While a roast may take time in the oven, since the prep time is so short, it’s really great for easy weekend meals, or if you’re expecting company and you don’t want to be tending to the grill or frying pan. Roasts need about half an hour per pound depending how well done you want it, and enough liquid to stay moist and maybe make some gravy. My personal favourite is just to coat a standing rib roast in yellow mustard. Then throw a couple of carrots, a quartered red onion, some red wine and chicken stock into a roasting pan. Cover and bake at about 375C. A couple of hours later, voila, delicious beef. Don’t forget to let the roast rest for about 15 minutes once it’s out of the oven. Add a couple of potatoes to the oven and tear up a head of lettuce and you’re done. It’s a perfect Sunday meal in my books.