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.
*If you are 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/2 lb). Allow approximately 15% longer cook time.
Boneless Prime Rib Oven Roast
Top Sirloin Oven Roast
Outside Round Oven Roast
Inside Round Oven Roast
Sirloin Tip Oven Roast
Cross Rib Petite Shoulder Tender
or buy any even-shaped boneless Oven Roast (ideally, a sausage shape)
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.
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.
Common Cuts | Oven Roast
Rib Roast is ever tender and flavourful. As a premium Oven Roast, this cut is luxury priced and delivers a tender eating experience.
Best oven roasted at low temperatures (275°F/135°C) to at least medium rare (145°F/63°C). Carve across the grain into thin slices to optimize tenderness. Taken from the lean round, Inside Round is more flavourful than Eye of Round and more tender than Outside Round.
This premium oven roast has maximized tenderness at an intermediate price. Top Sirloin cuts have good beefy flavour.
The favourite of the restaurant buffet and Sunday night roast beef dinner, the Prime Rib is ever tender and flavourful. As a premium Oven Roast, this cut is luxury priced and delivers a tender eating experience.
Rib Steak is ever tender and flavourful and trimming off the Cap means there is less waste, so better value for your money. One of the most flavourful tender steaks. Good for pan-searing, broiling or grilling.
One of the leanest beef cuts with the mildest flavour, this cut is generally sold at a moderate price. To maximize tenderness, cook to medium doneness at most. let cooked roast rest for 15 minutes and carve across the grain into thin slices to maximize tenderness.
Taken from the lean round, Outside Round is more flavourful than Eye of Round and less tender than Inside Round. Best oven roasted at low temperatures (275°F) to at least medium-rare 145°F (63°C). Carve across the grain into thin slices to optimize tenderness.
This centre section of the whole tenderloin is also known as the Chateaubriand and is characterized as having a nice even shape that makes it ideal for making Beef Wellington. Tenderloin is a soft textured beef cut with less marbling and a unique mild flavour. As a premium Oven Roast, it delivers an extremely lean and tender eating experience at a higher price point.
Alternate Cuts | Oven Roast
One of the leanest beef cuts with the mildest flavour, this cut is generally sold at a moderate price. To maximize tenderness, cook to medium doneness at most. Let cooked roast rest for 15 minutes and carve across the grain into thin slices to maximize tenderness.
This boneless Oven Roast is ever tender and very flavourful. As a premium Oven Roast, this cut is luxury priced and delivers a tender eating experience.
Inside Round Quick roast is an Inside Round Oven Roast that has been cut to be about 1 lb and shaped much like a Tenderloin. This lean cut can be oven roasted in less than an hour. More flavourful than Eye of Round and more tender than Outside Round. Best oven roasted at 275°F (135°C) to at least medium-rare 145°F (63°C). Carve across the grain into thin slices to optimize tenderness.
This tenderloin section is the larger end of the whole tenderloin and is characterized as soft texturized with less marbling that delivers a unique mild flavour. As a premium Oven Roast, this cut is luxury priced and it delivers an extremely lean and tender eating experience.
Sirloin Tip is a moderately tender Oven Roast sold at an intermediate price with good beefy flavour. To maximize tenderness, cook to medium-rare 145°F (63°C). Let cooked roast rest for 15 minutes (at least). Carve across the grain into thick slices to serve.
This Oven Roast has a thinner flatter shape than most roasts, so it will cook in less time that many other roasts. Strip Loin is characterized as having an excellent blend of frim texture and fine marbling delivering exceptional flavour and tenderness.
This tenderloin section is the smaller tapered end section of the whole tenderloin and is characterized as having soft texture with less marbling and a unique mild flavour. As a premium Oven Roast, it delivers an extremely lean and tender eating experience at a high price point. With the tapered end, the thinnest portion can be used for excellent stir-fry strips or fondue/grilling kabob cubes.
Heat roast drippings in the pan used for roasting the beef, using medium-high heat; stir in 2 cups 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.
Cook’s Notes:
To thicken with cornstarch, gradually stir together equal amounts of cornstarch and cold water. (Note: 1 tbsp cornstarch thickens 1 cup liquid.) Whisk into sauce and bring to a boil, cooking just until thickened.
Cook’s Notes:
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.
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)
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