thank you sooo much Stephanie!!! :) i love how your right to the point unlike all the other videos that go on about random life events lol not that there is anything wrong with that. again thank you for your expert video mad love from Canada
Oh I love roast beasts and top sirloin is always my top choice. Usually best price is $3.99 a lb here. But here is something I been doing lately. I have done this years ago and had to do it again in the cold spring when my furnace died at night. Well before I went to bed, I took out a roast beast from freezer, I think it was a top round, but doesn't matter. I have a really nice enamel cast iron dutch oven. I put the roast from frozen in the dutch oven and slathered it with BBQ sauce, cooked at about 250F from midnight until around 7ish in the morning and ya know what! I think I am gonna do that soon again. Because now the weather outside is warm. What better way to cook overnight while you are sleeping and wake up to a roast beast. Yep. Then go make a shredded beasty omelette with cheese or pack a nice sammies for work lunch.
Stephanie Manley I have a small crock pot also and sear a thawed out small roast beefs and have cooked that crock pot way to. But for some reason the enamel cast iron dutch oven works better, and the meat sears itself in the pot. Maybe because it has been cooked from frozen or because the enamel/cast iron pot or my gas stove or a combination of all. One thing for sure, I would not try this trick with a cheap thin metal pot with lid.
Umm..what should the internal temperature be when it comes out of the oven?? Where is the link for the cooking time?? Hmm..I guess this Covid-19 Pandemic has gotten to all of us.
You are right, meat tastes better if it rests when it comes out of the oven. I am sorry I didn't make that clear. Sometimes when we were shooting videos I wasn't clear about the lapses of time.
For an international audience it should be 'How to roast lean beef'. Regardless of the wording... the way you have shown is exactly how to roast a lean cut of meat.
I mean that the title could well be confusing to someone who speaks English as a second language. It implies that you are doing something to make the beef lean rather than doing something to make an already lean piece of been not dry out. I wouldn't worry as it is likely I will be only person to point this out.
@@matteoastorino1373 exactly. I cringe every time I see someone use Canola oil....I will never even buy, cook or use Canola oil (along with sooo many other things, of course).
Stephanie Manley you should have some knowledge about the meat ,next time you go to that shop tell them mark it' as fillet so they can sell in better price, stupid fool
Wow John, I have actually been to culinary school. I am comfortable I bought the piece of roast as it was sold to me. I understand depending upon where you are, cuts can be called different things. While you may be knowledgeable, you should learn something about manners. You seem to lack those.
Looks great Stephanie. Nice piece of beef too
Excellent video! Thanks
I needed this ! thanks, it's well done.
Stephanie, Looks delicious. Would have liked to see the center! :)
The intro picture is the center. It may take a little longer to show up.
Very Nice, we are going to use this for Sunday Dinner...... tomorrow:) :
you can cook for me anyday i wish i had a mom that cooked like u when i grew up all ur food looks amazing!
Thank you very much!
Stephanie, I love how you explain everything. If you were a teacher, I would love to take your class! :)
Holly Wilborn Aww thanks!
where is the link that is suppose to give us how long to cook the roast?
just use a probe, its quite simple.
Cardinal rules for BEEF 20 minutes per lbs. for rare.
thank you sooo much Stephanie!!! :) i love how your right to the point unlike all the other videos that go on about random life events lol not that there is anything wrong with that. again thank you for your expert video mad love from Canada
450 for 15 min, turn down to 325. 15 min per pound for med rare.
Hi Steph, was just wondering, how big was this cut of meat while raw??
Maybe 5 pounds.
Oh I love roast beasts and top sirloin is always my top choice. Usually best price is $3.99 a lb here. But here is something I been doing lately. I have done this years ago and had to do it again in the cold spring when my furnace died at night. Well before I went to bed, I took out a roast beast from freezer, I think it was a top round, but doesn't matter. I have a really nice enamel cast iron dutch oven. I put the roast from frozen in the dutch oven and slathered it with BBQ sauce, cooked at about 250F from midnight until around 7ish in the morning and ya know what! I think I am gonna do that soon again. Because now the weather outside is warm. What better way to cook overnight while you are sleeping and wake up to a roast beast. Yep. Then go make a shredded beasty omelette with cheese or pack a nice sammies for work lunch.
It sounds like you are making your own impromptu slow cooker. Great idea. I should try this. I bet it would work well with a brisket too.
Stephanie Manley I have a small crock pot also and sear a thawed out small roast beefs and have cooked that crock pot way to. But for some reason the enamel cast iron dutch oven works better, and the meat sears itself in the pot. Maybe because it has been cooked from frozen or because the enamel/cast iron pot or my gas stove or a combination of all. One thing for sure, I would not try this trick with a cheap thin metal pot with lid.
Umm..what should the internal temperature be when it comes out of the oven?? Where is the link for the cooking time?? Hmm..I guess this Covid-19 Pandemic has gotten to all of us.
Just the most important point. YT video.
It's summer now, and I'd like to do this in a slow cooker. Any ideas?
I bet you could do this in a slow cooker. I am guessing 6 to 7 hours.
Ronald Orlowski COOK WITH LOVE!!!
Temperature please...
Slice it only a few minutes after it comes out of the oven? Don't you want to rest it a bit longer first?
You are right, meat tastes better if it rests when it comes out of the oven. I am sorry I didn't make that clear. Sometimes when we were shooting videos I wasn't clear about the lapses of time.
watched the whole thing to see the centre of that meat, but no luck!
+Daniel CZ I should have cut that during the video. Thank you for the tip.
@@StephanieManley Knowing the temperature that you think the meat is done at would help as well.
For an international audience it should be 'How to roast lean beef'. Regardless of the wording... the way you have shown is exactly how to roast a lean cut of meat.
Thank you. This was a sirloin cut, I am not sure if this is an international cut.
I mean that the title could well be confusing to someone who speaks English as a second language. It implies that you are doing something to make the beef lean rather than doing something to make an already lean piece of been not dry out. I wouldn't worry as it is likely I will be only person to point this out.
no link
gg
Must bring up to room temperature super important
Looking quite dry blah!
Canola oil is one of the worst oils.
Your right canola is the most worst products for your body the pesticides don't. Leach out of canola and gives you leaky gut sindrom
@@matteoastorino1373 exactly. I cringe every time I see someone use Canola oil....I will never even buy, cook or use Canola oil (along with sooo many other things, of course).
The meat look like top side beef not sirloin steak
Well that's what Kroger calls a sirloin.
Stephanie Manley who's Kroger ?
It's the largest grocery store chain in the United States.
Stephanie Manley you should have some knowledge about the meat ,next time you go to that shop tell them mark it' as fillet so they can sell in better price, stupid fool
Wow John, I have actually been to culinary school. I am comfortable I bought the piece of roast as it was sold to me. I understand depending upon where you are, cuts can be called different things. While you may be knowledgeable, you should learn something about manners. You seem to lack those.
that is not a sirloin
Why is your intro so long and elevator music in background constant throughout. Nice info and you are great but.....cannot subscribe.
NOT MUCH INFO HERE ! ALSO...ALWAYS START BY BRINGING RAW ROAST TO ROOM TEMPERATURE !