A Corbeil initiative

Special dishes

Photo de l'auteur Thérèse Dodier


I used to make this for my family every week—it was always a big hit.

Adriana Luu – Studio Kay

Roast Beef

This is a traditional roast beef.

Interesting facts

This recipe was passed down to me from my aunt Délia who was a chef.


8 to 10

Prep time

25 minutes

Cooking time

2 hours


  Ingredients Quantitites
sirloin beef roast, about 2 kg (4.5 lbs) 1
melted butter 30 ml (2 tablespoons)
flour 15 ml (1 tablespoon)
brown sugar 15 ml (1 tablespoon)
mustard powder 15 ml (1 tablespoon)
onions, cut into rings 2
Bovril liquid beef bouillon 60 ml (1/4 cup)
water 500 ml (2 cups)


  1. Preheat the oven to 350 °F (180 °C).
  2. Place the roast in an oven-safe roasting pan.
  3. Brush the roast with the melted butter.
  4. In a small bowl, combine the flour, brown sugar and mustard powder.
  5. Sprinkle the roast with the flour mixture, making sure to cover all sides.
  6. Place the sliced onions on top of the roast. Bake for 30 minutes.
  7. In a bowl, combine the liquid beef bouillon and the water.
  8. After the first 30 minutes, baste the roast with the Bovril mixture and return to the oven for an additional 1 hour and 30 minutes.
  9. Remove from the oven, cover the roast with aluminium foil. Let stand 10 to 20 minutes before thinly slicing.
  10. Serve with the cooking liquid and the onions.

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