How to Make the Best Sous Vide Rosemary-Mustard Seed Crusted Roast Beef
For more great Instant Pot recipes, please visit InstantPotEasy.com
Test cook Dan Souza teaches host Julia Collin Davison the secret to a foolproof Sous Vide Rosemary–Mustard Seed Crusted …
My question would be that if it's going to cook in the water bath for 24 hours why does it need to be refrigerated for 24 hours with the salt?
Awesome
Yeah I was gonna say can you do prime rib this way and then also whand then also what kind of bags are you using for that temperature of water
Great value for the money. Got this for my son and MyBest.Kitchen he made a 3 lb beef tenderloin for Christmas dinner. Best filet I've had outside a top end steakhouse. So good, I bought 2 for myself.
I made this yesterday and today using supermarket chuck and then used it for beef crostini (but used the yoghurt dressing instead of horseradish) IT IS AMAZING.
Thanks.
My new instant pot has a sous vide button and I have just started trying it. It is phenomenal what it will do for tougher yet more flavorful roasts. We did a very tough venison roast and we were absolutely flabbergasted at how tender and juicy it came out. We reverse seared it with rosemary garlic butter in a cast iron skillet. I’m going to try a chuck roast next. Thanks!!
A trick I use to get air out of the Ziploc bag is to insert a straw and suck on the straw until the bag collapses. Then, quickly finish sealing once the straw is removed.
People who think this is undercooked are philistines
This recipe turns roast beef into prime rib. It's magic. I halved everything and kept all the cooking times the same and it was phenomenal. Other than planning ahead- it was very easy to make. I highly recommend.
« Im not a big hip dancer » awkward pikachu face
The recipe looks good. The rigamarole to download it is NOT! It’s a Bait-And-Click scam to get monthly membership fees.
At 2:03, as Chef John loves to say: so if you want to have this for dinner tonight, you need to start this three days ago.
FYI: he uses a chuck EYE roast; not a plain chuck roast. The chuck roast is wider than it is long.
If you're not using your hips, you ain't dancin'!
Funny chuck roast is more expensive than rib roast at my store 12/15/21
Best Cooking Show Ever. 99% of the time they do recipes that you can actually find the ingredients!!
Seems that might be a candidate for transglutaminase (meat glue) to bond the halves together.
1:47 I too analyze my background prior to tying up my roast
I made this Thursday and used the thinly sliced beef for beef and horseradish canapes. It was incredible. The beef was loaded with flavour and incredibly tender. I used a cheap cut of beef (we call it 'chuck').
Thank you so much. The world is so lucky to have ATK as a reference site. Thank you again.
Could you use the Juices in the bag to make gravy? Or will they be too salty from all the salt you put on the roast before cooking it.
More sous vide please
Analyzing in background
Everything but the chives looks good.
Sorry, not one of my favorites. If I have to turn on my oven at any point, I may as well cook the roast in the oven. Confession: that "medium rare" meat looks gross to me, and I would never eat anything that color after cooking it.
Ay, when evacuating air from a bag, a great method is to snug the item at the bottom of the bag, and then roll the bag shut like a burrito. When you get to the seal, all/most of the air will be out.
Oof… not using all those BEAUTIFUL juices left over in the SV bag. 🙁
So Chefsteps recipe but with mustard? K.
Why do you folks, who should be knowledgeable continue use sea salt, aka SEWERAGE? Enlighten yourselves.
Would a really lean roast like venison work just as well? Adjust time and or temp?
Why do you UNDERCOOK MEAT? IT'S DISGUSTING, the temps seem to be getting lower and lower, what next, the cow is just lying on the plate?? You even undercook PORK. EEECHHHH!🤮
One of my favorite sous vide recipes. Truly fabulous!
More sous vide recipes and tips please!
This is sort of a ridiculous recipe. Who really cooks a roast in water for 24 hours? A normal cook in their kitchen will not do this. Sorry, but this is silly for the average home cook.
This is crazy, as a 475 degree Fahrenheit oven will take forever to obtain that temperature and will most likely ruin your oven. Remember, Fahrenheit 451 and paper burns. There’s got to be a better way, maybe rotate under the broiler or use the Sous Vide hand torch.
01:47 What’s “Analyzing in background” mean?
I had medium rare chuck many years ago when a friend was one of the earliest home sous vide adopters. It was amazing. I haven't done one myself but I do often sear very thin sliced chuck. It's excellent.
Everybody is so focused on the “Analyzing” glitch… is nobody gonna talk about that delicious-looking roast beef?? Yummmm!
I love sous vide 😋
Need to get a job at Americas Test Kitchen eating leftovers and mistakes
This is a chefsteps recipe
Analyzing in background is an editing software overlay that made it into the video when the video was exported from Adobe premiere.
The editor was most likely using the warp stabilizer or the morph cut effect where the software has to analyze the video frames.