Oven Roasts

Crowd pleasing Oven Roasts are so easy. They’re ready to cook in a snap and once in the oven, they require no attention. Oven-roast these cuts slowly to the doneness you like and carve into thin slices to serve.
Oven Roasts

  1. Season roast and place in shallow roasting pan without water and lid. Insert ovenproof thermometer into centre of roast, avoiding fat or bone.
  2. *Oven-sear by placing uncovered roast in preheated 450ºF (230ºC) oven for 10 minutes.
  3. Reduce heat to 275ºF (140ºC). Cook to desired doneness, removing from oven when 5ºF (3ºC) below finished temperature (cook times are estimates only; the thermometer is the best way to determine doneness).
  4. Remove from oven, cover loosely with foil and let rest for at least 15 minutes.

*Not around to turn it down? Skip Step 2 and roast at a constant 275ºF (140ºC). This is especially good for less tender cuts and smaller roasts (less than 1 kg/2 lb). Allow approximately 15 per cent longer cook time.

Average Cook Times (hours)
Weight (kg) Med-Rare 145°F (63°C) Medium to Well Done 160°F (71°C) or greater Weight (lb)
1 1-3/4 to 2-1/4 2 to 2-1/2 2
1.5 2 to 2-1/2 2-1/4 to 2-3/4 3
2 2-1/4 to 2-3/4 2-1/2 to 3 4
2.5 2-1/2 to 3 2-3/4 to 3-1/4 5.5

Source: Canada Beef Inc.