With minimal time and effort to prepare, and little to no tending while it cooks, a roast lets you enjoy more time with friends and family – perfect for entertaining.
It’s so easy. Just season the meat and oven-roast – that’s all there is to it!
Oven-roast these cuts at a low temperature to the doneness you like and carve into thin slices to serve.
- Season roast. Place in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast avoiding fat or bone.
- Oven-Sear by placing uncovered roast in preheated 450°F (230°C) oven for 10 minutes.
- Reduce heat to 275°F (140°C); cook uncovered to desired doneness, removing from oven when 5°F (3°C) below finished temperature. (Bone-in roast can take 30 to 45 minutes less.)
- Cover with foil and let stand for at least 15 minutes before carving into thin slices.
*Not around to turn it down?
Skip Step 2 and roast at a constant 275°F (140°C). This is especially good for less tender cuts and smaller roasts (less than 1 kg/2lb). Allow approximately 15% longer cook time.
|Average Cook Time (Hours)|
|Weight (kg/lb)||Medium Rare 145°F (63°C)||Medium to Well Done 160°F (71°C) or Greater|
|1 kg (2 lb)||1-3/4 to 2-1/4||2 to 2-1/2|
|1.5 kg (3 lb)||2 to 2-1/2||2-1/4 to 2-3/4|
|2 kg (4 lb)||2-1/4 to 2-3/4||2-1/2 to 3|
|2.5 kg (5.5 lb)||2-1/2 to 3||2-3 to 3-1/4|
The best way to know when your roast will be done is to follow a Minutes per Pound cooking chart.
The shape of the roast and the type of cut are major factors that determine cooking time (as well as the accuracy of your oven) – these factors make it impossible to develop accurate Minutes per Pound estimates. The best way to know your roast is done the way you like it is to use a meat thermometer.
Tips for the perfect Roast
- A rack in the pan promotes even cooking
- Roast without a lid for best browning.
- Use a thermometer to know when your Oven Roast is done the way you like it.
- Let roast stand at least 15 minutes after cooking to let juices settle
- Carve Oven roasts in thin slices across the grain
Oven Roast Beef refers to a cut that has a chunky shape – often like a cylinder or cube. Roasts can have a range of sizes cut to suit you, from 1 lb (500g) Quick Roasts to 10 lb (4.5 kg) or more. They come with a range of tenderness. Cook Oven Roasts in the oven with no liquid and no lid.
QUICK ROASTS are small-cut Oven Roasts that cook in less than an hour.
All Canadian roasts are sorted into 3 BASIC COOKING CATEGORIES: so you know what you’re buying and how to cook it: Choose from OVEN ROAST, POT ROAST and ROTISSERIE ROAST.
Size Matters: Butchers recommend you buy enough beef for generous servings or allow for leftovers
- Buy 6 to 8 oz (175 to 250 g) raw beef per person (boneless roast)
- Buy 12 oz (375 g) raw beef per person (bone-in-roast)
Heat roast drippings in the pan used for roasting the beef, using medium-high heat; stir in 2 cups (500 mL) broth or stock.
Stir up any browned bits from bottom of pan. Thicken by cooking until broth reduces or thicken with cornstarch (see Cook’s Notes). Strain (if desired) and skim off fat; return to pan. Heat and season to taste. Add splash of heavy cream and/or balsamic or wine vinegar if desired.
To thicken with cornstarch, gradually stir together equal amounts of cornstarch and cold water. (Note: 1 tbsp/15 mL cornstarch thickens 1 cup/250 mL liquid.) Whisk into sauce and bring to a boil, cooking just until thickened.
Carving Prime Rib
- Piercing meat with fork, tilt roast so that bones are vertical.
- With carving knife, cut parallel to bone, removing the large chunk of meat.
- Set roast cut side down; carve across the grain into slices. Cut between bones to separate them for serving.
You can set cutting board into rimmed baking sheet to collect juices.
To simplify carving, at time of purchase, ask the butcher to cut meat from the bones and then tie them back on. After roasting, just snip the twine and remove bones.
Use a gentle sawing action and a sharp carving knife to minimize loss of juices while carving.
Cook like a pro
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.
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 or as a digital-read thermometer with cable and monitor.
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.
These thermometers 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.
Medium-rare 145°F (63°C)
Beef Burgers/Medium 160°F (71°C)
Well Done 170°F (77°C)
- Rib Premium Oven Roast
- Inside Round Oven Roast
- Top Sirloin Premium Oven Roast
- Prime Rib Premium Oven Roast
- Rib Cap Off Premium Oven Roast
- Eye of Round Oven Roast
- Outside Round Oven Roast
- Centre Cut Tenderloin Premium Oven Roast
- Eye of Round Quick Roast
- Rib Eye Premium Oven Roast
- Inside Round Quick Roast
- Butt Tenderloin Premium Oven Roast
- Sirloin Tip Oven Roast
- Strip Loin Premium Quick Roast
- Short Tenderloin Premium Oven Roast
Less Common Cuts
- Wing Premium Oven Roast
- Cross Rib Petite Shoulder Tender
- Bottom Sirloin Tri Tip Oven Roast
Cook Oven Roast
With the slow cooker started in the morning, dinner is ready when you are!
For busy mums, roast beef has to be the easiest meal to make. Just rub it all over with salt and pepper, pop it in the oven and the job is done! Use a meat thermometer to know when the roast is cooked and let it rest while you make a simple pan-sauce for the adults. To make the meal for baby, just trim off the seasoned outside edges of the cooked roast beef slices before you purée the meat.
This delicious roast is infused with garlic and seasoned simply with a rub made from crushed peppercorns. Use multi-coloured peppercorns for the best look. The simple wine sauce is made from the pan drippings. Simple to prep - this roast is ready for the oven in 5 minutes.
This is a great way to use leftover Oven Roast Beef or Grilling Steak -- smart cooks grill an extra steak when barbecuing in order to have one leftover to make a speedy next-day meal like this one. Always let cooked steaks stand for 5 minutes before slicing them across the grain to serve in salads or wraps.
In this recipe, slivers of garlic infuse the beef with rich, garlicky flavour. “Roast was nicely browned and extremely tender and flavourful. Nice pink colour throughout. All in all, an extremely successful test with great results.” —Reader Comment
You can also make the recipe with more price-conscious beef oven roasts such as Eye of Round or Sirloin Tip.
Believe it or not, roast beef is the perfect start to a speedy 'grab and go' meal like this one! Use a small Beef Oven Roast (try a Quick Roast such as Top Sirloin, Sirloin Tip or Inside Round) or use a Grilling Steak instead if you like.
Inspired by Emily Richards @ERiscooking, this stuffed rolled roast is an easy way to take a budget roast like Eye of Round and turn it into something you’d be proud to serve to company. It’s very lean so you may even consider wrapping it in bacon – who doesn’t like bacon after all? Other options for filling: add asiago or Parmesan to the mixture, use pesto instead of mustard.
Chef Mills of the Fairmont Royal York created these lovely light beef bites with oven-roasted beef Tri-tip, but the recipe would also serve well made with any leftover thinly sliced cooked steak. So delicious, you’ll be cooking up an extra steak next time you grill just so you can make these bites the next day – intentional leftovers! The original recipe was adapted to this version for home kitchens by the Canadian Beef Centre of Excellence.
This is an elegant starter course, or serve as a main for just 2 to 3 people. Chef Jean-Francois of the Fairmont Chateau Lake Louise uses dried pine needles instead of the rosemary as the chef’s cooking philosophy is all about local.
Nothing says "Sunday Dinner" like a classic roast beef with gravy dinner with all the trimmings. Roast don't take a lot of work and there are so many different ways to use any leftover beef. Start a tradition in your home this Sunday!
Beef Tenderloin is marinated with Asian seasonings just for flavour, reserving the marinade to use in the flavourful Finishing Sauce. Although relatively easy to make, there are quite a few components to this recipe. Simplify the dish by making the Barley and Mushrooms ahead warming them just before serving.
A Strip Loin roast has a thin shape so it cooks more quickly than chunkier roasts like Prime Rib. It also a snap to carve and little to no trimming required to serve. The Yorkies recipe here is courtesy of an old edition of Home & Gardens and the Frizzled Onions is a recipe that hails from Canadian Living. This is a real recipe-swap kind of recipe!
Making Beef Wellington as individual servings is a modern take on the classically elegant meal.
This recipe takes advantage of making appetizer bites from leftover roast beef. The recipe is enough roast to make 4 to 6 main course servings as a roast one night, with enough left over to make 40 Bites to serve within 3 days.