BRIGHT IDEA
No time to thaw? To cook
roasts from frozen, rub with
prepared mustard and
seasoning; cook as directed,
allowing 50% more cooking
time per lb (kg).
Roasting Right
No matter what roast you're cooking, low and
slow’s the way to go. For the most tender, juicy
roast, use moderate heat when roasting. Follow
the simple 1, 2, 3 cooking instructions that you’ll
find in the next pages for each type of roast.
Ready? or Not?
Use a thermometer to cook Oven, Quick and
Rotisserie Roasts like a pro. The type pictured
below is especially handy since it lets you monitor
cooking without opening the oven door. For Pot
Roasts, cook without a thermometer until they are
fork-tender: stick fork into cooked Pot Roast – if
the meat releases easily, it's done.
Clever Carving
• Let cooked roast rest for easiest carving and
juiciest beef.
• A good knife is key. Use a sharp broad blade with
a rounded tip (serrated knives will shred rather
than slice). Keep carving knives sharp, by using a
steel or sharpener to hone before each use.
• Carve roasts across muscle fibres (i.e. across the
grain). Tip: Carve in the same direction as the
butcher's twine to carve across the grain.