FLAVOURS Issue 1

ROAST IT!
WHERE THE LOCALS SHOP FOR QUALITY MEAT
Fall is upon us and it’s Roast Season.
Here’s how to cook any beef roast
that’s sure to impress!
VISIT OUR SECOND LOCATION - THE BUTCHER EXPRESS
GIBSONS PUBLIC MARKET, 473 GOWER POINT ROAD, GIBSONS
Roasting beef low and slow makes even the toughest cut of
beef tender and juicy. Beef that comes from the parts of the
cow that get more exercise, such as the hindquarters & legs
contains collagen and connective tissue that makes it tough,
but cooking the beef for an extended period of time over
a low heat or an indirect flame breaks down the collagen,
making the beef fork-tender.
• Preheat the oven to 250 F.
• Season the roast to taste with salt and pepper. Put the
meat in a roasting pan and place in the preheated oven.
• Cook the roast for roughly 15 minutes per pound, or until
the internal temperature reaches 130 F on an instant-read
thermometer.
• Increase the heat to 500 F. Cook for an additional 15
minutes, or until the internal temperature reaches 140 F
for medium rare, 155 F for medium or 165 F for well done.
• Remove the roast from the oven and place it on a cutting
board or serving platter. Allow the roast to rest for at least
20 minutes before serving. The roast will continue to
cook during this time, increasing its internal temperature
another 5 degrees. The juices that were drawn to the
surface during the cooking process will absorb back into
the meat, ensuring a juicy roast.
Courtesy of The Gibsons Butcher
thegibsonsbutcher.com