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Roast Beef - As Easy as 1,2,3

[Image of Sliced Roast Beef] Premium Oven Roasts
Prime Rib
Tenderloin
Sirloin
Oven Roasts
Rump
Eye of Round
Inside Round
Outside Round
Sirloin Tip

  

Cooking Instructions:

PREMIUM OVEN ROAST - Rib, Sirloin, Tenderloin Roasts

  1. Place roast, fat side up, on rack in roasting pan without lid.
  2. Season to taste
  3. Insert meat thermometer into centre of roast, avoiding fat or bone. Roast at 325°F (160°C) (DO NOT add liquid)

OVEN ROAST - Inside Round, Outside Round, Eye of Round, Sirloin Tip, Rump

  1. Add water to roasting pan to a depth of 1/2 inch (1.2 cm). Place 2-5 lb (1-2.4 kg) roast, fat side up, on a rack over water in pan. Do not add extra fat.
  2. Season roast to taste and insert meat thermometer into centre of roast, avoiding fat or bone.
  3. Place uncovered roast in PREHEATED 500° F (260° C) oven. Don't open oven door. After 30 minutes, reduce oven temperature to 275° F (140° C). Cook an additional 1 1/4 - 1 3/4 hrs for medium doneness, i.e. internal temp. =160° F (70° C).

Value Tip

Remember to compare meats based on cost per serving not total price. A boneless BEEF roast provides 3-4 servings/lb (6-8 servings/kg) compared to a roasting chicken which offers only 1.5 servings/lb (3 servings/kg). At twice the price/kg, the BEEF roast is still a better buy. [Servings based on 3.5-4 oz (100- 120 g) cooked portion]. For bone-in roasts, allow 2-3 servings/lb (4-6 servings/kg).

Nutrition Tip

Low-fat gravy can be made by skimming fat with a spoon or bulb baster.

Helpful Hints

  1. Trim excess exterior fat from roast to reduce smoking. When roasting at 500°F, do not use Pyrex/glass pan.
  2. Raw roasts may be stored in the refrigerator for 3 days or in the freezer for 9-12 months.
  3. Roasts may be cooked from frozen state, just allow approximately 50% more cooking time.
  4. Remove roast 5°F (2°C) below desired doneness. Let roast sit covered with foil for 15 minutes before carving. Slice thinly across the grain.
  5. To make goof-proof gravy, combine 1/4 cup (50 mL) each of flour and water. Stir into 1/4 cup (50 mL) pan drippings in roaster, over medium heat. Slowly stir in 2 cups (500 mL) stock or water. Season to taste.
  6. EASY MEALS IN MINUTES - Leftover roast BEEF is a time saver. It can be sliced for hot or cold sandwiches, cubed for casseroles and skillet dishes or cut in strips for stirfrys, salads, pizzas or stroganoffs.

BBQ Method (Rib, Sirloin, Tenderloin)

[Image of BBQ'd roastbeef]

  1. Season
  2. Insert meat thermometer.
  3. Grill fat side up or cook on rotisserie over drip pan in closed BBQ over indirect medium heat.

BBQ Method (Round, Sirloin Tip, Rump, Hip)

  1. Pierce Roast numerous times with a fork. Marinate 12-48 hours in refrigerator.
  2. Insert Meat thermometer
  3. Grill fat side up or cook on rotisserie over drip pan in closed BBQ over indirect medium heat ONLY to rare or medium.

Seasoning Variations

  1. DIJON - Spread roast with mixture of 2 Tbsp (25 mL) Dijon mustard, 1 Tbsp (15 mL) lemon juice, 1/2 tsp (2mL) oregano and 1 Tbsp (15 mL) crushed peppercorns.
  2. HORSERADISH - Spread roast with mixture of 2 Tbsp (25mL) horseradish and 2 tsp (10mL) minced garlic.
  3. TERIYAKI - Brush roast with mixture of 1/4 cup (50mL) sherry, 1/4 cup (50mL) soy sauce and 1 Tbsp (15 mL) dry mustard.

Marinade Variations

Marinade roast in mixture of 1/2 cup (125mL) fruit juice or vinegar or wine/beer or yogurt plus seasonings and condiments to taste, e.g. 1/2 cup (125mL) red wine vinegar plus 2 tsp (10 mL) minced garlic and 1 small chopped onion, 1 tsp (5mL) thyme and 1/4 tsp (1 mL) pepper.

TIP: Since a marinade tenderizes only the meat it comes in contact with, pierce holes in the roast with a skewer or long-tined fork so the marinade can penetrate into the centre.

Helpful Hints

  1. If you plan to defrost a roast in a marinade, allow enough time for thawing and tenderizing (approx. 6-9 hours/lb or 14-20 hrs/kg in the refrigerator). Discard remaining marinade.
  2. Allow 3-4 servings/lb (6-8 servings/kg) for boneless roasts or 2-3 servings/lb (4-6) servings/kg) for bone-in.
  3. If using a rotisserie, ensure the roast is compact and evenly shaped. Insert the rod lengthwise through the centre of the roast and check for balance. Tighten the holding forks, inserted at 90 degree angles so roast turns with the spit. Insert meat thermometer so the bulb is in the thickest part of the roast, but not touching the spit.
  4. Remove roast 5°F (2°C) below desired doneness. Let roast sit covered with foil for 15 minutes before carving thinly across the grain.
  5. EASY MEALS IN MINUTES - Leftover BBQ'd roast can be cut in strips and stirfried, or used to top pasta, vegetable salad, or flatbread pizza. Fast, fantastic sandwiches can be made with sliced BBQ'd roast, BBQ sauce, dill pickles and kaiser buns.
  6. Unsliced BBQ'd BEEF roast can be stored in the freezer for 2-4 months

Recipe Suggestions

Eye of Round, Inside Round, Outside Round, Sirloin Tip Rump/Hip
Barbecued Eye of Round
Barbecued Pepper Roast
Carefree Cranberry Roast
Crowd Pleaser Roast with Confetti Relish
Saucy Roast Supper

Prime Rib, Rib Eye, Tenderloin, Sirloin
Beef Rib Eye Roast à L'Orange
Easy Beef Wellington
Festive Roast
Lazy Taco Salad

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