Test cook Dan Souza teaches host Julia Collin Davison the secret to a foolproof Sous Vide Rosemary–Mustard Seed Crusted Roast Beef.
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@00:34 huh ? Why did she say "..if you cook it medium rare it will be tough & chewy." .. & then seconds later he says they're gonna cook it medium rare & she just nods . . ?
Someone needs to yell CUT & film that over that was 30 seconds in for christ sake
I'm a sous vide nut and this is going to be done soon!! I like the crust idea and the sauce. Thank you!!
I never knew about Sous vide cooking before I saw this episode. Bought a Sous vide on eBay. It arrived yesterday and cooked a pork roast. It turned out moist and juicy. I’m trying this recipe next.
Do yourself a favor and use the chuck eye or "America"s roast only. Where Dan separates the two haves is where the eye and the underblade, aka the Denver, meat (I did that on purpose). The grains do not run in the same direction between the two, and the chuck eye benefits more from the slow water bath cooking. Since you are using a single muscle, it will be easier to tie, slice and eat. Save the Denver for kabobs.
The mustard seed crusted thing didn't do anything for my roast.
Glitch in the matrix at 1:47
Very complicated
My question would be that if it's going to cook in the water bath for 24 hours why does it need to be refrigerated for 24 hours with the salt?
Awesome
Yeah I was gonna say can you do prime rib this way and then also whand then also what kind of bags are you using for that temperature of water
Great value for the money. Got this for my son and MyBest.Kitchen he made a 3 lb beef tenderloin for Christmas dinner. Best filet I've had outside a top end steakhouse. So good, I bought 2 for myself.
I made this yesterday and today using supermarket chuck and then used it for beef crostini (but used the yoghurt dressing instead of horseradish) IT IS AMAZING.
Thanks.
My new instant pot has a sous vide button and I have just started trying it. It is phenomenal what it will do for tougher yet more flavorful roasts. We did a very tough venison roast and we were absolutely flabbergasted at how tender and juicy it came out. We reverse seared it with rosemary garlic butter in a cast iron skillet. I’m going to try a chuck roast next. Thanks!!
A trick I use to get air out of the Ziploc bag is to insert a straw and suck on the straw until the bag collapses. Then, quickly finish sealing once the straw is removed.
People who think this is undercooked are philistines
This recipe turns roast beef into prime rib. It's magic. I halved everything and kept all the cooking times the same and it was phenomenal. Other than planning ahead- it was very easy to make. I highly recommend.
« Im not a big hip dancer » awkward pikachu face
The recipe looks good. The rigamarole to download it is NOT! It’s a Bait-And-Click scam to get monthly membership fees.
At 2:03, as Chef John loves to say: so if you want to have this for dinner tonight, you need to start this three days ago.
FYI: he uses a chuck EYE roast; not a plain chuck roast. The chuck roast is wider than it is long.
If you're not using your hips, you ain't dancin'!
Funny chuck roast is more expensive than rib roast at my store 12/15/21
Best Cooking Show Ever. 99% of the time they do recipes that you can actually find the ingredients!!
Seems that might be a candidate for transglutaminase (meat glue) to bond the halves together.
1:47 I too analyze my background prior to tying up my roast
I made this Thursday and used the thinly sliced beef for beef and horseradish canapes. It was incredible. The beef was loaded with flavour and incredibly tender. I used a cheap cut of beef (we call it 'chuck').
Thank you so much. The world is so lucky to have ATK as a reference site. Thank you again.
Could you use the Juices in the bag to make gravy? Or will they be too salty from all the salt you put on the roast before cooking it.
More sous vide please
Analyzing in background
Everything but the chives looks good.
Sorry, not one of my favorites. If I have to turn on my oven at any point, I may as well cook the roast in the oven. Confession: that "medium rare" meat looks gross to me, and I would never eat anything that color after cooking it.