Cooking is as easy as 1, 2, 3
1. Season roast and place on rack in shallow
roasting pan without water and lid. Insert ovenproof
thermometer into centre of roast, avoiding fat
or bone. ROASTING OPTIONS
Depending on the type of roast and amount
of time you have, you can customize the basic
1, 2, 3 cooking steps.
3. Reduce heat to 275°F (140°C) and roast to
desired doneness, removing from oven when
5°F (3°C) below finished temperature. Remove
from oven, cover loosely with foil and let rest at
least 15 minutes before carving. (Note: Cook Times
are estimates only. The thermometer is the best
way to determine doneness.) Time-Saver Roasting: Use for the Premium
Oven Roasts if you’re in a time crunch. Skip Step 2
and roast in a 325°F (160°C) oven for approx.
30 minutes per lb (500 g) for medium doneness.
Tenderloin can be roasted at temperatures up to
400°F (200°C), but you will not get as even a roast.
2. Oven-sear in preheated 450°F (230°C) oven
for 10 minutes (OR on stove-top, brown roast all
over in a bit of oil in deep frying pan).
Weight
(kg)
1
1.5
2
2.5
Slower Restaurant Roasting: Best for Round
Roasts, Rump and Sirloin Tip. Skip Step 2 and roast
at a constant 275°F (140°C), allowing about 15%
longer cook time.
AVERAGE COOK TIMES (HOURS)
Medium-Rare
145ºF (63ºC) Medium to Well-Done
160ºF (71ºC) or greater Weight
(lb)
1-3/4 to 2-1/4
2 to 2-1/2
2-1/4 to 2-3/4
2-1/2 to 3 2 to 2-1/2
2-1/4 to 2-3/4
2-1/2 to 3
2-3/4 to 3-1/4 2
3
4
5.5
EASY GRAVY: Place roasting pan with roast
drippings over medium heat; stir in 2 cups
(500 mL) beef broth. Stir up any browned bits
from bottom of pan. Combine 1 to 2 tbsp (15 to
30 mL) cornstarch with equal amount of cold
water, making smooth mixture. Gradually stir into
broth; bring to boil, stirring until thickened, about
3 minutes. Strain if you like.
PLANNED-OVER IDEA
Best Beef Sandwiches
Add Dijon mustard and prepared horseradish
to mayonnaise to taste. Use as a spread for
sandwiches made with thinly sliced roast beef,
arugula leaves and slices of Havarti cheese.