How to Cook the Juiciest Bottom Round Roast
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- Опубліковано 22 гру 2022
- Bottom Round Roast can easily be overcooked. The secret is starting it at a high temp and then turning it down to go low and slow. It's super important to let it rest so the juices get sucked back up into the meat. Enjoy a roast for your holiday dinner!
#shorts - Навчання та стиль
That thang ain’t juicin it’s sweatin
He said feeds 8. nah, that thing feeds me. Maybe i truly am a family
You are a funny dude!
Same bro I eat that thing by myself 😂
Real family guy some might say
😂
Dang people can be cruel online.. Good on you for putting yourself out there! I'd like to do the same in the future.
Appreciate that! I hope you go through with it. It's a lot of fun and I just ignore any comments that aren't constructive.
@@craytopia thanks! That's a great attitude to have, keep it up!
Agreed people are natural hater's nowadays. Most of them can't even fry an egg properly.
@@craytopia 👍 good job by the way
Mine turned out amazing!!! Thank you for sharing!!
This is great to hear!!! 👏
Put that rubber back in a slow cooker for 8 more hours with some butter or instapot for 45 min. That marinade looks good!
Are you related to Jodi?
@@Gramatic69 probably somewhere down the line
@@Gramatic69 wow lmao
This is hilarious l it was over cooked though and we all knew it before he cut it😂
Don't like my roast in a slow cooker at all unless I'm going to make like pulled beef sandwiches like beef giardiniera. But there is nothing better than an oven roasted beef roast of course this one is too well done.
Looks great! 1/2lb per person is what is appropriate, I buy them too big on purpose for leftovers. I cook mine very similar, I just pull at 115 internal because I like rare/med rare and let it rest covered for 30 minutes. The center usually ends up 130+/-. The leftovers make a great French dip sandwich, I do it w/grilled onions and cheddar on the Blackstone.
That French Dip sounds great! I agree with pulling it out sooner for a little rarer result. Maybe it's time for me to do a follow-up video.
Let it rest more and it’ll be more , juicy, flavorful and tender.
Agreed!
Such a lean cut should be a lot closer to med rare or it needs slow cooking for 8 hours
Great video, but what am I missing about the cooking time. 450 for 15 minutes and then you put it down to 325 for how long?
That depends on what temperature you’re shooting for. I probably went about 3.5-4 hours.
Low and slow? Nah, he said "high and fast!"
Looks dryer than Merle Haggard's back!
Doesn't look dry at all but it's also no the juiciest
I’m guessing we watched a different video or something? Can literally see it dripping as he cuts 😂
This works well and meat do come out tender but that's not the best cut of roast to use this method for
Damn that thing looked tough
Followed this exact recipe for my first roast, and it turned out amazing!! Thanks you!!
I’m so glad it turned out great, enjoy!
This is hard as rock
Ignor the hate. Cook it how you want to cook it!
Appreciate the positivity!
it aint hate there is about no way to make this cut palatable if you can afford anything else.
Exactly. It's his stomach😊
Good outside texture and inside color
Thank you!
I'd like it a bit rarer.
Same. I have to find a happy medium in my household. I get some good rare meat in the middle.
The man said he was tryna find a happy medium between him and his wife and....."cooked to desired temperature." I would have to do this in my home because my wife likes more med well to well done but I can go medium...straight medium.......kudos homes!
Thank you for getting it!
Cook it how you want it. Cut a couple of slices and bring them up to Med Well in a cast iron pan on the stove.
Gah Dayam perfect just did a 3.3 pounder..👍👍👍👍👍
Looks juicy, but probably tough
Def have to slice it thin which helps
That would be tough as leather!
Looks good, gonna try that seasoning out! Let the roast sit longer tho and it'll be even juicier
Appreciate the feedback!
Check out cooking venison. They are very lean cuts where you cook it HOT to sear then in the oven at 350 for a few minutes and rest. Rare is almost to cooked but so delicious.
Will do, thanks!
Damn, did you even let that rest?
still tough as heck
what do you think about doing the same kinda of process but with the meat in 1 inch cubes?
I would say no because this is a low and slow for a roast. What cut of meat are the cubes?
@@craytopia I don't really know my cuts of meat unfortunately
you need to let it rest for 15mins for the juice to stay intact
Thank you for an easy amazing recipe ❤❤❤
Thanks for the love!
Good stuff.
it would be more efficient to toss the entire roast in your marinade and rub it in the mixing bowl
You’re absolutely right!
Where did you find your wire rack?
I actually couldn’t find where I got it, but it’s a cooling rack under bakeware. I’m a big fan of Nordicware.
@@craytopia thanks
How long do you cook it for
That depends on what temperature you’re shooting for. I probably went about 3.5-4 hours.
Why yall always got to add yall opion for everything like let him cook it how he want 🤦🏾🌽
Because he added this video to UA-cam .
Like to see some beef jerky made out of that
Good call!
Cut 1/4 inch. Marinade in teriyaki. And oven or smoker for 4 hours at 200
This looks fantastic. I’m making mine tomorrow.
How did it come out?
How long do you cook it for on 325?
That depends on what temperature you’re shooting for. I went about 3.5-4 hours.
I’d enjoy this. Do I have opinions yes but, I think if it works for you its fantastic
Thanks for the love!
Dude you nuked all the pink out of it.
"Cook to desired temp"
The color isn't the important thing
What matters is the juices
Well done steaks are dry so their issue isn't color but juices
juicy like a chewing gum 😂
But what if… I were to purchase fast food and disguise it as my own cooking
It's well over
42 seconds, I saw a juice…or maybe a tear😢
Looool one tear of sadness
Awesome looks great. That's my meal mon and tues
Let me know hot it comes out!
Impossible! Cook that thing and turn it into Gravied Beef or Hash. Both are D-Lish!
That's a bit over my guy.
Little overdone for my taste, but good job nonetheless!!
Thanks! I have to find the happy middle between how I like it vs my wife.
You overcook it dude
Delicious
Need to let it rest for 2hrs
Tf? Might as well throw it in the freezer. 30 mins is all you need, any longer is a useless waste of time and you’ll be eating a cold ass roast.
@@tristanlambert658 well I’m speaking from 36 years of experience being an professional chef and working with CMC’s as well. that’s how it’s in the industry
Any reason why you didn't cook it to medium rare?
That's the way I like it but I have to find a happy medium with the rest of my household. The middle was closer to what I like.
It definitely looks dry a lil over cook
Beautiful...
A little overdone but nice. You'll get better with experience.
Appreciate the comment!
Sounds like cutting cardboard
I need more red inside
Pense numa carne dura
If you have to saw it like a log you didn't do it right but I do love me some jerky
I think that looks perfect! Plate me up buddy!
Thanks for the positivity!
This is actually a top/inside round and it's absolutely cremated
Rumo roast hahahahaha anoying orange
Overcooked 😂
Thats not even a bottom round thats a top round roast
That's chewy leather
Everything reminds me of her
Let it rest at least 😂
Dang. Close
Feeds 8..
My fat azz: is that a challenge?....
My marinade turned out like Play-Doh….
Sounds like the oil to seasoning ratio was off. If that happens again, add more olive oil.
It actually came out over cooked
Nope. No juices. And overcooked, imo. That will get tough A H once it starts cooling
I’m just here to read the comments.. 😂😂
Let it rest
DANG BROTHER …YOU SERIOUS? You ok ? You might want to stay with what it appears you do best … jerky 😂😂😂😂😂
The juices are in the air as vapor, not in your meat.
I see those juices.
Raw meat....so 👎
Oq deve estar duro isso aí é brincadeira haha
15 mims?😢😂
You bailed out to soon. Temp goes down after that and it cooks longer.
@@wbtvpro yeah you're right. He did say lower the temp 325. My fault.
There’s blood in it still? 😩🤢 I cannot do bloody meat. But it’s juicy.
Thank you for seeing those juices!
Overcooked, in my opinion.
Wtf have I just watched
ngl that looks chewy. Other good job im sure it taste good
Dry asf
Looks like eye round to me
Nah thats definitely a bottom round (i was a butcher for 8 years)
@@jimmyh6579 I was a Butcher for 15 years and a Meat dept manager. This is actually a Top (inside) round.
That ain’t moist
That ain’t it bruh! You missed the mark
Tooooo well done.
Dry
Going to need a pack of dental floss after eating this cow leg
Looks overcooked.
overcooked af.
Over done
Dry as fuck
Overdone I’m afraid
Souv vide this shit 😅 😮
It's not cooked
Nah
Overdone
Bruh this is Drier than the Sahara Dessert.
Pretty 👍
Cooked outside raw inside😂
Raw inside? That thing is 10 mins over cooked
How does the marinade have that color it should not be possible
Dry AF!! Lol I’m sure if it was a rib roast it would be phenomenal! Haha