Oven Roast Beef with Simple Sauce

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For busy mums, roast beef has to be the easiest meal to make. Just rub it all over with salt and pepper, pop it in the oven and the job is done! Use a meat thermometer to know when the roast is cooked and let it rest while you make a simple pan-sauce for the adults. To make the meal for baby, just trim off the seasoned outside edges of the cooked roast beef slices before you purée the meat.

1 Beef Oven Roast (Eye of Round, Inside Round, Strip Loin, etc)
Coarse sea salt and freshly ground pepper
6 to 8 cloves garlic, smashed
1 to 2 shallots, chopped
3 to 4 sprigs thyme (or ½ tsp dried thyme leaves)
½ cup (125 mL) red wine
1 tbsp (15 mL) corn starch
¼ cup (50 mL) cold water
2 cups (500 mL) low sodium beef stock or broth such as Campbell’s

Rub roast all over with salt and pepper. Place on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast, avoiding bone. Cook uncovered in 450°F (230°C) oven for 10 minutes.
Reduce heat to 275°F (140°C); cook until thermometer reads 160°F (71°C) for medium. Remove roast from oven and rest, covered loosely with foil on a carving board and make the Simple Sauce.
Skim off all but 2 tablespoons (30 mL) of fat from roasting pan and place over medium high heat. Add garlic and shallots and sauté 1 to 2 minutes. Add thyme and red wine to pan, stirring to scrape up browned bits from bottom of pan; simmer until wine is almost cooked dry.
Meanwhile, mix the corn starch and water together in a bowl, stirring until smooth; set aside. Stir beef stock into the roasting pan and simmer until reduced by half. Gradually stir in the corn starch mixture, cooking until sauce is slightly thickened.
Carve roast across the grain into thin slices and serve with sauce.

TIP: To make baked potatoes at the same time, place scrubbed whole potatoes on the oven rack when starting to cook the roast.

Beef with Baby Greens Salad and Horseradish Vinaigrette

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This is a great way to use leftover Oven Roast Beef or Grilling Steak — smart cooks grill an extra steak when barbecuing in order to have one leftover to make a speedy next-day meal like this one. Always let cooked steaks stand for 5 minutes before slicing them across the grain to serve in salads or wraps.

6 Servings

¼ cup (50 mL) white wine vinegar
1 tbsp (15 mL) prepared horseradish
⅓ cup (75 mL) canola or vegetable oil
½ tsp (2 mL) salt and freshly ground pepper
2 cups (500 mL) slivered cooked beef Oven Roast or Grilling Steak
½ cup (125 mL) crumbled feta cheese
½ small red onion, thinly sliced
½ cup (125 mL) toasted walnut halves, broken
4 cups (1000 mL) baby greens

In large bowl, whisk together vinegar, horseradish, canola oil, salt and pepper.
Add cooked beef, lettuce greens, cheese, onion and nuts. Toss together to coat with dressing. Serve.

To toast walnuts: Place nuts on large rimmed baking sheet. Toast in 350°F (180°C) oven, until aromatic, stirring once, about 10 minutes.

Garlic Studded Roast Beef

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In this recipe, slivers of garlic infuse the beef with rich, garlicky flavour. “Roast was nicely browned and extremely tender and flavourful. Nice pink colour throughout. All in all, an extremely successful test with great results.” —Reader Comment
180 Minutes

8 – 10 Servings

7 lb (3.18 kg) Beef Premium Oven Roast (Prime Rib, Strip Loin or Rib Roast)
8 cloves garlic, cut into thin slivers
2 tbsp (30 mL) Worcestershire sauce or grainy mustard (optional)
Salt and pepper
Simple Pan Gravy (recipe follows)

Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with Worcestershire sauce OR pat roast dry with paper toweling and season with salt and pepper.
Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 135°F (57°C) for medium-rare to medium, about 2-3/4 to 3-1/4 hours.
Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving. Make Simple Pan Gravy (if desired).

Simple Pan Sauce/Gravy: Heat roast drippings over medium-high heat; add splash of red wine, stirring up any browned bits from bottom of pan. Stir in 2 cups (500 mL) beef broth. Strain (if desired) and skim off any fat; return to pan. Thicken by cooking until broth reduces (an au jus-style sauce) or thicken by stirring in a cornstarch/cold water mixture* for more of a gravy. Season to taste. Add splash of heavy cream and/or balsamic or wine vinegar to taste, if desired.
Good source of iron (21% DV) and excellent source zinc (73% DV).

Grab-And-Go Tortillas

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Believe it or not, roast beef is the perfect start to a speedy ‘grab and go’ meal like this one! Use a small Beef Oven Roast (try a Quick Roast such as Top Sirloin, Sirloin Tip or Inside Round) or use a Grilling Steak instead if you like.

8 – 10 Servings

Cooked roast beef, (see Notes)
1 avocado, sliced
1 red onion, sliced and marinated (see Notes)
2 tomatoes, chopped
10 small tortillas
cilantro leaves (optional)
sour cream (optional)

Carve cooked roast into super thin slices, cutting it across the grain. Arrange on platter.
Assemble Tortillas by layering sliced roast beef on warmed tortilla along with avocado slices, marinated onion and chopped tomato. Top with cilantro leaves and a dollop of sour cream (optional).
To Cook Roast Beef: Season roast all over and place in shallow roasting pan. Insert ovenproof thermometer into centre of roast.Oven-sear by placing uncovered in preheated 450°F oven for 10 minutes. Reduce heat to 275°F. Cook until thermometer reads 145°F for medium-rare or 160F° for medium doneness.

Tip: To marinate onion, heat a vinaigrette dressing to simmering and toss with onion slices to coat; refrigerate in dressing.
Tip: Beef Quick Roasts are roasts cut in a small size that cook in under an hour — they make the perfect sized slices for the tortilla. They are roughly the size of Pork Tenderloin, and can be cooked in the oven or on the barbecue by indirect heat.

Roast Beef with Peppercorn Wine Sauce

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You can also make the recipe with more price-conscious beef oven roasts such as Eye of Round or Sirloin Tip.
120 Minutes

6 Servings

2 lb (1 kg) Beef Premium Oven Roast (e.g. Top Sirloin, Boneless Rib or Prime Rib)
5 cloves garlic, cut into slivers
Sea salt and coarsely ground pepper
Peppercorn Wine Sauce (recipe follows)

Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with coarse salt and pepper. Place, fat side up, on rack in shallow roasting pan (no water is necessary). Insert oven-safe meat thermometer into centre of roast, avoiding fat or bone. Oven-sear by placing uncovered roast in preheated 450°F (230°C) oven for 10 minutes.
Reduce heat to 275°F (140°C). Cook until thermometer reads 145°F(63°C) for medium-rare, about 2 hours. Remove from oven.
Place roast on cutting board; cover with foil and let stand for at least 15 minutes. Meanwhile, make Peppercorn Wine Sauce. Carve roast into thin slices and serve with hot sauce.

Peppercorn Wine Sauce: Drain off all but 2 tbsp (30 mL) fat from pan. Heat pan drippings in roasting pan over medium-high heat. Stir in 2 tbsp (30 mL) all-purpose flour; cook, stirring constantly, for 1 minute. Gradually stir in 1 cup (250 mL) EACH sodium-reduced beef broth and red wine or Madeira and 2 tsp (10 mL) cracked mixed peppercorns. Cook, stirring up any browned bits from bottom of pan. Whisk until sauce boils and thickens, about 4 minutes. Makes 1-1/4 cups (300 mL).