For those wondering about temperature… I did this yesterday for Christmas dinner. By far the best roast I’ve made in years. Took it off at 116 in the thinner end and left the probe in. Carryover cooking took it all the way to 133.8 at center after a 25 minute rest. I was skeptical it would go so high but it did. Pretty much perfect for most but I might pull it at 110 next time to leave the thickest part more like 127-28 for those who like closer to rare like me. Also - believe the hype about the potatoes, they are phenomenal. The whole room was ooohs and ahhs. Thanks ATK for this great method.
I have four ATK cookbooks. The recipes are solid and there is an explanation for each recipe that explains why it works. Seriously consider purchasing an ATK cookbook!
I have around 25 ATK cookbooks, they are the best cookbooks available. The recipes are excellent, everything is so well explained and described, the ingredients lists are simple to follow, and the photographs are mouth watering. I also have a two-year subscription to their websites and when that expires, I will sign up for another two years. Best bargain around for anyone who loves food and cooking.
Dan, your passion for excellence and artistry is contagious in the best possible sense. Nat 20 charisma save versus ordinary, pal. I just love watching your excitement build when you're sharing your recipes and techniques.
I know those offcuts aren't meant to be eaten, but... What I love about this channel are the unique and innovative hacks they demonstrate such as placing the roast on the foil above the potatoes!
Just made this recipe for my family, it is a show stopper! Everyone could not stop saying how delicious everything was. Excellent step by step directions are easy to follow and result in a meal that is close to utter perfection.
I’ve made this dinner 3 times now and it’s been a hit every single time. Haven’t had an urge to do a standing rib roast because this is soo delicious and easy. This is a keeper. Thanks Dan and ATK!
Sitting down now after Christmas dinner. I used the above recipe as the basis of my Christmas Dinner for my family. Only alterations... 1. I didn't peal the potatoes, I like the skin on Yukon Gold Potatoes and 2. I used dry sage and rosemary. I was still a home run. My kids ate it, my Mom and my wife both loved it. Easily the best Holiday meal I have ever made!. Dan absolutely rocks BTW, I love his short videos, but he is great on here as well. And yes, this produces a roast that rivals Standing Rib roast with flavor and tenderness.
Well Bill- I'm going to go with your rave. I guess this recipe is how my Christmas dinner will cooked. A 40$ roast is lots of money for me, I'm actually afraid to cook it. I could just make a gift of the roast?? Thanks for your input!! Merry Christmas !! 🎄
Dan again is FABULOUS (handsome and talented) wow simple recipe and great presentation. Like "season to taste" we'd take different routes but get pretty close to the same destination.
Dan. You knocked it out the park 🙏 When you and Bridget cut into the crust of the roast beef or potato and felt little resistance, I thought: "Piece de Resistance" Love you guys. I am a home chef who cooks Pakistani European and American food. A spicy American.
Thank you! Used this as loose inspiration and a guide on how to cook the loin itself, turned out spectacular. I plan to follow more closely this time regarding the potatoes. So nice to discover the loin can be so delicious and tender.
Outstanding! I LOVE oven roasted potatoes. The top loin roast is an often overlooked prime cut that is a super star when properly slow roasted. Great job Dan!
First time I've come across this channel. But living at the beach, our guest are ready for the luscious bounty of the Gulf of Mexico, which we love. But when our local family get together we are serving up Texas Beef. Steaks, delicious roasts, BBQ Brisket and Pork Ribs. I am going to love your channel!!
I grew up with pretty ordinary beef roasts as a fairly regular meal so as an adult I rarely eat beef but this looks like a beef roast I would enjoy. Thanks for the recipe.
When they present a dish, it's a team effort to get to the Chef that is presenting it. Of course the Chef presenting has worked with the team and has to have personality. That is why everyone watching have their favorite Chef.
Back when I was in culinary school there used to be huge pictures of food all over the walls in certain areas where the staff would work. This would definitely be worthy of a large permanent photo display. Freaking beautiful! One thing that surprises me though. Neither one of you ever mentioned fondant potatoes. Which is essentially what you made right alongside your roast here. Yes, the method is adapted slightly, but those are essentially fondant potatoes. In any case, now I am looking forward to the holiday season so I can make this for my family for Christmas. Amazing!
@@sandrah7512 thanks for that. Admittedly I did not read the recipe description. I was just surprised it didn't come up in the verbal exchange as the recipe was being made.
I really am enjoying this series of videos. There is some really great instruction here. Unfortunately, Dan is so good that this seems effortless. Some day, I'll get to that level. Hey, we can all dream.
I don't see a link, but their favorite is the Cuisipro 4 Cup Fat Separator. Here's a link for Amazon: www.amazon.com/dp/B008N86YLK/?tag=atkequipchart-20
Fully enjoyable, soothing actually, presentation. I will make this. Really ingenious. Those are fondant potatoes, so why didn't they refer to them as such?
They're fondant potatoes... just a different way to cook them. I like to cook mine in butter... lots of butter... but I'm going to try this way. This gives me a nice sauce.
I'm going to slather my top loin in a compound butter but cook it the same as ATK. Im also going to make Yorkshire pudding. Can't wait to use the butter and fat drippings!
I have that roast beat with a recipe I found on facebook for chuck roast get a nice chuck roast pour a packet of ranch dressing mix on the roast a packet of au jus on the beef put a stick of butter on top of the roast either put the roast in a crock pot on low or in a dutch oven on 275 to 300 for 5 or 6 hours best roast ever
I am so envious of these chefs who have empty fridges! OK, I'm thinking of getting a tall fridge but budget rules. I do like the way he prepares the beef. I have a rolled joint of topside and I plan to unroll it and put off cooking it until tomorrow. Now back to the video...
@@captainamericaamerica8090 Ketosis is a starvation metabolism. You may think you are doing a good thing by staying skinny by inducing your body to go into a starvation metabolism but it isn't. Just exercise and taking in fewer calories overall. There are many studies showing that a low calorie diet results in a longer lifespan.
There is something wrong with the temperature of the roast. I just tried it tonight on a 13 lbs roast. Everything was perfect, except I did not go for 115 F on the temp. I decided to go for 140 F and the roast came out a perfect medium rare and juices flowing. I did not follow the recipe to the letter on the seasoning. I decided that although Salt and pepper would be perfect, I seasoned it with HeartCore Carnivore Black and wrapped it for 18 hours. Everyone loved it in fact they were asking about the seasoning. I also could not get the Au Jus to thicken, so next time I will add some corn starch.
Going to try this for Christmas, minus the potatoes. Love these but by family prefers mashed. I know.... trying to figure this out without the potatoes is alittle interesting
Gravy depends on how much fat there is. I tend to seperate it from The liquid juice after roasting and making a roux. If there’s not enough fat from meat I make a roux from butter then use the juices. Gravy is about adding flavor with what the meat gives you.
I always feel like PBS, atk Dan is wearing his best shoes and necktie. Whereas "what's eating Dan" Dan is wearing his finest Hawaiian shirt and funny hat.
We who enjoy our beef on the far side of medium should maybe just take the crusty ends for ourselves and leave the mushy, bloody, center cuts for our guests.
I don't no why I watch these lol , I have a very strange relationship with meat I like the look I like the flavor . I HATE THE Consistency /TEXTURE of most meats , I watch these shows and torture myself by thinking they look really good, but I know as soon as I had to chew the meat I would be gagging . I will just have to stick to my chicken and fish and my burnt thin bacon lol .
@@sandrah7512 Based on direct experience, I disagree, the outer part of the meat would be cold and inner centre would be luke warm, and if you tighten the foil to hold in more heat you loose the crusty outer layer that you worked hard to create. However all is not lost if you slather on hot gravy.
For those wondering about temperature… I did this yesterday for Christmas dinner. By far the best roast I’ve made in years. Took it off at 116 in the thinner end and left the probe in. Carryover cooking took it all the way to 133.8 at center after a 25 minute rest. I was skeptical it would go so high but it did. Pretty much perfect for most but I might pull it at 110 next time to leave the thickest part more like 127-28 for those who like closer to rare like me. Also - believe the hype about the potatoes, they are phenomenal. The whole room was ooohs and ahhs. Thanks ATK for this great method.
I pull the roast @ 103-107 TOPS. The ends will be med-rare and the center will be rare.
I love Dan! He's so charismatic and speaks with such refreshing clarity.
I have four ATK cookbooks. The recipes are solid and there is an explanation for each recipe that explains why it works. Seriously consider purchasing an ATK cookbook!
People complain about the links not being free. Their recipes are worth the money! I only have one cookbook.
I have around 25 ATK cookbooks, they are the best cookbooks available. The recipes are excellent, everything is so well explained and described, the ingredients lists are simple to follow, and the photographs are mouth watering. I also have a two-year subscription to their websites and when that expires, I will sign up for another two years. Best bargain around for anyone who loves food and cooking.
No. Stop telling me what to do.
Agreed. If not the books, subscribe to the magazine. Best cooking decision I ever made.
Those potatoes fondant looked absolutely perfect!
Dan showing once again he’s the real MVP of ATK. 👍
I agree
Dan's the reason I subbed, I pretty well only watch videos if he's in them
Dan is so into it you just know whatever he makes is going to be good
Dan, your passion for excellence and artistry is contagious in the best possible sense. Nat 20 charisma save versus ordinary, pal. I just love watching your excitement build when you're sharing your recipes and techniques.
I know those offcuts aren't meant to be eaten, but... What I love about this channel are the unique and innovative hacks they demonstrate such as placing the roast on the foil above the potatoes!
Just made this recipe for my family, it is a show stopper! Everyone could not stop saying how delicious everything was. Excellent step by step directions are easy to follow and result in a meal that is close to utter perfection.
I’ve made this dinner 3 times now and it’s been a hit every single time. Haven’t had an urge to do a standing rib roast because this is soo delicious and easy. This is a keeper. Thanks Dan and ATK!
Sitting down now after Christmas dinner. I used the above recipe as the basis of my Christmas Dinner for my family. Only alterations... 1. I didn't peal the potatoes, I like the skin on Yukon Gold Potatoes and 2. I used dry sage and rosemary. I was still a home run. My kids ate it, my Mom and my wife both loved it. Easily the best Holiday meal I have ever made!. Dan absolutely rocks BTW, I love his short videos, but he is great on here as well. And yes, this produces a roast that rivals Standing Rib roast with flavor and tenderness.
Well Bill- I'm going to go with your rave. I guess this recipe is how my Christmas dinner will cooked. A 40$ roast is lots of money for me, I'm actually afraid to cook it. I could just make a gift of the roast?? Thanks for your input!! Merry Christmas !! 🎄
Looks absolutely scrumptious!! Thanks Dan & Bridget
Dan again is FABULOUS (handsome and talented) wow simple recipe and great presentation. Like "season to taste" we'd take different routes but get pretty close to the same destination.
Dan. You knocked it out the park 🙏 When you and Bridget cut into the crust of the roast beef or potato and felt little resistance, I thought: "Piece de Resistance" Love you guys. I am a home chef who cooks Pakistani European and American food. A spicy American.
This looks absolutely delicious. You knocked it out of the park again Dan! I’m very excited to try this.
Thank you! Used this as loose inspiration and a guide on how to cook the loin itself, turned out spectacular. I plan to follow more closely this time regarding the potatoes. So nice to discover the loin can be so delicious and tender.
Why didn't I find this faster?? Love your shows ATC!!
I didn't know you were on RUclips!!
Outstanding! I LOVE oven roasted potatoes. The top loin roast is an often overlooked prime cut that is a super star when properly slow roasted. Great job Dan!
I love watching Dan cook.
Thank you for sharing your experience n showing us how to make this delicious meal. It really impressed my guests n they enjoyed every bite.
THAT looks FABULOUS!!!!!!
Of all their roast beef and potato recipes, this one is my favorite and the first one I'm likely to try out.
Dan...I am here again in 2024. I am so glad you did this as I learned so much!
First time I've come across this channel. But living at the beach, our guest are ready for the luscious bounty of the Gulf of Mexico, which we love. But when our local family get together we are serving up Texas Beef. Steaks, delicious roasts, BBQ Brisket and Pork Ribs.
I am going to love your channel!!
This is an amazing recipe, made it last year and making it again this year!
This is art. Bravo!
4 holes is not enough and 6 too many. Knocked it out of the ball park again. Great job Dan and company.
Awesome sauce 👌😎
I grew up with pretty ordinary beef roasts as a fairly regular meal so as an adult I rarely eat beef but this looks like a beef roast I would enjoy. Thanks for the recipe.
Can you share a link to the roasting pan and the fat separator? Really liked the recipe.
When they present a dish, it's a team effort to get to the Chef that is presenting it. Of course the Chef presenting has worked with the team and has to have personality. That is why everyone watching have their favorite Chef.
Yes very beautiful 👍thanks 🌻
I listen to enough food related podcasts but I'd love a food focused Dan podcast
Back when I was in culinary school there used to be huge pictures of food all over the walls in certain areas where the staff would work. This would definitely be worthy of a large permanent photo display. Freaking beautiful! One thing that surprises me though. Neither one of you ever mentioned fondant potatoes. Which is essentially what you made right alongside your roast here. Yes, the method is adapted slightly, but those are essentially fondant potatoes. In any case, now I am looking forward to the holiday season so I can make this for my family for Christmas. Amazing!
@@sandrah7512 thanks for that. Admittedly I did not read the recipe description. I was just surprised it didn't come up in the verbal exchange as the recipe was being made.
@@sandrah7512 regardless, it's a stunning looking dish. The idea for using the chain meat price stock for the potatoes is ingenious.
Looks awesome, thank you for sharing this
Doggies get the scraps!
As they should!
Looks good
That looks fantastic
I really am enjoying this series of videos. There is some really great instruction here. Unfortunately, Dan is so good that this seems effortless. Some day, I'll get to that level. Hey, we can all dream.
Oh man. Dan! 😍 That looks amazing!
I tried this but with a little changes and it came out great. Thank you ATK.
The FONDANT Potatoes looked great.
Here's to Dan. He's the man. If he can't cook it no one can 😋
Thanks for sharing I'm going to make this for my husband
EXCELLENT, I CAN IMAGINE IT MUST BE VERY TESTY.
Oh my gosh! Can I marry this man?!?
Lotta chefs don't cook at home since they cook all day.
Dan! Me and you should be best friends. You cook, I’ll watch and taste 😂🙏🏾
Dan always delivers!👏👏
What fat separator is that? Is there a link to purchase?
I don't see a link, but their favorite is the Cuisipro 4 Cup Fat Separator. Here's a link for Amazon: www.amazon.com/dp/B008N86YLK/?tag=atkequipchart-20
I think it's the OXO Good Grips one
@@kenmore01 I bought one after I saw Lisa's recommendation. It's great
I've past 40 atk cookbooks! I thought I could cook before but these recipes have taken me several levels higher
Question: Did you cook the beef straight out of the refrigerator?
impressive ! mad respect!
Dan is Fab!
Dan is the Man!
Nice techniques. Thanks
Fully enjoyable, soothing actually, presentation. I will make this. Really ingenious. Those are fondant potatoes, so why didn't they refer to them as such?
Incredible video!
Cooking in the oven is better than inside instant pot, will try this out
They're fondant potatoes... just a different way to cook them. I like to cook mine in butter... lots of butter... but I'm going to try this way. This gives me a nice sauce.
I'm going to slather my top loin in a compound butter but cook it the same as ATK. Im also going to make Yorkshire pudding. Can't wait to use the butter and fat drippings!
Yorkshire pudding 🤤
My God those potatoes look incredible!
I have that roast beat with a recipe I found on facebook for chuck roast get a nice chuck roast pour a packet of ranch dressing mix on the roast a packet of au jus on the beef put a stick of butter on top of the roast either put the roast in a crock pot on low or in a dutch oven on 275 to 300 for 5 or 6 hours best roast ever
I’m sooooo hungry now…thanks!
I am so envious of these chefs who have empty fridges! OK, I'm thinking of getting a tall fridge but budget rules. I do like the way he prepares the beef. I have a rolled joint of topside and I plan to unroll it and put off cooking it until tomorrow. Now back to the video...
I have a rolled joint too. Always while I cook
oh MY!
Roast beef clipped together with potatoes make it a proper nutritious dish . Full of proteins and carbs
CARBS MAKES YOU FAT🐖🐷🐽
@@captainamericaamerica8090 but carbs with proteins make a good combination
@@Random-ee7ms No! Bad combo. Look up the BEST DIET EVER= KETO DIET
@@captainamericaamerica8090 Different people different taste
@@captainamericaamerica8090 Ketosis is a starvation metabolism. You may think you are doing a good thing by staying skinny by inducing your body to go into a starvation metabolism but it isn't. Just exercise and taking in fewer calories overall. There are many studies showing that a low calorie diet results in a longer lifespan.
Beautiful dinner!
Looks like a winner! Going to make this soon…..
This is a take on classic Fondant Potatoes.
I try on Sunday.
I will try to cook tonight...
I have to make this!
Outstanding
Yummy, yummier, yummiest!
There is something wrong with the temperature of the roast. I just tried it tonight on a 13 lbs roast. Everything was perfect, except I did not go for 115 F on the temp. I decided to go for 140 F and the roast came out a perfect medium rare and juices flowing. I did not follow the recipe to the letter on the seasoning. I decided that although Salt and pepper would be perfect, I seasoned it with HeartCore Carnivore Black and wrapped it for 18 hours. Everyone loved it in fact they were asking about the seasoning. I also could not get the Au Jus to thicken, so next time I will add some corn starch.
Yummy
I don't know why I torture myself with these videos
Can’t have salt. What do I do rather than salting and refrigerating before seasoning and cooking. Thanks
I will remember this for the day I can afford a cut of meat like that again.
Omg. I’m so hungry!
Magnificent
Omg I want to make it soon 🤤
9:46 Who else channels their inner Beavis and Butt-head when he says "fat behind"?
I'm having a hard time finding this roast for sale from online butcher shops.
Ok... Dan is great but love love love Bridget... Cooks and bakes well with spot on comedic timing!
Where can I get one of those cows
Going to try this for Christmas, minus the potatoes. Love these but by family prefers mashed. I know.... trying to figure this out without the potatoes is alittle interesting
Gravy depends on how much fat there is. I tend to seperate it from
The liquid juice after roasting and making a roux. If there’s not enough fat from meat I make a roux from butter then use the juices. Gravy is about adding flavor with what the meat gives you.
Wow I wish I could afford this.
Yummy!
I ended up suvee my strip for 6 hours then through it on the grill for a few. It was so tender and tasty.
This is kinda odd. Instead of struggling to merely steam those potato halves in broth, why not actually roast smaller potato cubes in beef fat?
Because this is a take on fondant potatoes
Can I use a ribeye roast instead and if I don't have enough fat to render can I use Bacon?
Sehr gut 👍👍👍👍👍
How can i make it well done please
I always feel like PBS, atk Dan is wearing his best shoes and necktie. Whereas "what's eating Dan" Dan is wearing his finest Hawaiian shirt and funny hat.
I love this recipe but I like my beef well done. How do I cook my roast well done and still have it be tender and juicy without ruining it?
We who enjoy our beef on the far side of medium should maybe just take the crusty ends for ourselves and leave the mushy, bloody, center cuts for our guests.
Gorgeous.
You need Yorkshire puddings
I don't no why I watch these lol , I have a very strange relationship with meat I like the look I like the flavor . I HATE THE Consistency /TEXTURE of most meats , I watch these shows and torture myself by thinking they look really good, but I know as soon as I had to chew the meat I would be gagging . I will just have to stick to my chicken and fish and my burnt thin bacon lol .
the roast sitting for 35 minutes while he finishes up would be cold
@@sandrah7512 Based on direct experience, I disagree, the outer part of the meat would be cold and inner centre would be luke warm, and if you tighten the foil to hold in more heat you loose the crusty outer layer that you worked hard to create. However all is not lost if you slather on hot gravy.