Teriyaki-Style Basted Oven Roast

Nothing could be more simple or delicious than savoury roast beef with an easy-to-make teriyaki glaze. Our time-test results are based on a roast that was about 6¼-in (15 cm) long x 5¼-in (13 cm wide) x 4¾-in (12 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.
Yield 10 Servings Prep. Time 10 min Cooking Time 180 min Total Time 190 min


Here are the following ingredients:

  • ¼ cup (60 mL) EACH soy sauce and sherry
  • 1 tbsp (15 mL) dry mustard
  • 4 lb (2 kg) Beef Inside Round Oven Roast

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine soy sauce, sherry and dry mustard in a small bowl for glaze. Brush over roast.

  2. Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes.

  3. Remove roast from oven and brush all over with about 2 tbsp (30 mL) of the glaze. Reduce oven to 275°F; return roast to oven and roast, uncovered, basting with glaze once per hour, for about 2 hours and 40 minutes for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). NOTE: See ‘AVERAGE ROAST COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts.

  4. Transfer to cutting board, cover with foil and let rest for 15 minutes. Carve roast across the grain into thin slices.

Roast Cooking Chart