Roast Beef and Pan Gravy for Beginners | Food Wishes

[@foodwishes]

Hello! We're back! Hope you all had a great Thanksgiving! ♥

[@bulletproofblouse]

Hey Chef John, what's crackin'?

[@nikip9161]

Thank you, to you as well. Welcome back. 🍻

[@maurad5378]

So glad you’re back!

[@emmyashbaugh]

Thanks Chef!! Took your advice and wowed the family on turkey day with one of my sides served in a baked pumpkin. It ended up the star of the show! 🫶🤘

[@kartickshirur9648]

Happy Thanksgiving to you and Michelle. Welcome back. Thank you for inspiring me to cook delicious food, and impress my friends and family.

[@lawrencetaylor4101]

What I really appreciated about this is that Chef John made it in a pan that also serves as an individual serving dish.

[@toastedt140]

​@cdub42 I was looking forward to getting a nice set of pans and my partner got one of those non stick five pan sets from Walmart. I wanted to cry lol

[@jeilyortega1204]

a cast iron pan i think would work well too, thats how im going to make this, since i dont have pan like his

[@cdub42]

@@jeilyortega1204 his is a Staub enameled cast iron roaster. Massively more expensive than a lodge, and a cast iron would work fine as this is not a very acidic recipe, but the Staub sure are pretty lol

[@themightykabool]

"Individual" Hahahaha!

[@1DrBar]

I use a ceramic Dutch oven bottom from Emile Henry which I find works better than any cast iron product that I've used. It seems to heat more evenly and is good on the stovetop, oven, or my grill.

[@wilfbentley6738]

This is exactly the way my Mom taught me to make pan gravy over 50 yrs ago. I went on and made this for my kids and taught them how to make the gravy also. Mom didn't roast onions and mushrooms in the pan, she roasted potatoes in the pan with the beef, then cooked the onions and mushrooms separately later. When we were especially good (?when was that?) Mom also made Yorkshire puddings to go with this. Then we for sure didn't have leftover gravy.

[@Finsirith]

Oh, yes! That was the best part of roast beef--when my mom made Yorkshire pudding the next day with the drippings!

[@ChezJohn]

Sounds delicious. 😁

[@cyphonrider]

Chef John, I made this and it was a HIT! The gravy was actually amazing, I got lots of compliments. Thank you very much!

[@jackbutler1038]

Made three (3!) of these on Christmas Day...and I don't usually make beef. I dry-brined for 48 hours, seared off then had 2 in a roasting pan and 1 in a cast iron pan, deliberately cooked one a little more well since I had a variety of palates. All three came out very tender; I'd say they were cooked in the "medium" range. The gravy was a nice touch to the Chef John Au Gratin mashed potatoes...highly recommend preparing both together. I'm soaking in the compliments as we speak but the credit goes to Chef John. I'm no rookie in the kitchen but these vids gave me the chutzpah to prepare them on the "big stage". Merry Christmas!

[@PeanutButterVibes]

Chef John!!! I’ve been watching you for over 10 years and taught me how to cook pot roast in my first apartment when I was in college. I love how you’ve used the same intro song in all your videos. Thank you for sharing your knowledge with us!!🙏🧡

[@bonniepwtf]

The doneness was perfect for me. Every time I try doing round steak it's tough, thanks for showing a new way to try.

[@SherioCheers]

My husband and I aren't big "Ham" fans and we're generally Turkey-d out by December - Thanks for giving us another Beef recipe to add to the repertoire!

[@serawasnever13]

You are so sweet to everybody! Thank you for breaking bread with us.

[@fudoshin4407]

Nicely said

[@bkm2797]

Happy to have you back John, been missing that dry sense of humor, and of course those really tasty recipes.

[@boomshanka8743]

Much of the roasting beef I find in the UK lacks marbling, so this dry brining method would work well for me. I shall try it over the holidays, thanks Chef John.

[@petezereeeah]

@boomshanka- True. I've been to the UK. The meat is disgusting as hell. But, best beer I've ever had. And it's everywhere. Got a beer at a movie theater!

[@seabreeze4559]

gazegille organics

[@amoxl114]

@@petezereeeah you can't buy beer at your theatres??

[@petezereeeah]

@@amoxl114 nope. Theaters are really considered teen age date places. Adults don't mess with it. I haven't been to a movies theater in at least 15 years

[@petezereeeah]

I took the kids to Disney movies, but I never had an interest in it. The stuff will stream, or there are other ways

[@Lavadx]

This looks SO GOOD!!!

[@Skwishie]

Thank you Chef John for thinking of the beginners! 🥲

[@davidcarbone3385]

I made the Chef John Olive Oil Cake but added lemon zest and juice to the batter. Because I had lemon zest, I mixed powdered sugar with cream and added lemon zest to make a frosting. Came out very well !

[@Thepotatohidingintheshadows]

I’ve always heard that too and bottom round cuts are cheap but not very good. But maybe it’s my grocery store I got to but top and bottom round are just as expensive if not slightly more than beef chuck per pound at least

[@metatechnologist]

It would be helpful to have a video about the different cuts of meat that would work as my market has half a dozen different kinds of "roasts" - since I am still a newb in this area. Thanks for this very good video!

[@marioncapriotti1514]

Oooh, I'd like that, too.

[@paulwagner688]

Rump, London Broil, Top Round, Bottom Round, Sirloin Tip, Basically anything off the back end of the cow. You could also do Chuck as well, such as a tri tip or beef clod.

[@1DrBar]

I agree fully!

[@MM-wi5dn]

Eye Round?

[@marioncapriotti1514]

@@MM-wi5dn I've heard of that, but I'm not sure what cut of meat it refers to.

[@LauraCourtneyette]

Welcome back Chef! This looks delicious - will def give this a try

[@spinningbackspin]

Wow, I have to try this. I have never had much success with roasted top round. That gravy must be amazing. Maybe this will be my FIRST top round that I enjoy.

[@Ramo2653]

Made this today with a rump roast since that’s what my store had and it was great. That pan gravy is amazing.

[@benoit8381]

Chef John, I've always been intimated by these kind of cuts of meat cause I never really knew how to deal with them. I tried this recipe tonight and it was absolutely brilliant ! I'll go out and say I even cooked it better than you on this one hahaha :P A nice medium-rare. The sauce was amazing and the smokey flavor from the onions is perfect. Thanks a lot for what you do, I was really proud on this one and it's all cause of you :)

[@leelaural]

since I can't afford prime rib for a Christmas gathering of about 13, I might give this a try...

[@benoit8381]

@@leelaural Definitely a solid recipe ! I dry brined the meat 24h in the fridge with some Rosemary salt. Give it a try it's amazing :)

[@endlessoul]

I am 100% trying this!

[@WPTheRabbitHole]

the gravy and mushrooms look amazing.. especially with beef

[@karetoev4999]

Hmmm.... Looks so delicious! I should know better than to watch Chef John when I am hungry.

[@Earthy-Artist]

Thank you for the economical beef dish Chef John! Glad to have this recipe to make it tender, will try it. Never used to bother with London broil because of it's toughness.

[@Missee.P]

Good Morning Chef, Just wanted to Thank you for another user friendly recipe. I used this recipe with a Tri Tip Roast and the Gravy was delicious. I couldn't believe how tender it was and how quick it was done! Perfect medium rare cook and rave reviews. Thanks again friend.

[@xero110]

Thanks for the salt, pepper, garlic powder mix ratio. I love these tidbits of info.

[@SophieLovesSunsets]

Allowing the seasoning to permeate the meat for 24 hours I've found is the key to cooking a great roast beef. Thank you Chef John. Roast beef always tasted so blend until I started seasoning it properly. I made this last night and really enjoyed it 🍲❤

[@amythompson7700]

Make two, then!

[@ourfamilyoutdoors7331]

I did a ny strip roast yesterday, turned out beautifully

[@bkm2797]

Well yeah,lol!

[@whitelightsheddinweedsmokin]

Every step looked delicious 🤤

[@lynnepfeiffer6372]

We cooked this for Christmas dinner 2023 along with Chef John's potatoes au gratin and for dessert his mulled wine cake. It was a wonderful dinner.

[@AntoniusTyas]

Chef John is my saviour for dealing with tough cheap cuts. Also using shiitake for western-style dish is very much recommended.

[@nikip9161]

Deeeelicious. And can you imagine the fabulous hot beef sandwich coming down the pike? Ohhhh yes. 😋👍❤️

[@1DrBar]

That is a great sounding idea.

[@TentinQuarantino_]

With a bunch of horseradish, arugula, melted swiss on a crusty roll, ooooooo

[@darkchillz_1713]

this is the first time someone taught me how to make gravy correctly...Thank you Chef John...I wish I knew that decades ago lol

[@larsnordstrom364]

This is a great recipe! I made this to feed my kids once a week when they were growing up. It's simple to make, you can vary it endlessly and it is also cheap!

[@jeanniebrooks]

I think this is actually a London Broil steak, something I grew up on made by my father. It is true it is best at medium rare. Pull it out early (still pretty rare) and let it rest tented in foil - it’ll be medium rare after about 10-15 min. The beauty of this cut is the flavor! It tastes like roast beef.

[@mamabear62anv99]

Chef John is the best! I love all the recipes he shared .... thank you Food Wishes.

[@DisruptedSinner]

I have to make this, my mouth is watering. This is awesome.

[@NickyKnickerson]

Happy Holidays, CJ. Hope you and Mrs. CJ are happy and healthy. Thank you for teaching us so many things throughout the years. You've made a tangible difference in a lot of peoples' lives and we're grateful.

[@1DrBar]

The Chef is the worst thing that I've found so far besides beer for my waistline. :)

[@jeanineskitchen2607]

always so good ty chef John!

[@jeanineskitchen2607]

I made your Marinara recipe and its perfect a keeper. I did as you with the garlic and perfect. I mentioned its your recipe in my video hope you like it!🙂

[@wheezysqueezebox7651]

That looks delicious! I made a stew with a top round roast, carrots and onions,, garlic, steak seasoning, herbes de Provence, and red ale, in the slow cooker, earlier this week! We thoroughly enjoyed it, but I'll probably try this preparation, one day, soon! BTW, the mashed potatoes au gratin were a huge hit! I made them on Thanksgiving!

[@KimberlySmith-x4c]

Chef John is my saviour for dealing with tough cheap cuts. Also using shiitake for western-style dish is very much recommended.

[@BigstickNick]

This looks amazing

[@grapetomatogirl2141]

I think I’ll try this with a large block of tofu soaked in beet juice (to get that ‘blood drippings’ effect) and the seasonings overnight first, followed by the 24 hour dry rub refrigeration step, and so on. Aside from any plant based substitutions I’ll use, I’m pretty sure, if I follow all of your directions, I’m sure it will taste simple divi- - - who am I kidding- you’ll find me in a corner crying and contemplating my decision as to exactly why on earth did I become plant based?!?! 😢🤪 In all seriousness, my family will devour this roast beef! Thank you~ Be well, stay kind and blessings to all~

[@marioncapriotti1514]

So many plant-based recipes are delicious on their own, it's kind of silly to waste energy trying to imitate meat recipes. I believe in enjoying each kind of food AS ITSELF -- a great vegan meal should celebrate vegetables, and a great meat-based meal should be, well, this recipe, for one!

[@MottiShneor]

Thank you, I really appreciate this video. It's good, and VERY tempting, and I will yield soon... Top-round you said? so be it... let's try it.

[@killercaos123]

I did some research for thanksgiving day because I was tasked with making 6 rib-eye steaks on the grill. I found from J Kenji Lopez Alt is that in a blind taste test most people prefer a darker piece of meat than what they prefer. So cooking to medium is not only fine, the people eating might actually in fact prefer I that way. It helps when the guests are drunk and high ;)

[@alioreo2451]

I can't wait to make this. Looks amazing. Thank you.

[@jwstanley2645]

Wow! What an amazing video and recipe! Chef John, you are the master of the KZbin food video! Oh, and by the way, I lived for nine years in French Lick, Indiana, just off Larry Bird Blvd. I met his brother, once, though not him. Thanks.

[@BreedMach1ne]

Will definitely try it soon. Thanks Chef John. I've already made so many wonderful dishes from your channel! ❤

[@fourthgirl]

I'm making this for Christmas Eve dinner!

[@Centurio-LegioX-Equestris]

Nice and easy recipe by my most favorite chef!

[@kevinwebster7868]

My mother always said the best food you will ever eat is made at home or the house down the street. Having eaten food prepared by experts and even a couple celebrity experts, I would have to agree with mom.

[@1DrBar]

It depends on the mother who is doing the cooking. ;)

[@maximusmcmahon1301]

She is correct. ESPECIALLY beef.

[@Operator713]

We used the mashed au gratin potatoes for Thanksgiving. They were amazing. I'm sorry this recipe wasn't available yet. We'd certainly have tried this too since my wife is allergic to Turkey. Is there a good substitute for the mushrooms? Would carrots work?

[@drdrew3]

Mushroom are awesome. Accept no substitute

[@shaneburns4349]

Awesome, thanks "Self Sufficient Me" Podcast for putting me onto Food Wishes.

[@NoHandle44]

How does this guy have so many recipes to never run out of?

[@TheTinkerersWife]

Making my mouth water ... Thanks for helping out the grocery list for this week's foray.

[@bobdavis7290]

This is such a good, easy to prepare/cook recipe. Always good, thanks!

[@campster5280]

. Cutting the meat ACROSS the grain definitely helps with the tenderness. Another excellent recipe and instruction. Dare i say "Well Done" ? .

[@snaggy13]

Definitely need to try. Chef John, any advice or recipes for low sodium cooking? My wife has recently developed kidney failure, so we will be low sodium from now on. We have been advised to avoid salt substitutes as well. So far, it has been onion powder and garlic powder for everything savoury, but sometimes we add salt for chemical or osmotic properties as opposed to adding it for flavour.

[@maurad5378]

Oh that dinner looks amazing!

[@tauishastinson5474]

I will be giving this a try soooon.

[@ardiris2715]

For those without ovens, you can put a rack in the bottom of a large lidded pot, and cook on low heat. Use a thermometer to determine doneness. (:

[@lordflatworm]

Thanks, Chef John. You’re the best.

[@kimmy0868]

Your recipes never ever disappoint!!! I do all of my tougher cuts of beef minus chuck this way and it’s just perfection.

[@etcher6841]

Thank you so much chef, dry aging in the fridge works so well for low-end cuts, really appreciate you sharing the knowledge ! Enjoy =)

[@christinabernat6709]

GORGEOUS dish.... just exquisite.

[@richb313]

Thanks John looks good,

[@sophsdtr]

"any of the takis would do!" Lol. Chef John, you are a HOOT. THANK YOU, SO MUCH for taking the "hen"out of the Kitchen! 😂

[@bobby_greene]

Flamin' blue takis it is

[@Fulton-Sheene...]

Hey Chef John... Love The Recipes and Techniques... Love The One Liners too... Keep em coming... God Bless... 🙏❤️🙏

[@shanebobey9435]

Looks delicious. Definitely gonna "give this a try soon!"

[@sallycapotosto6927]

Bravo, Chef John. Just - Bravo! 👏👏👏👏👏👏👏👏

[@areed2000]

An bunch of culinary techniques demonstrated in an efficient, mirthful way. Betty Crocker would approve.

[@jackbits6397]

I would love to make this. But unfortunately my wife would not want it taken out of the oven until it reached an internal temp of 300 degrees...and yes I make fun of her too 😂

[@hxhdfjifzirstc894]

Buy a broken thermometer. Problem solved.

[@EricLeafericson]

I'd read the USDA recommended guildines for internal temps of various meats if your wife is worried about any pathogens. Especially for a slow-cooked piece of meat you can be about 5-10 degF below temp & be totally safe.

[@Ds74-pmrq]

Ye 'ole English riding saddle with gravy recipe 😄

[@MalleusSemperVictor]

I eat raw cut beef all the time. I've never gotten sick once. Maybe that will make her feel better.

[@odjflone8330]

Was it still meat when you pulled it out?

[@patfrat666]

Thank u, Chef.

[@aeroplane_jellie]

If Chef John love reacts and or replies to this comment, I’ll add Cayenne to literally everything!

[@marioncapriotti1514]

You mean you don't already? 😄

[@badad0166]

I'm just getting into low and slow after getting colour and caramelization in the pan. Like 200F for three or four or five hours. Softens the roast more but still hangs together. Like roast beef as opposed pot roast. And talk about flavour saturation. You just have to remember to start around noon!

[@xJuiCYxxJaYx]

Loving that medium well. Makes it edible

[@lazier96]

Yes, French Lick is a real town in Southern Indiana where Larry Bird grew up. Next to West Baden. Cheers!

[@mahzorimipod]

fresh off the chef john presses

[@51rwyatt]

If you don't happen to have a rack, you can get some stainless wire and make 900 tack welds.

[@jennifergridley8111]

This looks delicious and I am now getting ready to dry brine some meat for Saturday dinner. 😅 Thank you Chef John 👨‍🍳 love to everyone ❤

[@cherylbradbury4875]

Perfectly cooked for me , Yummy

[@nancychace8619]

Looks awesome! Thanks for sharing.

[@1400-h9r]

Your NBA references have been on point. Bird and Wemby shoutouts were awesome!

[@mykostrigger]

Mmm looks like the any taki mushrooms really gave it that nice touch. Can't wait to try this out.

[@joeebear]

I must say that adding cold stock to a hot roux doesn’t magically keep lumps from forming. The cold stock has to come up to temperature so that gives the chef more time to whisk the lumps out.

[@robfohl]

Hope you had a great holiday Chef!

[@TheDingledong4lyfe]

Dear Chef John-I've always considered myself a clueless BEEFginner in the kitchen. Thank you so much for this personalized recipe.

[@christinabernat6709]

Beefginner - good one.

[@suzanneleonard5485]

Perfect gravy, perfect doneness, perfect roast. There's my share, y'all on your own.

[@HeavyMetalMike]

Can you use corn starch instead of a roux? Pros vs cons?

[@nateb2715]

Slightly different flavor and texture

[@HeavyMetalMike]

@@nateb2715 roux probably tastes better I'm guessing

[@lindainparis7349]

Cornflour great last minute thickener, you mix with a little cold liquid then add to dish, heat, immediate thickening whereas wheat flour needs longer cooking,However texture is different and taste less suited to beef. In my opinion !

[@mackiemccauley4647]

This was a great reminder to myself about using a lesser cut of meat and letting it dry age with the kosher salt , pepper and garlic. Would it defeat the taste to hit it with a dash or so of Worcestershire and some heavy cream while building the gravy?

[@jasonmorello1374]

I can definitely see some points to it all. if you can handle the dishes, I would instead of onion, I would do a fine diced mirepoix(carrot onion celery), or perhaps even swap thyme for ground celery seed. I might choose oyster mushroom if affordable, lots of people are learning to grow them also. Anyway, I would have the beef brown while starting the vegetable materials, with a bit of added butter all the way here at the beginning, but pull the beef to roast alone at a much cooler over for longer(240) and if doing an eye of round(one I find for sale often, but is very lean) this works very well, and use all that beautiful browning stuff with a deep cooked vegetable, with otherwise the same but split now with meat in the slow oven and vegetable on the stove, after well browned for the gravy. It makes it easier to bet more rare beef, IMO

[@byronholmes2496]

YES

[@apemancommeth8087]

Cutting it thin definitely helps texture and the gravy will do wonders for meat that’s slightly overcooked

[@aedinius]

Yeah, the mash potato au gratin was the the star of my thanksgiving spread. Thank you, sir.

[@williamwilliams7706]

Looks really good. Almost keto too.

[@Poppinwheeeeellllllieeeeez]

Full medium in the middle and well done on the ends is how I prefer my roast beef unless it is prime rib. Save the outside slices for sandwhiches.

[@engc4953]

Thank you Chef John, now that beef especially is getting so expensive this cut sounds and looks delicious. Just a question, did you slice the beef against the grain?

[@toneenorman2135]

Always against the grain!

[@Bille994]

Lovely British food. It needs to be served with Yorkshire Puddings, roast potatoes and seasonal greens for the full experience. And horseradish sauce of course!

[@davidcarbone3385]

So yum! Comforting and delicious and easy! Thanks, Chef John! Top 90 like (88th, haha). Here early today!

[@dilippatel3268]

excellent video