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.
Pat roast dry. Rub with garlic and pepper or use variation below. Insert oven-safe meat thermometer into centre of roast, avoiding fat or bone.
Oven-Sear by placing roast in preheated 450°F (230°C) oven for 10 minutes.
Reduce heat to 275°F (140°C). Cook uncovered until thermometer reads 145°F (63°C) for medium-rare, approximately 2 1/4 hours. Cover with foil and let stand for at least 15 minutes before carving into thin slices.
Option Barbecue-style Roast: Combine 1/4 cup (50 mL) each strong coffee and your favourite barbecue sauce with 1 tsp (5 mL) minced garlic; brush on roast before and during roasting.
Option Teriyaki-style Roast: Combine 1/4 cup (50 mL) each sherry and soy sauce with 1 tbsp (15 mL) dry mustard; brush on roast before and during roasting.
Option Cranberry Roast: Combine 1 can jellied cranberry sauce, 2 chopped green onions, 1/4 cup (50 mL) soy sauce, 1 tsp (5 mL) ginger. Heat and spread on roast before roasting. Reserve extra and serve heated with roast.
Ingredients
Directions
Pat roast dry. Rub with garlic and pepper or use variation below. Insert oven-safe meat thermometer into centre of roast, avoiding fat or bone.
Oven-Sear by placing roast in preheated 450°F (230°C) oven for 10 minutes.
Reduce heat to 275°F (140°C). Cook uncovered until thermometer reads 145°F (63°C) for medium-rare, approximately 2 1/4 hours. Cover with foil and let stand for at least 15 minutes before carving into thin slices.
Option Barbecue-style Roast: Combine 1/4 cup (50 mL) each strong coffee and your favourite barbecue sauce with 1 tsp (5 mL) minced garlic; brush on roast before and during roasting.
Option Teriyaki-style Roast: Combine 1/4 cup (50 mL) each sherry and soy sauce with 1 tbsp (15 mL) dry mustard; brush on roast before and during roasting.
Option Cranberry Roast: Combine 1 can jellied cranberry sauce, 2 chopped green onions, 1/4 cup (50 mL) soy sauce, 1 tsp (5 mL) ginger. Heat and spread on roast before roasting. Reserve extra and serve heated with roast.
