Mini Quick Roasts: Step-by-Step Lessons

Step 1

Get Ready

  • Start with 1 lb (500 g) Quick Roast such as: Sirloin Tip, Outside Round, Inside Round, Cross Rib or Top Sirloin.
  • Use small oven-proof skillet, casserole or shallow pan with roasting rack.
Step 2

Season

  • Pat roast dry; rub all over with salt and pepper and/or seasonings such as Dijon mustard mixed with horseradish, Worcestershire sauce, minced garlic and dried crumbled rosemary, thyme or Italian seasoning.
  • Place on rack or bed of vegetables.

Cook's Notes:
For even cooking don't remove the netting.

Instead of a rack, you can use a bed of 1/2-inch (1 cm) chunks vegetable, such as carrots, parsnips, sweet potatoes, potato or onion wedges. Season by tossing with olive oil, salt, pepper, minced garlic and pinch thyme.
Step 3a

Insert thermometer

  • Insert oven-safe thermometer lengthwise into meat so that thermometer tip is in centre of roast (stem is almost not visible).

Cook's Notes:
A food thermometer is the cook's best tool for cooking beef roasts and burgers. Click here to learn more so you can cook like a pro!
Step 4

Roast 50 minutes; let stand

  • Roast in 350°F (180°C) oven for 45 to 50 minutes or until thermometer reads 140°F (60°C) for medium-rare. For medium doneness or more, roast until thermometer reads 155°F (68°C) or greater.
  • Tent with foil; let stand 5 minutes.

Cook's Notes:
Letting roast stand after cooking allows juices to settle and makes for easier carving as roast becomes firmer.

Foil covering helps to keep roast warm while standing. Tent loosely to avoid steaming roast.
Step 5

Remove netting

  • While holding netting down with tongs, gradually snip netting in between, cutting the full length of roast. Peel off with tongs, scraping seasonings from netting and patting back onto roast.
  • Remove roast and vegetables (if using) from pan; keep warm.

Cook's Notes:
Remove netting while roast is still in pan so any seasonings that fall off are captured in pan drippings for flavourful sauce.
Step 6

Making sauce and carving

  • Place roasting pan with drippings over medium heat; gradually stir in 1 cup (250 mL) broth, stirring up any browned bits from bottom of pan. Taste; if flavour is weak, simmer vigorously to reduce. Season to taste; add splash of heavy cream and/or balsamic or wine vinegar, if desired.
  • Carve roast across the grain into thin slices to serve.

Cook's Notes:
Slicing the meat across the grain shortens the long muscle fibres and maximizes tenderness.