Super Quick Video Tips: How To Make Roast Beef Like a Pro
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This is not one of your better videos as it is way to general, I think it is time for an update with more information: What type of roast and specified time, temp and weight.
Low and slow. Adele Davis’ method.
depending on the size, between 200 to 450 degrees. no mention of when to use each
Booo 👎 your temperature is between 225F* – 450F* dufuss
Cooking time or oven temperature difference if you refrigerate the roast of leave sit at room temp for an hour??
How long a rest should be in relation to the cooking time in the oven?
Finally! A good video! Tired of all the bougie, pretentious recipe videos. This one is nice and simple, straight to the point and quite informative for a short video.
That roast looks like it was cooked very evenly. I would have liked to know the temp/time/weight etc used to arrive at that.
Ik this is old but, recently made a eye of round roast. And very curious how the gristle on those slices in the video came out…🤔
Thanks, team: this was a really clear video. No flim-flam, no pointless shots of a messy kitchen – just simple, clear advice 🥰
One of the most disappointing food videos I've ever come across.
Useless video. Take it down.
I no longer need a vasectomy. She sterilized me through this video.
color looks decent but the meat looks freakin tough or the knife is dull. Quick tip for next time. Use a chain saw to cut tough choice meets 🙂
I find it surprising how many people say that the juices that flow out of a protein (like the roast beef) when it is not allowed to rest, are blood. Almost all animals are bled out during the slaughtering process and the liquid that might come out later is myoglobin. Myoglobin is the liquid that carries oxygen to the tissues of a protein.
wtf
as a kid i prepared sunday beef dinner one big metal dish lots of potatoes constant pouring dripping over beef and potatoes, cabbage as vegg london mid 40s beef ? was a very, rare treat mostly it was lamb. horseradish as condiment. gravy made sep.
I used science (and reverse-searing) to top Cook's Illustrated, doing their job for them.
First, I pat the roast dry with paper towels before salting.
Then, after salting I let the roast sit on a wire rack in the refrigerator uncovered (and certainly not wrapped) for a full day (or two). This dries the exterior completely while dry-brining the interior.
I then oil and pepper the exterior.
Next, instead of searing in a skillet first, I roast (low and slow @ 200F) to the desired internal temperature first. (I like 130F.) I then sear and, instead of a skillet I use the broiler, rotating the roast every minute. This assured a superior "bark" and tender beef while minimizing smoke in the kitchen.
What cut of beef is that?
I wonder what they were thinking when they made this video. Oh yeah, we'll roast a perfect looking piece of meat and we won't tell them how we did it, gahahaha!
Cooking time? Stupid video
How long is the cooking time?? 😊
Damn I'm a chef and your video was missing a lot of information.
No wonder all the comments lol
First thing to do.
Find out what cut of beef that is.
Some details about that huge temp range would be very helpful.
That roast was put in the fridge overnight before slicing
1:27 …. Alright so how hot should I preheat my oven if my roast if it weights somewhere between 1 pound and 25 kilos ?
How long
Got it,but how long must be in the oven
Thanks. I’ll make it like a pro as soon as I come off unemployment and can afford to buy a roast beef. Unfortunately, I’ve been so busy trying to stave off TD Bank from foreclosing on my house.
Will food stamps allow me to buy a roast beef and can I cook it over a fire barrel?
Ah, to have first world problems again like how to cook the perfect roast beef.
Why do you bother to make/show this video if you are hiding the details?
I can't find that in the marketplace
That told me nothing.
So is it 225F or 450F? This is super unhelpful
sounds like a android with no real information get a job with star wars
Waste of time!
"BE SURE you're using the right oven temperature; Depending on the meat's size and shape [NO PARAMETERS GIVEN], we'll roast as high as 450°F, or as low as 225°F [again, NO TIME PARAMETERS GIVEN].
So, not any more helpful than guessing !
How about, "start with guidelines in chart down in the description" ?
Obviously, you HAVE the parameters, because you indicated you make decisions based upon them, why not share?
Is it 225 or ? How long? Thanks for explaining that!
great vid, cooked at 225 degrees external 115 internal, turn off oven and let rise to 130 internal (30 minutes or so)
Bullshit at 0:30 you do not want to put the roast back in the fridge especially for 24 hours, that gets the meat cold and wet again, so when you bring it back out, you have to let it get to room temp once more and then dry it out. You are just creating more work for yourself. Also the best way of cooking a roast is in a slow cooker the meat will just fall off. However, unless you eat in the evenings, then a slow cooker unless you are awake early enough is not the best option. You would need it in the slow cooker at 6am if you want to eat at mid day or 7am if 1pm or 8am for 2pm. I would put this on medium or high for a six hour cooking time, you can also do your gravy and veg in the slow cooker so it all cooks at the same time.
You use string to bind up the roast. Does the string contain harsh chemicals?
That was a terrible video.
I’m a single dad following your advise etc. Best meal we had in ages. Thanks from England
Bad Explain
You should open a butchering school, I'm expressed with your culinary and butchering skills,  from hoof to plate.  Here in the US one cant fine butcher shops any longer
which cut of beef is that?
Ive watched like 3 roast videos u didn't say how long at low heat or internal temp. I don't want to let it rest and cut it 2 find out it's not cooked Grrrr I think it's suppose 2 b 120 degrees 4 medium ??? Here goes nothing. I seared it and put the salt on.