Quick Serve Roast

QUICK SERVE ROAST – COOKING DIRECTIONS:

  • Season beef steak/strips.
  • In preheated lightly oiled non-stick skillet, cook over medium heat, 2-4 minutes per side for steak, 1 minute per side for strips or until browned, but pink inside.
  • Beef is best cooked only to medium.
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Quick Roast

QUICK ROAST – COOKING DIRECTIONS

  • Season roast.
  • Insert meat thermometer lengthwise into centre of roast so that shaft is not visible.
  • Place on rack in oven-proof skillet or shallow pan.
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Premium Oven Roast

PREMIUM OVEN ROAST – COOKING DIRECTIONS:

  • Place roast, fat side up, on rack in roasting pan
  • Season roast; insert meat thermometer into centre of roast avoiding fat or bone.
  • Cook, uncovered, in 325ºF (160ºC) oven to desired doneness.
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Pot Roast

POT ROAST – COOKING DIRECTIONS:

  • Season roast.
  • Brown in lightly oiled Dutch Oven or stockpot over med-high heat.
  • Add 1 – 2 cups (250-500 ml) liquid such as red wine, broth, canned tomatoes or soup).
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Oven Roast

OVEN ROAST – COOKING DIRECTIONS:

  • Place 2-5 lb (1-2.5 kg) roast, fat side up, on rack in roasting pan
  • Season roast; insert meat thermometer into centre of roast avoiding fat.
  • Add 1/2 inch (1 cm) water to roasting pan.
  • Cook roast, uncovered, in preheated 500ºF (260ºC) oven for 30 min.
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