How to cook a perfect roast beef

Bookmark this! Mairlyn Smith shares her secret for a perfect roast beef every time.

Oven-roast at a low temperature to the doneness you like and carve into thin slices to serve.

SEASON ROAST Place in shallow roasting pan. 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 uncovered to desired doneness, removing from oven when 5°F (3°C) below finished temperature. (Bone-in roast can take 30 to 45 minutes less.)
COVER with foil and let stand for at least 15 minutes before carving into thin slices.

Note: I always use the method from the beef experts at Canada Beef

	Average Cook Time (Hours)
Weight (kg/lb)	Medium Rare 145°F (63°C)	Medium to Well-Done 160°F (71°C) or Greater
1 kg (2 lb)	1-3/4 to 2-1/4	2 to 2-1/2
1.5 kg (3 lb)	2 to 2-1/2	2-1/4 to 2-3/4
2 kg (4 lb)	2-1/4 to 2-3/4	2-1/2 to 3
2.5 kg (5.5 lb)	2-1/2 to 3	2-3 to 3-1/4