did you know?

The cheaper cuts, generally also the tougher cuts, are the most flavourful because those muscle groups get the most use. BUT, if you follow our instructions you will enjoy a no-fail, tender-every-time roast! Try it and see for yourself.

1. For a rare roast: Preheat your oven to 175 degrees Fahrenheit (80 degrees Celcius). For medium rare, set it at 180 F.

2. Take your frozen roast out of the wrappers. DO NOT thaw it out.

3. Place the frozen roast in a roasting pan. DO NOT ADD liquid.

4. Place the roasting pan lid askew on top of the roasting pan. You need it across the top of the pan, crookedly, rather than seated.

5. Put the pan into the centre of your oven. Close the oven door.

6. Leave the temperature at 175 degrees F for rare, 180F for medium..

7. Now, go riding horses or chasing cows or fixing that fence for the next 16 hours. Yes, I said sixteen hours.

8. WARNING: Some newer ovens will not allow a 16 hour run time and will automatically shut off after 8 hours.

9. You could, (if you get that fence done early) check it at say, the 12 or 14 hour mark. Just slice a bit off the edge to see how its doing. WARNING: you might just start chowing down. The house will smell wonderful by now.

10. Maybe you want it more than rare. Well then instead of setting your temperature at 175, set it at 180. In our experience it’ll take the full 16 hours to get it done just right. But experiment. No two ovens are alike. No two roasts are either. The secret is low and slow roasting.

11. Enjoy!!!