The Petite Tender Beef Roast, also known as the Teres Major or Shoulder Petite Tender, is an incredibly tender roast. Although you may not be familiar with this cut, the Teres Major is actually the second most tender cut of beef!
This is a small and lean roast, that is perfect for 2-3 servings. Our butchers carefully tie the roast with butcher twine for easy carving and a beautiful presentation. Out butchers highly recommend trying this roast for your next date night!
- 1 Petite Tender Roast
- Salt, to taste
Petite Tender Roast
- Thaw the roast in the packaging and under refrigeration.
- When fully thawed, remove from the packaging and leave the string attached.
- Preheat your oven to 375 F.
- Lightly oil the roast and season with coarse salt and pepper, or your favourite spice blend.
- Transfer the roast to a baking dish or tray, preferably with a roasting rack to ensure more even cooking, and place on the middle rack of the preheated oven.
- Roast for approx. 25 to 35 minutes, until an instant read thermometer measures 130 F for a medium doneness. Cook more or less depending on your personal preference.
- When the roast is at the desired temperature, remove it from the oven, and loosely tent the roast with aluminum foil and allow to rest for at least 5 minutes before slicing.
- Resting is important as it allows the juices to re-distribute throughout the roast, and when sliced those juices stay inside, instead of on your cutting board. It makes for a much nicer eating experience.
- After resting, cut away the string with scissors, and slice away.
- In this method, steps 1-4 above stay the same.
- But instead of simply roasting in step 5, sear the roast on all sides first in an oiled cast iron skillet, for approx. 2 minutes per side on medium high heat, and then transfer the skillet to the oven.
- Roast following steps 6-9 above except cut the oven cooking time to about 20-25 minutes, or until desired temperature is reached.
- This method provides a flavour boost by searing all sides creating more caramelization which in turn tastes a lot better.