Exceptional Ontario Grass-Fed Beef: Our AAA Inside Round Roast is crafted from grass-fed cattle raised on Ontario farms, ensuring exceptional flavor and tenderness. Aged for 40+ days, this premium 3 lb roast is the perfect balance of quality, sustainability, and taste.
AAA Grade & Expertly Aged: Aged for over 40 days to enhance its natural tenderness and depth of flavor, this roast boasts the AAA Grade distinction, meaning it’s richly marbled and guaranteed to deliver a juicy, satisfying bite every time.
Versatile for Any Occasion: Whether slow-roasted, braised, or cooked to perfection in the oven, this cut is ideal for family dinners, special occasions, or meal prepping. Its lean nature makes it perfect for carving into thin slices for sandwiches, hearty plates, or light lunches.
Grass-Fed Goodness You Can Taste: Grass-fed beef offers a rich, beefy flavor profile with enhanced nutritional benefits. Lower in fat yet packed with Omega-3s, vitamins, and antioxidants, this roast is as wholesome as it is delicious.
Locally Raised & Sustainably Sourced: Proudly sourced from Ontario farms, this roast supports local agriculture while promoting ethical and sustainable farming practices. By choosing this product, you’re enjoying premium beef that’s better for your plate and the planet.
Foolproof Cooking Method:
Ingredients:
- 1 Inside Round Roast (3 lb)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme or rosemary
- Optional: Vegetables (carrots, onions, potatoes) for roasting
Instructions:
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Preheat oven: Heat your oven to 450°F (230°C).
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Prepare the roast: Pat the roast dry and rub it with olive oil—season generously with salt, pepper, garlic powder, and thyme or rosemary.
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Sear for flavor: Heat a skillet on high and sear all sides of the roast until browned (about 2 minutes per side).
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Roast to perfection: Place the roast in a roasting pan or on a rack. Add vegetables to the pan if desired. Roast at 450°F for 10 minutes, then reduce the temperature to 325°F (160°C). Cook for 60-75 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
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Rest before carving: Remove the roast from the oven and let it rest for 15 minutes before slicing thinly against the grain for maximum tenderness.
