How to Make the Ultimate Dinner of Beef Top Loin Roast with Potatoes and Chopped Carrot Salad

[@quedizzle7378]

I have made so many of these recipes. Ppl really think I'm a gourmet chef. I just watch the video several times, buy all the ingredients and go step by step with the video. Turns out perfect EVERY TIME!

[@MikeKilo1969]

Scraps? Those are chef’s gold!

[@NealBrenard]

More Dan. Plopping the roast on top of the potatoes: genius.

[@PhoenixInfeno]

I just can't get over the opening sequence where Bridget swipes bacon from the sampling area lol

[@MrEquusQuagga]

Ahahah I love that moment. Bridget's awesome

[@rebeccaschadt7136]

Dan you really out did yourself!!!! Wow! Beautiful carrot salad Becky 😊

[@DayumQuitPlayin]

It’s 3:34am, I’m in bed laying on my side, one eye open, the other one closed. And my mouth is watering...

[@sidneybristow815]

Ha! You sound like me. And one arm is asleep!

[@dmsarabia1]

Made the roast & potatoes for Easter dinner. Amazing.

[@skip123davis]

that roast looks amazing, and i always ❤️ seeing becky!

[@donalddakota8069]

That was the finest beef and potato meal I've seen, can't wait to make it! The carrot salad will be on the menu too, thanks for sharing!

[@judihmarineau6484]

¹is zy

[@c.stevens3414]

I love you ladies thank you! Me n my girl try your recipes. Next is chicken kabobs n collard greens with grilled radicchio. So excited

[@shuttsteven]

Free Dan! We need more What's Eating Dan

[@sherryw-ponyluv-er2394]

Wow-that beef looks like heaven! The carrot salad looks yummy too!

[@WiseAilbhean]

Beef trimmings are my snack. Privilege of being the chef!

[@conniegowen4584]

Love what you girls do with recipes!

[@morganchilds9054]

When Dan sliced into that roast I started making growling sounds like a hungry dog.

[@WiseAilbhean]

same!

[@kimberleegullbailey2547]

Great episode!!!

[@lindaroberts8275]

I love the test kitchen

[@Amirichi]

This as perfect as at was, I would have liked to thicken the sauce more after to get a better sauce consistency. Perfect still. Love you guys.

[@jaykrappenshitz4992]

A bit of a tip, use a rolling pin or something similar, lay the cut on top of it, fat side up. Opens the hash marks to access the meat a bit better

[@janinecox256]

I’m not a fan of the gloopy carrot raisin salad of the seventies but I would gladly eat that chopped carrot salad!

[@alantaylor2117]

Fondant potatoes...mmmn

[@trevormcculloch5011]

What a great looking beef supper. Thumbs up for the new intro.

[@Xelbiuj]

Fondant potatoes are amazing. Those look so good.

[@knndyskful]

They make this look so easy :)

[@noway234]

They get all the takes as necessary to make it look like it is easy.

[@NOTHEOTHERGUY]

If Becky really took those carrot tops home in her purse...LOL. It's easy to see these folks LOVE what they do...and so do we!!

[@christistaggs7190]

YUM on all of it. !!

[@janinecox256]

That’s a good looking carrot salad

[@dixonpinfold2582]

0:19 Mmmm, a bacon lab! Brilliant!

[@SRlikethetoothpaste]

Well, Becky really smashed it with that carrot salad. Looks delicious. I wonder what she ended up doing with those carrot tops?

[@gr8tgee]

Dam this is on the money, I'll be needing seconds, Dan is the man🙂

[@LA_Viking]

I am generally underwhelmed by test kitchen-style projects but I feel I must make an exception in this case. Simply stated, I can see nothing wrong with any of the components. Each menu item is complimentary to the next item. Good work ladies and gentlemen.

[@nahuel]

Being a vegetarian I always watch all the recipes because I can always "fish" something new to learn. That begin said, I couldn't save anything out of Dan's one, even the potatoes have beef! hahaha But then it all balanced perfectly with the amazing salad Becky did.

[@petervigliarolo5618]

Can the potatoes be classified as the “Fondant” potatoes common In France?

[@eckankar7756]

What roasting pan are they using? I'd like to get one.

[@jhb1493]

Oh, ATK will you marry me? You find a way to make Fondant Taters as merely a step along the way to a great roast, and all in one pan - amazing.

[@hammock753]

Love the intro!

[@johnjones1559]

Hello Bridget

[@cathyledbetter6715]

I only use that floppy spatula to be super flat to move cookies around.

[@marcelrobinson]

That roast is next on my list of dishes to cook on Saturday.

[@TheWolfman112]

Instead of discarding those scraps, give em to your doggos. Since it's cooked and pretty lean, it shouldn't hurt them and if you're already making this as a special occasion meal for yourself, your pet deserves a treat too.

[@또자-l1j]

너무 맛있을꺼같애요 잘보고갑니다 ㅎ한번씩 들려요리좀 배워야겠어요~~ : ) 구독하갑니다

[@Rockymtnbloom]

Regarding the carrot salad: We have an individual that is allergic to hazel nuts. Would substituting peanuts work?

[@tosht2515]

Almonds (first choice) and walnuts are both used quite a bit in carrot dishes so I’d try those before peanuts.

[@MrEquusQuagga]

Cashews would be terrific

[@passiveagressive4983]

Instead of Gelatin can you use MSG?

[@MrEquusQuagga]

You could maybe use some cornstarch or agar-agar is a vegan gelatin substitute

[@janinecox256]

You know it’s a good show when the original host doesn’t have to be there and the other chefs just step in and do just fine!

[@lorysalcedo2710]

Hello JULIA! Hi there BRIDGET! Always enjoying your ATK shows 💞 Can I come over for breakfast? Lunch? Dinner? 😋🙏 See you later .... Say it, Julia!!! 😉🤣

[@marilynsnider8183]

Both sounds really good. Think I'd swap out the fennel for something else. I'm not a big fennel lover.

[@WiseAilbhean]

cabbage?

[@Ivartshiva]

Is he cooking that roaster pan on top of the stove? How? Wouldn't all the heat be in a circle in the center?

[@jesswoody1935]

Its probably a clad bottom pan, it holds and distributes heat more evenly

[@michaelvilain8457]

When was this filmed? If it's current, I hope Bridgett and Dan had their shots.

[@blueblazer201]

LoL... 'Beef Sponge'!!! Too funny!

[@timoteiafanasie4894]

I understood that your new president wants to introduce plastic beef :-))) So nice of him! Hope it will be tender, beefy and juicy.

[@robinhambrick8002]

😉 Yup , that "magikical meat" 😉

[@robertekis2450]

Wow, that roast beef and potatoes looked great, but I don't get how people can eat the fat on it. I guess I'm the living embodiment of Jack Sprat :)

[@truthbetold2567]

Wait. No Oxo? Did they miss their payment this month.

[@ji94552]

The carrot salad doesn’t look appetizing. Julianne might have been a better way to chop the carrots. But the recipe sounds good.

[@DathanNaniel]

And I think I saw dirt on the carrots still lol

[@rettaconnelly3913]

I thought they looked dirty too

[@brendafain9962]

I have to agree. It didn't look appetizing at all said the vegetarian.

[@ji94552]

The carrots look like they were chewed up already.

[@johnjones1559]

So beautiful

[@ChatBot1337]

Meh. I appreciate most equipment reviews and believe in the buy once, cry once philosophy. However, a $50 egg flipper? Ugh. Even $17 is more, as the best buy, than a 12 piece assortment from the local Wallystore. Im probably being selective, I just dont see investing in a spatula. Long handle? Move your hand up. Hitting your pancakes with the heel? Dont be a ham beast. Ive been using a plastic JC Penney (I think) flipper as my only cooking spatula for over 20 years, still looks new, still does fine. I would call it a large traditional as it is the squarer end, but more in the 5"x4" range. Long handle, but I creep up on it if doing faster or more precise things with it. I find I dislike anything that even looks at me like a fish spatula. I find them flimsy and disconcerting. Just checked, 79 results of all different kinds of spatulas in stock and I didnt catch one over $10, didnt catch a metal one, so there is definitely that. I realize reviewing wallyworld spatulas isnt very good content, but Id also call a $50 spatula a tad tone deaf. But love the show nonetheless.

[@BillAndersonNS]

@7:39 "we're looking for 115 degrees in the centre" When I google medium rare roast beef google tells me to take the roast out when it gets to 140 and it will contiinue to cook to 145 on the counter. 115 vs 145 = what gives?

[@amandachristopher126]

If I’m correct that’s the temp for medium well.

[@MrEquusQuagga]

That's for medium well doneness. Look at a chart to see the temperatures for rare/medium rare/medium, etc

[@BillAndersonNS]

@@MrEquusQuagga I did look at a chart. The chart said for Rare 125, MedRare 130, Medium 140, and Medium Well 150 114 was not even on the list so I was asking why THEY took it out at 115 because 115 seems like it would be raw and warmed.

[@todosmiros8119]

i really hate cookbooks, made by the rich. IT NEVER FAILS that they include crap that one cant get at the store. These people ignore the reality that We are all getting food from just a handful of corporations, naming their grocery stores, different names to make it seem as there there is diversity. Fennel? I want you to go to where MOST people shop for groceries... WALMART, or from one of the 3 large companies like Kroger, Walmart, cosco, whole foods, target, publix, safeway, H.E.B, meijer, Southeast grocers... and find "fennel" Of that list, only some are all over the united states. People dont have access to the places YOU have. If you go shopping for yourselves at all, in the first place. I wouldnt be shocked if OTHERS bring you food. The minute I see those ingredients, I take your book and hurl it in the garbage, because clearly its not made for the actual americans. its just made for Yourselves. If we have to weed through your book to see IF we can actually get the ingredients, its not a cook book. WHY include things you know are rarely for sale anywhere for MOST people? Listen, you sell your cook books all over the country, evenly. If I cant grab your cookbook in that grocery store, look inside of it, and turn RIGHT AROUND and GET the things in that cookbook in the store youre selling the book in? then its a waste of money. Its like you cant help yourselves. You will bring up spices that no one has access to. Or you have to go online to friggin order! Heck if its going to be THIS way, Why shouldnt people living in israel make cookbooks for the USA and include Leaks as a main feature. then all I gotta do is go to the walmart and pick up some ... or run out to the local cosco and get "ugli fruit" Do you realize that in some big cities, finding something simple like collard Greens is a chore? Or lets say you make a dish for frog legs? You might as well offer "how to cook fresh swordfish" to someone living in tombstone, Arizona.

[@CherryPork]

I can’t decide if this parody. Fennel is available at every Whole Foods in the US which covers 80% of Americans if they can travel 30 minutes. Then add in other stores that do have it, like my local place in New Orleans. If they don’t why not ask. The first recipe is literally beef and potatoes only. This one in my opinion is harder to source due to that cut of beef. I would probably have to preorder with a place that has a butcher. Aga in most major grocery stores. Leeks are the national symbol of Wales. I can definitely find them, but usually substitute onions for budgetary reasons. There are other channels like Cook’s Country that do address other styles of cooking and ingredient availability.

[@parttimehuman]

This is basically pornography. You know, it never occurred to me that you could put a roasting pan on the stove. geez.

[@michaelellard4664]

The taste is in the fat

[@roscocsa]

Why do I enjoy Bridgette and Julia sneaking around like noids stealing bacon bits so much?

[@jamesblanton3744]

Sorry absolutely no spatula is worth over $50.00

[@MrEquusQuagga]

They provided a best buy option for $17

[@thebuttonfactory2306]

Scraps. Guy cut off as much meat as fat.

[@amai_zing]

Love the intro!