Roast Beef

My father’s recipe. Easy to put together, awesome when having people over.

When coming out of the oven the meat will be rare to medium rare, depending on the size of the roast. If you (or your guests) like your meat more cooked simply have a pan aside to sear the meat once sliced. You can also use the dripping from the cooking pan to make a sauce (scrape out the dripping, add water and a  bit of bisto, heat until simmering) and finish cooking the slices in this “jus”. I didn’t do this in the pictures below. Adjust to your own taste.

It’s one of the few recipes where I use margarine. For some reason butter will just not work as a substitute.

6 table spoons margarine
2 table spoon brown sugar
2 table spoon dried mustard
2 tea spoon Bisto
salt, pepper, onion powder, Montreal Steak Spice
1 roast beef


1. Pre heat the oven to 500F

2. In a bowl, mix the margarine, dry mustard, brown sugar and Bisto.

3. Put the beef on an oven safe, open dish. Coat the beef with the margarine mix.

4. To taste, season the top of the beef with the salt, pepper, onion powder and Montréal Steak Spice.

5. Put in the oven for 10 minutes. Then drop the temperature to 350F and cook for 15 minutes. Take out of the oven and allow to rest for a minimum of 2 minutes.

6. Slice and serve with the side dishes of your choice. (see notes above for the cooking of the meat)


2 responses to “Roast Beef

  1. Your roast beef sounds delicious.

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