Most people think that bottom round roast is only good for pot roasting or stew meat. It is surely not prime rib or filet, but with some low and slow cooking and slicing it thin, it can be an any day of the week roast. What would you pair with this?
I made your recipe a couple of weeks ago and it was the absolute most delicious meat weve ever eaten! im making this again tonight and rewatching your video lol So easy!
As I wrote in a previous comment, I made your recipe tonight for a 4.24 lb bottom round roast. It's unanimous...Fantastic! My son said it's the best I have ever made! Thanks so much. This is my go to now!
Just found your video. Cooking in Greenville, SC. Love it! Easy and precise! I'm making it right now! I'll let you know how it turns out. Fingers crossed!
Skipping the onions was just one of those "oopsie" mistakes we made when filming. You would put the onions in the roasting dish with the other vegetables. For reheating, I would either give it a quick sear in a skillet, or heat up some of the left over au jus or some beef stock and dip the slices in that for 30 seconds or so. Thanks for watching!!
Just trying this recipe now... I can't have red wine and got loads of shopping to do as been moving house so I only had the beef and potatoes but I really don't care haha. The searing process was so satisfying 😁 it's just gone in the oven now... My family will be very surprised when they get here! Thanks 😊👍🏻
I don’t drink so we swapped the wine with a splash of apple grape juice that is my preferred juice. It’ll be ready in 45… also I kept it in the cast iron, with the veggies surrounding it.
You can omit the wine all together. If you wanted to use an alcohol, you could use a strong beer or a brandy/cognac. For "medium" I would cook to 130F (55C) and let it rest until it reaches 135F (57C)
I don’t drink wine but I do keep a bottle in the fridge. I sautéed filet mignonette yesterday in butter, and deglazed with red wine. Made a fabulous pan sauce
I have Eye Round and Top Round quite as my inexpensive roast beef. Never tried it with bottom round, as you said, I always thought it was only good for pot roast (which I am not a fan of).
I am curious about your cooking stove. I see cast iron skillet and Dutch oven listed in "Chef Pete's Favorite Kitchen Essentials" but I don't think I see that stove top you are using. Just curious. It actually looks kinda familiar to me but I can't place it.
I assume you are talking about the Butane Stove that we cook on the counter with. I can't use my stove behind me as there is no way to get camera in there and I would have to do the show from the side. They are very handy and very powerful at a reasonable cost. Here is a link to the one I use: geni.us/zxoOi
@@LetsCelebrateTV yes. I kinda figured the stove behind you didn't work well. But I like the simplicity of those small single burners. It caught my eye with the cast iron on it. We have glass top electric and that would be handy when I can't cook outside. Nice video and info. You meat &veggies looked nice. I'll try to watch more to see what else you share. Thanks.
@@darylwaynehuff The butane cartridges are found in the most of the warehouse stores. Check the professional kitchen aisle of Sam's Club, BJ's or Cosco.
I did this to a T, cut in the middle and it was raw😩. I don't know what I did wrong. So I added more liquid (au jus mix/water) and covered in foil. I guess I'll check every 30 mins until it's done?!?
How big was the roast, and had it been frozen previously? It almost sounds like it wasn't fully thawed or at room temperature when it went in the oven. Did you test it with a meat thermometer before you cut into it? It should have been at 125F when taken out of the oven and then allowed to rest for 15 to 20 minutes to reach an internal temp of 135. If it wasn't there, it just needed some more time in the oven.
I am about to attempt a bottom round with intent to make mashed potatoes and gravy. This video was the inspiration. Unfortunately mashed potatoes was the deciding point since I only have instant potatoes.
Baby steps - make the beef and use instant potatoes. Next time when you are up to it, tackle mashed potatoes from scratch. It is all part of the learning process 🍸
Masterfully done! Always jealous of your knife work,(even off-camera). Whenever I try to halve a bulb of garlic, it always pops apart like a stack of legos.
@@dboyes623 That was a pretty old video in older format and style. We are now doing a series on "basic skills day", so gravy is going to be one of those retakes.
I would think that it would be less tender since in general the closer the meat gets to well done, the harder the texture and tenderness. I love all beef as rare as possible.
I will agree with @Air Woof, as in general the more you move away from rare or medium rare in a lower quality cut of beef, the tougher it gets. High end cuts like filet or tenderloin, stay tender in all ranges of doneness. 🍸🍸
For bottom round that is common. That being said, if you went to the counter and asked them to cut you one and leave the cap on, they will be glad to do it. I always ask the counter in my supermarket to cut me things exactly how I want it 🍸
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Most people think that bottom round roast is only good for pot roasting or stew meat. It is surely not prime rib or filet, but with some low and slow cooking and slicing it thin, it can be an any day of the week roast. What would you pair with this?
Roasted potatoes 🍸🍸
some potatoes salads
@Melissa Reyna That sounds good
Also can skip roasting potatoes for mashed potatoes and gravy. I would pass on the wine in order to make a better gravy.
I'd want a pair of blondes. Been there, done that.
Thank you for the recipe! Trying it tonight.
Thanks for watching and welcome to Let's Celebrate TV
I made your recipe a couple of weeks ago and it was the absolute most delicious meat weve ever eaten! im making this again tonight and rewatching your video lol So easy!
I'm so glad you enjoyed it! Thanks for watching
Thank you for giving simple, explicit instructions.
You are welcome! 🍸🍸
As I wrote in a previous comment, I made your recipe tonight for a 4.24 lb bottom round roast. It's unanimous...Fantastic! My son said it's the best I have ever made! Thanks so much. This is my go to now!
Great Job, and thanks for watching. Hope to see more of you in other video comments 🍸
very nice, parsnips are good to add as well
Sounds like a great addition. How would you prepare the parsnips? 🍸
Would you recommend deglazing the cast iron skillet with the wine and then add that to the cooking pan?
Definitely! Thanks for watching!
Just found your video. Cooking in Greenville, SC. Love it! Easy and precise! I'm making it right now! I'll let you know how it turns out. Fingers crossed!
Yes, let us know and thanks for watching! Welcome to LCTV!
Thank you so much I'm doing it right now it's in the oven
Hope you enjoy 🍸🍸
Hi, I see onions in the ingredients but not on the video- when do they get added?
Also, how would you suggest reheating leftover meat?
Skipping the onions was just one of those "oopsie" mistakes we made when filming. You would put the onions in the roasting dish with the other vegetables. For reheating, I would either give it a quick sear in a skillet, or heat up some of the left over au jus or some beef stock and dip the slices in that for 30 seconds or so. Thanks for watching!!
Just trying this recipe now... I can't have red wine and got loads of shopping to do as been moving house so I only had the beef and potatoes but I really don't care haha. The searing process was so satisfying 😁 it's just gone in the oven now... My family will be very surprised when they get here! Thanks 😊👍🏻
Let us know how it turns out 🥂🍸
Great recipes
Hope you enjoy 🍸🍸
yes
If my bottom round is 2 1/2 pounds how long do I cook it?
Every oven is different, so use a temperature probe, but the general rule of thumb is 20 minutes per pound. 🥂🍸
@@LetsCelebrateTV So if your roast was 4 pounds why did you only cook it 45 min? I want mine medium rare too
I don’t drink so we swapped the wine with a splash of apple grape juice that is my preferred juice. It’ll be ready in 45… also I kept it in the cast iron, with the veggies surrounding it.
Sounds great - thanks for watching 🍸🥂
Since I don't drink wine, I don't cook with it. What can I use as a substitute?
How long should we cook it if we prefer meat cooked to "medium"?
You can omit the wine all together. If you wanted to use an alcohol, you could use a strong beer or a brandy/cognac. For "medium" I would cook to 130F (55C) and let it rest until it reaches 135F (57C)
I don’t drink wine but I do keep a bottle in the fridge. I sautéed filet mignonette yesterday in butter, and deglazed with red wine. Made a fabulous pan sauce
I have Eye Round and Top Round quite as my inexpensive roast beef. Never tried it with bottom round, as you said, I always thought it was only good for pot roast (which I am not a fan of).
My favorite is eye round, which for a round is very tender. 🍸🍸
I am curious about your cooking stove. I see cast iron skillet and Dutch oven listed in "Chef Pete's Favorite Kitchen Essentials" but I don't think I see that stove top you are using. Just curious. It actually looks kinda familiar to me but I can't place it.
I assume you are talking about the Butane Stove that we cook on the counter with. I can't use my stove behind me as there is no way to get camera in there and I would have to do the show from the side. They are very handy and very powerful at a reasonable cost. Here is a link to the one I use: geni.us/zxoOi
@@LetsCelebrateTV yes. I kinda figured the stove behind you didn't work well. But I like the simplicity of those small single burners. It caught my eye with the cast iron on it. We have glass top electric and that would be handy when I can't cook outside.
Nice video and info. You meat &veggies looked nice.
I'll try to watch more to see what else you share.
Thanks.
@@darylwaynehuff The butane cartridges are found in the most of the warehouse stores. Check the professional kitchen aisle of Sam's Club, BJ's or Cosco.
I did this to a T, cut in the middle and it was raw😩. I don't know what I did wrong. So I added more liquid (au jus mix/water) and covered in foil. I guess I'll check every 30 mins until it's done?!?
* to clarify, I don't mean pink in the middle, I mean raw
How big was the roast, and had it been frozen previously? It almost sounds like it wasn't fully thawed or at room temperature when it went in the oven. Did you test it with a meat thermometer before you cut into it? It should have been at 125F when taken out of the oven and then allowed to rest for 15 to 20 minutes to reach an internal temp of 135. If it wasn't there, it just needed some more time in the oven.
I am about to attempt a bottom round with intent to make mashed potatoes and gravy. This video was the inspiration. Unfortunately mashed potatoes was the deciding point since I only have instant potatoes.
Baby steps - make the beef and use instant potatoes. Next time when you are up to it, tackle mashed potatoes from scratch. It is all part of the learning process 🍸
Thanks for the invite.
Our pleasure! 🍸🍸
Bottom round silverside in the UK top round is topside
Thanks, great to know 🍸
Masterfully done! Always jealous of your knife work,(even off-camera). Whenever I try to halve a bulb of garlic, it always pops apart like a stack of legos.
Thanks
Your channel intro is amazing - Reminds me of the Pink Panther theme 🍸🍸
@@LetsCelebrateTV Thank you!
Did you sort of give up on making videos, looks like you were having fun with them. 🍸🍸
@@LetsCelebrateTV Life got in the way, but I super want to return to these as I've got a slew of recipes to share!
No gravy recipe to be found on your site as you said. ????
Try here: letscelebrate.tv/gravy-101-dont-open-a-jar/
@@LetsCelebrateTV Yes, thank you. I saw that. I do not want a thick gravy. I know what I do, but was curisous how a professional would do it. Thanks.
@@dboyes623 That was a pretty old video in older format and style. We are now doing a series on "basic skills day", so gravy is going to be one of those retakes.
@@LetsCelebrateTV Great!
Would cooking it more well done, like medium make it tougher?
I would think that it would be less tender since in general the closer the meat gets to well done, the harder the texture and tenderness. I love all beef as rare as possible.
I will agree with @Air Woof, as in general the more you move away from rare or medium rare in a lower quality cut of beef, the tougher it gets. High end cuts like filet or tenderloin, stay tender in all ranges of doneness. 🍸🍸
How many people does this recipe feed?
This will easily feed 4 to 6 people. Thanks for watching!
Ok Mr. Rogers
LOL 🍸🍸
Instead of 350F, cook it 275F for an hour longer. And let it rest 30-45 minutes.
That can also work. Thanks for watching 🍸
You just can't find a butcher around here that will leave that nice layer of fat on the roast. They trim it off!
For bottom round that is common. That being said, if you went to the counter and asked them to cut you one and leave the cap on, they will be glad to do it. I always ask the counter in my supermarket to cut me things exactly how I want it 🍸
you stuck the meat with a two tine fork letting out any juice in the roast!. I'll let myself out now!
It had already rested.
Who cringed when he put the plate on the blood?!
Its a working kitchen and studio and it is all safe, there was a plate between the board and the food.
The only criticism I have is u sat that plate down on the board u carved on my guy not sanitary at all
Noted, but the food is cooked all to safe temperatures.
He doesn't know what he is doing.
Thanks for watching 🍸