I love using cast iron you can get a great sear then straight into the oven love it! I hope you’re okay with constructive feedback - sharpen that knife. A Bunka style is nice but using a more traditional slicing knife Shun or Miyabi (I recommend only because I see you use Japanese style knife) can help achieve a beautiful, thin, even slice, just my humble opinion. Thank you for your recipe and technique.
Key tips are to let it rest for 20 mins after cooking with aluminum foil over it… then slice thin against the grain. I think you would like it cooked to 135 then it will go up to 145 while resting! ❤
I always struggle to get top/bottom rounds to be moist. It’s so lean . I’ll try your method because it looks like you have it down to a science. Is there any way to add fat for the roasting time , like bacon on top or something else ? I cook on a tugboat for a crew of six . These dudes will eat anything but I’m really trying to get the roasting technique perfected. Thanks for your instruction.
I LOOOOOOOOOVE that vintage stove! I grew up with one very similar! They are the best!
That’s awesome… We do really enjoy it, still works great;)
I love using cast iron you can get a great sear then straight into the oven love it! I hope you’re okay with constructive feedback - sharpen that knife. A Bunka style is nice but using a more traditional slicing knife Shun or Miyabi (I recommend only because I see you use Japanese style knife) can help achieve a beautiful, thin, even slice, just my humble opinion. Thank you for your recipe and technique.
This recipe came out PERFECT!!!! The whole family devoured it! Thank youuuu!
Yea… I’m so glad you all enjoyed it!!! Thank you!
Very nice, down to earth and useful video. Thanks.
Thank you so much!
love that stove... classy!
Thank you so much!
It looks wonderful,I am going to roast one tomorrow. The family likes it more like Medium well,
( no blood on the plate) Thankyou
Yea! It is delicious…. My family doesn’t like any blood either… just pink! ❤️ Thank you!
Key tips are to let it rest for 20 mins after cooking with aluminum foil over it… then slice thin against the grain. I think you would like it cooked to 135 then it will go up to 145 while resting! ❤
Wonderful video. Thank you.
Thank you so much!
Love the stove 🤓
Thank you so much… So do we!
I always struggle to get top/bottom rounds to be moist. It’s so lean . I’ll try your method because it looks like you have it down to a science. Is there any way to add fat for the roasting time , like bacon on top or something else ? I cook on a tugboat for a crew of six . These dudes will eat anything but I’m really trying to get the roasting technique perfected. Thanks for your instruction.
You could definitely add fat like bacon after searing your roast! That would be yummy!!!
Hello dear friend you have good cook look delicious full support +1❤ New friend
Thank you so much 😊
I hope you've sharpened your knife since then...The roast was a beauty though!
Thank you! Yes me son sharpened them for me! Have a merry Christmas!
Why not sear at the end?
You could… I just find it easier to control the internal temp and get a good sear this way;)
No offense bc the roast looks great but the chef looks better
Just so you know you said 20lb a minute lol
Oops! Sorry about that!
@@FarmhouseHarvest it was funny and catches me everytime I watch
Way overcooked. Looks tough.
Thanks for watching my video and commenting! This was cooked for medium ;)