°C); roast to desired doneness, removing from oven when 5°F (3°C) below finished temperatures. (Cook Time charts are estimates only. The thermometer is the best way to determine doneness.)
4. Remove from oven, cover loosely with foil and let rest at least 15 minutes until temperature rises by at least 5°F (3°C) before carving into thin slices.
Note: For mechanically tenderized roasts, cook at least to medium doneness (160°F / 71°C)
Roasting Options: depending of the type of roast, you can adjust your cooking method.
Restaurant Roasting: Use for economy cuts, most even doneness and least cooking loss: Skip Step 2 and roast at a constant 275°F (140°C), allowing about 15% longer cook time. (OR Stove-top brown roast all over in a bit of oil, in fry pan, before oven roasting at constant 275°F (140°C) following the chart above).
Time-Saver Roasting: Use this method for the tenderest cuts if you're in a time crunch. Skip Step 2 and roast at 325°F (160°C) for approx. 30 min per lb (500 g) for medium doneness. Tenderloin can be roasted at temperatures up to 400°F (200°C).