Super Quick Video Tips: How To Make Roast Beef Like a Pro

Tie, sear, and time your way to a perfectly cooked piece of meat.

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[ytube]

temperature: anywhere from 200 to 450 degrees. Thanks. That's really helpful.

[TimP]

This ATK's method of roasting an eye of the round, although they didn't say it. For this cut, use 225 degrees. Roast to 115 internal, turn off oven and let rise to 130 internal (30 minutes or so). Remove from oven and rest for 15 minutes. Using an electric slicer to cut 1/8 inch slices makes the best sandwich beef ever. These directions are theirs, not mine. Too bad they left it off this video.

[ivansherlow]

I’m a single dad following your advise etc. Best meal we had in ages. Thanks from England

[potheado]

and if u drop it on the floor it'll be ground beef

[ewiem]

My guess on the temperature thing -

Smaller pieces roast at higher temps for shorter intervals, while larger pieces roast at lower temps for longer intervals. Plus, if you use a meat thermometer you can gauge when it's done.

[ev]

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.

[patrickambrosio]

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.

[jeanvignes]

Some details about that huge temp range would be very helpful.

[larinyx]

Searing the roast gets it to the desired internal temperature a bit faster than oven roasting alone. Using a wired oven thermometer, I take it out at 135F and cover it, which adds another 10F. A final internal temp of 145F produces an excellent medium rare roast that's not too raw and not too medium. A wired oven thermometer takes the guess work out of how long to roast per pound, no matter if you start out by searing or whatever. Wired oven thermometers are inexpensive these days.

[BasementBerean]

So, no clue exactly how to determine the cooking time or temperature from the size and shape of the roast. You've figured it out, why not tell?

[SlowCookerIdeas]

I prefer cooking the Beef slower and for longer, the connective tissues in the Beef have more time to break down and the meat is much softer.

[oldproji]

Best let the roast rest/relax for half the time it took took to cook. Cover loosely with foil during the resting time so that the juices go back into the meat.  I cook 20min per lb for rare, 25 min per lb for medium and 30 min per lb for well done - plus half an hour.

[michelinelavoie]

Is it 225 or ? How long? Thanks for explaining that!

[TimP]

Its called an "Eye of the Round" roast. The beef leg has three roasts: Top round, Bottom round and Eye of the round. These are all very tough cuts and not normally good for roasting. The ATK method in this recipe is unusual but effective.

[gregjohnson]

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.

[nuttynut]

I believe you would get an even better crust if you sear the meat post roasting. This is because after spending some time in the oven, the outer surface will be properly dessicated/dry and this is a perfect time for a nice snappy brown crust.

[tarjei]

Use a digital thermometer with a alarm. It is finished when the alarm sounds. Reducing the temperature while the steak roasts works very well.

[iamfinky]

Thanks, team: this was a _really_ clear video. No flim-flam, no pointless shots of a messy kitchen - just simple, clear advice 🥰

[spodvoll]

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.

[govindagovindaji]

This was great except for not explaining the reason for or how to determine what temperature and time to cook it, durn it.