Tips & Tricks For a Juicy Roast Beef | Kitchen Conundrums

There’s almost nothing more disappointing then overcooked, dry roast beef. In this cooking video, Thomas shares helpful tips to avoid overcooking, along with other helpful tips to ensure you'll get the most out of an inexpensive cut of beef.
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#RoastBeef #HowToCook #Deliciousness

[@everydayfood]

Get the recipe and directions here!: www.marthastewart.com/1165272/roast-beef-shallots

[@duangjais]

How do I adjust time in oven by half if my meat is half the size?

[@Sheediva1]

@@duangjais check for temp

[@Sheediva1]

Medium rare is 135 Fahrenheit

[@gavinshizuo9248]

@@Sheediva1 koi

[@chosen1one930]

Started With one piece of meat than used another for cooking, strange or you re did the twine the opposite direction

[@mauriceurias6659]

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.

[@richardwurtz6610]

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!!

[@DylanGaine]

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.

[@jeffward1106]

I've been following this channel for years, this is my favorite video you've ever done! Keep up the great work

[@Crazytesseract]

It's not pleasant in hell. Just for your information. This is not out of sentiment, it is scientific.

[@sfvegasdad7949]

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!

[@1coolquilt]

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!

[@okinoboo4743]

Thanks for the tips, I'm not a rare person either!

[@DylanGaine]

How did it turn out at 225 for 90,minutes?

[@xRM93]

@@DylanGaine It would be charcol lol

[@omnipenguinify]

just set the thermometer to 125-130F. twice as long is too long, lol

[@prissylovejoy702]

What type of beef did you use? Thanks.

[@rorey8535]

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.

[@kimokane39]

Thank you so much for the easy steps. Going to make this for Sunday dinner tomorrow night. looks so good

[@karyfernandez5637]

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!

[@Lakelandcowboy69]

Butter always makes food taste better.

[@np4482]

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.

[@McConnachy]

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 🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@samiberro59]

Excellent recipe ... Thank you Chef ... the presentation looks appetizing and professional ... also right to the point explanation of all the steps ... really impressive ...

[@pattilton5516]

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!

[@user-dd8fw2oe4y]

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 😂.

[@user-kl6lk8if9w]

Everyone of his videos are spot on ...he's the best...Thanks Thomas Joseph...Martha really knew what she doing when she found you....😉

[@daniel1c]

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.

[@kevinnorman2937]

Everybody DON'T WANT PINK MEAT!!

[@djs2356]

I agree....He's a cook and NOT a chef!

[@a.humphries8678]

So 225, 2.5 hours for a 5lb roast?

[@daniel1c]

@@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

[@a.humphries8678]

@@daniel1c thank you!! I'm cooking it tomorrow .

[@micromerchants]

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.

[@scruffyo4460]

This looks absolutely amazing. My mouth is literally watering. I need this thing in my life!

[@everydayfood]

When you make it, let us know how it turns out. And thanks for being a subscriber. Much appreciated.

[@klarion]

Which thing?

[@scruffyo4460]

@@klarion erm…juicy roast beef made via Everyday Food’s method…did you not watch the video?

[@klarion]

@@scruffyo4460 😂 yes, I did

[@carmenpalacios8416]

I think this is the best recipe I found in KZbin

[@JDAfrica]

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

[@hyeyeonpark9035]

I made this for Thanksgiving! It was a huge hit!! Thank you so much Thomas!

[@ljrockstar69]

What did he just cook? I wasn't paying attention. I was just mesmerized by Thomas :)

[@maitrayee22]

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 !!!

[@Ghanshyam00000]

Hi, Thomas, you made an extremely delicious pot roast with horseradish sauce including herb rosemary, and thyme thanks very useful video for everyone thanks.

[@cb320]

Love this recipe! His voice makes my mouth watering😋😋

[@frankwillet1609]

Chef, looks delicious. The holiday season is rapidly approaching, I’m sure this will find itself on our table. Thank you. 🇬🇧

[@fabianroy-gash6991]

beautful !!!! cheers from Paris

[@PChow-zu9om]

I tried last time, I’m going to follow your recipe tonight again😋 thank you chef~~

[@sherling9730]

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

[@mrchongjh]

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.

[@Modern_Aeneas]

Trussing

[@DameObserver108]

exquisite outcome with wonderfully detailed information. I have one question: what about heating up left overs???

[@claudiakao5998]

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.

[@iamnotfooled]

Excellent teaching video. Thank you

[@edwin607]

Thank you I followed it and was a huge success !!!😅

[@ThatMarkGilroy]

The way Americans say ‘erbs always makes me smile inside. This beef looked stunning!

[@JustMe-nv5xy]

I feel the same way when I hear (H)erbs. 😊

[@JoelGonzalez-ud7qo]

At first I thought he wanted us to becoming zen with the roast (trust). Great details for learning techniques!

[@sharonmcculloch3204]

I don't like pink meat

[@danlewis1871]

Thank you Thomas. You and Julia Child will see me through

[@lindafalabella2412]

I made this with top round cut. Absolutely delicious! Thank you. I am going to do this for Christmas dinner.

[@costaricap7122]

I can listen to you endlessly!

[@kathleenwassum7712]

I can hear you, but I cannot See You! I wish I could! Oh! After the commercial, you came back!!!❤😊😊😊

[@kathleenwassum7712]

That looks So Delicious! Making this Tonight!!❤😊😊😊

[@nbenefiel]

When I cook a cheap roast, I always sous vide it, usually for 14 to 24 hours, sometimes even longer.

[@Flippin_Crazy]

Well done Chef! Looks delicious.

[@Taureanfitness]

Can this be done w/ a top round roast? What adjustments do I need to make?

[@dukirps]

This guys great to watch 😅

[@katherinebryan9921]

I'm salivating! I love big beefy roasts.

[@lorraine2070]

Lovely recipe great tips👍

[@mikeleyshon1799]

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 !

[@youvashekel6509]

Dude everything you touch comes out delicious 😂👍🤗

[@numbersguy9419]

a very beautiful result

[@clarisapenzinicasacocina2743]

OMG this dish is impressive! Thank you, great tips!!!

[@saritalynnedwinabaker-brow8709]

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!

[@bethbilous4720]

I will try this with an eye of round.

[@kalmage136]

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.

[@lizzomanizzo1326]

Looking forward to ours coming out of the oven! It smells so good my stomach is gurgling lol! Perfect Valentines Day Dinner.

[@carlav8357]

I adore him!!! ❤️

[@richardsimms251]

Excellent

[@ramdhanaidan8710]

It's so interesting, actually i came here to learn english 😄, but talking about beef i'am going to hunggry right now 🤤

[@michaelofsydney6128]

You could teach some native English speakers a thing or two I reckon.

[@ramdhanaidan8710]

Noted 😄

[@angieparker8473]

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!!

[@MissBarbie621]

Hi Chef Can I use a chuck roast for slicing thinly?

[@bosskaggs]

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!

[@kathleengrady4988]

Mushrooms catsup...sounds great!

[@dje9834]

Waiting for the approval on my loan so I can buy one of these bad boys.

Awesome

[@Shanbeverley98]

My oven only goes up to 250 degrees and is a fan oven how long should I cook the meat for?

[@sandramaher4243]

Thank you, that was excellent I will try to follow tomorrow. 🌾👏🌾👏🌾

[@islamelbeiti8113]

Made this yesterday and it turned out INCREDIBLE! Even better the day after!

[@DameObserver108]

what did you do to heat it up?

[@TheSamiha57]

Awesome recipe! Can I use this recip in halogen over?

[@ricksalt6860]

Awesome , Thanks

[@ayaepisode9428]

mix the shallot with garlic... best combo

[@karetoev4999]

Yum! That horseradish cream Looks To Die For!

[@lydiajones6618]

Enjoyed your presentation, nice tutorial

[@redg3031]

oh my! will surely try this. thank you for the tutorial and tips, esp that dijon mustard and garlic brush

[@mirandapineda3614]

You radiant so much love ❤️❤️. I’m sending you so much love and I wish you an authentic life full of true love 🤗

[@panathasg13]

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.

[@Glacien3]

Omg Thomas is so cute

[@Mary-sh2bp]

Believe it or not, my Aunt makes the best slow cooked roast beef in the oven and we don’t know how or why, but the doneness is WELL DONE. But, it tastes so good and stays very soft for hours! Unfortunately, that Aunt is a b word, and we don’t talk to her anymore. I hope we get to see her again and reconcile soon, but she didn’t even ask us how we were when our entire family got COVID-19 and some were hospitalized. I hope she’s well and cook her famous roast for her kids, (the two that talks to her anyways 😅)

[@TheHappyPantry]

Thank you so much for the tricks and tips !!

[@christinemadrazo6755]

Thank you for sharing this.

[@gotta-date-with-hate]

What a great recipe!!!! I love it so much that I am going to try the exact receipt tonight: minus the whipping cream!

[@raoulwisner-martins2690]

love it , thank you !!!

[@giancarlogarcia4856]

Was the oven temperature in Fahrenheit or Celsius?

[@karlrovey]

Fahrenheit.

[@yolandatucker9086]

Beautiful Presentation!

[@higgidy1]

This looks soooo good. Definitely gonna try this.

[@natalialopes719]

I have a rump roast. Is it the same or a different method?

[@LeckerTreats]

Very helpful, thanks for the tips.

[@katherineb.3140]

My goodness that looks divine! Definitely going to try this! Thank you 😊

[@Crazytesseract]

Looks divine? The results of eating it aren't. Hell is not pleasant. Maintaining slaughterhouse and consuming the products are dangerous for all involved.

[@ramencurry6672]

@@CrazytesseractIt’s not devine. It’s sinfully delicious

[@monicadhenderson8670]

Great job! Looks delicious 😋

[@naveedbutt3764]

Wow everything was perfectly presented and attention to detail.

[@WenmanangKitchenet]

Wow! Mouthwatering 😋

[@ceciliacookson964]

thank you great recipe. I well not have dry roast.

[@robertrobert5188]

looks very nice. FYI You are not cutting against the grain but across it.

[@hani7563]

Thanks Thomas. It looks so good. Will definitely try it

[@tonyn9522]

Perfection

[@vidaurreta]

I love to see Thomas play with his meet!

[@redcisco8579]

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

[@angelinasoo711]

Thank you so much for this very useful video,Thomas,

[@garlicgirl3149]

My mom used to make bottom round but I didn't realize that is what it was .. Sunday dinner. Delicious!

[@salazarwarlok2244]

Appreciate this channel very much. This recipe is my new favorite for bottom roast. Thank you good sir

[@khawlasky91]

لحم مصلي .. يعني ملسوع لسع في الكوشه .. ومعبي بهارات شكله لذيذ