How to Cook Perfect Roast Beef | Jamie Oliver

Links from the video:
Chicken in Milk?!:

For the full recipe and more visit:

For more information on any Jamie Oliver products featured on the channel click here:

#FOODTUBE

x

[carnifex]

I'm most impressed by his immaculately clean white shirt at the end.

[eggspanda]

serves 10 people unless theyre real people and they're hungry

[peterbrett]

Jamie, I cooked this tonight in Australia and as a 55-year-old I have cooked a couple of roasts in my time. I love your way of cooking and you are an inspiration. Thank you

[maryfeeney]

I’ve been making roast beef and gravy for many, many years, but decided to do it Jamie’s way this time. OMG! Everything was so delicious. And the gravy - unbelievable depth of flavour! Jamie’s recipes ALWAYS turn out the way they were supposed to. The man is a national treasure isn’t he?

[johnmongoni]

He really makes it simple enough for anyone to cook. the way he made the gravy was and is awesome.

[imagoflyfishing]

Thank-you Jamie, I followed this exactly & made the “best roast ever”, according to my friends!!! Much appreciated!

[marklee]

Who else is watching on Christmas day before they cook their joint?

[TheDavinci]

I've made this twice now... It's absolutely awesome! My wife loves this so much!

[mastersomething]

Literally the most perfect roast I’ve ever seen in my life. And then he goes and adds the most perfect roasted potatoes. Jamie I’ve always loved your cooking but this just took it to a whole new level. Well done!

[lisaannemeredith]

I just made this tonight for dinner using a prime rib roast and OMG, it was absolutely AMAZING!!! I have never been able to cook roast this nicely; it was so juicy and delicious, and that gravy, it was amazing. Can't have things better than Jamie Oliver in my kitchen :))) Thank you so much Jamie!! :)))

[blaws]

Someone once said being the best chef in the uk was like being the best ballerina in Barrow AK. Thank you Jamey for busting that myth.

[ADH]

Till be doing Beef this year (2018-2019) for my very first Christmas dinner in my very first house alone at 25 years old :)

[sonnydemetro]

Can’t lie this was one of the best food vid’s in a while from either you or gordon

[jmariew]

65 years old made my roast as shown above and DAMN it was good - best I ever made - Thank You Mr. Oliver

[IrisPfeiffer]

It's the 2nd time I've ever attempted to cook a beef roast. Thanks to Jamie, this time, it came out super delicious. From now on, I will only use this recipe! ❤

[carolinah]

Omg!! You and Sumito Esteves were my favorite chef when I was a kid. I expended all my free time watching you cooking delicious food.
Now I’m in my 20’s and married and always in the look for new recipes to cook for my family.
What a wonderful surprise finding your channel today!

[cropsylives]

Simple to follow with amazing results. The flavour of the beef and gravy are wonderful

[johnspence]

If you want to avoid lumpy gravy, everything he does is fine, BUT separately, melt a big wad of butter, add your flour to that. It not only cooks the flour a bit (which gets rid of any doughy taste) but it also smoothes it out with no lumps, THEN add your juice/drippings to that. Worchestershire sauce also adds a nice zing. Along with the wine. You can also save the time with the water, and add that water to the tray with the beef, make sure the beef is above the water (roasting pan), and the water will spread those vegetable flavours much better and prevent any scorched/burnt flavours.

[Ronbo]

My Gran was from Richmond Yorkshire and every Sunday in the '70's this was *HEAVEN* !!

[BlueShellshock]

Making it for the second time tonight. First time, I overcooked it, put in too many veggies, and the gravy was too thick. That being said, the extra veggies were delightful when finished in a frying pan, and the gravy was delightful; using a meat thermometer to monitor temperature tonight, so I'm hoping for a good result!

Edit: Steak was much better; checked it at the hour-fifteen mark with the meat thermometer, saw it said 140 f and was like "oh crap, it's done!" Much better meat this time -- though strangely, the gravy wasn't as good this time, and I think it was because it was a little too thin after being strained. Work in progress, but I look forwards to round 3.