Just use the oven-safe thermometer and cook the roast beef to your desired doneness, keeping in mind that the internal temp will rise about 10 degrees while resting. Also, if you want deli roast beef, let it cool then wrap the roast in plastic and refrigerate. It will be easier to get extra-thin slices the next day. ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast Newest video is Better Bolognese, Asparagus side, and 2 drinks for our upcoming cookbook. ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
Because of this video, I bought an eye of round roast today and used your method to the letter. (I did bring the internal temp up to 145°.) Result: the best rare roast beef I've ever cooked, and I'm 65. It's pink-rare inside and I could slice it paper-thin if I want (my knives are really sharp). It's really tender even thick-sliced and it's delicious. So, thank you! I love your channel. 🥰
I'm so glad I'm subscribed to this channel. It's all stuff that my family actually wants to eat. Recently made the german red cabbage and the rice pudding. Also "you're welcome" - your kid gets extra points for politeness.
I just love how you explain & show how much ingredients & the process. Your son is a hard rater with you. I’d like to see your wife rate the dishes more as well.
Good episode on a good channel. I'm a pretty fair home cook, but I generally get a few good tips from every episode. The nice thing is that these are sane recipes that busy people can make that will taste good. It's the way I generally cook, leaving the fancier stuff to order in restaurants, or maybe to try on a quiet weekend.
I did this, let it sit overnight, you are so right, seasoned great! Only a 3lb-er, did it 40 mins after a great sear in cast iron! Made some mashed potatoes, it was so good, rare, and potatoes green beans, gravy was awesome! Thank you! This IS a keeper!
So this is definitely my "comfort" dish growing up, what I remember my pops always making for a Sunday or even Christmas. I do most of the cooking now, but this certainly evokes childhood memories! That roast is cooked perfectly for me, and I love the gravy. My newest additions for myself with my sunday roast: I started making the roux for the gravy with wagyu tallow, and there's huge depth of beef flavor. I've also been deglazing with either dry vermouth or brandy. Both different, both excellent. The brandy cooked down with the alcohol burned off has a great nutty sweetness. I recently invested in the Meater+ thermometer. It's an expensive piece of kit at $100, but absolutely love it. Bluetooth pairs to the phone, and tracks both the ambient oven temp, and the internal cooking temp. Their new version is even able to be in whatever protein you're deep frying, and survive! As always, an awesome show, and wonderful version of a personal family favorite!
Thank you for including a salt percentage for seasoning the roast instead of a volumetric measure. It may seem like a small detail, and less accurate measures or even salt to taste make sense when finishing a sauce/stew/soup, when seasoning something like a roast, pickling, or baking the accuracy really matters. Can't wait to try the recipe!
I love oven slow roast beef to medium rare, sliced thin 🥰. I grew up just northwest of Boston, north of Worcester where we all say wouh-sta-sheer sauce😄
I always make just plain spinach for a side with my roast beef, but I put a little cider vinegar on it once I plate it. A little of the vinegar mixes with the gravy and makes it's way around the plate. For me it's a really good combination.
I absolutely love your videos, and I am so glad they come out in advance of the weekend cause I can then shop for the ingredients and “tah- dah!” - produce a masterpiece on a Sunday!
Making this tonight. Had an issue at work and left early (millwork didn’t arrive, it’s all good 😝) Picked up ingredients and I’m halfway in. Wife just left with the boys for practice and they’re excited. They said the downstairs smells incredible. 🤷♂️
Meat cutter here! Just ask for a roast with a fat cap. We take them off because people are allergic to fat and don't tend to buy them if a roast has one, but it's super easy for us to get you one with a fat cap. You can also just ask for fat trimmings, which almost all butchers will give you for free.
I use Kitchen Bouquet Browning Seasoning Sauce, doesn't take much to really transform a mild beef gravy to the rich brown beefy gravy, without adding the salt that comes with the Better than Boullion. Comes in a smallish bottle, so it doesn't take much to make a big difference. Love roast beef done this way, also works in a crock pot on high with beef stock around the roast, up about half way. After an hour or so it should be up to the desired temperature, use the beef stock to make gravy and a beef au jus dip. The secret to the crock pot is having the beef stock up to temperature before adding the seared roast, and there is no moisture lost from the roast. If desired layer Lipton onion soup powder over the top of the roast, and the moisture from the lid will work that down into the meat. Awesome eating.
James it’s as fun to see your reviews as it is watch the recipe. It’s been fun watching you age. You’re a great critic! And you have a good knowledge of the subject at hand. Props for your chops! And thank your dad for another great recipe.
Love a good roast beef medium rare. Agree with you that the roast is better off resting on top of the onions, and yes more fat would have given you more to work with. One thing that I didn’t realize when I cooked my first roast beef was that it continues to cook once removed from the oven, I panicked because it looked too rare, so I put it back in the oven for 20 minutes and overcooked it, have to say I cried (was only 21 yrs.old) and guest were coming,lol. Gravy is tough to get right, I would have put some Dijon mustard and for color and a bit more flavor 1/2 tsp.dark mushroom soy sauce. You got a 9 from James so I know it was a winner. Thanks Jim, James and Tara, always a pleasure.👍❤
My favorite thing about your vids is you continually let people know they aren't following rules: they can do things the way they want and just use your presentation as a template.
I really appreciate the way you explain everything. How to beef up the gravy, if you get a lower fat roast, etc. Also, I bought the Tramontina 14.5" skillet. So happy with it. Love you channel!!
Oh man - the roast beef sandwiches from this are going to be epic. I'm going to bake up some fresh crusty sourdough for that specific purpose. Can't wait to try this recipe! I'll get a fabulous dinner (with your roasted garlic mashed potatoes) and roast beef sandwiches for lunches next week.
My kids have food allergies and aversions. I have been trying different things to get better food into them. I was surprised that making this was as easy as it appeared on the video and it tastes so good. Slightly different sizes of things as I am in Australia, but my kids both devoured this dinner. As a single Dad, making this was super easy and super tasty, and the fact that everyone enjoyed it speaks for itself. Thanks for the recipe
We own that knife, I bought it for my husband, a former chef. He LOVES this knife. Get it for Christmas for someone you love. Remember to put a penny in the package for good luck!!!
@@karlreinke9653There is a superstition that gifting a knife to someone can cause bad luck or sever the relationship between two people. To counteract the superstition, you gift a coin with it.
I can't keep up with these great recipes. We started using these recipes because they are easy, and remind me of home (LI). Our kids are all in their late 20s with their own families, homes, careers, etc. It's really hard to get everyone together for a meal. Since we have been cooking from this channel, Sunday dinner has become a thing. Thanks so much
Ive followed your examples a few times now, zero failures, excellent video editing and clear simple instruction makes for a foolproof result. You really have things dialled in.
Hey man you have the best cooking videos on youtube. Easy to follow, straight to the point, and not overly complicated. Thanks to you I've successfully tricked my wife into thinking I actually know what I;m doing in the kitchen. Making this for the family tonight!
I’ve never made roast beef, I like your very simple prepping, cooking, and finishing method. As soon as I see one of these cuts on sale I’m going to try this recipe. Thanks!
My local beef-distributor has a road-side retail counter. They are offering Chuck-Eye for $9.95 per pound. Your suggestions of lard-searing and bone-broth sparks my appetite. My mom's favorite side was sliced carrots with brown-sugar and mustard sauce (orangey). Every Monday she would bake a dozen loaves of home-baked bread. 🥰
My mom was German-Irish, so our family of seven used about twenty-pounds of potatoes per week. She bought nearly twenty pounds of cheese and about a pint of Worcestershire Sauce every month to keep her Franco-American husband interested.
Great video! Never thought to do as you did! Looks delicious! I'm going to need to get one of those internal thermometers, that one that stays inside as the roast cooks. I take it that the 'wire' is okay with the oven door shut on it.
This is great! I haven't made roast beef in a while, and never thought of roasting veggies for the gravy along with the meat. I'll be trying this with mushrooms instead, because I'm not a big fan of onion gravy.
That looked delicious. I'll definitely try the seasoning next time. Oh and if there are any left-overs: try it as cold-cut with home made tartar sauce and a generous heap of pan-fried sliced potatoes with lardon and onions
You make everything so simple. I've made standing rib roast a few times but this looks easier. I love making your recipes and my wife and any guests we have love them too!
As a Long Island girl, feeling especially connected 😂 Love watching you and your family and your recipes are wonderful . FYI your deli macaroni salad was a major hit this summer. Thank you for all you do!
Have you done a roast with sous vide? If you want it a certain doneness, all of it is the same. Also, you can set the temperature and not worry about the timing. Great presentation using the oven and probe thermometer.
I was rewatching an old video to refresh my memory before I cooked one of your recipes. The taste tester has grown so much over the time. I have 1 boy that would give all my food 10s and one girl who would rather eat uncrustables. Great content relatable and good recipes.
This is a great video, I don't eat red meat but my family does and they love roast beef. Now I know how to cook it! I will be getting that thermometer too. Thanks again!
Love to watch you. The BEST beef or chicken seasonings is: MINORS. A little expensive. It is a refrigerated paste. An executive chef introduced me to it way back in 1976 when I owned an Italian restaurant in Royal Oak, Michigan.
I like this recipe a lot. My supermarket always has a roast like this on sale every week. I also like to thank you for using that 14 in frying pan. I have one from Made In. It's one of my most used pans. Making one pan meals is the best. Enjoy your channel very much.
I keep demi-glace cubes in my freezer for sauces like these, really gives it a boost. I need to make another batch so I have cubes ready for the coming holidays.
Sirloin tip roast is an excellent choice. It's more tender, and a 4lb roast will cook to medium in less than 90 minutes. You can get all your seasoning using Montreal steak seasoning.
I really enjoyed that intro. And I personally am proud to be part of the Sip and Feast Family. I've been a viewer for almost a year I think and like other commenters have said, this is one of the best. I love the recipes, i love the inclusion of the family and the "rating" system. But perhaps most important, I love that you point out when an ingredient does or does not need to be the most expensive kind. If you can just as well use blended olive oil for something, you let us know. If you really need to use a fine EVOO, you again let us know, while usually still providing an alternative. It really builds that feeling of community and how we are all learning and growing together
Hey Jim, I am the moderator for one of the local foodie Facebook groups in our town. One of our long time members made this recipe last week and shared the pictures! I would use a few drops of Kitchen Bouquet. I've made similar recipes before but haven't made the onion gravy.
Perfect timing. I'm doing a roast this weekend. I'm considering options on the gravy since James didn't sound enthusiastic and I've learned to trust his opinion . Plus my wife doesn't go for lots of onions.
I know you plan and shoot ahead of time but our Shoprite is having a sale on this exact kind of roast this week :-) I appreciate this recipe! Even though I am a very experienced cook, I didn't grow up with much meat so larger cuts of beef are always more of a question for me. I hate to risk messing it up.
I like to use Montreal Steak Seasoning mix on a roast like this; thanks for the recipe; these cuts are so easily overcooked! And YES to the rosemary in the gravy! I like to mince the rosemary extra fine and stir it right into the gravy! And yes to the rare! Round roasts turn to leather when they are overcooked!
This roast bovine is divine! I was hoping you would make some garlicky sautéed mushrooms as a side dish. I'm not a fan of gravy for roast beef or prime rib. I'd eat those onions in a heartbeat, but my favorite condiment is prepared horseradish sauce.
Good tip with the towel on the handle after roasting the beef. Yeah…. I found out the hard way. All good. I’m a builder, hands are toughen up from work but lesson learned 100%. 😂
I love the input from the CameraMom. She keeps the channel real. I was howling about the handle with no towel on it, and then you mentioned it. But it should have been on there from the get-go. I'm going to start wearing a bib watching your channel, it will save on laundry expenses.
I use a UK stock cube called Oxo cubes. I have never found an American brand to beat it. If you have a friend going to England, ask them to bring you back a couple of boxes of Oxo cubes!
Hi, loved this video but I'm going to have to watch it again becuase my husband is riping out tile in our front entry way and I couldn't hear parts of it! LOL Thank you!
This looks great. I love a good sliced roast beef like this, but I'm the only one that will eat it. Everyone else in the house only wants shredded pot roast or ground beef concoctions.
Just use the oven-safe thermometer and cook the roast beef to your desired doneness, keeping in mind that the internal temp will rise about 10 degrees while resting. Also, if you want deli roast beef, let it cool then wrap the roast in plastic and refrigerate. It will be easier to get extra-thin slices the next day.
▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast Newest video is Better Bolognese, Asparagus side, and 2 drinks for our upcoming cookbook.
▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
I'll definitely be buying your cookbook. I've made so many of your recipes, they always turn out great.
Fab recipe! And a steakhouse video would be great! Thank you!
Worcestershire sauce is pronounced Worcester. No shire on the back end.
Don’t ask me why!😂
Insane streak of content man. Best home cook channel out there.
I appreicate that, thank you.🙏
First time here, you really think so?
Because of this video, I bought an eye of round roast today and used your method to the letter. (I did bring the internal temp up to 145°.) Result: the best rare roast beef I've ever cooked, and I'm 65. It's pink-rare inside and I could slice it paper-thin if I want (my knives are really sharp). It's really tender even thick-sliced and it's delicious. So, thank you! I love your channel. 🥰
I love watching Sip and Feast vids to relax. Really takes a lot of stress away.
I'm so glad I'm subscribed to this channel. It's all stuff that my family actually wants to eat. Recently made the german red cabbage and the rice pudding. Also "you're welcome" - your kid gets extra points for politeness.
From a longtime fan….a “steakhouse video”….??….YES PLEASE!!!….
I am so glad we have this connection too.
I just love how you explain & show how much ingredients & the process. Your son is a hard rater with you. I’d like to see your wife rate the dishes more as well.
Great stuff. I haven’t stopped by your channel in a while and I forgot how real it is. congrats on doing so well. 🤙🏽🤙🏽🤙🏽
Good episode on a good channel. I'm a pretty fair home cook, but I generally get a few good tips from every episode.
The nice thing is that these are sane recipes that busy people can make that will taste good. It's the way I generally cook, leaving the fancier stuff to order in restaurants, or maybe to try on a quiet weekend.
I did this, let it sit overnight, you are so right, seasoned great! Only a 3lb-er, did it 40 mins after a great sear in cast iron! Made some mashed potatoes, it was so good, rare, and potatoes green beans, gravy was awesome! Thank you! This IS a keeper!
So this is definitely my "comfort" dish growing up, what I remember my pops always making for a Sunday or even Christmas. I do most of the cooking now, but this certainly evokes childhood memories! That roast is cooked perfectly for me, and I love the gravy. My newest additions for myself with my sunday roast: I started making the roux for the gravy with wagyu tallow, and there's huge depth of beef flavor. I've also been deglazing with either dry vermouth or brandy. Both different, both excellent. The brandy cooked down with the alcohol burned off has a great nutty sweetness. I recently invested in the Meater+ thermometer. It's an expensive piece of kit at $100, but absolutely love it. Bluetooth pairs to the phone, and tracks both the ambient oven temp, and the internal cooking temp. Their new version is even able to be in whatever protein you're deep frying, and survive!
As always, an awesome show, and wonderful version of a personal family favorite!
Thank you for including a salt percentage for seasoning the roast instead of a volumetric measure. It may seem like a small detail, and less accurate measures or even salt to taste make sense when finishing a sauce/stew/soup, when seasoning something like a roast, pickling, or baking the accuracy really matters.
Can't wait to try the recipe!
Jim, you know you're good when I'm upvoting and giving compliments...BEFORE I've even watched the video.
Thanks so much!
I love oven slow roast beef to medium rare, sliced thin 🥰. I grew up just northwest of Boston, north of Worcester where we all say wouh-sta-sheer sauce😄
I always make just plain spinach for a side with my roast beef, but I put a little cider vinegar on it once I plate it. A little of the vinegar mixes with the gravy and makes it's way around the plate. For me it's a really good combination.
I appreciate how you help take the "fear factor" out of cooking for new chefs by showing that there is flexibility to the recipes.
I absolutely love your videos, and I am so glad they come out in advance of the weekend cause I can then shop for the ingredients and “tah- dah!” - produce a masterpiece on a Sunday!
Making this tonight. Had an issue at work and left early (millwork didn’t arrive, it’s all good 😝)
Picked up ingredients and I’m halfway in. Wife just left with the boys for practice and they’re excited. They said the downstairs smells incredible. 🤷♂️
Meat cutter here! Just ask for a roast with a fat cap. We take them off because people are allergic to fat and don't tend to buy them if a roast has one, but it's super easy for us to get you one with a fat cap. You can also just ask for fat trimmings, which almost all butchers will give you for free.
I've never heard of a fat allergy. Are you sure that's not the customers making an excuse to make you trim it just because they don't want it
I use Kitchen Bouquet Browning Seasoning Sauce, doesn't take much to really transform a mild beef gravy to the rich brown beefy gravy, without adding the salt that comes with the Better than Boullion. Comes in a smallish bottle, so it doesn't take much to make a big difference. Love roast beef done this way, also works in a crock pot on high with beef stock around the roast, up about half way. After an hour or so it should be up to the desired temperature, use the beef stock to make gravy and a beef au jus dip. The secret to the crock pot is having the beef stock up to temperature before adding the seared roast, and there is no moisture lost from the roast. If desired layer Lipton onion soup powder over the top of the roast, and the moisture from the lid will work that down into the meat. Awesome eating.
James it’s as fun to see your reviews as it is watch the recipe. It’s been fun watching you age. You’re a great critic! And you have a good knowledge of the subject at hand. Props for your chops! And thank your dad for another great recipe.
Love a good roast beef medium rare. Agree with you that the roast is better off resting on top of the onions, and yes more fat would have given you more to work with. One thing that I didn’t realize when I cooked my first roast beef was that it continues to cook once removed from the oven, I panicked because it looked too rare, so I put it back in the oven for 20 minutes and overcooked it, have to say I cried (was only 21 yrs.old) and guest were coming,lol. Gravy is tough to get right, I would have put some Dijon mustard and for color and a bit more flavor 1/2 tsp.dark mushroom soy sauce. You got a 9 from James so I know it was a winner. Thanks Jim, James and Tara, always a pleasure.👍❤
My favorite thing about your vids is you continually let people know they aren't following rules: they can do things the way they want and just use your presentation as a template.
I really appreciate the way you explain everything. How to beef up the gravy, if you get a lower fat roast, etc. Also, I bought the Tramontina 14.5" skillet. So happy with it. Love you channel!!
This will be ideal for my holiday dinner along with the stuffed shells recipe from Brian Lagerstrom's channel.
Oh man - the roast beef sandwiches from this are going to be epic. I'm going to bake up some fresh crusty sourdough for that specific purpose. Can't wait to try this recipe! I'll get a fabulous dinner (with your roasted garlic mashed potatoes) and roast beef sandwiches for lunches next week.
We tried it tonight for dinner and it was outstanding. The gravy was the best part. Thank you!
My kids have food allergies and aversions. I have been trying different things to get better food into them. I was surprised that making this was as easy as it appeared on the video and it tastes so good. Slightly different sizes of things as I am in Australia, but my kids both devoured this dinner. As a single Dad, making this was super easy and super tasty, and the fact that everyone enjoyed it speaks for itself. Thanks for the recipe
A peice like this is good when you have people that like it well done and others that like it more rare.
We own that knife, I bought it for my husband, a former chef. He LOVES this knife. Get it for Christmas for someone you love. Remember to put a penny in the package for good luck!!!
Never heard of putting a penny in the package. You do this in a wallet for good luck.
@@karlreinke9653There is a superstition that gifting a knife to someone can cause bad luck or sever the relationship between two people. To counteract the superstition, you gift a coin with it.
A penny a point! My mother said that. She’s 1/2 Irish and 1/2 Italian. Don’t know which superstition it is.
I can't keep up with these great recipes. We started using these recipes because they are easy, and remind me of home (LI). Our kids are all in their late 20s with their own families, homes, careers, etc. It's really hard to get everyone together for a meal.
Since we have been cooking from this channel, Sunday dinner has become a thing. Thanks so much
James the taste tester is awesome, love this channel❤
Beautiful dish and a lovely family ❤️
Ive followed your examples a few times now, zero failures, excellent video editing and clear simple instruction makes for a foolproof result. You really have things dialled in.
Hey man you have the best cooking videos on youtube. Easy to follow, straight to the point, and not overly complicated. Thanks to you I've successfully tricked my wife into thinking I actually know what I;m doing in the kitchen. Making this for the family tonight!
Love your family..Blessings
Absolutely phenomenal recipe & tutorial!🌟👏🌟
Thank u so much!💕
I’ve never made roast beef, I like your very simple prepping, cooking, and finishing method. As soon as I see one of these cuts on sale I’m going to try this recipe. Thanks!
My local beef-distributor has a road-side retail counter. They are offering Chuck-Eye for $9.95 per pound. Your suggestions of lard-searing and bone-broth sparks my appetite. My mom's favorite side was sliced carrots with brown-sugar and mustard sauce (orangey). Every Monday she would bake a dozen loaves of home-baked bread. 🥰
My mom was German-Irish, so our family of seven used about twenty-pounds of potatoes per week. She bought nearly twenty pounds of cheese and about a pint of Worcestershire Sauce every month to keep her Franco-American husband interested.
Great video! Never thought to do as you did! Looks delicious! I'm going to need to get one of those internal thermometers, that one that stays inside as the roast cooks. I take it that the 'wire' is okay with the oven door shut on it.
This is great! I haven't made roast beef in a while, and never thought of roasting veggies for the gravy along with the meat. I'll be trying this with mushrooms instead, because I'm not a big fan of onion gravy.
Can't wait to try this. I've been trying to recreate my grandma's roast beef for 30 years. This might do it.
That looked delicious. I'll definitely try the seasoning next time. Oh and if there are any left-overs: try it as cold-cut with home made tartar sauce and a generous heap of pan-fried sliced potatoes with lardon and onions
You make everything so simple. I've made standing rib roast a few times but this looks easier. I love making your recipes and my wife and any guests we have love them too!
As a Long Island girl, feeling especially connected 😂
Love watching you and your family and your recipes are wonderful . FYI your deli macaroni salad was a major hit this summer. Thank you for all you do!
Thanks so much, glad you loved it!
Gotta love your whole family Jim. You guys put in the work and it shows. Thank you for this recipe.
Have you done a roast with sous vide? If you want it a certain doneness, all of it is the same. Also, you can set the temperature and not worry about the timing. Great presentation using the oven and probe thermometer.
did this roast for a church event. It was a winner. Especially with the gravy
You could use some spray beef tallow to baste the roast and give you the pan drippings if you don’t have the fat cap.
I was just thinking of making this last night. Great timing
I do love watching you cook, such common sense and passion for good food. Great channel, and I’m subscribed.
I was rewatching an old video to refresh my memory before I cooked one of your recipes. The taste tester has grown so much over the time. I have 1 boy that would give all my food 10s and one girl who would rather eat uncrustables. Great content relatable and good recipes.
Love your channel! Thank you! Wish you All The Best!
This is a great video, I don't eat red meat but my family does and they love roast beef. Now I know how to cook it! I will be getting that thermometer too. Thanks again!
Love to watch you. The BEST beef or chicken seasonings is: MINORS. A little expensive. It is a refrigerated paste. An executive chef introduced me to it way back in 1976 when I owned an Italian restaurant in Royal Oak, Michigan.
I like this recipe a lot. My supermarket always has a roast like this on sale every week. I also like to thank you for using that 14 in frying pan. I have one from Made In. It's one of my most used pans. Making one pan meals is the best. Enjoy your channel very much.
I keep demi-glace cubes in my freezer for sauces like these, really gives it a boost. I need to make another batch so I have cubes ready for the coming holidays.
Sirloin tip roast is an excellent choice. It's more tender, and a 4lb roast will cook to medium in less than 90 minutes.
You can get all your seasoning using Montreal steak seasoning.
I really enjoyed that intro. And I personally am proud to be part of the Sip and Feast Family. I've been a viewer for almost a year I think and like other commenters have said, this is one of the best.
I love the recipes, i love the inclusion of the family and the "rating" system. But perhaps most important, I love that you point out when an ingredient does or does not need to be the most expensive kind.
If you can just as well use blended olive oil for something, you let us know. If you really need to use a fine EVOO, you again let us know, while usually still providing an alternative. It really builds that feeling of community and how we are all learning and growing together
👁👁 Yummmy can’t wait to try it on my own this Sunday
Thank you Master Chef …👩🍳
18:30
Mashed potatoes, mushrooms and roast carrots are the only sides to have with a roast! Thanks for the tips. Ill try them this weekend 😊
My gran would invert the roasting rack back into the gravy to deglaze it😉
Hey Jim, I am the moderator for one of the local foodie Facebook groups in our town. One of our long time members made this recipe last week and shared the pictures! I would use a few drops of Kitchen Bouquet. I've made similar recipes before but haven't made the onion gravy.
Sirloin tip roast is an excellent choice. It's more tender, and a 3lb roast will cook to medium in less than 90 minutes.
Perfect timing. I'm doing a roast this weekend. I'm considering options on the gravy since James didn't sound enthusiastic and I've learned to trust his opinion . Plus my wife doesn't go for lots of onions.
Made this for dinner on Sunday and it was delicious.
I remember my Dad slicing our Sunday Roast with an electric knife !
How sweet !
I know you plan and shoot ahead of time but our Shoprite is having a sale on this exact kind of roast this week :-) I appreciate this recipe! Even though I am a very experienced cook, I didn't grow up with much meat so larger cuts of beef are always more of a question for me. I hate to risk messing it up.
Jim it's an honor to be connected with you my dude! Keep up the great work, and it's great to see James Jr grow over the years!
Thanks so much!
Agreed and I can’t wait to make this. I’ve made several of your dishes now and they never disappoint!
Love you and your family! Keep the delicious recipes coming.
Always an educational and fun time when you guys put up content.
This is great! Love the quality of the video. The explanation of what you’re doing is top notch.
I’ll be making this for sure!
Love the honesty here.
We shall feast on roast beast!
Very impressed with what’s been happening with your channel lately keep it up
I like to use Montreal Steak Seasoning mix on a roast like this; thanks for the recipe; these cuts are so easily overcooked! And YES to the rosemary in the gravy! I like to mince the rosemary extra fine and stir it right into the gravy! And yes to the rare! Round roasts turn to leather when they are overcooked!
And I am so glad you made a roast beef that I can do this weekend.
James is such a cute taste tester! He's really growing up! Thanks for this great recipe, I am making this tonight.
This roast bovine is divine! I was hoping you would make some garlicky sautéed mushrooms as a side dish. I'm not a fan of gravy for roast beef or prime rib. I'd eat those onions in a heartbeat, but my favorite condiment is prepared horseradish sauce.
This looks BANGING, Thanks for sharing.
Good tip with the towel on the handle after roasting the beef. Yeah…. I found out the hard way. All good. I’m a builder, hands are toughen up from work but lesson learned 100%. 😂
watching your channel grow has been awesome. one of the best out there.
I love the input from the CameraMom. She keeps the channel real.
I was howling about the handle with no towel on it, and then you mentioned it. But it should have been on there from the get-go.
I'm going to start wearing a bib watching your channel, it will save on laundry expenses.
This great, going do this tomorrow!
Trying this for the weekend!
Love your videos man
Tremendous!!! My favorite cooking channel.
This is a keeper, especially with the holidays looming on the horizon! Thanks yet again!
You're a rock star. Love your cooking videos.
Wow, that looks incredible, got to give it a try 👍🧑🍳
Thank you
Love when your notifications come up!🎉
Perfect timing for this video, I was thinking of making a roast this weekend!
I use a UK stock cube called Oxo cubes. I have never found an American brand to beat it.
If you have a friend going to England, ask them to bring you back a couple of boxes of Oxo cubes!
Hi, loved this video but I'm going to have to watch it again becuase my husband is riping out tile in our front entry way and I couldn't hear parts of it! LOL Thank you!
This looks great. I love a good sliced roast beef like this, but I'm the only one that will eat it. Everyone else in the house only wants shredded pot roast or ground beef concoctions.
Nothing better than nice medium-rare thinly sliced roast beef sandwiches with LTO, banana peppers, and dressing as leftovers. Yum.
Hi from N Ireland. Love your videos. Thank you.
Always love your videos!
whats the difference between garlic salt and garlic powder?
Thanks so much. Garlic salt is granulated garlic mixed with salt. Garlic powder has smaller granules than granulated garlic so it's more potent.
Hey Jim, the cut is called steamship round
Just wanted you to know I absolutely love your channel!! Was wondering if a little gravy master might help out a bit with the gravy?
Thanks, yes, you can definitely use gravy master.