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
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Billy Mark: @bluecrestproductions
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25 Comments
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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.
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Tremendous!!! My favorite cooking channel.
Just happened to be looking at my likes only to realize YouTube never recommends your videos to me anymore and I thought you should know, love the channel. Been a fan for a long time
This great, going do this tomorrow!
Very impressed with what’s been happening with your channel lately keep it up
what brand of hot plate do you use?
Put a silicone mat in the bottom of your baking sheet. Makes clean up easier
REDBAR IS WATCHING!
I appreciate how you help take the "fear factor" out of cooking for new chefs by showing that there is flexibility to the recipes.
no mushrooms?
Bottom round roast is better imo.
I can't keep up with these great recipes. We started using these recipes because they are easy, and remind me of home (LI). Our kids are all in their late 20s with their own families, homes, careers, etc. It's really hard to get everyone together for a meal.
Since we have been cooking from this channel, Sunday dinner has become a thing. Thanks so much
I never use kosher salt, I'm Catholic and kosher salt makes no difference.
yeah the gravy needed something else…I would add either cream horsradish or some dijon mustard to the gravy.
Naw man….yall all wrong..its called WHAT'S -DIS-HERE SAUCE.
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.
I really enjoyed that intro. And I personally am proud to be part of the Sip and Feast Family. I've been a viewer for almost a year I think and like other commenters have said, this is one of the best.
I love the recipes, i love the inclusion of the family and the "rating" system. But perhaps most important, I love that you point out when an ingredient does or does not need to be the most expensive kind.
If you can just as well use blended olive oil for something, you let us know. If you really need to use a fine EVOO, you again let us know, while usually still providing an alternative. It really builds that feeling of community and how we are all learning and growing together
I have never seen anyone roast a "Sirloin Tip" roast like that, and I am wondering if would be a good option?
I put tarragon in my gravy.
Excellent!!!
I love the input from the CameraMom. She keeps the channel real.
I was howling about the handle with no towel on it, and then you mentioned it. But it should have been on there from the get-go.
I'm going to start wearing a bib watching your channel, it will save on laundry expenses.
I really appreciate the way you explain everything. How to beef up the gravy, if you get a lower fat roast, etc. Also, I bought the Tramontina 14.5" skillet. So happy with it. Love you channel!!
I like this recipe a lot. My supermarket always has a roast like this on sale every week. I also like to thank you for using that 14 in frying pan. I have one from Made In. It's one of my most used pans. Making one pan meals is the best. Enjoy your channel very much.
Bottom round works for this-I think it has the best flavor of the round cuts-but if you are doing it for sandwiches beware of the seam that is often in the roast that is very chewy. It isn't bite through and ends up making a messy sandwich eating experience.
If anybody looks at that roast and says "that's too rare", you have no business near good meat cuts. Go pick up a happy meal