Chef come on, the way he illustrated and explain every step is amazing, thank you for showing some of the little tricks that we don't know about, i would like to see more of his techniques in other tutorials. thanks again.
I really like the way he explains cooking. He touches on aspects of cooking that others don't. It's to the point, he doesn't over explain, and adds interesting tidbits that is helpful but not unnecessary.
Excellent recipe. It turned out perfectly. I had to make three roasts based on number of folks and still worked as it should have and used three pounds of shallots! Thank you Thomas Joseph for sharing your fine talent for cooking and explaining. May God Bless and keep you! I ask St. Thomas and St. Joseph to pray for your continued success!!
Sooooooo delicious! Made this last Sunday, and we are making it again this week for a family dinner. The only issue I had was with it being a little too rare, so I will adjust the cooking time accordingly. I will actually try another commentor's suggestion and cook at 225 for twice as long. Seriously, anyone who had a negative comment about the flavors or this being too much work...just try it. The meat was to die for, and the horseradish sauce was perfection. This recipe is a keeper in my book!
We have watched probably over 20 recipes and yours looked the best! We tried on Christmas Day and it turned out PERFECT!!! Everyone kept getting it instead of the ham and turkey lol it was def a hit!!! Thanks for this recipe!
Just search how to cook roast beef and easy ways to do yesterday. So many videos to watch but click to see this one first. Thank you and will give this a try and hope mine turned out alright tomorrow 😂.
This recipe was actually great. The meat was tender, of course not as tender as a tenderloin, but had a good tenderness. The flavor was amazing. The only change I made was that I put only few teaspoons of dijon and mixed with some butter salt pepper and thyme. Now we have a very good roast beef for sandwiches!! Thanks for a perfect New Year’s dinner!
I have been cooking this roast for years most people I know would pot roast this cut.I always roasted it I under cooked this roast and it comes out so tender. The meat has zero fat running through it.The only fat is on one side on the top and a very tasty flavour so good.I was glad to see someone does it just like me.
Oh my mouth was watering watching the finished product. Excellent, thank you for the video, I’m away to copy your method for cooking the Hogmanay (New Years Eve) meal. Greetings from Scotland, all the best for 2023, thank you 🏴
You really have told everything in every essential details. This is like we are being taught how to make the beef roast with each detail. I have made a big piece of beef shoulder without bone marinated in yogurt black pepper coriander cumin and salt. Have wrapped it with sellophane plastick packing for 3 days. I was looking for some good way of cooking such piece. Outclass coating of garlic and mustered pastes i can feel the taste even before cooking it😊. I am sure horse reddish sause will complete the ever lasting appetitive flavour. Will let you know the result.
Excellent recipe ... Thank you Chef ... the presentation looks appetizing and professional ... also right to the point explanation of all the steps ... really impressive ...
For tieing up a joint of meat - if you do an extra twist (2 wraps of string) it will not loosen itself and stays in tension. That way it’s easier to truss by yourself
Hi, Thomas, you made an extremely delicious pot roast with horseradish sauce including herb rosemary, and thyme thanks very useful video for everyone thanks.
was stressing out for thanks giving because everyone wants roast and I dont eat meat but now im not. all other tutorials were over complicated. thank you so much chef
I just found you and am already a fan!! I will definitely be making this it looks wonderful! Appreciate your comprehensive instructions too...thank you for this!
Excellent, delicious, amazing recipe ! Beautiful demonstration and presentation ! It's a wonderful art of your cooking style, thoroughly enjoyable. Thank you so much for this incredible video !!!
I'm looking for roast beef recipe for Christmas and I think I found one. I will try this before holiday to see if can make it right.. thank you for sharing your recipe xxx
TY the different explanation. Things like cutting against the grain, "trusting" (dunnot the spelling) the meat, etc new things amateurs like me learn, by and by.
Really appreciate this. Pretty much followed this cook with some modification. Cooked longer @ 275. Thought I had horse radish but couldn't find it. Shame on me for using some leftover packets of Arby's horsey sauce. Regardless the roast was wonderful. Will be better prepared next time... Thanks !
So many awesome things in this video. The whipped cream with sour cream to make the sauce blew my mind! Wonderful video that gives me much more than just one meals worth of ideas and technique! Thanks
All good information but 2 points. 1) You dont need to sear. You are roasting at High heat. this is why is called a roast. 2) When resting remove foil. You are hydrating the crust so is not crusty anymore. I know he says to leave airflow, but foil still touches the meat.
I consider myself to be a pretty good cook roast beef has always been my Waterloo! This gives me confidence! And I'm nuts about horseradish sauce with a great recipe!
This was really really great for a round. At the end i added a wee bit of mushroom catsup, yeh it's a thing from the 1800's, it just made this thing sing. Thank you!
Tip: When you make your first knot don’t just tie/cross the two ends of the string once - Do it 3 times as this will increase the friction and hold better under tension so you don’t have to hold the first knot down with your finger
Thank you for this wonderful recipe, I am going to tweak it a bit to my liking but i love how informative & helpful when it comes to possible preference or suggestions. As always, super appreciative to the crew of Everyday Food.
Most people didn't notice, he switched meat on you!...Ha..ha...ha...only a trained butcher would notice, but he started out with a end cut bottom round roast...the bottom round he started cooking is a center cut bottom round roast. he also has the twine tied with the grain on the roast he's cooking....I'll look for more inconsistencies....stand by...
@@Christi567yes it does a brisket and chuck is more amenable to slow roasting for maximum succulence. A loin cut I think has to be in a searing hot oven and quick. I do out know much else’s so I’d love if the OG poster could explain more.
Thank you for pointing that out. Please tell me where I can watch your video, so I can be sure I’m getting the best advice, I’d greatly appreciate it & God bless.
I respectfully disagree. 'Bottom Round' is FULL of collagen, which is very tough. It needs a low temperature & slow longtime roasting for the collagen to break down and the meat to become tender. You should roast at 200F for 3 hours....that's about right. You can use a meat thermometer to get more precise, but 'time' is the key element. This guy here on this video is a cook and not a chef. There's a difference. He proves that difference by recommending 350F degrees for approximately an hour. That will usually result in a quite tough end product. He's way wrong. References: Review: Collagen contribution to meat toughness: Theoretical aspects Jacques Lepetit ..Meat Science 80 (2008) 960-967 Offer, G., & Knight, P. (1988). The structural basis of water-holding in meat. Part 1: General principles and water uptake in meat processing. Developments in Meat Science, 4, 63-171.
Looks divine? The results of eating it aren't. Hell is not pleasant. Maintaining slaughterhouse and consuming the products are dangerous for all involved.
I'm just wondering I trusted my roast like you did in the beginning, but it looks like the roast you cooked was trusted differently? Will that make a difference? Mine is in the refrigerator now for overnight dry brine. Any help would be appreciated!!
Wow, there's a nice bit of eye-candy for first thing on a Sunday morning. A nice change from watching Gordon Ramsay and Jamie Oliver! Thanks for posting - hopefully now I'll manage to cook a roast that isn't burnt to a crisp.
Omg thanks so much for putting that recipe of a roast I always make pork because I'm afraid of messing up with that kind if meat but you made it so easy it looks so delicious and easy to prepare you explained it really good thanks so much
Pretty Simple Stuff.......Place your Roast in a 425* Oven for 30 minutes, then turn down to 300* until internal temperature of 145* is reached...Let roast stand for 15-20 minutes while covered with Foil...Works every time for Inside Round and Blade !! Lol
@@BS-pd9hk Shoe Leather ? 140/ 145 is tender as you can get it ! Never hade a bad one yet or a customer complain in years ! Medium not Medium Rare ! Have you seen a Roast with an internal temp of 130-135 ? There's blood running out from it ! I cannot serve that at our restaurant ! To each his own !!
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Get the recipe and directions here!: www.marthastewart.com/1165272/roast-beef-shallots
How do I adjust time in oven by half if my meat is half the size?
@@duangjais check for temp
Medium rare is 135 Fahrenheit
@@Sheediva1 koi
Started With one piece of meat than used another for cooking, strange or you re did the twine the opposite direction
Chef come on, the way he illustrated and explain every step is amazing, thank you for showing some of the little tricks that we don't know about, i would like to see more of his techniques in other tutorials. thanks again.
I really like the way he explains cooking. He touches on aspects of cooking that others don't. It's to the point, he doesn't over explain, and adds interesting tidbits that is helpful but not unnecessary.
Excellent recipe. It turned out perfectly. I had to make three roasts based on number of folks and still worked as it should have and used three pounds of shallots! Thank you Thomas Joseph for sharing your fine talent for cooking and explaining. May God Bless and keep you! I ask St. Thomas and St. Joseph to pray for your continued success!!
Everyone of his videos are spot on ...he's the best...Thanks Thomas Joseph...Martha really knew what she doing when she found you....😉
Thank you so much for the easy steps. Going to make this for Sunday dinner tomorrow night. looks so good
Sooooooo delicious! Made this last Sunday, and we are making it again this week for a family dinner. The only issue I had was with it being a little too rare, so I will adjust the cooking time accordingly. I will actually try another commentor's suggestion and cook at 225 for twice as long. Seriously, anyone who had a negative comment about the flavors or this being too much work...just try it. The meat was to die for, and the horseradish sauce was perfection. This recipe is a keeper in my book!
Thanks for the tips, I'm not a rare person either!
How did it turn out at 225 for 90,minutes?
@@DylanGaine It would be charcol lol
just set the thermometer to 125-130F. twice as long is too long, lol
What type of beef did you use? Thanks.
This is a wonderful recipe I used it yesterday on a sirloin tip roast and it turned out perfectly. Thanks for the demonstration it was a big help.
I've been following this channel for years, this is my favorite video you've ever done! Keep up the great work
It's not pleasant in hell. Just for your information. This is not out of sentiment, it is scientific.
We have watched probably over 20 recipes and yours looked the best! We tried on Christmas Day and it turned out PERFECT!!! Everyone kept getting it instead of the ham and turkey lol it was def a hit!!! Thanks for this recipe!
Just search how to cook roast beef and easy ways to do yesterday. So many videos to watch but click to see this one first. Thank you and will give this a try and hope mine turned out alright tomorrow 😂.
This recipe was actually great. The meat was tender, of course not as tender as a tenderloin, but had a good tenderness. The flavor was amazing. The only change I made was that I put only few teaspoons of dijon and mixed with some butter salt pepper and thyme. Now we have a very good roast beef for sandwiches!! Thanks for a perfect New Year’s dinner!
Butter always makes food taste better.
I have been cooking this roast for years most people I know would pot roast this cut.I always roasted it I under cooked this roast and it comes out so tender. The meat has zero fat running through it.The only fat is on one side on the top and a very tasty flavour so good.I was glad to see someone does it just like me.
Oh my mouth was watering watching the finished product. Excellent, thank you for the video, I’m away to copy your method for cooking the Hogmanay (New Years Eve) meal. Greetings from Scotland, all the best for 2023, thank you 🏴
You really have told everything in every essential details. This is like we are being taught how to make the beef roast with each detail. I have made a big piece of beef shoulder without bone marinated in yogurt black pepper coriander cumin and salt. Have wrapped it with sellophane plastick packing for 3 days. I was looking for some good way of cooking such piece. Outclass coating of garlic and mustered pastes i can feel the taste even before cooking it😊. I am sure horse reddish sause will complete the ever lasting appetitive flavour.
Will let you know the result.
350 is still way high, and causes the gradient you saw. For pink perfection, bring down to 225, it will take about double the time, but well worth it.
Everybody DON'T WANT PINK MEAT!!
I agree....He's a cook and NOT a chef!
So 225, 2.5 hours for a 5lb roast?
@@a.humphries8678 better account for 3 to be sure. Right way to do it is to temp the centre and use time as a guide only
@@daniel1c thank you!! I'm cooking it tomorrow .
Excellent recipe ... Thank you Chef ... the presentation looks appetizing and professional ... also right to the point explanation of all the steps ... really impressive ...
For tieing up a joint of meat - if you do an extra twist (2 wraps of string) it will not loosen itself and stays in tension. That way it’s easier to truss by yourself
Hi, Thomas, you made an extremely delicious pot roast with horseradish sauce including herb rosemary, and thyme thanks very useful video for everyone thanks.
I think this is the best recipe I found in TH-cam
was stressing out for thanks giving because everyone wants roast and I dont eat meat but now im not. all other tutorials were over complicated. thank you so much chef
I just found you and am already a fan!! I will definitely be making this it looks wonderful! Appreciate your comprehensive instructions too...thank you for this!
exquisite outcome with wonderfully detailed information. I have one question: what about heating up left overs???
Chef, looks delicious. The holiday season is rapidly approaching, I’m sure this will find itself on our table. Thank you. 🇬🇧
Excellent, delicious, amazing recipe ! Beautiful demonstration and presentation ! It's a wonderful art of your cooking style, thoroughly enjoyable. Thank you so much for this incredible video !!!
The way Americans say ‘erbs always makes me smile inside. This beef looked stunning!
I feel the same way when I hear (H)erbs. 😊
I made this for Thanksgiving! It was a huge hit!! Thank you so much Thomas!
I tried last time, I’m going to follow your recipe tonight again😋 thank you chef~~
This looks absolutely amazing. My mouth is literally watering. I need this thing in my life!
When you make it, let us know how it turns out.
And thanks for being a subscriber. Much appreciated.
Which thing?
@@klarion erm…juicy roast beef made via Everyday Food’s method…did you not watch the video?
@@scruffyo4460 😂 yes, I did
What did he just cook? I wasn't paying attention. I was just mesmerized by Thomas :)
Love this recipe! His voice makes my mouth watering😋😋
I'm looking for roast beef recipe for Christmas and I think I found one. I will try this before holiday to see if can make it right.. thank you for sharing your recipe xxx
Great content with lots of sensible advice.
Thank you I followed it and was a huge success !!!😅
Excellent teaching video. Thank you
Thank you Thomas. You and Julia Child will see me through
Thank you for always explained along the way of how/why/tips on those intimidating dishes, really make us think we might give it a try.
TY the different explanation. Things like cutting against the grain, "trusting" (dunnot the spelling) the meat, etc new things amateurs like me learn, by and by.
Trussing
I made this with top round cut. Absolutely delicious! Thank you. I am going to do this for Christmas dinner.
At first I thought he wanted us to becoming zen with the roast (trust). Great details for learning techniques!
I don't like pink meat
Really appreciate this. Pretty much followed this cook with some modification. Cooked longer @ 275. Thought I had horse radish but couldn't find it. Shame on me for using some leftover packets of Arby's horsey sauce. Regardless the roast was wonderful. Will be better prepared next time... Thanks !
So many awesome things in this video. The whipped cream with sour cream to make the sauce blew my mind! Wonderful video that gives me much more than just one meals worth of ideas and technique! Thanks
All good information but 2 points.
1) You dont need to sear. You are roasting at High heat. this is why is called a roast.
2) When resting remove foil. You are hydrating the crust so is not crusty anymore. I know he says to leave airflow, but foil still touches the meat.
Awesome recipe! Can I use this recip in halogen over?
beautful !!!! cheers from Paris
mix the shallot with garlic... best combo
I consider myself to be a pretty good cook roast beef has always been my Waterloo! This gives me confidence! And I'm nuts about horseradish sauce with a great recipe!
Well done Chef! Looks delicious.
That looks So Delicious! Making this Tonight!!❤😊😊😊
This was really really great for a round. At the end i added a wee bit of mushroom catsup, yeh it's a thing from the 1800's, it just made this thing sing. Thank you!
Mushrooms catsup...sounds great!
Made this yesterday and it turned out INCREDIBLE! Even better the day after!
what did you do to heat it up?
When I cook a cheap roast, I always sous vide it, usually for 14 to 24 hours, sometimes even longer.
Tip: When you make your first knot don’t just tie/cross the two ends of the string once - Do it 3 times as this will increase the friction and hold better under tension so you don’t have to hold the first knot down with your finger
Thanks Thomas. It looks so good. Will definitely try it
Looking forward to ours coming out of the oven! It smells so good my stomach is gurgling lol! Perfect Valentines Day Dinner.
Lovely recipe great tips👍
Thank you for this wonderful recipe, I am going to tweak it a bit to my liking but i love how informative & helpful when it comes to possible preference or suggestions. As always, super appreciative to the crew of Everyday Food.
Most people didn't notice, he switched meat on you!...Ha..ha...ha...only a trained butcher would notice, but he started out with a end cut bottom round roast...the bottom round he started cooking is a center cut bottom round roast. he also has the twine tied with the grain on the roast he's cooking....I'll look for more inconsistencies....stand by...
Do the cuts of meat change cooking consistency?
@@Christi567yes it does a brisket and chuck is more amenable to slow roasting for maximum succulence. A loin cut I think has to be in a searing hot oven and quick. I do out know much else’s so I’d love if the OG poster could explain more.
Thank you for pointing that out.
Please tell me where I can watch your video, so I can be sure I’m getting the best advice, I’d greatly appreciate it & God bless.
He did that on purpose so you can comment
I'm not a train bertrand and that's the first thing I noticed!
I'm salivating! I love big beefy roasts.
a very beautiful result
I love to see Thomas play with his meet!
looks very nice. FYI You are not cutting against the grain but across it.
It's so interesting, actually i came here to learn english 😄, but talking about beef i'am going to hunggry right now 🤤
You could teach some native English speakers a thing or two I reckon.
Noted 😄
Im making this for my family tonight. Thank you for this excellent recipe!
Did it turn out good??
@@cameronjames6248 not really. I think I needed a different cut of roast. It was rare like his but still tough
I can hear you, but I cannot See You! I wish I could! Oh! After the commercial, you came back!!!❤😊😊😊
I can listen to you endlessly!
Omg Thomas is so cute
Hi Chef Can I use a chuck roast for slicing thinly?
Can this be done w/ a top round roast? What adjustments do I need to make?
I respectfully disagree. 'Bottom Round' is FULL of collagen, which is very tough. It needs a low temperature & slow longtime roasting for the collagen to break down and the meat to become tender. You should roast at 200F for 3 hours....that's about right. You can use a meat thermometer to get more precise, but 'time' is the key element. This guy here on this video is a cook and not a chef. There's a difference. He proves that difference by recommending 350F degrees for approximately an hour. That will usually result in a quite tough end product. He's way wrong.
References:
Review: Collagen contribution to meat toughness: Theoretical aspects Jacques Lepetit ..Meat Science 80 (2008) 960-967
Offer, G., & Knight, P. (1988). The structural basis of water-holding in meat. Part 1: General principles and water uptake in meat processing. Developments in Meat Science, 4, 63-171.
I would never cook beef at 350, I learned that when I first started cooking, so many terrible recipes out there.
Just woke up from a nap 💤 before this shoot?
Great tips, thanks stud!
My goodness that looks divine! Definitely going to try this! Thank you 😊
Looks divine? The results of eating it aren't. Hell is not pleasant. Maintaining slaughterhouse and consuming the products are dangerous for all involved.
@@CrazytesseractIt’s not devine. It’s sinfully delicious
The roast you tied was correct. The roast you are cooking is tied in the opposite direction . With the the grain. Some one messed up!
I'm just wondering I trusted my roast like you did in the beginning, but it looks like the roast you cooked was trusted differently? Will that make a difference? Mine is in the refrigerator now for overnight dry brine. Any help would be appreciated!!
OMG this dish is impressive! Thank you, great tips!!!
Excellent
I will try this with an eye of round.
This guys great to watch 😅
Awesome
Dude everything you touch comes out delicious 😂👍🤗
Welcome back!
oh my! will surely try this. thank you for the tutorial and tips, esp that dijon mustard and garlic brush
Wow, there's a nice bit of eye-candy for first thing on a Sunday morning. A nice change from watching Gordon Ramsay and Jamie Oliver! Thanks for posting - hopefully now I'll manage to cook a roast that isn't burnt to a crisp.
You radiant so much love ❤️❤️. I’m sending you so much love and I wish you an authentic life full of true love 🤗
thank you great recipe. I well not have dry roast.
Omg thanks so much for putting that recipe of a roast I always make pork because I'm afraid of messing up with that kind if meat but you made it so easy it looks so delicious and easy to prepare you explained it really good thanks so much
Yeah don't overcook it... Otherwise you're the one that's going to get *roasted!* 😋
Pfft lol
Enjoyed your presentation, nice tutorial
Was the oven temperature in Fahrenheit or Celsius?
Fahrenheit.
Yum! That horseradish cream Looks To Die For!
Awesome , Thanks
I usually let my oven roast to rest on a wire rack on top of a baking sheet.
Pretty Simple Stuff.......Place your Roast in a 425* Oven for 30 minutes, then turn down to 300* until internal temperature of 145* is reached...Let roast stand for 15-20 minutes while covered with Foil...Works every time for Inside Round and Blade !! Lol
145 is shoe leather. no thanks
@@BS-pd9hk Shoe Leather ? 140/ 145 is tender as you can get it ! Never hade a bad one yet or a customer complain in years ! Medium not Medium Rare ! Have you seen a Roast with an internal temp of 130-135 ? There's blood running out from it ! I cannot serve that at our restaurant ! To each his own !!
Thank you, that was excellent I will try to follow tomorrow. 🌾👏🌾👏🌾
Wow! Mouthwatering 😋
My oven only goes up to 250 degrees and is a fan oven how long should I cook the meat for?
Well he looks different 😂 missed him :(
Thank you so much for the tricks and tips !!
I don’t have any of that twine bought a roast at Costco today
Nice video! Well done! (the video, not the roast!)