For Best Results, Go Topless
With the holidays upon us, an oven roast is the ultimate comfort food for family and for guests. And what better way to entertain than going topless!
With 65 per cent of Canadians not clear on the difference between a pot roast and an oven roast, here are some tips to get the best roast this Christmas.
go topless – cook without a lid
go dry – don’t pour any liquid into the pan
go low – roast the cut at 275°F to achieve restaurant-quality roasting
Interestingly, 47 per cent of Canadians cover their oven roasts with a lid and 55 per cent used liquid in the pan. Oh the sufferings of the oven roast, confined under a lid and drowning in liquid – no more! Try these tips and discover just how easy roasting can be.
Oven-Roasting Best Practices
Season roast Place, fat side up, on rack in shallow 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 oven for 10 minutes.
Reduce heat to 275°F Cook to desired doneness, removing from oven when the roast is 5°F below finished temperature (145°F for medium-rare, 160°F for medium to well-done).
Cover with foil and let stand for at least 15 minutes. Roasts can stand 20 to 30 minutes before carving into thin slices.
Fennel-Crusted Beef Strip Loin Roast With Port Wine Sauce
1/4 cup minced fresh parsley
1 tbsp crushed fennel seeds
1 tbsp olive oil
Coarse salt and pepper, to taste
4 lb Beef Strip Loin Premium Oven Roast
Port Wine Sauce
2 shallots, minced
1 cup red wine
1/2 cup ruby port
1-1/2 cups sodium-reduced beef broth
2 tbsp cornstarch
1 tbsp butter
1. Combine parsley, fennel seeds, olive oil and salt and pepper to taste. Rub all over roast. Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Cook, uncovered, in 450°F oven for 10 minutes. Reduce heat to 275°F roast until thermometer reads 135°F for medium-rare, about 1-3/4 to 2 hours, or to 150°F for medium. Remove from oven. Cover roast loosely with foil and let stand for 15 to 30 minutes before carving.
2. Meanwhile, make Port Wine Sauce: Drain off all but 2 tbsp of the drippings from roasting pan. Place pan over medium heat and add shallots; cook, stirring until shallots soften. Stir in wine and port, stirring up any browned bits from bottom of pan. Bring to boil; reduce heat to medium and simmer until reduced by half, about 7 minutes. Stir in broth. Combine cornstarch with 1/4 cup cold water and whisk into simmering sauce, cook stirring until thickened, about 5 minutes. Strain (if desired) and return to pan. Whisk butter into sauce; season with salt and pepper to taste.