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Roast Beef
Rotisserie Roast Beef with Apple Onion Salsa
The flavourful mustard paste here is great used as a rub on your favourite roasts or steaks before grilling. Rotisserie roast the beef or cook on the grill by indirect heat roasting.
Grilled Prime Rib Beef Roast for Two
A small prime rib beef roast can be grilled or roasted to perfection — even if cooked from frozen.
Herb and Mustard “Plastered” Beef Rotisserie Roast
The sweetness of crisp apples and the heat of jalapenos in the quick-and-easy salsa recipe, pair beautifully with grilled beef.
Asian Rotisserie Roast Beef with Tropical Salsa
Beef Rotisserie Roasts are ideal for no-fuss barbecue roasting recipes. These boneless roasts, ranging in size from 4 to 13 lb (2 to 6 kg), are barbecue-ready – carefully cut and tied to promote even cooking and easy rotation on the rotisserie. Perfect for outdoor entertaining, these roasts can be cooked on the spit or right on the grill using Indirect Heat.
Putting-On-the-Ritz Roast Beef
Impress everyone with this elegant roast beef recipe, infused with garlic, coated with herbs, and served with wine gravy. If using a Prime Rib you may need to allow an additional 30 to 45 minutes.
Savoury Sunday Beef Roast
Nothing could be more simple or delicious than a savoury beef roast. This recipe provides a comforting dinner, plus roast beef leftovers offer many easy weekday meals.
Roast Beef with Peppercorn Wine Sauce
You can also make the recipe with more price-conscious beef oven roasts such as Eye of Round or Sirloin Tip.
Grab-And-Go Tortillas
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.
Garlic Studded Roast Beef
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
Beef with Baby Greens Salad and Horseradish Vinaigrette
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.
Oven Roast Beef with Simple Sauce
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.
Roast Beef with Peppercorn Wine Sauce and Make-ahead Glazed Beets
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.
Rouladen-style Roast Beef
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.
Roast Beef with Peppercorn Wine Sauce and Yorkies
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!
Deconstructed Beef Wellington
Making Beef Wellington as individual servings is a modern take on the classically elegant meal.
Asian Beef Tenderloin with Mushroom Barley and Sauteéd Mushrooms
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.
Classic Roast Beef with Gravy
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. Canada Beef worked with the Canadian Living team to develop this recipe. Start a tradition in your home this Sunday!
Charred Sirloin Roll with Pickled Asparagus
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.
Juniper Berry and Rosemary Petite Tender Beef Roast with Pea Purée
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.
Beef Wrapped Maple Parsnip Bites
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.
Robust Rubs for Grilling Steaks
If you want a switch from simple salt and pepper, try a rub. Rubs can be wet or dry and work well on any Grilling Steak. Combine ingredients and rub mix into the meat. Cook right away or refrigerate for several hour before grilling. These recipes make enough rub for a least 1 to 2 lb (500 g to 1 kg) of steak. Any remaining rub can be covered and refrigerated for up to 3 days.
Brandied Beef Tenderloin
This simple version of a classic French beef recipe makes a very special dinner. Use a packaged demi-glace mix as a gourmet short-cut.