Roast beef: As easy as 1, 2, 3!

On Saturday October 29th, I was fortunate enough to be invited to “The Ultimate Meating” with Canadian Beef, by the kind folks at Trillium PR. A hands-on workshop, the afternoon was full of amazing food and fun facts and we all left having learned everything there is to know about choosing, roasting and serving Canadian beef!  Check out the awesome “Raving for Roast Beef” video produced throughout the afternoon! The most important thing I took away were the gems of knowledge I gleaned from the over 2 years’ research presented to us on how to best roast beef so it turns out perfectly every time!  Armed with a cooler full of cuts of meat (lesser known as well as the more classic cuts), I set about making sure I had the opportunity to put the “new way” of roasting beef into practice.

With family in town a couple of weeks ago, it was the perfect opportunity to test this new method. Like many home cooks, I often forget about classic dishes like roast beef, eschewing them for “easier” dishes because I am under the impression that it’s difficult to cook a roast.  The fact that when I was growing up, “roast beef, Yorkshire puddings and rich beef gravy” were my Nana’s special Sunday lunch for us, I always tend to think of a roast as a “special meal” rather than a doable everyday dish.  The Canada Beef research found that an initial period of oven searing at a temperature of 450˚F followed by roasting at a constant temperature of 275˚F produced a roast with a nice colour as well as one that provides instant gratification – you can smell, see and hear the roast getting going at 450˚F which many consumers (me included) find reassuring and comforting. The two step process (high heat for searing, followed by the constant lower heat) is a simple way to ensure you get your roast right every time.  My trusty oven thermometer came in handy to check for “desired doneness”, and, as per the Canada Beef “doneness chart”, our roast was ready in just around 2 hours.

Carving was a cinch with the awesome carving knife tucked away in our beefy goody bag…

And voilà!  A little gruesome for some, perhaps but this roast was beautifully cooked.  I normally like my meat a little more done than this but it was absolutely perfect.

Really. Really. Simple. As easy as 1, 2, 3.

And, since my sister and I couldn’t possibly have a roast beef dinner without Yorkshire puddings, we toasted my Nana with these:

My first Yorkshire puddings ever.  A Jamie Oliver recipe that I really really hope was not beginner’s luck!!

All in all, a very successful meal, and one I hope I have encouraged you to try for yourself. Roast beef is not nearly as hard or complicated as it sounds – try it, you’ll be surprised!

Disclosure: I was invited to the “Ultimate Meating” and received a goody bag containing numerous cuts of beef and other accessories necessary for creating the perfect roast beef at home.  I was not otherwise compensated for writing this post and all opinions are 100% my own.

US and Canadian residents – did you enter my Maria Speck Ancient Grains for Modern Meals book giveaway yet?  Contest closes Saturday December 17th at 6pm EST.


20 thoughts on “Roast beef: As easy as 1, 2, 3!”

  1. So that’s what the Yorkshire puddings were for… (They came out beautifully).

    I rarely cook roasts any more, but it is a great Sunday dinner item. Now, I think I need to reconsider working them back in…

  2. Mardi,
    Love this roast and with the Yorkshire puds…. oh, it takes me back to the good old Sunday roasts. I totally agree with you – we often forget about such classics that are what memories are made of. I’d smother mine with horseradish sauce and wait for my nose to go numb (and subsequently be told to leave the table.) My trouble is that after being Frenched up these days as a silly adult, I love my beef like this – ‘bloody’ beautiful: my parents have it so well done you could be serving doormat!

  3. I shudder at eating any meat that does not have an element of pink in it…and for beef, a deeper red hue is gorgeous. This “heat searing” was perfect – in fact, it’s the same approach we use when roasting a chicken.

    The puds were divine, mum would be proud.

    Served with a 1999 Cahors in honour of our Argentinian guest…home of the Malbec grape that Argentina has become famous for. Deep, dark and brooding, this had aged nicely.

  4. Oh my Mardi, your puddings look amazing and I am craving them now and my husband would certainly enjoy that roast….it’s cooked perfectly to his liking 🙂

  5. I swear you could hear me skidding to a stop when I saw this. I was looking at your Dorie post and caught a glimpse of this and practically fell over trying to double back. Incredible. I love the way it’s cooked. My fave method actually. Those yorkshire puddings are also off the charts good. So impressed with this one.

  6. I used to get slack from friends that my pans were “dirty and stained”. NO. My pans are seasoned and used. I am happy to see others when they are not afraid to show off their loved pans!

    This roast is cooking right now and my house smells divine. I used a wet/dry rub of mustard, Worcestershire and horseradish. That was brushed on the roast and topped with garlic, onion and herbs de Provence. Cannot WAIT to use the juices for the Yorkshire pudding!


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