Roasted Beef with Gravy | Cooking Italian with Joe

[@patsymccown2766]

Love this, Joe! Thanks! You bring back a lot of fond, fun memories, with my wonderful Italian family!

[@JaxWatchesandEDC]

Made this for a family dinner this past Sunday. Awesome recipe Joe.

[@CookingWithFrankieMeatball]

Love your channel, you know what I’m saying. Going to make this tonight.

[@sunshineman7772]

Joe what’s up! Messaged you before on your sauce video! Hey this recipe is a killer! I make it along side my Xmas ham because my wife don’t eat ham and wanted to thank you ! Ordered some of your Vito and Joe’s olive oil too it’s an Xmas gift for my parents they love the fact it’s from Puglia!! Happy holidays!

[@eileenahearn8066]

Love Joe's videos! Learned a lot about Italian cooking and have made numerous recipes with fantastic results. I will say, for those that prefer a roast that is more medium rare red top to bottom, and seared toward the outside, there are two keys. One, let the meat sit out for about 2 hrs to bring the inner core temp down before cooking...and second, low and slow cooking temp.

[@labresults3650]

Definitely gonna make this roast beef recipe! I love the subtle Italian influence in the ingredient list. Thanks, Joe!

[@RaechelleBennett782]

Loved this Joe. My kind of cooking. One thing more I would do (just because I love garlic so much and beef with garlic is a match made in heaven) is to riddle my roast with garlic cloves. Oh my gosh, the end result of roasted garlic in each slice of beef....🌹

[@Daughter-OfTheKING]

Looks amazing. I could almost smell and taste it. Making it next family Sunday dinner. 👍🏻

[@paulguzardo640]

Looks great will try ... would like to see you do a bone in prime rib

[@hoskarmoon]

Looks delicious!! I’ll give it a try for sure!!! Thanks for sharing. Maybe it could be a good idea use all the vegetables and blend them with the sauce 😋😋

[@pattiburtonsalmonsen3202]

Yumo great job ! Love ❤️ love ❤️

[@mikewilson4141]

Looks good Joe !! I’m hungry NOW ! Can I stop over for leftovers ?

[@davelimon1942]

Great video. Great channel. I don't even mess with store bought pizza any more because of you. I make it way better at home. Thank you P.S. I'll put it on the list to get a bottle of your olio.

[@JHeyworth1]

Joe, this looks fabulous - am making it this week. You mention making sandwiches with it ...well I am in Chicago and we have a (totally amazing) thing called Italian beef sandwiches here. If sliced paper thin, rich beef stock and etc plus giardiniera on top & placed in a nice Italian roll - I am teeling you this beef of yours makes the start of a homemade Italian Beef sandwich that can be amazing. Please think of posting a video on making one - but you have to first come to Chicago and taste the "real" original version like on Taylor Street here since the 30's!

[@SUZYB13]

This looks sooo good. Quick question, could you use an eye round for this or will it not be as tender?

[@someguy2751]

I LOVE your recipes! Will order EVOO too.

[@davemcbroom695]

Nice recipe, nice kitchen too. Have you been shooting paint balls at your fridge?

[@rickross199]

Looks great Joe! For me I'd have pulled it at 120 degrees and let it come up to 130 as it rested but I like roast beef rare lol

[@sarahelmiraroystershelton1888]

ever tried CHOCOLATE PAPER PIE with chocolate ganache and pears. found the recipe on the telegraph and thought you would be perfect :)

[@wellsmaciel]

You are gas man! nice video! I would just add salt on the beef before sealing and i would squeeze all the veg before cooking them with wine, but you did great!

[@elizabethsilva913]

Joe, you're hilarious! Why don't you have your own Food Network show?!

[@JohnG-cw6zm]

Hi Joe - in the beginning you said to use a dry red wine but when you went to deglaze you mentioned deglazing with port.

[@Cookingitalianwithjoe]

yes I said you can use a dry wine that you would drink. In this case I like to use a port. SO use either what you are drinking at the table or use a port. I like the port. much richer flavor for this recipe. ciao Joe

[@L2THEC1]

Joe, you even have me listening to Frank Sinatra radio...lol Will you make an Italian Sunday gravy, I want to see your take... Appreciate it in advance

[@JaxWatchesandEDC]

Rockin' the Rolex Joe?

[@justifiedlife1595]

Sorry I've been away, checking out Gino Vannelli music lately. Both of you, so beautiful and wonderful men.

[@stokesjo82]

A nurse expressed concern to me recently about bay leaves. I was told it is important to keep them whole because if ingested they could potentially perforate the gut. Yikes!

[@Cookingitalianwithjoe]

the gravy is strained so any and all solids are removed from the gravy so in this prep not to worry. Ciao Joe