Tips & Tricks For a Juicy Roast Beef | Kitchen Conundrums
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There’s almost nothing more disappointing then overcooked, dry roast beef. In this cooking video, Thomas shares helpful tips to …
Get the recipe and directions here!: https://www.marthastewart.com/1165272/roast-beef-shallots
Excellent tutorial. I appreciate it.
The browning is called the Malliard effect I believe
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I made this with top round cut. Absolutely delicious! Thank you. I am going to do this for Christmas dinner.
Why does he look abit like MO SALAH? 😂
Awesome
worst commentary 😭 the way this guy talks 30 second in and move on
Amazing recipe!
Bro NGL, your "natural bristle brush" looks like it's been through hell & back. Unsure that's clean enough and food safe? I've done this many times and even the most expensive bristle (natural or not) brushes tens to leave hairs here and there. I VERY HIGHLY recommend a silicone bbq brush or, EVEN BETTER….YOUR HANDS to run the wine.mustard,garlic mixture on the meat. Nothing wrong with your method. Just, make sure your brush isn't a paint brush and it's actually food safe. If not…you're gonna be picking out the little brush hairs off your meat. Noone wants hairy meat lol
Thanks for sharing. Talk too much. Prefer to be more concise.
No se Ingles ,no se puede traducir
Wow, very good! I really like the explanations, will tell my granddaughter about this site. So good for information since courses aren't really there anymore. Thanks again!😘
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…
That video did NOT need to be that long.🤦🏾♂️🤣🤣🤣
I don’t have any of that twine bought a roast at Costco today
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.
Awesome , Thanks
Made this yesterday and it turned out INCREDIBLE! Even better the day after!
Too much chat just want receipe
Surprised he bakes a non-uniformed roast … and never talks about it. The string won't do anything. Just cut off that skinny, triangular portion and go from there . . .
My mom used to make bottom round but I didn't realize that is what it was .. Sunday dinner. Delicious!
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 😅)
Wow everything was perfectly presented and attention to detail.
If you talked less shite and got on with the cooking it would be a better watch Jesus talk about talking bullshite
Great presentation
I will try it with the smaller cut
What a great recipe!!!! I love it so much that I am going to try the exact receipt tonight: minus the whipping cream!
Is there a non dairy substitute for your horseradish sauce?
Tip# 1
Do not OVERCOOK that bad boy…. please cook it till the internal temperature 🌡 😫 is 130 degrees F. K? Yes… Rare/ med rare..
Jesus Christ. IT'S HERBS. NOT ERBS. Take a look at yourself.
Great job! Looks delicious 😋
borring
How long do you roast it in the oven for
Most important things are cut as he says but he has completely ignored the other one: the type of beef. Cattle are not all the same breed and much of the beef that is sold is very lean from animals which historically have been bred as draught animals rather than for eating. You need well marbled beef which has been dry aged. This is more expensive but worth the money. Unless you have a rotisserie what people call roasting is actually baking
I will try this for thanksgiving 😊
I'm not trying to be that guy but that still only 2 tbsp of salt for a 4 or 5 pound roast
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!
This dude doesn't know crap about heat
Would you be to put the ingredients in the discription also could you please make your recipes printable
Watching from Perth Western Australia ,Australia 🇳🇿