How not to screw up a roast - a simple solution
05 Mar 2019
Sometimes, you just need a little help from your friends. Let me back up a bit. I happen to have a bit of a history of buying budget cuts of meat on sale and then attempting to turn them into a culinary hit…only to be met with a less than desirable result at the end.
When I recently saw a sirloin tip roast (3lbs) on sale at our local Freshco for $11.43 I couldn’t resist. There it sat on the kitchen counter…looking fabulous…but how would this really turn out? Not wanting to leave anything to chance and also looking forward to a delicious dinner, my husband, Dan, flat out said…’you’d better give Jeff a call’. And so I did.
That’s one of the best things about running a website like mycollingwood.ca…you get to meet so many talented local chefs and they’re extremely willing to share culinary tips and tricks.
So, I called Gustav’s Chophouse and Bar and asked to speak with Chef Jeffrey Anderson. Jeff was more than happy to give me guidance.
He said…”Season your roast, then sear it at a very high heat (I was very worried that the smoke detectors would go off). Preheat the oven to 400 degrees and pop it in the oven for 30 minutes for medium rare. And most importantly let it rest before you carve it.”
Step by Step Photos:
Step 1: Season with locally grown organic garlic powder from Dunridge Farms aka secret cooking weapon of choice. I also added some steak spice I had in the cupboard.
Step 2: Sear all sides of the roast in a very hot pan with cooking oil (I used olive oil from the Collingwood Olive Oil Company).
Step 3: Roast in the oven at 400 degrees for 30 minutes. And then resist all urges to poke the roast or slice it to see if it's done...trust me. I let the roast sit for 20 minutes and had faith that Chef Jeff's word was good as gold.
Step 4: Prepare veggies and side dishes while the roast is resting peacefully. Organic heirloom carrots from Curries Farm Market are a favourite in our household. They taste so good on their own they don't need any butter.
Step 5: I felt very brave attempting home made Yorkshire Puddings. Much easier than I thought. I just followed the instructions I found on-line exactly. Tip: You can prepare the batter in advance.
Step 6: Carve your roast, plate it, serve it and enjoy.
Step 7: Ask your happy family members to do all of the dishes because you just did all of the cooking.
Chef Jeff couldn’t have given me better advice and I was so proud of the way my roast turned out. I'd like to point out that I did take some time before picking up the phone to look for some recipies on line...and well quite frankly...they all offered different advice and it just became confusing so I took the path of least resistance that offered the most successful outcome.