Ingredients
Scale
- 2 lb (1 kg) Beef Oven Roast (see Note*)
- Salt and pepper
Instructions
- Pat roast dry with paper towel. Rub all over with salt and pepper to your taste. Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast, avoiding any fat or bone.
- Oven-sear in preheated 450°F oven for 10 minutes.
- **Reduce heat to 275°F; roast, uncovered, for 1¾ to 2¼ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). NOTE: see ‘AVERAGE ROAST COOKING TIMES’ chart above for timing estimates for all types and sizes of beef roasts.
- Transfer roast to cutting board, cover with foil and let rest for 15 minutes before carving.
- Cut twine from roast, if necessary, and discard. Carve roast across the grain into slices.
Notes
*Roasts are often tied with twine by the butcher to keep it evenly shaped which helps with even roasting. If the roast you purchase is not tied, there is no need to tie it. If the roast is tied, remove it after roasting, just before carving. Snip each piece of twine with kitchen scissors, then pull off of the roast, pulling carefully if the roast has a seasoned crust so you don’t pull off the crust with the twine.
**Not around to turn it down? Skip Step 2 and roast at a constant 275°F. This is especially good for less tender cuts and smaller roasts (less than 1 kg/2lb). Allow approximately 15% longer cook time.
Tips for the perfect roast:
- A rack in the pan promotes even cooking.
- Roast without a lid for best browning.
- ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as: oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.
- Let roast stand at least 15 minutes after cooking to let juices settle.
- Carve oven roasts in thin slices across the grain.