Cooking is as easy as 1, 2, 3
1. Season roast. Insert ovenproof thermometer
lengthwise into centre of roast so that shaft is not
visible. Place on rack in ovenproof skillet or
shallow pan.
2. Cook roast, uncovered, in 350°F (180°C) oven
45 to 50 minutes until thermometer reads 140°F
(60°C) for medium-rare.
3. Remove to cutting board; cover with foil and let
rest for 5 minutes.
ROASTING NOTES
Remove netting from Quick Roast while roast
is still in pan. That way, any seasonings that come
off are captured in the pan drippings to make
the most flavourful sauce. Since netting is usually
elasticized, hold it down with fork or tongs,
while snipping with kitchen shears.
TIP: When roasting vegetables with a Quick Roast,
select quick-cooking ones, such as parsnips, squash
or sweet potatoes, cut into 1/2-inch (1 cm) chunks.
Place under and around the roast, and
eliminate the rack in the pan.
CAN'T FIND A QUICK ROAST?
Ask for Picanha (Top Sirloin Cap), Cross Rib Petite
Tender or look for a Bottom Sirloin Tri-tip.
These small flavourful roasts are perfect for small
families. Great for barbecue or oven roasting.