I'm NEVER Making Roast Beef Any Other Way AGAIN

This tried-and-true Roast Beef Recipe is well seasoned, then slow cooked, and finished on high heat until golden brown and a perfect medium rare temperature. Once you try this beef-making method, there is no going back.

MY EQUIPMENT:
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→ Ingredients
• 7 to 9 pound inside top round.
• coarse salt and fresh cracked pepper to taste

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Classical culinary expertise meets home cooking!

I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.

Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant-quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.

Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.

Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together!

[daniellapan]

If you spritz a fine mist of water on the pan or counter first, it'll keep your parchment paper from sliding around. I've made many of your recipes since I found your channel a couple of months ago.

[rafaazua]

Amazing results! I modified slightly by smoking the roast instead of the oven. And I added some powdered garlic to the seasoning of the roast.

[hey-its-me-bobby-D]

I find that Pomegranate juice also makes a good substitute for red wines; it has just the right acidity to mimic the red wine flavors.

[johnnicol]

Bit of advice my Gran did this dish very similiar to how you did it, but and I t's all I can contribute, use the Beef dripping around the tray and and put partially cooked cut potatoes around the beef cut. Baste the potaotes every ten minutes and turning for around 30 to 40 minutes. You will have most gorgeous roast potatoes ever inventted. She did it in Glasgow for over 50 yeears and the smell combined is too die for, part of the secret is the beef keeps on giving with juices and fats. The Potatoes will turn rich in beef and roast amazingly well. Please have a go and see what you think? Hope it helps in your thinking of this dish with a little add on. Other tip use maris piper type poatoes over very floury variants.

[fly]

I cook rib roasts, whole tenderloins and tri tips this way. The plus is you've never had better, especially the interior edge-to-edge consistency. The minus (maybe) is you are often called upon to cook. Last weekend I cooked an event for ~80 people, everyone really pleased. Thank you for your take on gravy!

[DovidM]

For those who have not wrapped a roast before in twine, I recommend starting over with the twine until yours looks close to what the Chef has done in this video. Your first few tries aren’t going to turn out well, and a roast needs to be wrapped properly before being roasted.

[ryanfitzgerald]

It's even easier & faster to truss if you make a loop at the end, then just slide it down to where you want it. Jacques Pepin has a few vids on youtube showing this method. Same exact end result, just a different way of doing the loops which saves you from feeding it under & pulling out the excess.

[zoecunningham]

Perfection! Guests devoured & loved each bite😊

[thelefthandofcreation]

THANK YOU FOR TEACHING THE RIGHT WAY TO WRAP! It's honestly less work than tying a bunch of individual strands all frankenstein-like how one often sees. Great recipe, looking forward to trying it!

[ey]

Thanks for sharing!!! Looks delicious ❤

[randyrhoads]

This is the first video of his i've seen, and I gotta say, he is amazing. The voice over, quality of the video editing, and especially the cooking got me to instantly subscribe.

[KurtisRader]

I agree with all of the prep instructions, especially taking the time to remove the "silver skin" or excess fat, and seasoning. But I no longer roast my "roast beef". Cooking it Souse Vide at 135 degrees F for a minimum of 18 hours and up to 24 hours produces a much more tender result that is consistently perfectly cooked. The lack of a Maillard reaction isn't an issue if you're slicing it for sandwiches (which is pretty much the only reason I buy a top or bottom round cut). Plus, if it's summer and I don't want to run the oven inside my home I can do the Souse Vide in my garage overnight.

[TontoGoldstein]

Thank you for taking the time to add details such as low, medium, or high heat when cooking on a stove. Much appreciated!

[kbchef]

Finally someone tying up a roast properly. 👏👏👏👍

[gailthecrafter]

Hello chef, great and clear instructions. Can you give some examples of what we can do with the leftovers? Thanks

[johnkern]

Outstanding; a multitude of instructions on excellent techniques cleverly disguised as a recipe. I have never before hit a subscribe button to quickly, thanks.

[lindap.p.]

When I was younger I used a rump roast for this. It would be more or less a triangular shape and I cooked it fat side up. These days I cannot do it because the rump roasts a cut so differently. They are an odd shape and most have no fat side. Sad, because this made a really tasty and tender medium roast.

[patriciachirgwin]

Looks amazing! I’ll give this a go the next time I cook beef - I love your flavoured butters already! The only thing I can say is that here in England, we pronounce those puddings ‘York-sure’ puddings (yes, another one of those weird English pronunciations). And the gravy looks fantastic! Thanks for sharing, Chef. ❤

[cspiff]

What's the difference between fan and convection? After 13:30 as you're setting the oven to 500°F for the browning phase, you say, "fan off—if you have convection though, crank it on, it'll make it that much better." then a moment later you say "remember, fan off" again. I thought having the fan on is what makes it convection mode? Is there a difference between fan and convection in some fancy ovens that I'm not aware of? I'm confused.

[Paul-lmgv]

Beautifully done and narrated. We do it this way: We use eye of the round in a deep baking dish. Add 2-3 cups water with carrots/celery. Season the meat with some garlic/onion powder if you wish. Cover the dish with foil. When it's done you have wonderful Au Jus from the meat drippings! Get Kimmelweck rolls and lightly dip the roll halves in the Au Jus for a fabuous beef on weck sandwich!