I made my first ever round eye roast following this video exactly. Except I forgot the olive oil so browned it in butter. It was perfection!! Making another tonight. Thank you!
You have to use clarified butter with a high smoke point. See Chef Jean Pierre here. Otherwise this recipe is grand. Do put in fridge 24 houea. Draws the blood to the center. Uncovered will be fine. Let it rest a bit. Follow chef Man's instructions. Take it out at 125 in my view- more rare. Let it rest at least 10 minutes Do your mison plas in in advance.
I was cooking this meat according to your direction and my smoke detectors in my apartment building went off. I couldn't figure out how to shut them off. Next thing I know the Fire Department 🚒 showed up in full gear and masks. They lugged massive hoses into my living room. When I showed them your video they said "oh, another one of these" then left my building. When the meat finished, I invited them all back for dinner. I'm now a Godfather to the children of Fireman Dave.
I'm so glad I clicked on this video. You seasoned and browned it so nice and when you said 115 degrees I was like whaaaat. Then you said turn oven off and reset alarm to 130 degrees. Man, that roast beef looked so nice and when you sliced into it, so juicy. You did a great job and I've subscribed! Btw now I'm ordering an electric knife cuz of you.
You might want to let this thing rest for 30 mins before you slice - need to let the juices settle. I didn't hear any rest time in here, but that happened to me a bunch before I tinkered with rest times. 30-40 mins rest works well for me. I have 3 in the oven now that I cut up and freeze for lunches. I take mine out at 125 as I like it a little more rare.
Yes it does need to rest before slicing at least 15 minutes or more. The directions in the video description go over these steps in more detail than the voice over commentary in the video.
I've never tried and tested this out but I think the pot roast you made in this video looks delicious from my point of view however you didn't add any herbs like rosemary or thyme very useful to everyone thanks.
Thank you so much I really really enjoyed watching you cook this beef. But, you really needed to tell us how long to cook it per pound of meat.. I have subscribed and given you a thumbs up too
Thank you for subscribing! This recipe is intentionally cook by temperature and not time because results will vary when cooking by time. We did not test out a cooking by time method so any advice given is just an estimate and could go completely sideways. Please see the description text of this video for the estimates per pound for each oven step.
What if I have a massive 3.5 kg roast that's 3 times the size of this one? Do I turn the oven hotter? About to make it following all these instructions. Looks great!
Keep the oven temp the same but you may want to let the roast reach 120 - 122 F instead of 115 F then turn off the oven. We have another video with a roughly 3.5 kg roast cooked a different way that you may also want to look into ua-cam.com/video/Kc79hSJ7xCM/v-deo.html Oven Roasted Boneless Rib Roast
This recipe is a cook by temp, not a cook by time so for time estimates it will be just that, a rough estimate. Assuming a 4 pound roast takes roughly 1 1/2 hours at 225F to reach 115 F you are looking at 1 1/2 hours = 90 minutes / 4 pounds = 22 minutes per pound.
Eye of Round done properly is as good as $18lb deli roast beef. Fully trim, leave THIN fat cap at bottom. Dry brine overnight. Leave at room temp for 4 hours. FULLY dry. Then use reverse sear method. Cook at 300F until just 120-122 at center. Then rest for full 45 min. Should read about 130-132 in center now. Then sear at 450-500 until desired sear is achieved. Center will remain 130-132 if you rested proper length. MUST be sliced DELI THIN and never cooked past 135 or you ruined it. Leftovers sliced thin is exact same as Boar's Head Deli roast beef.
Looks good. I like to brown outside on patio with a single induction hot plate and cast iron sklillet. It keeps down the smoke and grease build up in the house. Induction is great.
Gorgeous!! I would make French dip Sammie’s and plain ole roast beef Sammie’s.. just because!!!! No veggies ! Just great bread and beef, oh and horse radish sauce !
Outstanding, love the pink juice. My marinade for chicken quarters produce pink meat. LMAO, my guests made me cook them for almost 2 hours before the believed they were done🤪
I grew up as a Gentile in a Jewish suburb. The idea of Kosher salt is downright hilarious. It may be salt for kashering, but no salt is Kosher. Ask any true Jew. 😂😂
My smoke detectors were kicked off and the FBI showed up. Thanks Obama!! 😜 Anyways, I just popped my roast into the over following your instructions. Can't wait to see how it turns out!
Thanks I ended up turning it back on at 325 and I let the roast reach 125, then left it in there with the oven off till 130. Took about 20 minutes but came back out very nicely
Thanks for the feedback Rick. In future videos we will go over the equipment required and method (cook by time vs cook by temp) in the first minute of the video so that everyone's TIME is better preserved and not wasted away. Sorry for your loss. Thoughts and prayers dude.
1. You actually believe in global warming. 2. You think a low voltage electric knife is somehow contributing to make-believe global warming. Can you say BETA?!?
I made my first ever round eye roast following this video exactly. Except I forgot the olive oil so browned it in butter. It was perfection!! Making another tonight. Thank you!
You have to use clarified butter with a high smoke point. See Chef Jean Pierre here. Otherwise this recipe is grand. Do put in fridge 24 houea. Draws the blood to the center. Uncovered will be fine. Let it rest a bit.
Follow chef Man's instructions. Take it out at 125 in my view- more rare. Let it rest at least 10 minutes Do your mison plas in in advance.
@@stephengoldberg334 I made Chef Pierre's oven ribs the other day and they were sooo good!
What a coincidence. I made an eye round roast beef last Sunday and I'm still eating off it. Eye round is my favorite cut for roast beef. So flavorful.
This sear to 115 to oven off 130 method was amazing. Next time, I'd go only 125, but still, excellent results.
The fire department showed up, we all sat down to a great roast! Great vid!
It came out perfect!
I was cooking this meat according to your direction and my smoke detectors in my apartment building went off. I couldn't figure out how to shut them off. Next thing I know the Fire Department 🚒 showed up in full gear and masks. They lugged massive hoses into my living room. When I showed them your video they said "oh, another one of these" then left my building. When the meat finished, I invited them all back for dinner. I'm now a Godfather to the children of Fireman Dave.
I'm so glad I clicked on this video. You seasoned and browned it so nice and when you said 115 degrees I was like whaaaat. Then you said turn oven off and reset alarm to 130 degrees. Man, that roast beef looked so nice and when you sliced into it, so juicy. You did a great job and I've subscribed! Btw now I'm ordering an electric knife cuz of you.
Glad you liked the video and enjoy your new knife, those electric ones are the best!
You might want to let this thing rest for 30 mins before you slice - need to let the juices settle. I didn't hear any rest time in here, but that happened to me a bunch before I tinkered with rest times. 30-40 mins rest works well for me. I have 3 in the oven now that I cut up and freeze for lunches. I take mine out at 125 as I like it a little more rare.
Yes it does need to rest before slicing at least 15 minutes or more. The directions in the video description go over these steps in more detail than the voice over commentary in the video.
Best recipe ever!!! 😋
Can't wait to try this!
I've never tried and tested this out but I think the pot roast you made in this video looks delicious from my point of view however you didn't add any herbs like rosemary or thyme very useful to everyone thanks.
Thank you so much I really really enjoyed watching you cook this beef. But, you really needed to tell us how long to cook it per pound of meat.. I have subscribed and given you a thumbs up too
Thank you for subscribing! This recipe is intentionally cook by temperature and not time because results will vary when cooking by time. We did not test out a cooking by time method so any advice given is just an estimate and could go completely sideways. Please see the description text of this video for the estimates per pound for each oven step.
Cooked to perfect doneness! I'm sure the leftovers would also make some excellent roast beef sandwiches 🥪
Damn this looks awesome. Makes me want to go get one now. Thank you so much
How long it took since you turned off the oven until the beef reached the 130 degrees?
Around 30 minutes. The description for this video has the full details of the recipe and steps.
@@manthatscooking Thank you for your prompt reply.
I will try this tomorrow, but will do it on my burner on my outside grill, this would definitely set off my smoke detectors. lol
What if I have a massive 3.5 kg roast that's 3 times the size of this one? Do I turn the oven hotter? About to make it following all these instructions. Looks great!
Keep the oven temp the same but you may want to let the roast reach 120 - 122 F instead of 115 F then turn off the oven. We have another video with a roughly 3.5 kg roast cooked a different way that you may also want to look into ua-cam.com/video/Kc79hSJ7xCM/v-deo.html Oven Roasted Boneless Rib Roast
@manthatscooking Thanks so much for the quick reply! :) Decided to just cut this thing in half lol
How many minutes per lb. At 225?
This recipe is a cook by temp, not a cook by time so for time estimates it will be just that, a rough estimate. Assuming a 4 pound roast takes roughly 1 1/2 hours at 225F to reach 115 F you are looking at 1 1/2 hours = 90 minutes / 4 pounds = 22 minutes per pound.
Can you do this on a gas oven
For sure. Gas ovens heat faster and temperature remains constant. Electric ovens don't heat consistently due to mains brown-outs.
It’s amazing I made it we love it thank you
Looks really good. Thanks for the video.
Thanks for watching!
This was awesome!!! Perfectly cooked! Ty
Eye of Round done properly is as good as $18lb deli roast beef. Fully trim, leave THIN fat cap at bottom. Dry brine overnight. Leave at room temp for 4 hours. FULLY dry. Then use reverse sear method. Cook at 300F until just 120-122 at center. Then rest for full 45 min. Should read about 130-132 in center now. Then sear at 450-500 until desired sear is achieved. Center will remain 130-132 if you rested proper length. MUST be sliced DELI THIN and never cooked past 135 or you ruined it. Leftovers sliced thin is exact same as Boar's Head Deli roast beef.
Make your own video. Pretty rude to come in and take over..
Looks good. I like to brown outside on patio with a single induction hot plate and cast iron sklillet. It keeps down the smoke and grease build up in the house. Induction is great.
Can confirm. These single burner induction devices are great for the patio and go on sale on the 'Prime Day' events.
"Welp if the fire department shows up..let us know in the comments below" Excellent video.
Gorgeous!! I would make French dip Sammie’s and plain ole roast beef Sammie’s.. just because!!!! No veggies ! Just great bread and beef, oh and horse radish sauce !
Outstanding, love the pink juice.
My marinade for chicken quarters produce pink meat. LMAO, my guests made me cook them for almost 2 hours before the believed they were done🤪
Nice, but... that thing would be considered waaaay overcooked in our house.
I wouldn’t take it past 120. I like mine a little rarer. Great video!
6:42 🤣🤣🤣 I finally got one! Game changer!
What oven temp did you use?
225 F
Thank you! I thought this was great.
Thank you for the delicious food video. I really want to eat it.🍀🍀🍀🍀🌎🌍🌏✨✨⭐️💐
Beautiful!
I just made this following these directions. Yummy and tender! Thank you.
I grew up as a Gentile in a Jewish suburb. The idea of Kosher salt is downright hilarious. It may be salt for kashering, but no salt is Kosher. Ask any true Jew. 😂😂
Why olive oil? Cattle don’t eat grain but grass.
I would recommend South Chicago Packing wagyu beef tallow but most people don't have that but they likely have olive oil.
I just don't have time to sit overnight with seasonings .
Looks good
Delicious meat.
$7/lb is a crazy price
I just bought one at Costco and it was $ 6.49 lb
@@dfabove9108 by crazy i mean expensive, they used to be $3
My Costco has it got $4.99 per pound!!!
9.99 lb. In usa today
My smoke detectors were kicked off and the FBI showed up. Thanks Obama!! 😜
Anyways, I just popped my roast into the over following your instructions. Can't wait to see how it turns out!
Roast has been in the oven after shutting it off at 115. It's been an hour and it won't go past 124
Turn the oven back on and crank it up to 400F then keep an eye on the roast temperature. Should take 5 - 10 minutes.
Thanks I ended up turning it back on at 325 and I let the roast reach 125, then left it in there with the oven off till 130. Took about 20 minutes but came back out very nicely
Why in the world do you need to cut that off. Over kill
Waaaah...
Electricity.
Waaaaah...
That’s alot of blood
Its a thick roast, salt and pepper will never penetrate it
But it will make the “juice” very flavorful!
😣 *promo sm*
Wasted my time by not telling me I needed a wired thermometer at the beginning. TIME dude. We need cooking TIME.
Thanks for the feedback Rick. In future videos we will go over the equipment required and method (cook by time vs cook by temp) in the first minute of the video so that everyone's TIME is better preserved and not wasted away. Sorry for your loss. Thoughts and prayers dude.
You don’t cook by time, you cook by temperature
Who the hell cools off time? Lmao 🤦♂️
Time is a very inaccurate method for doneness. Temperature is the best way.
U really don't need it if u have a good idea of cooking. Just letting u know is not a most.
Finally tried this ... twice. DOES NOT WORK. Center comes out undone.
Overdone
that’s way overcooked
130F is way overcooked? 😂
Bro wtf? How is that overcooked
No it's not. 130 is perfect
1. You actually believe in global warming.
2. You think a low voltage electric knife is somehow contributing to make-believe global warming.
Can you say BETA?!?
1. No 2. No. It’s a joke, not serious aka satire or sarcasm.
Looks good