Roast Beef in the Ninja Foodi
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- Опубликовано: 28 окт 2024
- Perfect Roast Beef is less than an hour away! It is so easy to make tender and delicious roast beef right in the Ninja Foodi! 👇👇👇 CLICK FOR RECIPE & DETAILS 👇👇👇
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This recipe worked amazing on a large joint of topside of beef ( uk ) , I was worried sick being from the Uk where meat is very expensive to use this method at first but it worked perfectly I really appreciate all the recipe's you do videos for, sometimes they need adapting as some items we just cant get here in England but I do try and find similar . One thing I spent ages trying to figure out why I did not have a Broil function, eventually I found out that the the UK version of the Ninja Foodi does not have a Broil function it is called GRILL instead . My beef was slightly smaller than your one so I reduced time to 20 mins cook and rest and it was awesome .. Once again ty so much :). Might be an idea to mention on some broil recipes videos that other countries with Ninja may call it a Grill function . Keep on cooking !!
I'm so glad!
Thank you thank you thank you!! I was just scouring the Internet trying to figure out what the equivalent of broil was. You saved me a lot of effort thanks to your comment. Most appreciated
what temperature
Mine has no grill or broil so annoying the lack of standardisation
@@elaineuk5815 what model do u have Elaine ?
I watch lots of you tube cooking videos. For my Ninja Foodie recipes, The Salted Pepper has the most professional presentation and great recipes. Thank you. I'm now down to about 3 -4 cooks I like best. You are definitely one of them.
Wow, thank you!
Thank you sooooo much. Tried to cook roast beef so many times and always too dry. Cooked roast beef today, using your instructions. Perfect result!!!
I just tried this recipe. 100% spot on, and simply delicious. Our 17yr old even ate with us and said it was one of the best meals he has had. Served with baked potatoes and grilled asparagus. Thank you so much for the videos!
That is awesome! Thank you for taking the time to share that with me!
A million thank yous from the UK. I am new to the Ninja Foodie world and without your amazing tutorials I would have been completely lost. Today I have done your roast beef and it looks amazing. Thank you so much for your wonderful videos. You have become my my Ninja You Tube Bible and I have recommended you to all my fellow Ninja owner friends. Again thank you so much.
Tried this over Christmas. Delicious. We are In the UK, so Broil = Grill setting. This is such a great video.
Glad you enjoyed it!
I have just followed your recipe and omg it has come out amazing. I am in the uk and we do not have a broil option, after googling it i found out that it is the grill option for us. So tender and so tasty. Thank you so much.
Wonderful!
Lynn Townsend definitely Grill for us in uk. I have cooked it twice now. So tender.
Cooked this today with a little fear. It was simply delicious. Best Beef I have cooked. Hubby says best Beef he has had. The juices made perfect gravy. Thankyou
I'm so glad to hear that!
I love my Ninja Foodi. I don't usually believe in gimmicky cooking devices, but I found mine in a second hand store when looking for a pressure cooker and brought it home. It really is so versatile and does all it's functions well, I am really impressed (and I got it for much less than retail even after buying a missing part.)
So simple. Directions are right on. I had eye of round 2.7 lbs., Took mine out of the TenderCrisp at 20 minutes. Perfect medium rare. So important to let it rest at least 10 min so u don’t loose all those juices. Slice it as thin as possible. Very tender. Delicious.
I'm so glad you liked it!
I made this tonight and it was perfect! My butcher picked out another roast for me (I'll have to peek in the garbage for the wrapper tomorrow) and it was PERFECT! In fact, my husband came home from work a couple hours late so I kept it in the ninja but covered with foil so it wouldn't keep cooking then served it with hot mushroom gravy. Pink in the middle!! I rarely cook roasts. Thanks 😘
I am so happy to hear that!
After doing research..... AKA looking thru recycling.... It was a boneless rump roast 🤗
@@lorettacali10370 That is good to know, thanks! I get a lot of questions about what kind of roast will work and now I can say rump roast, too!
I’m actually in awe as the cheap round is the toughest cut of meat on an animal, next to the flank. It has no fat and even after slow cooking for a long time,it’s still tough. A rib roast is the best and it has fat, and is priced accordingly. Unless sliced extremely thin, all you do is chew, chew, chew. I grew up on a farm and still have land,where we raised beef, pork, chickens, turkeys and pigs. I joined 4-H at eight years old and won the judging beef trophy for the next ten years. I’m so very happy that you’ve been able to rescue the round as it usually ends up in hamburger. Congratulations 🎉🎊🎈🍾 You’ve certainly earned your place in the cooking world. Thanks Louise! That’s why you’re my favorite 🤩.
Looks like I know what I'm making this weekend we are having so much fun with the foodi my husband comes home and says "what did she teach you today" 😂🤣😂😄. I'm binge watching you so much I feel I know you again thanks for being so awesome and doing these recipes and tutorials and as always much ❤ from 🇨🇦
Thank you! I can't wait to hear how you like the roast beef!
As usual you are my go to chef being the expert with the ninja! Thanks SP!
Got my Ninja Foodi this last Christmas and working on building up my recipe book for it. I've been doing my roasts sous vide to keep them tender, so can't wait to see how my Foodi does them. THIS is on tonight's menu. Thank you!!
Hope you enjoy!
@julieantry how’d it come out??
Just amazing! I’ve just used these instructions for my Ninja Foodie in the UK and my beef turned out amazing. Thank you so much!
I'm so glad!
My Ninja Foodi Max just delivered 30 mins ago, washed it & dashed straight to my PC & your channel to learn how to cook my 3lb top round of yummy organic Irish grass fed beef. After much searching I've found your channel the best, most professional & intelligently presented channel for all things Ninja Foodi. Making a treat meal to counteract the dark grey gloomy London UK sky today. I'll post how it turned out. Ho & thanks for the slicing with the grain tip, all these years I never knew.
Congrats on the new Foodi! I can't wait to hear how your roast turns out!
@@TheSaltedPepper Thank you! I followed your instructions to the letter & my roast beef turned out perfect!!! I've just bought all the accessories you recommend.
I tried this recipe a few times, it is among the best one yet. I llove this one. Thanks so much.
I'm glad you like it
Thanks so much for being real and honest. It helps us learn and thanks for always helping me use my ninja foodie to its best❤
My pleasure!
One of the best recipes I had done in the ninja foodie. Cooked perfectly rare to medium and reminded me of holidays to the USA where the steaks are on another level. Used a topside roasting joint (UK) and it tasted like the slow roasted prime rib steaks I’ve had. Will definitely use this again, especially 30 minutes in the ninja has to be cheaper than 1.5 hours in the conventional oven
Tried this recipe and it turned out absolutely perfect!!! Literally the nicest roast beef I've ever had!! I followed the instructions on website for well done beef and didn't need to change a thing! Great recipe, thank you so so much!! X
Glad you liked it!!
You are my go to since getting my foodi. Making this tonight! Thank you. 🥰🥰🥰🥰
I hope it turned out great!
Wow that looks AMAZING!! my fianceé is going to be so surprised and she's going to love this! Sending love and wishes from the UK xx
Enjoy!
Based on these instructions, I have just completed the perfect roast beef in the ninja foodi 9. Great tutorial! Thank you so much! Nice red center, with a delicious herbal crust on the outside!
I'm so glad to hear that!
I just found you and your my new best friend in my head. I just got a Ninja Foodie this past Saturday and I’m so happy!!
Had a nearly 10 lb sirloin tip roast and cut it into thirds. Followed you instructions (minus onion powder only because I was out, and it read amazing. I'll use onion powder next time for sure..also didn't next beef stock so I used chicken stock to deglaze and make a mock Au jius and that was good too! Will use beef next time. I shared this to my Ninja groups and subscribed to you channel. SOOO IMPRESSED!
That's great! Thanks! So glad you enjoyed it!
Amazing! I adjust up the times a little bit, but made a 4.5lb roast the link to your instructions on the website are awesome. Thank you!
I'm so glad you enjoyed it!
I'm going to make this recipe and make po boys out of it on french bread. That's what we do here in NOLA. Looks delicious and easy! Thank you.
That sounds good!
Cooked this for new years day dinner. Turned out perfect but I broiled (grilled) for 25 mins and it wasn't coming up to temperature (maybe I made the mistake of lifting the lid during the resting or flipping half way through) so I added another 10 mins on Roast setting and it turned out perfect. Crispy on the outside and pink in the middle (medium). Amazing! (BTW I used half of the amounts of salt, pepper, garlic and onion because was having it as a roast dinner with gravy and salted potatoes etc)
I'm so glad you enjoyed it!
Just finished seasoning my roast for tomorrow. Since I don't trust myself to remember which way the grain goes, I decided to tie a piece of butcher's string opposite of the grain so when it came out I would know which way to slice it. Can't wait to have this tomorrow!
Good idea! I hope you love your roast beef!
Just make one cut on any side and look at the muscle fibers.
I just made this and it came out absolutely fantastic!!! I did a little variation on the rub and used Goya bullion w/ water and drippings for au jus but followed the cooking times. Top round greatness!
Wonderful!
Thank you for giving a 54 yr old British guy with no knowledge or experience in cooking the confidence and ability to cook my partner a really nice, no stress for me meal!
Making this right now, we are baking cookies today and we will need a good dinner when we are done! Looks really good!
I hope you enjoy your dinner!
@@TheSaltedPepper We did, my roast came a little more then medium well but it was delicious and I will know better next time, I am signed up an looking forward to your next video.
OMG, i followed your instructions, although i had a 2.85lb roast, even used your recipe for the rub... it was PERFECT! well done about an inch into the roast then pink all the way to the center!! was soo delicious too! i've recently gotten my Ninja and i know i'll be coming back to your channel for more new and exciting meals (with great instructions). Thank You!!
I’m so glad you enjoyed it! You can also find my written recipes on my website: thesaltedpepper.com
Yay! I had to look up the UK equivalent of broil and make adjustments for the UK Ninja's capabilities but wowza. This was my first ever attempt to cook a joint of topside and will surely be my go to recipe in the future. Thank you x
I'm so glad you enjoyed it!
Thank you so very much for this video. I'm real new to the Ninja Foodie. I was very nervous about this meal because the roast was a bit costly. My roast was smaller than yours so I tried to make adjustments in the cook time and holding time. It came out perfect. Thank you!
That’s great!
If you have an Aldi's you can usually get chuck roast or top round for 3.99/lb.
Just tried this one with a 4” thick 3 lbs organic Grass fed top sirloin roast. And needles to say turned out very tender (keep in mind this is grass fed which can be tough if cooked wrong) and delicious. Thank you!
I'm so glad to hear that!
@@awendaawenda8011 That is not very accurate. We never spray at all. Let’s try 500 acres no spray. 500 acres completely free of any pesticide and synthetic fertilizer use since 1978. 100's of acres devoted to the organic production of legumes, hay and pasture, along with a 100 head cattle herd. We finish 18-24 months. True organic or I should say honest organic is what this is. We grow almost everything we eat. Not a “Fad”. I know what goes into my body. I grow our seed for next crop. We use nothing on what we grow.
I really love your videos. I’ve just got the foodi and plan to try all of your recipes. Thank you for taking the time to make these videos, you are wonderful
Thank you so much! Glad you like them!
That looks great! I am going to try it. Perfection! I used to do this in the oven with a rump roast but cannot find those anymore.
Enjoy!
Looking forward to trying this. Former Baltimorian here, too!
I hope you love it! No one knows what pit beef is unless you have lived or been to Baltimore it seems! LOL
Going to follow for more recipes, thank u!
Thanks!
The roast was delicious! I had a bottom round roast on hand instead of a top round, but it still turned out absolutely delicious & tender! Thank you for your video! Happy cooking!
That's wonderful!
Wow! Just made this for the family for Christmas Eve. Delicious flavor in such a short amount of time. I followed your time for medium well and it turned out perfect! I sliced it thin and and made the Ajou sauce for French dip sandwhiches. It goes perfect with our Seafood Gumbo we do every year! New family favorite. Thank you!
Glad you liked it!! Merry Christmas!
Made this tonight, superb!
I am making this tonight but I'm using Keith Lorren's oxtail and beef seasoning,can't wait!
I hope you love it!
@@TheSaltedPepper I ended up rubbing it 2 days ago and cooking it tonight, it was soooo good. I need to cut the rest of it up tomorrow thinner slices but it was still good with the thicker slices tonight. The Au jus was good and i pressure cooked baby mixed potatoes in my instant pot, added butter and salt after they cooked. YUM! Thanks
Kathy doubleu sounds great!
This is a great piece of roast beef!
Thanks!
Thank you so much for this recipe…we watched the video several times and followed your instructions to make a 3.5 pound Eye Round for Christmas Dinner and it was absolutely amazing and so flavorful! Now Im watching all your videos! I just received a Foodi for my Birthday in November so I’m going to be binge watching all your recipes! We are total fans! Thank you for making fantastic easy to follow recipes! 😜
Thanks so much! I hope you love your Foodi!
I needed to cook it for a little longer than that to get medium rare. But, wow! This is how I'm making roast beef from now on. So good! And so easy! I used the Mrs. Dash Extra Spicy mix with a dash of salt because I have used it before and it's a big hit in my house. Thank you for this!
I just made the seasoning and covered my roast. I can't wait to try it tomorrow! Thank you for posting:) . I must agree with the previous comment.....watching your video has out my anxiety at ease!!!
I can't wait to hear how it turns out!
We made it! It was scrumptious!!! My family which has 2 young ladies in it were licking their fingers.
Hi is it Louise? I am looking to make this. I have a beef joint and a new ninja, WOOHOO!! anyhoo you say your joint is 3lbs which is fine, i have however gone over the written recipe. It says custom american or metric. I switched to metric and it says 1 kg which is only 2.2 kg honey. What is the adjustment i would either way. I was thinking 20 mins on grill setting (in Scotland) and leave sitting for 20. We like a medium cook. And i like how honest you were with the grain. That helped a lot. Many blessings xxxx
The program rounds things sometimes and I don't catch it. Sorry about that. I think 20 minutes of grill and a 20-25 minute rest period will work just fine.
👌 Def going to be making this. Thanks for the education on top round vs bottom round.
Tried to do a bottom round the other day. End result was edible, and flavorful, but a little on the chewy side, at an end temp of around 135 degrees.
But now that I know, about the difference between the two, I’ll be looking for that Top Round!
You are going to LOVE it!
....And maybe...just maybe.... the same method of cooking for a PRIME RIB? (Even though the amount of time may change due to its size, but a wireless probe would help monitor the cook in that situation)
We have topside in the UK. Do you think that's the same thing. It's the most tender cut of beef that we have alongside silverside. Love your recipes and looking forward to doing as many as I can based on UK ingredients.
Yes, it's the same from what I understand.
Hello Im from Baltimore and we do love pit beef. I really enjoy your cooking keep those recipes coming
Thanks so much!
Pit beef is actually tri-tip, though.
Looks wonderful. Just Brought the max can't wait to make this
I hope you enjoy it!
It looks super good Lou. I can't believe that when I was a teenager I liked my meat well done. Nowadays I definitely love medium rare beef and steak.
I didn't start enjoying medium rare until I was older, too!
Question.. I did this roast and it was amazing! The other day I made a pork shoulder.,. PC 20 min, 30 min bake. Not tender so I PC again 20 min. It was ok, not overcooked but kinda dry. Ok, in the middle but not tender overall. So my question is does baking make it dry after PC? Does PC make it tender? I want to throw the leftovers back in to make it tender. Will PC work? I posted on Foodi 101, too. Thanks 🥰
Loretta Gravelle how do you want to serve the pork shoulder? Pulled pork?
@@TheSaltedPepper it actually doesn't matter at this point. Just wondering if I can get it tender. And curious if PC makes it tender and baking makes it not tender. We don't do a lot of red meat so I'm learning
It's not horrible and dry but just not great. Xo
@@TheSaltedPepper 💖💞💝💕
Hello,
Love the recipe and awesome information! What rack/grate are you using? I am looking for more usable and better tools for my 6.5 Foodi.
The min I ordered my ninja I've been following you. Amazing down to earth and extremely informative. Thank you so much.
I now have "Nancy" 14 in 1 but she doesn't have the broil function. How else can I roast my beef perfectly. Nancy came with a temp gauge. (I don't think I'm a fan of the dehydration method). Thanks in advance. Pam
omg this looks amazing thank you for sharing x
I really love your channel and it's all we use!!
Doing roast beef today,
Got ninja months b4 new ninja came out.
Love it!!
Didn't get a instruction,
Don't know a thing how to preheat the machine.
Any info would be appreciated!
Thanks,
Suzanne Mix
Love this recipe! What were you going to say about making gravy from the drippings?
If there are enough, you can add some fat to the juices along with some flour and make gravy. I didn't have enough I don't think.
Looks wonderful!
Thank you!
I love my ninja foodie and I’m having a great time watching your videos and enjoying your awesome preparation , good cooking ideas , and great foods in the ninja foodie.Thanks!!!🍽🍽🥂🍽🍽🥂👏
Thank you so much!
Hi I’m in the uk is broil the same as our grill function? I’m doing roast beef on Sunday and would love to try it in my new ninja foodi max 😊
Yes, it is!
Can i put mustard on the outside? Will it burn? Thanks again. Have a wonderful day
Great video. This is what I'm trying for dinner.
Hope you enjoy it!
Hi I love your videos I just received the ninja foodi 6.5 and made this recipe for dinner. It was so good. I was wondering if you have a Video recipe for beef Short Ribs?
Not yet, but I want to a recipe so bad! I can't find them where I live. I am always looking though!
I love RB sandwiches with auju sauce and horseradish. Can't WAIT to try this recipe. I totally binge watch your videos. My husband even peaks over my shoulder to check them out. :)
I hope you love the roast beef! Thank you for watching!
Thanks Louise, I can't believe how easy you've made it for us. I would have never believed it. Will be making it once I find the roast. Thanks again. Susan
Thank you and I hope you love the roast beef!
@@TheSaltedPepper 🤗
Awesome video as usual! Thank you!🥰🥰🥰🥰
Thank you so much!
Great recipe, I enjoy all of the videos you post.
Love your show and the great step by step instructions! I just my 8 qt Ninja last week. Watching you made me want to jump right in. You took my anxiety away. Thank you and love your show.
Thank you so much! Congratulations on your new Foodi! You are going to love it!
It came out Easter Sunday Perfect and thank please stay safe x
I'm so glad to hear that!
I am just in love with all of your recipe's, you are so amazing. It is bad weather in Louisiana today so we are making this Roast Beef and watching movies and I am about to order those neat little silicone pot holders.
Thank you for all you do!!!
Joe and Judy Malone
Thank you so much! I hope you enjoyed your roast beef!
I'm so excited to make this for dinner tonight. It will be my first Foodi main course. (I just got mine last week and have mostly used the air fryer function.) Can potatoes be roasted under the rack while this is cooking?
I think roasting potatoes underneath would be fine if they fit and are cut so they cook at the same time.
I will be keeping my eye open for top round on sale! This looks like a super easy and delicious meal, and I always LOVE super easy and delicious! Thanks so much for sharing! At Christmas I always roast a prime rib, and I get nervous every time, because it is such an expensive cut. The rub I've used is Montreal Steak Seasoning, which everyone loves. I will definitely be trying your rub and I might try adding a little rosemary (perhaps). What I like about this recipe is that it will provide leftovers. This could easily become a recipe in my monthly rotation. Several of your recipes have made it to my rotation already! Louise, I can't say it enough: you have changed my attitude about cooking! I have found myself much less satisfied with meals I get out, but I do like going out to eat.
Thank you! I feel the same way! Jeff and I try to go out once in a while and always say, why did we do that? Homemade food is so much better!
Looks Amazing, Delicious,Tasty,
Very nice. Good job,well done. Thanks.
Thank you!
Tried the recipe last night! So so so tasty! Thank you!
I'm so glad you liked it!
Would love to have recipe for this....it looks awesome...love your videos!
Thank you so much! Here is the written recipe:thesaltedpepper.com/roast-beef/
Did you use a marinade or was that just juices in bag with roast?
No marinade, that was just the juices.
I am currently waiting for my ninja foodi to broil the meat. Excited to see how it comes out. Thank you for your always very informative videos! I did wanna ask what temperature you broiled it at? My ninja foodi gives me the option to change the temperature. I just left it at the default setting: 450F
I'm curious as to which model you have that lets you change the broil temp. I haven't seen that model. I used 450F which is the preset on this model.
@@TheSaltedPepper lol yea I realized after I sent that message that it only does that temp. I had assumed that because it showed the temp on mine it meant I could adjust it. It seems I was wrong though. I did end up having to put the meat back in to make the internal temp up to par but otherwise the instructions you gave were really easy to follow. Such a painless process for such an amazing dish! Thank you! Thank you! Thank you!
Hope you see this soon, want to make an Angus beef "bottom round tip roast" tonight. It's about 2.85 lbs and 2 inches thick. Can I cook it this way in my Foodi?
Yes, that should be fine. I would just watch the temp and make sure it doesn't overcook and definitely slice thinly across the grain.
Yes, that should be fine. I would just watch the temp and make sure it doesn't overcook and definitely slice thinly across the grain.
Looks great ! … we have an identical piece of top round and we were thinking of slow cooking it with a packet of Lipton's Beefy Onion soup mix and making a sort of pulled beef for sandwiches with horseradish on french bread with our Foodi.
sounds delicious! I hope the meat breaks down for you for pulled beef, keep me posted!
Hi there great video! I picked up one of these units used from a friend so I am hoping that the cook times arent effected by moderately usage? I just did a 2.25lb sirloin tip roast. Followed your instructions 10 minute preheat on broil. 30 minute broil dont open top 30 minute stand fro medium and the internal temp is at 138? Should it be higher? I closed it again but I was hoping to get it closer to 145 degrees. How do I raise the temp more now or do I just deal with it? What did the one in the video temp go up to when you pulled it? I am one of those people who are afraid of undercooking everything heh.... :)
I recommend you look at my website for the written article because it goes over more than I can in the videos. 138F for beef is going to be very close to medium and a better temperature than 145F for this cut of beef. You don't have to worry about undercooking beef (except ground beef) because if any bacteria is present, it's only on the outside. That is why it can be served rare without issues. You can always raise the temperature by cooking it longer. Here is my website if you are interested in reading about the different recipes: thesaltedpepper.com
@@TheSaltedPepper I actually let it sit another 5 minutes and it hit 145. It was still tender and it may be one of the best roast beefs I've ever had. The family loved it. I seriously can't believe how well this Foodi made this roast. Really appreciate the video. This is going to be our go to now for roast beef. 💖
Hi I'm looking to do this for new year but I do not have the broil function,should I use "bake roast"? And if so what temp? Thanks Paul.
If you are in the UK, the function is called Grill. Every model that I know of has the Broil or Grill function.
@@TheSaltedPepper oh yes, brilliant thanks for that. I'm in the UK i will use the grill. Thanks again,your a star.
Hi Louise, can you tell me if I can use this seasoning for grass fed beef eye round roast and can I also marinate it for 4 days?? Thank you! last dish I made my man he loved your Jambalaya recipe so I'm going to send him the video. Greetings from South Florida🌞😍
I would only keep the rub on for 24 hours in the fridge or it could pull moisture from the beef. There really isn't any need to keep it on longer than 24 hours in my opinion. It will develop a nice crust in that time.
@@TheSaltedPepper OoK I just don't time do to work, would it possible to leave it in the refrigerator for 2 days? Thank you I can't wait to try this recipe it's a special celebration for his work promotion, we will keep you posted on how it turned out! 🥳🙂
BUTTERCUP19 Z. 2 days will probably be fine. Keep me posted!
@@TheSaltedPepper thanks will do😃
@@TheSaltedPepper Hello Louise, I made sure to use the exact measurements however both times that I made it the beef it was very salty and it had to much pepper, thank you again
Thanks for the video. Can't wait to try it. Yum!
I hope you love it!
@@TheSaltedPepper It Was so good. Can't wait to try another one of your recipe. It was so soft and juicy. Lot faster than I thought. Thank you.
can you tell me UK cut of meat please.. I have learnt so much from you, great videos, thankyou for sharing
I asked a few people and they say it is called the rump in the UK.
Love the recipe. Super simple and it came out perfect.
Wonderful!
I love adding red wine Shiraz too my roast beef
is easy and amazing
Thank you!
I just bought two large eye of the round roasts which I guess is not the best choice for this recipe. Is there anything I can do to make them come out more tender?
If you can slice it thin, very thin, it will be fine as roast beef. Make sure to slice across the grain.
Hello i love your channel I subscribed. In the uk we buy a rolled sirloin beef is this like steak or separate cute for roasts?
Thank you!!! I have my ninja foodi for the month only, and I already did some of your recipes and all of them were absolutely gorgeous!!! ❤️❤️❤️
Have you pressure cooked one these eye of rounds? I normally throw these on my pellet grill but it's put away for the winter. I've always.cut mine like it was steak in the past (some in my area would say poor or a cheap man's steak)
I haven't tried that, but I did PC a prime rib for a very short time, so that might work with this cut as well. Just make sure to do a short PC time followed by a full natural release. Let me know if you give it a try!
Louise this was delicious. I like it medium rare too. My husband and I loved it. I’d probably use less salt next time. My husband pronounced this Excellent. High praise from him. Served it with maple sugar and butter glazed carrots and creamy mashed potatoes. Yum!! Only question if we wanted to cut the size of the roast in half how long to cook?
I'm so glad you liked it! If the roast was half the size, I would start with cutting the time in half and go by temperature.
Hi wondering if you can help
I want to make your roast beef in my ninja foodi but my ninja in Australia does not have a broil setting
What setting do you suggest I use
Air crisp / roast bake / grill
Your grill setting is the same as broil in the US.
This is the first video of yours I watched - and the minute you said Baltimore, I hit "SUBSCRIBE"!! Marylander thru and thru here :) thank you!!
Yep! I was born and raised in Annapolis.
Ive never bought top round because Ive been so intimidated by making roast beef. Is top round very expensive? I know it differs in different areas but what is the average per pound cost?
Claudia Davis honestly, I’m not sure what the average cost per pound is. I pay between $5-7 per pound usually.
Hey Louise, I tried making this tonight and have a few questions. My roast was more towards 4 lbs, but not quite. I was following your video but noticed a difference between what you said in the video and what was in your recipe. Your recipe said 1 Tbs. sea salt and you said 2 Tbs in your video. You also said 1 Tbs pepper in your recipe but you said 2 Tbs in your video. I notice your mixture was far lighter than mine so I'm not sure why. I had an eternal thermometer and at 25 minutes it was only at 70 degrees internal. I put foil over the top and cooked it another 25 minutes to get the internal temps higher. Do you have any advise?
Kathy Hanusa thanks so much for letting me know, I’ll update the recipe. I used 2 TBSP of S&P in the rub. I’m so sorry about that. As far as the cooking goes, I’m thinking that maybe your 4 pound roast was much thicker than mine. Did you let it sit in the hot Foodi for 25 minutes after cooking and it was still only 70 degrees? How was it after the additional 25 minutes? I’d like to update the post about size and times after I get more feedback from you. Unfortunately, cooking times vary so much depending on the size and shape of the meat, it’s impossible to be exact.
@@TheSaltedPepper I broiled it for an additional 25 and the internal temp was 113 degrees. I turned off the heat and left it in the Ninja for another 25 minutes. The temp was 135 when I took it out.
Kathy Hanusa sorry for asking so many questions, but I want to make sure I understand correctly. You broiled for 25 minutes, let it sit with the lid closed for 25 minutes and the broiled with it covered for 25 minutes and let it sit again for 25 minutes and the temp was only 135? Or did you open the lid and check the temp after the first 25 minute broil? Since I never opened the lid after broiling to check the temp, I don’t have a reference point for that.
@@TheSaltedPepper I set the time for 25 minutes, however, I could smell it burning so I opened and covered with foil. I let the 25 minutes run down and meat was at 70 degrees. I then broiled for another 25 minutes, At that point, it was at 113 degrees. I let it stay in the pot for another 25 minutes.
Kathy Hanusa gotcha! That supports my theory that your roast was higher and closer to the heating element. I never had any burning smells. I’m very sorry this happened and I will address it in my post. I wish I would have thought to measure from the top of my roast to the top of the pot for a point of reference. Was your roast room temp before cooking? I think next time, if your roast is over 3 1/2 pounds, I’d use the AC function on 400 instead of broil and go 30-35 minutes, then let it sit without opening the lid for 20 minutes, then check a temp. Was the 135 too done for you?
Looks wonderful, can't wait to go get this roast. I usually buy chuck roasts, but this sounds great. Thank you 💚
I know you are going to love it!
I always buy Chuck roast also
@@TheSaltedPepper wait....I use Chuck roast for "pot roast", is "roast beef" different?