First: I am so very sorry to hear about your illness. I do wish you well Second: Thank you for this great recipe and telling us the proper cut of meat to choose. Your videos are great. Love them
One thing you could add that my mom always did. She took a paring knife and would make several slits into the roast and she would stuff a whole garlic clove in each slot before roasting. It kicked up the flavor of the roast and the roasted garlic was a great addition to the meal.
Made this tonight with a 3 lb eye round. Your recipe and instructions were perfect and spot on for someone like me who,now retired, is trying to learn to cook better and more variety. Thanks a lot! Subscribed to the channel,looking forward to learning more recipes from you!
Wonderful to see you, Rachel! I have a love / hate relationship with cooking beef, but you always give me the confidence, as well as the inside track on doing it right.
Thank you 🙏🏽 so much Rāch! Your roast beef is what we’re gonna have for Christmas 🎄 Much Love and Blessings for you and your family for the Christmas holidays. 🙏🏽🙏🏽🙏🏽🤗🤗🤗🙏🏽🙏🏽🙏🏽
This has nothing to do with your recipe. I just watched your video from 4 years ago. I had no idea about your Auto immune disease. I’m am so terrible sorry for how people treated you and some of their comments. The first time I watched a video you had made I subscribed because of your presentation. You are such a lovely young lady. Just remember there are those who are praying for you. You said you probably wouldn’t live past 70 but in this day and age new breakthroughs are being made every day. Also only God knows when our time will end. In the meantime I will keep you in my prayer jar. ❤️ Dee*.
I've tried this recipe, and it's my favorite way to cook an eye roast. If my mother was still alive, she would put away her Dutch oven forever. Thanks,
Hi there I absolutely love your channel this is the second time I have been asking if you could do a black forest cake I love your recipes and just want to know if you could make a black forest cake :)
Based on success with other roasts (ie. standing rib roast) I'm using same ingredients (except olive oil) to dry brine/rub roast a day or so ahead of time to let the salt work on the meat. Remove from refrigerator 1 hour prior to cooking and coat with olive oil. All else the same. If I don't add to this post, assume it came out delicious! If it doesn't, I'll return and delete this post.
Reverse sear instead. 300f until it hits 120. Then rest on board with foil cover. It will rise to 130 after 30-40 minutes. THEN put in 500 degree oven for 10-12 minutes for a sear. Internal temp will stay at 130-132 since it already rested. And you can cut it right away. Method shown in video is guaranteed to over cook. That meat was cooked to 145 she showed, nearly well done. And wrong for this type of roast.
Anyone using garlic powder should not be allowed to post videos on UA-cam. Garlic is an offence against real cookery standards and using garlic powder is IMHO a criminal offence.
Totally agree, the internal temperature keeps rising after you remove from the oven , around 15 degrees, so if you want an internal temperature of 135 you take it out at 120. That's gonna be shoe leather.
Love that she accomplishes in a 3 minute video what others drag out to 20.
so true
THIS!
Exactly my thought
First: I am so very sorry to hear about your illness. I do wish you well
Second: Thank you for this great recipe and telling us the proper cut of meat to choose. Your videos are great. Love them
One thing you could add that my mom always did. She took a paring knife and would make several slits into the roast and she would stuff a whole garlic clove in each slot before roasting. It kicked up the flavor of the roast and the roasted garlic was a great addition to the meal.
My mom di that too. Delicious!
@gar9429 I agree yum yum.
never any leftovers. your mom was a good cook.
Made this tonight with a 3 lb eye round. Your recipe and instructions were perfect and spot on for someone like me who,now retired, is trying to learn to cook better and more variety. Thanks a lot! Subscribed to the channel,looking forward to learning more recipes from you!
That is awesome to hear! So glad you enjoyed it.
Wonderful to see you, Rachel! I have a love / hate relationship with cooking beef, but you always give me the confidence, as well as the inside track on doing it right.
Thank you for sharing this recipe. Looks amazing. 👍😋👍❤️❤️❤️
Most welcome 😊
Good morning, this roast beef looks absolutely delicious and juicy. Thanks for sharing another great recipe! 😊
Your recipe was delicious. We've just finished eating it. Thank You for posting
Not crazy about an eye roast, but you make it look wonderful!
Great to see you back 😊
So good to see you post again! I love ❤️ so many of your recipes!
Thank you looks great
Hope you enjoy
Thank you for sharing this delicious roast beef recipe. Its a winner.🙏🙏
thank you soo much for sharing , i just cooked this and was sooo good , i will cook again.
Wow 😮 look so good thanks for the recipe 😍😍😍😍😍😍😍😍😘😘😘
Thanks for sharing 👍🏽
Wow!! Que delicioso 😋
Lo prepararé soon’ Gracias 🙏
Thank you 🙏🏽 so much Rāch!
Your roast beef is what we’re gonna have for Christmas 🎄
Much Love and Blessings for you and your family for the Christmas holidays.
🙏🏽🙏🏽🙏🏽🤗🤗🤗🙏🏽🙏🏽🙏🏽
Rachel!
You always come up with wonderful recipes! This recipe is another winner and so are you!!!
Great video! My wife does not like pink in her meat so this is great reference for my next attempt on roast beef.
👍Thanks for sharing. 🤗
Looking good and yummy😋😋👍
I really appreciate watching Rachel’s well done videos and hope she keeps them coming 👍🏻🤙🏻
Thank you! Just in time for the holidays!🙂💖👍
It looks delicious! It is so good to see you again. I hope you are doing better. God is with you!!
Thank you so much!
I love your recipes! This looks delicious! :)
Love your videos!
This has nothing to do with your recipe. I just watched your video from 4 years ago. I had no idea about your Auto immune disease. I’m am so terrible sorry for how people treated you and some of their comments. The first time I watched a video you had made I subscribed because of your presentation. You are such a lovely young lady. Just remember there are those who are praying for you. You said you probably wouldn’t live past 70 but in this day and age new breakthroughs are being made every day. Also only God knows when our time will end. In the meantime I will keep you in my prayer jar. ❤️ Dee*.
The carnivore diet is fixing autoimmune problems all over the world.
I totally agree with you. I've watched some incredible videos how carnivore is hearing so many diseases.
I have also been praying for you since I watched your video update on your health. 🙏
Looks great! So glad to see you again too :)
First bloody decent recipe🇿🇦
Looks great!
Thanks!
Love the way you cook the eye around roast. Delicious and yummy 👍🏼❤️👍🏼❤️👍🏼❤️👍🏼❤️🙏🏼
I made this tonight and it was wonderful. So easy and so good. I am looking forward to leftovers. Keep smiling!
Glad to see you back again, Rachel. This dish looks delish. 😋
Best recipe for Roast Beef I’ve seen so far, also just subbed to your channel 👍👍
Good to see you again. And now I want a roast beef sandwich!
That looks so delicious! Thank you.
Thanks for this wonderful recipe Rachel! Decided to make this for dinner tonight
I've tried this recipe, and it's my favorite way to cook an eye roast. If my mother was still alive, she would put away her Dutch oven forever.
Thanks,
Do you use bake section of the oven?
Looks good! I like mine more on the rare side, but that crust looks scrumptious!
Nice
Great recipe!!! Thanks for the great video and a great roast beef dinner on Sunday!
looks good, i will make this soon
Hi there I absolutely love your channel this is the second time I have been asking if you could do a black forest cake I love your recipes and just want to know if you could make a black forest cake
:)
Mine couldnt have turned out any better. Thank you so much!
Thanks ! My mom passed in 04 haven’t had RB since, I’m gonna make this in honor of mom,,
❤
So nice to see you, you look fantastic The roast looks delicious and so easy, thanks for sharing. Have a wonderful Thanksgiving. Stay well and safe.
Love roast beef!
wow how simple u got that done w the reverse glaze well done u have a new fan
Perfect no blood or pink meat ❤
short and effective
Thanks for sharing you are beautiful 💙💖💜
😋
would you give us a knife recommendation?
I love a well done roast, no pink for me
Low and slow is better than at 325°. What’s the rush???
👍🍷😃
Can we use beef 😊chuck pot roast here
Thx
Missing seeing Rachel more often. Hope she’s better!
Hi nood🤣🤣🤣
I was surprised no onion or garlic only seasonings
I prefer a long slow cook till the meat is tender and falling apart.
I thought 325⁰C, I almost burned my dinner 😅
Great video. I hope inflation ends soon, so people can actually afford beef again lol.
Buy from a local rancher! Their prices haven’t changed.
Based on success with other roasts (ie. standing rib roast) I'm using same ingredients (except olive oil) to dry brine/rub roast a day or so ahead of time to let the salt work on the meat. Remove from refrigerator 1 hour prior to cooking and coat with olive oil. All else the same. If I don't add to this post, assume it came out delicious! If it doesn't, I'll return and delete this post.
Reverse sear instead. 300f until it hits 120. Then rest on board with foil cover. It will rise to 130 after 30-40 minutes. THEN put in 500 degree oven for 10-12 minutes for a sear. Internal temp will stay at 130-132 since it already rested. And you can cut it right away. Method shown in video is guaranteed to over cook. That meat was cooked to 145 she showed, nearly well done. And wrong for this type of roast.
Nooooo brown it first. 😢
Anyone using garlic powder should not be allowed to post videos on UA-cam. Garlic is an offence against real cookery standards and using garlic powder is IMHO a criminal offence.
Feel free to use garlic cloves. They’ll burn!
You killed that beef! 135 is easily 10 degrees too high to stop a roast - it will continue to cook to 150+ poor cow.
Luckily this is a make it yourself situation and you can cook it as rare or as well done as you prefer. I prefer roast beef to be medium.
Food Nazi!
Totally agree, the internal temperature keeps rising after you remove from the oven , around 15 degrees, so if you want an internal temperature of 135 you take it out at 120. That's gonna be shoe leather.
135? cremated. Pull at 120 unless you want a jaw workout.
I’m sorry for your loss.
@@Thestayathomechef thank you. It's okay - not the first time a steer has been turned into shoe leather.
Well done or I won’t eat it
Thats the beauty of making things in your own kitchen. You can cook it exactly how you like.
That looks dry af
Completely ruined and overcooked. Noce job.
That looks over cooked