Slow-roast beef eye of round, with mushroom jus and baked mash
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- Опубликовано: 5 июн 2024
- Thanks to Bright Cellars for sponsoring this video! Get 50% OFF your first 6-bottle box: bit.ly/BrightCellarsRagusea2 Bright Cellars is the monthly wine club that matches you with wine that you’ll love. Get started by taking the taste palate quiz to see your personalized matches.
**RECIPE, FEEDS 6-8**
For the beef and jus/gravy
1 3-4 lb (1.5 kg) eye of round roast
1 head of garlic
a few sticks of rosemary and/or thyme
butter
salt
pepper
oil
1 quart (4 cups, 28 oz, 830 ml) beef stock
1/2-1 cup (100-200 ml) red wine (optional)
1-3 tablespoons dried mushroom powder
1-3 tablespoons onion powder
1 teaspoon mustard powder
2 teaspoons cornstarch (or 1/2 teaspoon xanthan gum)
For the potatoes
3-4 lbs (1.5 kg) potatoes (like yukon golds for this)
1 stick (4 oz, 113 g) butter
8 oz (225 g) cheddar cheese, grated
4 egg yolks
milk
salt
pepper
Heat a large, oven-safe pan to medium-high, and heat your oven to 170 F / 75 C (of whatever temperature around there that your oven will hold). Crush the garlic cloves - no need to peel them if they don't have a lot of black mold. Coat the roast in oil, salt and pepper. Sear the beef on all sides. When it's almost done, put in a bunch of butter (maybe 2-4 oz, 50-100 g) the garlic and rosemary/thyme. Coat the roast in the melted butter, position it fat-side-up in the pan and transfer to the pan to the oven. Roast until the internal temperature is 125-130 F / 50-55 C for medium rare to medium, 5-6 hours.
Cut the potatoes into even chunks for boiling (I would only bother peeling them if they're baking potatoes) and boil them until fork-tender. Drain them, return them to the hot pot, melt in the butter, put in the cheese, egg yolks, lots of pepper and a pinch of salt to begin with. Mash until smooth. Add more salt to taste, and milk until you get the texture of stiff mashed potatoes. Grease a wide baking dish, scoop the potatoes in and brush the top with melted butter. When the roast comes out, up the oven to 400 F / 200 C and bake for about a half hour. If the top isn't very brown by the end, turn on the broiler.
Let the roast rest on a cutting board. Turn the heat on high under the pan that contains the roast drippings, garlic, herbs, etc. Stir constantly when it starts sizzling. When it seems about to burn, deglaze with the wine (if not using wine, use the stock). Put in the beef stock, mushroom powder, onion powder and mustard powder and bring to a boil. Reduce the liquid by a third to a half. If thickening with cornstarch, mix it with a just enough water to make a slurry. If using xanthan gum, mix it with just enough oil to dissolve it. Add the thickener to the liquid, let boil for a minute, then taste for thickness and seasoning. (NOTE: This amount of thickening is designed to get you something that could still be called a jus. If you want a gravy, you'll need more thickener.) Strain, and discard the solids.
Slice the roast as thin as possible against the grain. Scoop some potatoes on a plate, flood the plate with hot jus (hot enough to reheat the now-cold meat), put on some beef on the jus, and garnish with curly parsley if you're feeling tacky. 
Хобби
Q: You said the green that can form on the outside of potatoes when exposed to too much light is a toxin called solanine. Isn't that just harmless chlorophyll?
A: Potatoes that are turning green do generally contain elevated levels of the glycoalkaloid poison solanine, which develops naturally in potatoes when exposed to light. It is dangerous, and you do want to avoid eating it. However, I was wrong in the video when I said the green itself is solanine. The green itself is chlorophyll, which is harmless. I apologize for the error, but it's also important to note that this is a distinction without a practical difference for us cooks/eaters. The development of chlorophyll and solanine in potatoes is strongly correlated - if there's a lot of chlorophyll, that's an indication that there's a lot of solanine. The solanine is concentrated near the surface of the potato (along with the chlorophyll), therefore peeling the potato until you don't see green anymore is a pretty good way of protecting yourself. The wikipedia article on this appears well-cited: en.wikipedia.org/wiki/Solanine
Q: Isn't the green stuff cyanide?
A: As far as I can tell, that's a (persistent) myth. The problem is solanine, not cyanide.
Q: What if I want my roast well done, rather than medium?
A: Maybe 160 F / 70 C, but I really don't recommend roasting eye of round past medium. It will get super tough. You've probably had eye of round cooked all the way through before in the form of deli-sliced roast beef, but they're using a deli slicer - that gets it impossibly thin (which helps tenderization) and I suspect they might also use a long, wet cooking method to further break down connective tissue. For roasting, even slow roasting, I would urge cooking this no more than medium, and if you don't like pink beef, cook a more tender cut instead.
Q: Is $6.99 a pound really that cheap for a beef roast?
A: A standing rib roast (which is the standard cut for a big celebratory beef roast) would cost twice as much, so yes, I think so. Also, I bought this meat at Publix, which is not the cheapest grocery store (as I mentioned in the video). I go to Publix a lot because, from what I can gather, they treat their employees better than comparable grocery stores, and the environment is really nice - perhaps as a result of that good treatment.
Q: What if I don't want to use mushrooms?
A: I think the recipe could work if you simply skipped the dried mushroom powder, but you could compensate for the umami you're giving up by adding some soy sauce or Worcestershire sauce to taste. Just be careful about salt, since both are very salty.
Nice.
What’s the difference between purple and white garlic? Are they different species? Just a curious question. Also won’t the butter burn in the oven and give it a bitter burnt taste?
What’s your favourite English dish ( I’m from Manchester)
Hey Adam with the whole coronavirus situation a lot of meat workers are being forced to work. And there might be a nation wide shortage soon. So i was wondering if you can make some basic vegetarian options for people who might not be able or willing to buy meat during the pandemic
@@waahmed7830 Adam has a handful of decent vego and vegan meals up already. That being said, a handful more wouldn't be bad.
Adam every 5 seconds: *”i can’t be bothered to do that”*
What appeals to me about his channel really - since I am the same way. Get me the good eats but as quickly as is reasonable.
Jeremy Mac Donald very true
@@JeremyMacDonald1973 Exactly. Less time wasted, less dirty dishes, less dishwashing, less water & soap wasted, a win for everyone!
Musa Adeel maybe cause he can’t be bothered to do it?
Tbh me too
"I hate nutmeg"
The townsends dominion will not forgive this slight
Andrew Rea has joined the chat.
the true reason behind the civil war
Ready the Log Canoes and Muskets
"youre talking mad shit for someone in musketeering distance"
It's sad they lost their sons
Honestly, out of all the food RUclips channels, Adam definitely stands out the most. He sits on the same level as Babish or Joshua Weismann, but he makes such less quality food and not as professional camera work. He gives off such “dad” energy, it really feels like my dad is teaching me how to cook. He has a certain style of cooking, generally being stuff you can make at home, but he accounts for diversity and health and what’s around you. That doesn’t mention the research he does for a large amount of these videos/recipes. This entire channel really feels like my dad passing down a cookbook that he’s used for all his recipes and I’ve watched him make. It’s incomparable to anything else and I love all of this.
I never had a dad in my life but I feel the same. It's such a nice atmosphere in his videos. They are simple but extremely entertaining
I feel like Adam Ragusea is a perfect middle ground between "gourmet" Joshua Weismann and "survival round" Life of Boris
@@DJstarrfish that is a PERFECT analogy Hahahahahah
He's better than JW because I find JW annoying nearly as good as Babish. Babish has a better production value but there is a real personality to this more rustic style. Adam Ragusea is great
@@zaccohen1317 I agree, though honestly I find Adam’s shots and videography really nice, and better than Babish or Joshua Weissman. It’s much more close and interesting. IMHO
My late father usually served eye of round to guests. It took me a while as a boy, because he spoke of it with such affection, to realize it’s a nasty tough cut and he loved it because it is and he was so cheap.
Rest In Peace, Dad. Some day I’ll have a shot at cooking eye of round sous vide... and I think it will still end up tough.
as long as you cut it thingy against the grain itll be tender theyre my go to cut of beef cuz its so cheap
Sous vide it for like 24 hrs, it will be very tender and then put a crust on it
who asked
@@hongsengchan9855 ur mom
Ive always used eye of round for roasts and sandwiches, in the UK it’s actually one of the most popular cuts of any meat, since it’s a staple of Sunday roast dinners over here. It does take patience to make it tender, but DAMN, its price to taste ratio is off the charts
I love how Adam actually makes recipes you can make at home, and gives you so many options and makes it loo so easy
i adore the videos where he does "and now we're going to do something really fancy and.. NO!!! JUST THROW THE INGREDIENTS IN THE POT AND COOK IT!"
That's why he's my favorite cooking youtuber! Other youtubers demand stand mixer attachments, fermentation stations, and wild spices. His recipes are super simple and even then he offers a bunch of substitutions in case you don't have a certain ingredient. :)
He's also nice giving the british names for things aswell.
@@juliasaraiva9146 Joshua Weismann intensifies.
@@hydrus2076 they are different style. Bwb , Josh and others are for people that are passionate about cooking, or for weekend cooks. But for daily cooking Adam is your boy.
Josh also has that 🎂
"Before deglazing with some red wine"
*Impossible*
😳 no.. white..? What.. what happened to him..
hahahahahahahahahaha
haha it funy cause he like white wine XDDDDDDDDDD
@@coswagol really with that screenname? On a cooking channel?? Thanks!
UsedTampon wow thanks we didn’t know
Hey Adam! That potato wasn't actually rotten on the inside. That is "hollowheart", a fairly common phenomenon with all types of potatoes where you have a build up of sugars right in the center caused by sudden changes in temperature during the growing season. If you just cut it out, the potato is completely safe to eat and tastes fine!
"It’s ugly but I really want to eat it so I'm not sure I'd call this a failure"
Adam, you are, without exaggeration, the Bob Ross of cooking
"Cheap Wedding Roast"
The culinary definition of "it ain't much but it is honest work"
Correct
Adam: I hate nutmeg
Townsends: *angry 18th century noises*
18th century food: exists
Nutmeg: it's free real estate
Explain please
@@auditore63 Townsends is a RUclips channel focused on recreating 18th century dishes, many of which feature a lot of nutmeg. It's a pretty cool channel, and I personally recommend watching their fried lobster video.
Haha!!
aww another Townsends fan
I like how Adam stays true to get the least dishes to wash by season the meat on the package instead of grabbing a cutting board haha.
Also brilliant tricks for a lazy ass university student like myself :)
What I love about Adams videos are all the tips, like "you don't know how much this will reduce by, so season it at the end" or "this gravy should be too strong by itself bc its flavouring other things"
Those little tips save my ass half the time 😂
"Oh no i put too much milk" (5 secons of silence)
"Oh well, let's add the egg"
Adam: "Nutmeg might be traditional, but I hate nutmeg."
Jon Townsend: "So you have chosen death"
YES LMAO
Lmao as soon as I heard Adam say he hates nutmeg I was like there's DEFINITELY going to be a Townsend reference in the comments and lo and behold here you are!
*Binging With Babish
@@HenryT nah man, Townsends is the nutmeg king
Redditor
This entire episode:
"I can't be bothered'
"It's fine"
"close enough"
Big mood
That's the secret to cooking, it doesn't have be perfect to taste good.
Adams videos are so satisfying
And then, randomly, “xanthan gum”. Who has xanthan gum?
@@brienelwoodwashburn2839 It's his contrarian shtick, just bear with it
I like how you call it an episode like this is from some kind of reality tv show lmaoo
i instinctively groaned when you said "I'll see you bright and early monday morning."
WE'LL SEE YOU BRIGHT AND EARLY MONDAY MORNING, CREWMATES!!! KEEP AN EYE OUT FOR SUS IMPOSTERS!!!!!!!!!!
@@Liamjlm no.
@@iHateHandlesGetRidOfThis oh yes.
@@Liamjlm no.
@@nick9115 yeah
Just made this, including jus, came out fantastic! Saving this recipe to do again! Had fun eating the strained out garlic cloves roasted in butter and beef fat, nice snack :)
Nom nom nom
As infrequently as I use milk, I've recently switched to usually having cream on hand instead of milk. It's more "concentrated", so it takes up less space in the fridge. Compared to milk, it generally has a longer shelf life, tends to perform better in sauces, and it can be transformed into sour cream with just a splash of vinegar... or of course whipped cream with just a... whipping.
u don’t drink milk?
@@randomminecraftplayer6857 nope
@@tom_something alright won’t judge
@@randomminecraftplayer6857 People drink milk? As in, just pure milk?
@@Kirihum if you mean the pasteurised milk that is available in grocery stores, yes people drink pure milk.
When my mother makes a roast she makes slits alongside the roast and stuffs a little clove of garlic in each slit. It really does make a big difference. I think it tastes great.
Eat your cereal mine used to make it the same way but I always hated the concentrated garlic flavor you get in these spots. And I would call me a garlic lover all things considered
@@Michael_Schumacher hmm. Never got to garlicky for me. It seemed very mellow. Maybe she did something else idk.
my dad does the same.
@@NeiradTheGoat Hard to overgarlic anything in my opinion.
@@jaffacalling53 Fr, garlic is king
Americans: Round
Brits: Rump
Me, an intellectual: Tee hee, cow butt.
Cowass
you: cow butt
me, an absolute genius surpassing albert einstein: milkcheek
That what make us human
@@futurephone1329 ah yes, I love said meat that we are talking about that is both tough and cheap, referred to as “round” or “rump” , I like to call it milkcheek. 🧐🧐
Rump steaks 😋
Every time he says he's going to reduce something 1 thought floats across my mind:
Adam Redusea
Edit: 350 Likes wow! thanks so much, this really makes me think about a career in comedy :P
I love this comment
i'm crying
Aww damn it now I'm thinking it
Adam: **uses red wine instead of white wine**
Me: **cries in white wine**
Supergaming101 *infinite white wine*
@@snarkylive Long live the empire.
Cheap wedding roast AKA when my father in law roasted me during the toasts
--*Red* Wine Report--
-Glorious Red Wine first is mentioned at 7:06.
-Red Wine allows us to bask in it's glorious presence at 8:10.
This has been your glorious Red Wine Report, comrade.
Long live the emperor!
This is sinful
@@vispev3123 do not disrespect the empire
Long live the empire
My history teacher didnt say the soviet Union was an empire
Dried mushroom powder is my secret weapon in the kitchen. I buy pure powder and use it in rubs and not only does the flavor add to the protein but since it is so good at absorbing juices it helps with the sear. I've seen some of your recipes using xanthan gum. I use it for thickening gravy since the viscosity stays constant no matter the temperature.
As a butcher I almost never recommend the eye of round, I've always seen the cut as tough and lacking in flavour. But you made it look so good in this video, I might be willing to give the cut another shot! Nice work, this is my first time viewing your channel, I almost thought I was watching binging with babish! 😂😂😂
What do you think of beef knuckle?
@@GladiusTR Isn't beef knuckle often used for steak tartare? I imagine it has some inherent tenderness, although maybe once it's ground that doesn't matter anymore.
I know this has been said a lot, but I just love the way he explains things. He really makes it sound like a recipe anyone can make. His journalism skills really show in his videos and I love it!
9:36 I love how that spoon of corn starch looks like a perfect scoop of ice cream 🍨
Incredible!
Made this at a higher heat to reduce time and did a cognac gravy, very tasty. I finally found the secret to cheap beef, slow cooking. Never would have thought of this until watching this video.
It’s a similar story with brisket. Cheap cut, slow cooking, and you have a good meal.
Great video Adam!
Replying here in hopes you see it. Can you do an episode on bay leaves? There is much disagreement regarding whether or not bay leaves do anything or have any real affect in food. Perhaps some tests in water and possibly some dishes with and without. Thanks! You're the best, you.
Don’t you hate it when
Bay leaves?
@@lake4303 I can't breathe!!! 😂
@@lake4303 Just in thyme. I knew this joke was cumin. Keep the puns going... just some sage advice.
Lake430 Man, these puns are great! I try to make decent puns but i'm just not very oregano
I'd try to make this roast but I don't think I have the thyme
"A lot of people use white pepper but I can't be bothered to do that"
god i love this man
"Why i heat my sauce and not my beef"
Wait that actually makes sense…
@wari6040 wari6040 no he didn't mean eat, you're the one whos dumb lmao
Things like ‘ Itdoesn’t matter if there is a bit of egg whites whit your Yolk’ or ‘Milk and butter basically is Cream’ make you my favorite RUclips cooking channel! It’s just something other cocking channels don’t mention. Really pure
Babish today: "I love nutmeg, put it on some gnocchi"
Adam:
Babbie*
@@Jolluna no
@@jbetfifty5904 Agreed. Yet, he said that and the brain can't forget.
I got excited when you mentioned the Trader Joe's Umami Mushroom Seasoning. That is a great addition to dry rubs and soups.
I cooked this for my parents with a smaller 2 lb roast and it came out AMAZING. TYSM
I’m going to try this on Tuesday. Any advice?
@@Historical_Jalapeno If it feels tough half way through just keep going. The last 30min to an hour really tenderizes it
David Rutitsky thank you.
That "Closet Encounters of the Nerd Kind" reference was absolutely priceless. Kudos!
And that’s how the deglazing crusades began opposing red and white.
Notorious battles were the battle of the non-stick
And the last stand of the teflon
“I hate Nutmeg” Townsends would like to know your location
This was all I could think about.
I'm thinking it might be best for ol" Adam here to steer clear of Colonial sites and reenactment festivals.........
Nutmeg is bad
Mr Ragusea lived in Macon
@@snifey2233 yes. He does.
Hi I'm watching this again in 2021, but the whole suggestion of using the pot lid to drain things instead of a colander has been one of the best tips I've ever gotten from this channel. Thank you for that tip, I have less to clean when cooking now!
At a wedding I ate 2 pounds of this and I almost never eat meat, this is so good.
4:55 "I hate nutmeg"
**DISAPPOINTED JOHN TOWNSEND NOISES**
Literally the same thought in my mind
beat me to it lol
lmao
Can John Townsend even make angry noises?
Hes too kind...maybe *Not angry just disappointed John Townsend noises*
"This is definitely a weekend dinner".
Not anymore, sir! It's definitely a pandemic dinner. Though working through the day with the smell of roast in the air might prove to be challenging. :P
6:27 t h i s m e a n s s o m e t h i n g
I made this with a top round roast - not an eye roast - and my roast did not have a "fat cap", just a small square of fat. It came out awesome. The meat was perfectly tender and was easy to slice very thin. My small roast took about 4 hours to get to 146 dF
The jus was great and I'm glad to now have a jar of xanthan gum to experiment with.
The potatoes weren't a hit - but I used peels russets not yukons, so that may be the issue
He's really shooting for being relatable to the common man as his youtube career continues on
Haha hey guys :) here I am shopping at Publix :) I’m one of the common folks heheh
I'm sure that's just the way he is.
@@chunkydurango7841 publix is kinda overpriced tho lol
@@JacobRy it is. Adam said he prefers publix purely because they don't treat their employees like trash, unlike some other supermarkets
Last time I was this early Adam was still seasoning his board
Right
Now he is sauceing his plate
Seasoning you board? That's so 2019. You gotta season your beard for the 2020 experience.
oof
I really liked the muffin pan idea for the potatoes. Maybe if you used those little paper muffin things, the potatoes might come out whole.
Real brits use that tray to make Yorkshire pudding
Babish: *hates cilantro*
Everyone: cool
Adam: *hates nutmeg*
Jon Townsend Fans:
People are cool with babish cus its a genetic deformity
babish >
@@jbetfifty5904 yep it tastes like soap to me, kinda same with parsley but to a lesser degree to which I can deal with if
Buzzfeed: What kind of potato are you?
Me: 3:37
💀💀
69th like
@@burikinodance nice
"Some people use white pepper, I cant be bothered with that." Inlove your cooking style sir. I've saved more of your recipes then anyone else. Thanks for making food videos that are open, honest, and accessible.
I can't express my joy when you make comments like can't be bothered with white pepper. you are such a cook after my own heart, minimise the frills, and just make good food, in a more rustic way.
Thank you for using the latin name of the cut you use (M. semitendinosus), it makes things much easier to find equivalent cuts around the globe as different countries do have different cuts.
Amogus
I legitimately didn't know potatoes could rot from the inside and now that I do I'll never cook them whole again.
Cutting them up reduces cooking time anyway, so you win either way.
I made this for dinner tonight. Big hit with the family, and I think the au jus was our favorite part. Thank you for the recipe and all the videos!
The night before Thanksgiving, my husband volunteered me to make this for his family. I had to make everything in an AirBnb with whatever pots and pans on hand. Many thanks for this video. Family loved the roast and mashed potatoes.
"Deglaze with some red wine..."
*Top 10 anime plot twists*
What you said was "stiffer than mashed potatoes" is what normal mashed potatoes are like in Ireland.
Americans are just weird all around
So the opposite of normal mashed potatoes in Germany
Thanks so much for continuing to list both metric and US units. It really makes it more accessible (stops me from constantly checking what temp/weight that converts to)
just ran into your channel, and got to say this meal came out mighty awesome. The au jus was completely delicious. love that mushroom trick, I used shitake. love learning something new especially when it comes to cooking. Potatoes where screaming at me to eat more so creamy cheesy delicious. I'll be watching more of your videos. Thanks a mill.
Ha. Employees congregating over lunch together what is this 2019?
Lmao
Best covid jokes I’ve ever seen.
top tier covid joke
Best joke in the universe
Honestly the only covid joke I've ever laughed at
the parsley in the end really cracked me up, you spot on hahaha
I'm not gonna lie, my main takeaway from this video is "curly parsley is a purely decorative herb that is borderline inedible but looks pretty, so it comes across as cheap" and I use it accordingly.
I sometimes serve those 20 ingredient brownies from Alvin Zhou topped with homemade whipped cream, caramel sauce, and a sprig of curly parsley. It's hilarious.
Hey Adam. Thanks for the excellent video. The presentation makes or breaks recipes on RUclips and you knock it out of the park. Very engaging and to the point.
"This means something".. Loved the Close Encounters reference!
I was scrolling through the comments because I knew someone else had to get the reference 😄
@@petersarubbi Me too! Me too! 06:26
@@MizzWGGrrrl 😁👽👏👏
Actually I prefer to think it's a reference to UHF: ruclips.net/video/EnJk39QSujA/видео.html
Haha! I was thinking That 70's Show.
For me, this one turned out 140*F in about 2.5-3hrs! It was a 3.11lbs eye round roast. Thankfully it was taken out in time to stop there, and tasted great. I think the difference was because it had a substantial taper to it-one end was about 1/5 the size of the other. The oven was set to 200*F, and according to a thermometer inside was at right about 175*F.
OK - so I just found this channel. As a reformed chef I really love it. This recipe is just fantastic. Planning on doing it next weekend.
Love the "Close Encounters" reference!
That's actually an amazing and very practical recipe, thanks Adam!
Thank you for teaching me about xanthan gum and how to use it. I bought some a long time ago and it’s just sat in my pantry because I forgot why I bought it and didn’t really know what to do with it.
Also, the eye roast is my favorite non-braised roast. I make it similarly to how you make yours but I dry brine it with kosher salt for about 24 hours so it’s seasoned throughout. (Dry brine for anyone who is curious: Coat with a couple tablespoons kosher salt and wrap in plastic wrap and refrigerate until ready to use). I find that this roast makes the BEST lunch meat. When I make it for dinner, I only slice what were going to eat then wrap the rest of the roast in foil and refrigerate so it retains the juices. When you slice it cold you’ll see very little juice on the board. YUM!
I love how Adam makes these videos because they're so no nonsense. Each one is like
I am going to make this
This is how you start making this
Some people do it a different way, but I do it this way. It's easier.
You can do it the hard way too, but I'm doing it this way.
I'm still making it.
I'm done making it.
You can eat it or do something else with it.
even vsauce can’t understand your comment
Adam: Macarons do not need to look perfect
Also Adam: The mash is ugly
As pointed out by my GF.
did she tell you to give her the credit
@@GubLinMan no he just wanted to create an illusion that he has gf
But he still kept the mash that way and ate it, and said it was delicious... Nothing wrong with him acknowledging he missed the texture he was shooting for X)
Jamie Cottrell where did he say that
Be Red
11:44
@adam ragusea - I tried the whole thing and it was great. Might I suggest a Pepin-style tip? Dust the muffin tins with parmesan (or some other finely grated cheese, but something dry works great) after oiling it. Really helps with the release!
Just did the long roast low temp thing with another cut of meat. I was really surprised how great it turned! I wasn't aiming for medium rare or anything in particular since I'm really new to cooking beef, but it was perfectly medium rare!
watched this recipe three times since yesterday. about to start my roast over lunch to enjoy for dinner. excited!!
I've always felt eye of round has been under appreciated. I think it has a ”sirloin-y” flavor the bottom round does not have.
I cook mine at 425 degrees for 4-5 minutes a pound, turn off the oven and let it sit for an hour. Juicy and relatively tender when sliced thin.
You weren't wrong. Eye-of-round is crap. Bottom-round it the best cut.
Who was shocked when Adam deglazed with red whine instead of white wine 😂
he has betrayed his loyal white wine followers far too often, fellow comrades we must REVOLT
@@OldManJenkins69 The leader has gone SOFT
Made this for my birthday this year and it turned out SO nice! Thanks for the recipe!
I love mushroom powder. I’ve used it for years with butter as a starter for my for my chicken chili
Can we pause for a second about the awesome way he stores spices @8:55? I never would have thought of that
Yeah, I liked that too. Beats the hell out of fishing through a cupboard for something that you can't see. 🤓🍻
Adam: *Uses red wine*
White wine: *Am I a joke to you?*
How have you not hit 1.mill. Subscribers? You're cooking methods and ingredient variety. You're a great teacher, and I would love to try some of your recipes when I get older.
As a ex white hat wearing dude cutting beef for wedding. This is a hundred time better than what I served
"I cant be bothered to do that" will become a meme for this channel
no, the green isn’t poison it’s chlorophyll which is harmless and tasteless. but when you see it it’s a sign that the potato has that poison you’re talking about
*POISONOUS POTATO*
No that's cyanide and it is poisonous. Thankfully it degrades when cooking but only in temp >150 I think. Which is why you should never slow cook potatoes but who would even think of that
Torb 1 Trick why would a potato develop chlorophyll if the tuber portion is supposed to be underground, away from sunlight?
Adam Nope because it was too close to sunlight, look it up
Adam Nope when a potato I’d closer to the surface of the dirt it can get sunlight and develop chlorophyll aka the “poison” green stuff.
The difference between pre-grated cheese and fresh grated cheese is huge. The taste, texture, meltability, all are drastically improved on fresh grated.
Outstanding. I did this and the $7 AA out sound round 2.5 pound roast on sale at Superstore in Canada was as good as any wedding I’ve been at. Massive score !!!
"This is definitely a weekend dinner"
More like everyday now cause of corona
When the imposter is sus! 😳
@@Liamjlm amogus!!!!!!!
@@a.p.6580 amogus
ඞඞඞඞඞඞ
“Hmm, thats ugly but i really wanna eat it”
Thats all of us tbh 🤣
This is the silliest thing, but it's cool to me to see something from Bob's Red Mill so far afield. It's literally a big red mill, still in Milwaukie Oregon, here in the Portland area. My dad works pretty close to there and the smells coming from that place allegedly make it really hard to limit one's carb intake. From what I can tell, Bob is the real deal.
Not bad! 👏👏👏👏👏👏 I’ll try this video when the weather becomes colder. Love your presentation,keep posting more of your cooking videos,thanks again.🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🍺🍺🍺🍺🍺🍺🍺🍺🍺👍👍👍👍👍👍👍
Adam: Before deglazing with red wine.
Everyone: This isn't how you're supposed to play the game!
Musa Adeel shut up!
Rizzy Playzz chill yo ass boi it was meant to be a joke
You remind me so much of Alton Brown in the way that you describe things. Love that about your videos!
Made the roast for Christmas Eve dinner and it was So good, a total hit! Thank you!
I recommend chopping up the garlic when you baste the meat, as that releases more flavour and will help in flavouring the meat. (My opinion) I would also peel the skin off because it gives that chewy, tough texture in the potatoes, and I would mash it by hand because while whipping potatoes can give it that delicious fluffy texture, it turns it really tough when baked.
Adam is always so smooth with the sponsorship transitions
Looks dam delicious 😋
I so enjoy his voice and how grounded he is... No snobbery 😉
I’m making this for dinner at my workplace. It has come full circle.
Only you would call your roast beef by the medical “semi tendonosis” classification, Adam.😎
Had that once but my massage therapist fixed me up.