perfect roast beef
weeknights to weekends
Roast Beef
is so easy.
Just season, place in a pan
with some vegetables, then
into the oven it goes. An hour
or so later, dinner is ready
with only one pan to clean
up. It’s that simple.
Roast beef has always been perfect for
weekend family meals and special
occasions. This booklet looks at new ways
to enjoy roast beef any night of the
week, guides you through the basics of
roasting beef and explores some options
for entertaining.
In my family, (that’s us, pictured here in
action) when we find ourselves in the afterwork time crunch, a Beef Quick Roast simplifies supper. With little preparation, dinner
cooks by itself in under an hour while we
catch up on our day. If I’m in a real hurry, I
pull together a planned-over meal in just
minutes, using cooked beef from our weekend roast.
So for more meal ideas and for everything
you want to
know about cooking beef roasts, read on. If
you want more delicious beef recipes, visit
www.beefinfo.org or
call 1-888-248-BEEF.
Joyce Parslow, Home Economist, Beef
It’s so easy to find out how to cook different beef
roasts. Check out the label on your roast beef
package and you’ll find the cooking method is usually
written right into the name of the roast. Easy-to-follow
1, 2, 3 Cooking Instructions are also often featured.
Information Centre
Consider the great value of roast beef. Did you know beef roasts have more meat and less waste than other meats and poultry?
Check it out by comparing costs per serving rather than total price. Allowing 100 g (3 1/2 oz) per serving, count on
8 servings per kg (4 per lb) for boneless beef roast while a whole turkey/chicken will provide 3 to 5 servings per kg (2 per lb).
It’s so easy to know when your roast is done. A food thermometer takes the guesswork out of roasting helping you
cook beef just the way you like it. Use an oven-safe thermometer OR remove the roast from the oven near the end of
cooking and insert into it, a digital thermometer.
premium oven roasts
top
sirloin
•
tenderloin
•
strip
Cook Premium Oven Roasts using Dry Heat, that is,
without adding liquid to the pan. For the most tender, juicy
results, cook to medium-rare, however, these cuts will
remain tender even when cooked to well done.
loin
•
wing
DONENESS
•
prime
rib
ROASTING TIME
(approx min per lb/500 g)
•
rib
eye
Internal Temp. when
Removed from Oven
Rare
20
135°F (57°C)
Medium
25
155°F (68°C)
Well
30
165°F (72°C)
Cooking is as easy as 1, 2, 3:
1. Place roast, fat-side-up, on rack in roasting pan.
2. Season roast; insert meat thermometer into centre of
roast avoiding fat or bone.
3. Cook, uncovered, in 325°F (160°C) oven to desired
doneness. Remove roast to cutting board; tent with foil
for 10-15 min to allow temperature to rise 5°F (3°C).
With Premium Oven Roasts, season simply with
salt and freshly ground black pepper before roasting. For those seeking adventure, try a rub –
a mix of seasonings that you rub all over the meat before roasting.The following rubs will season a
4-6 lb (2-3 kg) roast.
Lemon Pepper Rub: Season roast with salt and pepper. Combine finely grated rind from 1 lemon, 4 garlic cloves (minced),
1 tbsp (15 mL) EACH olive oil and lemon juice; rub over roast.
Espresso Rub (as shown): Combine 1 tbsp (15 mL) EACH packed brown sugar and finely ground regular or espresso coffee and
1 tsp (5 mL) EACH salt and freshly ground pepper; rub over roast.
Planned-Over Idea
Quick Mexican Dinner Salad: Combine strips of
thinly sliced cooked roast (warm or cold) with torn
romaine lettuce, diced red onion, yellow pepper and
halved cherry tomatoes.Top with broken tortilla
chips. For the dressing, combine 1/4 cup (50 mL)
vinaigrette type salad dressing with 2 tbsp (30 mL)
spicy salsa; season with chili powder to taste.
Roasting Notes
Easy Gravy: Heat roast drippings in pan over mediumhigh heat, adding 2 cups (500 mL) beef stock/broth. Stir up
any browned bits from bottom of pan. Serve Au-Jus
style; thicken by cooking until stock evaporates/
reduces OR thicken with cornstarch. Cornstarch thickening: Gradually stir in a mixture made of equal amounts
of cornstarch and cold water (Note: 1 tbsp/15 mL cornstarch thickens 1 cup/250 mL stock.) Heat and stir until
boiling and thickened. Strain if you like. Season to taste.
sirloin
tip
•
eye
of
round
•
outside
round
•inside
round
•
rump
oven roasts
Cooking is as easy as 1, 2, 3:
Cook Oven Roasts adding some water to the pan while
roasting. These roasts are best cooked only to medium.
bottom
sirloin
tri-tip
•
heel
1. Place roast, fat-side-up, on rack in roasting pan. Season
roast; insert meat thermometer into centre of roast, avoiding fat.
2. Add 1/2” (1 cm) water to pan. Cook, uncovered, in preheated
500°F (260°C) oven for 30 min. Reduce heat to 275°F (140°C);
cook until thermometer reads 155°F (68°C) for medium.
3. Remove roast to cutting board; tent with foil for 10-15 min to
allow temperature to rise 5°F (3°C). Carve in thin slices to serve.
of
round
To maximize tenderness and add flavour to Oven
Roasts, season them with a marinade before
cooking. To marinate, pierce roast all over with a
fork, combine with marinade in a sealable freezer bag
and refrigerate for 12 to 24 hours. Allow 1/2 cup
(125 mL) marinade for each pound (500 g) of meat.
Once used, discard marinade.
Fastest Marinade Ever: Use your favourite salad dressing as a
marinade – try Greek, Italian or sun-dried tomato.
Orange Ginger Beef: Combine 2-inch (5 cm) piece of gingerroot
(minced), 3 garlic cloves (pressed), finely grated rind and juice of
1 orange, 1 green onion (chopped), 1/4 cup (50 mL) teriyaki sauce
and 1 tbsp (15 mL) hot Asian chili sauce. Use to marinate a
3-4 lb (1.5-2 kg) roast.
Roasting Notes
Always carve meat across the grain. Slicing meat across
the grain shortens the long muscle fibres, maximizing tenderness. If a roast is tied, cut parallel to the twine as roasts
are usually tied across the grain.
No roasting pan? Use any shallow oven-safe pan that is
large enough to allow heat to circulate around the roast. A
pan that is too small will cause the meat to steam rather
than brown.
Planned-Over Idea
Spicy Roast Beef Sandwich Spread (as shown):
Add Dijon mustard and prepared horseradish or
wasabi paste to mayonnaise to taste. Use as spread
for roast beef sandwiches made with thinly sliced
cooked Oven or Premium Oven Roast.
pot roasts
blade • cross rib • top blade • bottom blade boneless • brisket • shoulder
Cook Pot Roasts using Moist Heat, by either braising, pot
roasting or simmering in a liquid. Cook Pot Roasts until
fork-tender or well done.
Cooking is as easy as 1, 2, 3:
1. Season roast. Brown in lightly oiled Dutch oven or stockpot over medium-high heat.
2.Add 1-2 cups (250-500 mL) liquid, such as red wine, broth, canned tomatoes or soup.
3. Simmer, covered, on stove-top or in 325°F (160°C) oven until fork-tender, about
3 h. (Note: oven is best for maintaining a simmer). Add chunks of vegetables for
final 45 min, if desired. Skim fat from sauce and season to taste.
Consider the convenience of the slow cooking
Pot Roast – it makes its own delicious sauce while
cooking and can be made a day ahead, re-warming
nicely in its own gravy. Could there be an easier
dinner for guests or family meal? Try the following recipe options for 3-4 lb (1.5-2kg) Pot Roasts.
Three-Tomato Pot Roast (as shown): Season roast with salt
and pepper; rub with mixture of 1 tsp (5 mL) EACH dried Italian
seasoning and paprika. Brown roast; cook with 2 onions (thinly
sliced), 6 garlic cloves (minced), 10 sun-dried tomatoes (scissor-cut
into thick strips),1 can (19 oz/540 mL) stewed tomatoes, 1 cup (250
mL) beef stock and 1/2 cup (125 mL) EACH dry red wine and
ketchup. Once cooked roast, remove roast and crush sauce
mixture with a potato masher to thicken. Season with salt and
pepper to taste.
Barbecue-Style Pot Roast: Combine 1 pkg (38.5 g) onion soup
mix, 3 onions (sliced), 1 cup (250 mL) barbecue sauce, 1 bottle beer
and 1/2 cup (125 mL) water. Pour over browned pot roast in pot
and cook. Season to taste.
Planned-Over Idea
Marvellous Meat Pie: Remove frozen pie shell
from pan and reserve. Using leftovers from a pot
roast meal, cut the meat into bite-size chunks and
place in pan; add some frozen mixed vegetables.
Stir some cornstarch into cold pot roast sauce and
add to pan.Top with pie shell, cut slits to vent and
bake at 350°F (180°C) for 40 min until crust is
browned and pie bubbles in centre.
Roasting Notes
While-you-Work Strategy: Slow cookers let Pot Roast
dinners simmer unattended through the workday. You
can adapt any pot roast recipe for the slow cooker by
reducing the total liquid called for in the recipe by half.
Use a thermometer to test that the cooking liquid in a
slow cooker reaches at least 185°F (85°C).
quick roasts
quick roasts: sirloin tip • eye of round • outside round •
inside round • bottom sirloin
New Quick Roasts are beef roasts cut to weigh 1 lb (500 g) or less.
These mini roasts work well for weeknight schedules and are sized
just right for singles, couples or small families. Quick Roasts cook to
medium in under an hour.
Cook Quick Roasts using Dry Heat, that is, without adding liquid to the
pan. Quick Roasts are best cooked rare to medium.
premium quick roasts: rib eye • strip loin • top sirloin
Cooking is as easy as 1, 2, 3:
1. Remove netting if desired. Season roast. Insert
meat thermometer lengthwise into centre of roast so
that shaft is not visible. Place on rack in ovenproof
skillet or shallow pan.
2. Cook roast, uncovered, in 350°F (180°C)
oven 50-60 min until thermometer reads
155°F (68°C) for medium.
3. Remove to cutting board; tent with foil for
5 min to allow temperature to rise 5°F (3°C).
Quick Roasts can be seasoned or marinated
like their Premium Oven and Oven Roast counterparts.
When roasting vegetables with a Quick Roast, select those that cook quickly like parsnips, squash or
sweet potatoes. Cut them into 1/2 inch (1 cm) chunks and tuck them around the roast before cooking.
Mediterranean Quick Roast & Sauce (as shown): Toss half a
Spanish onion (sliced) and 1 cup (250 mL) thawed mini carrots with
melted butter, 1/2 tsp (2 mL) dried thyme and 1/4 tsp (1 mL) salt.
Place into small roasting pan. Next rub roast with 1 tsp (5 mL)
crumbled Herbes de Provence, 1 garlic clove (minced), salt and
pepper; place on top of vegetables and cook.
Sauce: Stir 1 can (10 oz/284 mL) undiluted beef broth into pan
drippings; add 4 sun-dried tomatoes (soaked and chopped). Bring
to boil over medium heat, stirring up any browned bits from the
pan. Gradually stir in a mixture of 1 tbsp (15 mL) EACH
cornstarch and cold water; heat and stir until thickened.
Variation: Substitute 1 large sweet potato (peeled and cut into
chunks) for onion and carrots. Omit sun-dried tomatoes.
Roasting Notes
No time to thaw? To cook roasts from frozen, rub a
frozen roast with prepared mustard and seasonings
and cook as directed, allowing 50% more cooking time
per lb/kg.
rotisserie roasts: sirloin tip • outside round • inside round • cross rib
rotisserie roasts
New boneless Rotisserie Roasts are the answer to fuss-free barbecue cooking. They are cut and tied to promote
even cooking and easy rotation on the rotisserie. Perfect for outdoor entertaining, these roasts range in size from
4-13 lb (2-6 kg). Rotisserie Roasts are best cooked only to medium.
DONENESS
ROTISSERIE
min/lb
min/kg
Indirect Heat
Internal Temp. when
Removed from BBQ
min/lb
min/kg
Rare
18-20
40-45
135°F (57°C)
15-20
35-45
Medium
22-25
50-55
155°F (68°C)
25-30
55-65
Well
30
65
165°F (72°C)
35
75
Before cooking, season Premium Roasts or marinate 2-4 h just
for flavour. For other Rotisserie Roasts marinate 12-24 h to
improve tenderness. To marinate: Pierce roast numerous times
with long fork. Place in large sealable freezer bag with 2 cups
(500 mL) teriyaki sauce or Italian dressing; refrigerate.
Cooking is as easy as 1, 2, 3:
1. Place drip pan under grill; add 1/2 inch (1
cm) water to pan. Using medium-high heat,
preheat barbecue to 400°F (200°C).
2. Insert spit rod lengthwise through centre
of roast; secure with holding forks. Insert
meat thermometer into middle of roast avoiding spit rod.
Discard marinade (if using).
3. Maintaining constant heat, cook roast over drip pan in
closed barbecue to desired doneness. Remove roast to cutting
board; tent with foil for 10-15 min to allow
No Rotisserie? No Problem.
Indirect Heat Method: Place roast on grill
over drip pan on one side of barbecue.
Turn heat off just under the roast. Cook as with rotisserie.
premium rotisserie roasts:
top sirloin • prime rib
For some rotisserie inspiration, here are a couple of recipes that work with 4 lb (2kg) roasts.
Indian Style Marinade: In large sealable freezer bag, combine
1 cup (250 mL) plain yogurt, 1 onion (diced), 1 garlic clove (minced),
1 tbsp (15 mL) EACH lemon juice and curry powder and 1 tsp (5 mL)
EACH chili powder and salt. Add roast and marinate in refrigerator.
Mahogany Glaze (as shown): Combine 2/3 cup (150 mL) cranberry sauce, 1/2 cup (250 mL) hoisin sauce and 1/4 tsp (1 mL)
sesame oil. Reserve half, to serve as a sauce with cooked roast.
Use remainder to baste roast every 30 min while cooking.
Planned-Over Idea
Bombay Wrap: Pile thin slices of Indian Style Roast
Beef onto Greek pita or tortilla. Add crisp lettuce,
slivers of red onion, diced tomato and cucumber.
Combine vinaigrette type dressing with Asian chili
sauce to taste; drizzle over vegetables. Season with
salt and pepper and roll up.
Tackling the
Entertaining Fear Factor
Is having company for dinner as scary as going to a job interview? Take a deep breath and relax. With a beef roast,
entertaining is easy, preparation is simple and dinner cooks unattended. You can sit back and enjoy your
company while dinner takes care of itself.
Options for Entertaining
Putting-on-the-Ritz
• Premium Oven Roasts are wonderful for those times
when you want to impress. New Premium Quick
Roasts are perfect for dinner for two.
Casual Gatherings:
• Oven Roasts are economical and
delicious when marinated for maximum
tenderness. Try new Bottom Sirloin Tri-Tip
Oven Roast marinated overnight
and grill-roasted.
• Consider Pot Roasts for entertaining
by pairing them with scrumptious
side dishes like garlic mashed
potatoes, creamy risotto or polenta.
• For easy outdoor cooking,
Rotisserie Roasts are king.
Prime Rib Perfection
There is no roast quite so legendary as the Prime Rib
Premium Oven Roast.This is the stuff our roast beef
memories are made of. Follow this simple check list for
the perfect Prime Rib dinner.
At the meat counter: Ask that the Prime Rib meat be cut from
the ribs and then tied back on. The bones will add flavour during
cooking and they can be easily removed for carving.
Garlic-Studded Prime Rib (as shown): Before cooking, cut
3 to 4 garlic cloves into slivers. Use a sharp knife to cut slits all
over roast and insert the garlic slivers. Rub roast with salt and
pepper and, if you like, a mix of grainy mustard, Worcestershire
sauce and some chopped fresh rosemary or thyme to coat surface.
Place bone-side-down and roast using the 1, 2, 3 Premium Oven
Roast Cooking Instructions.
Let it stand: As the roast stands after cooking, juices settle
and the roast becomes firmer and easier to carve.
Now for the Gravy: Prepare Easy Gravy (see recipe in the
Premium Oven Roast section). Finish gravy by adding a splash of
balsamic or wine vinegar, dry red wine or cream if you like. If you
get a lump or two, don’t fret – just strain them out.
Clever carving: Set a grooved cutting board into a rimmed
baking sheet to collect juices. Using a gentle sawing action, carve
roast into thick slices across the grain.
Sidelines
Roasted Garlic: Cut the tips off whole garlic heads,
wrap in foil and place alongside your roast while
cooking. Remove from pan and squeeze out the soft
cooked garlic cloves - serve as a condiment with
slices of roast, or mash and add to gravy for Garlic
Gravy or stir into mashed potatoes for Garlic
Mashed Potatoes.
Oven Roasted Vegetables: Tuck vegetables
around the roast while it cooks – try mini new
potatoes, slices of fennel, baby beets, sweet potato
chunks or peeled whole shallots or pearl onions.
Before roasting, toss vegetables with olive oil and
season with salt and pepper.
rush hour roasting ...
It’s easy to prepare a tender, juicy roast any night of the week.
Roasting Short-Cut
1. Place a boneless 2 lb (1 kg) Beef Premium Oven or Oven Roast in
roasting pan.
2. Season.
3. For rare to medium-rare doneness; cook, uncovered in 350°F (180°C)
oven for 65-75 min until food thermometer reads 135°F to 145°F
(57°C to 63°C); tent with foil for 5 min to allow temperature to rise
5°F (3°C). Meanwhile, feel free to unwind from your day or help someone start their homework.
Questions about Beef?
Visit www.beefinfo.org or call 1-888-248-BEEF.
Other rush hour beef roast
options ...
• Oven roast a Beef Quick Roast
for a small family dinner in under an
hour.
• Prepare a Pot Roast in the slow
cooker – just walk in the door
and eat.
• Pick up a refrigerated fully cooked
beef roast at your meat counter for
an impromptu roast beef dinner that’s
ready in just 10 minutes.