How I Make an Easy Weeknight Roast Beef

Today we're making Roast Beef or beef top round with a simple gravy.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****

INGREDIENTS
FOR THE ROAST
1 4-pound (1.8kg) top round roast - or eye round or rump roast
2 tablespoons (30g) neutral oil
1 1/2 tablespoons (15g) Diamond Crystal Kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 large white or yellow onion - sliced 1/4" thick
FOR THE GRAVY
1/2 cup (120g) dry white wine
3 tablespoons (24g) all-purpose flour
2 1/2 cups (600g) low-sodium beef stock
1 tablespoon (15g) Worcestershire sauce
1 sprig Rosemary
salt and pepper - to taste

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.

[SipandFeast]

Just use the oven-safe thermometer and cook the roast beef to your desired doneness, keeping in mind that the internal temp will rise about 10 degrees while resting. Also, if you want deli roast beef, let it cool then wrap the roast in plastic and refrigerate. It will be easier to get extra-thin slices the next day.

[lpivk]

Insane streak of content man. Best home cook channel out there.

[pjperdue]

Because of this video, I bought an eye of round roast today and used your method to the letter. (I did bring the internal temp up to 145°.) Result: the best rare roast beef I've ever cooked, and I'm 65. It's pink-rare inside and I could slice it paper-thin if I want (my knives are really sharp). It's really tender even thick-sliced and it's delicious. So, thank you! I love your channel. 🥰

[bernsbruce]

I love watching Sip and Feast vids to relax. Really takes a lot of stress away.

[Brandon-jwcv]

I'm so glad I'm subscribed to this channel. It's all stuff that my family actually wants to eat. Recently made the german red cabbage and the rice pudding. Also "you're welcome" - your kid gets extra points for politeness.

[JustGrillingandChilling.]

From a longtime fan….a “steakhouse video”….??….YES PLEASE!!!….

[georgejasper]

My favorite thing about your vids is you continually let people know they aren't following rules: they can do things the way they want and just use your presentation as a template.

[dirkclarke]

Jim, you know you're good when I'm upvoting and giving compliments...BEFORE I've even watched the video.

[mrdinme.]

I did this, let it sit overnight, you are so right, seasoned great! Only a 3lb-er, did it 40 mins after a great sear in cast iron! Made some mashed potatoes, it was so good, rare, and potatoes green beans, gravy was awesome! Thank you! This IS a keeper!

[zeth]

Great stuff. I haven’t stopped by your channel in a while and I forgot how real it is. congrats on doing so well. 🤙🏽🤙🏽🤙🏽

[wendyeader]

I appreciate how you help take the "fear factor" out of cooking for new chefs by showing that there is flexibility to the recipes.

[ExerciseCheatMeals]

I am so glad we have this connection too.

[mary-claredeane]

I absolutely love your videos, and I am so glad they come out in advance of the weekend cause I can then shop for the ingredients and “tah- dah!” - produce a masterpiece on a Sunday!

[Yentz]

Meat cutter here! Just ask for a roast with a fat cap. We take them off because people are allergic to fat and don't tend to buy them if a roast has one, but it's super easy for us to get you one with a fat cap. You can also just ask for fat trimmings, which almost all butchers will give you for free.

[Wheels_NYC]

So this is definitely my "comfort" dish growing up, what I remember my pops always making for a Sunday or even Christmas. I do most of the cooking now, but this certainly evokes childhood memories! That roast is cooked perfectly for me, and I love the gravy. My newest additions for myself with my sunday roast: I started making the roux for the gravy with wagyu tallow, and there's huge depth of beef flavor. I've also been deglazing with either dry vermouth or brandy. Both different, both excellent. The brandy cooked down with the alcohol burned off has a great nutty sweetness. I recently invested in the Meater+ thermometer. It's an expensive piece of kit at $100, but absolutely love it. Bluetooth pairs to the phone, and tracks both the ambient oven temp, and the internal cooking temp. Their new version is even able to be in whatever protein you're deep frying, and survive!

As always, an awesome show, and wonderful version of a personal family favorite!

[TheSadDane]

Good episode on a good channel. I'm a pretty fair home cook, but I generally get a few good tips from every episode.

The nice thing is that these are sane recipes that busy people can make that will taste good. It's the way I generally cook, leaving the fancier stuff to order in restaurants, or maybe to try on a quiet weekend.

[julias]

James it’s as fun to see your reviews as it is watch the recipe. It’s been fun watching you age. You’re a great critic! And you have a good knowledge of the subject at hand. Props for your chops! And thank your dad for another great recipe.

[lindabader]

I just love how you explain & show how much ingredients & the process. Your son is a hard rater with you. I’d like to see your wife rate the dishes more as well.

[Crudechunk]

Hey man you have the best cooking videos on youtube. Easy to follow, straight to the point, and not overly complicated. Thanks to you I've successfully tricked my wife into thinking I actually know what I;m doing in the kitchen. Making this for the family tonight!

[bensmith]

Ive followed your examples a few times now, zero failures, excellent video editing and clear simple instruction makes for a foolproof result. You really have things dialled in.