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Island View Inside Round Roast

Roasting Beef


  • As desired Beef Roast
  • 1 Onion, large, cut in wedges
  • 2 Carrots, peeled and coarse dice
  • 4 ribs Celery, coarse dice
  • Salt and Pepper


  • Pre-heat the oven according to the following scale:
    325-375F for less than 2lbs.
    275-300F for more than 2lbs.
    250-275F with the bone on.
  • Chop the vegetables and lay them out in the bottom of a roasting pan. The aim is to make a roasting-rack out of vegetables, to elevate the meat off the pan, and add flavour to the drippings.
  • Rub the beef with seasoning; salt, pepper and any other spices you may want to try. Avoid fresh herbs, as they simply burn in the oven.
  • Place the beef on top of the vegetables with the fat-cap facing upwards. As the fat cooks, it melts, basting the meat and vegetables as it drips into the bottom of the pan.
  • Roast the beef until it achieves the desired internal temperature of doneness. The best practice is to check it every 20 minutes.
  • Rest the beef for at least 15 minutes after roasting. Larger cuts need more resting time!