How to Make the Best Roast Beef with Zip-Style Sauce
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Test cook Bryan Roof shows host Julia Collin Davison how to make the ultimate Bottom Round Roast Beef with Zip-Style Sauce.
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I made this today and it was amazing !!! Thank you so much for showing me how to make this delicious roast 😋
I made this and my husband just LOVED IT!❤😊
What episode
I tried this recipe yesterday, followed every step. The meat came out juicy, rare, and flavorful. But it’s still putting lipstick on a pig — it’s a terrible cut of meat, tough and stringy. The only decent meal I’ve ever made from bottom round is pot roast, braised for hours in a dutch oven.
Convection oven at 250F?
Tried this tonight. It was way too salty! Next time I would not coat the meat with so much salt for curing overnight. Also I would eliminate adding salt to the “zip sauce”. And finally I would cut back on the rosemary.
tried your roast beef out and it was the best one i made. thanks for sharing.
Medium is a great way to get a dry chewy bottom round. I cook it like an eye of round and pull it out at 110. It will coast up to around 120 which keeps it moist.
First wash off any prion contamination …..
I want to try this recipe tomorrow with a 3.54 lb Rump Roast, but my main oven right now is a Counter Top oven. I guess it’s not so much a minutes/lb at 250 situation, but give it 2 hours and wait for an internal temp of 130? 😜🤔
What weight was this beef please?
I made this roast last night and it was excellent! My 13 year old son LOVED it. In lieu of an oven safe thermometer, I baked the roast as directed for 2 hours on 250°. I checked the temp then and it was at 120°. I baked for another 15 minutes on 300° and the roast was done PERFECTLY. I let it sit for only 10 minutes, as my family was so hungry, but will let it sit the full 30 minutes next time.
Does the internal temperature increase during the tenting/resting process? What's the final recommended temp – 135?
Nice recipe but a little bit too red in the middle for me. But I did try it. but I did my well done and it was good
This is what I would call a worthless recipe. I have NO fresh Thyme or Fresh Rosemary. My oven has NO temperature probe. so why not develop a recipe everyone can use.
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Loved meat looked great
Made this tonight using eye of round! Put 2 pieces of bacon on top to baste it while cooking bc the eye is pretty lean and it was perfection!! Normally I seer the meat first at 500F for 15 minutes then slow and low for the rest of the time. Slow and low the entire time(this recipe) actually worked better! Zip sauce was hit and miss! Some liked some didn't! …I did!! Will definitely cook it this way from here on in! Also you can cook the day before and refrigerate after it cools. Its actually easier to slice thin when chilled!
Sadly the roast is not cheap anymore.. I paid $17 for just under 3 lb bottom roast.. I wish I had the internal thermometer!
Lost me at medium
This is so delicious! I no longer buy roast beef from the store. I make this every other Sunday and use the leftovers in sandwiches throughout the week.
Could you roast tiny potatoes with the beef or will they get soggy at such a low temp?
I just cooked this for valentine’s dinner. The sauce and recipe are amazing. My new favorite sauce
What's the purpose of turning off the oven before it's done ???
Nice for those with a garden or sunny windowsills. I don’t & must rely on dried herbs. Please take into account that fact & measure out quantities of fresh & dry.
I am getting ready to make this now
I am getting ready to make this recipe for a second time. The first roast was very delicious. The Zip Sauce was perfect!
I am getting ready to make this recipe for a second time. The first roast was very delicious. The Zip Sauce was perfect!
At that temperature, smoking would probably work well too. The zip sauce has much the same base as the sauce that coats homemade chex mix. I'd like to try reducing the worcestershire by half with minced shallot and garlic, then mounting with butter. I'll call it Beurrcestershire (pronounced BURST-a-sure).
Unfortunately my family abhors worchestire. Any recommendation on an alternate ingredient for the sauce?
BRIAN!!!! I made my bottom in the wolf countertop oven…it looks NOTHING like yours. this is the first thing that I failed at as you give the best directions and tips. your going to tell me that it needs more space?
Thank you. I have yet to prove how true this recipe is. Note: remind your audience, the meat has to
Holy Moly
My roast didn't brown up as nicely, perhaps because it was smaller and the internal temp came up too quickly, still pretty good.
That sauce, I am with Miss J having doubts, but it works perfectly.
Nice job y'all!!
Tried it, love it. Though I used my ceramic grill to cook, used a little smoke to get a little better taste. But awesome recipe, the roast lasted my about 3 days before my wife and I finished all of it.
I just made a roast beef in zip sauce, using your recipe. It called for a bottom round roast. I found, what I thought , was a well marbled cut of meat. After following the recipe to the letter, the roast came out very chewy.
What I need to know is where did I go wrong when I bought the beef? I never seam to buy a tender piece of meat.
Dang, it is much too rare…I don't find bleeding meat appetizing.
Mine is in the oven now. Hope its as good as Brian's. I've never had a tender bottom roast. 🤞