How to Make the Best Roast Beef with Zip-Style Sauce
Vložit
- čas přidán 23. 08. 2021
- Test cook Bryan Roof shows host Julia Collin Davison how to make the ultimate Bottom Round Roast Beef with Zip-Style Sauce.
Get the recipe for Bottom Round Roast Beef with Zip-Style Sauce: cooks.io/3AuI5qN
Buy our winning baking sheet: cooks.io/2OTFRd8
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
cookscountry.com
/ cookscountry
/ testkitchen
/ cookscountry
/ testkitchen
I made this roast last night and it was excellent! My 13 year old son LOVED it. In lieu of an oven safe thermometer, I baked the roast as directed for 2 hours on 250°. I checked the temp then and it was at 120°. I baked for another 15 minutes on 300° and the roast was done PERFECTLY. I let it sit for only 10 minutes, as my family was so hungry, but will let it sit the full 30 minutes next time.
What was the weight of your roast? Thanks in advance
This Zyp-Style Sauce is incredibly easy to make and tastes extraordinary. I was in doubt when I did it the first time but the result was fantastic. I gave the recipe to both my sons.
I've always avoided buying this cut of meat but I'm now willing to give it a try with this recipe
yep I avoid this too after I made shoe leather out of one. May actually try this
@@UnkleAL1962 the secret is cooking low and slow
You might as well try it especially since it’s cheap. I mean for a Wednesday night, what else are you going to do?
I am getting ready to make this recipe for a second time. The first roast was very delicious. The Zip Sauce was perfect!
Got to try it! The bottom round beef turns into a super tasty meal! What a great budget-sensitive receipt! Thanks! 😋🤔
I just cooked this for valentine’s dinner. The sauce and recipe are amazing. My new favorite sauce
I made this yesterday and it's so good! Even with an old and leaky oven it still made absolutely wonderful roast beef. Even if you've never made a roast before I think if you just follow these instructions you'll wind up with a great roast.
I love learning techniques thank you!
This is so delicious! I no longer buy roast beef from the store. I make this every other Sunday and use the leftovers in sandwiches throughout the week.
I made this today and it was amazing !!! Thank you so much for showing me how to make this delicious roast 😋
Recipe worked out great! Never made roast beef before, which made this extra fun. Loved the sauce. The only hitch was that my oven didn't retain heat well enough to get it up to 135. It got up to 127 then stayed there for awhile before dropping to 126. I turned the oven back on but only set it to its lowest (170) and that was enough to get it up to temp. Next time, I will probably follow the recipe but cut the heat at 125F instead
Used your instructions for our Xmas dinner tonight. The cook was perfect!! This is the only way to prepare a bottom round roast. Thank you.
Mmm. Thank you. I've wanted a bottom round roast cooked different then I've done in the past.
Looks fantastic and made me hungry, thank you
Tried it, love it. Though I used my ceramic grill to cook, used a little smoke to get a little better taste. But awesome recipe, the roast lasted my about 3 days before my wife and I finished all of it.
I made this and my husband just LOVED IT!❤😊
Thanks for sharing this 🙌
tried your roast beef out and it was the best one i made. thanks for sharing.
Made this tonight using eye of round! Put 2 pieces of bacon on top to baste it while cooking bc the eye is pretty lean and it was perfection!! Normally I seer the meat first at 500F for 15 minutes then slow and low for the rest of the time. Slow and low the entire time(this recipe) actually worked better! Zip sauce was hit and miss! Some liked some didn't! ...I did!! Will definitely cook it this way from here on in! Also you can cook the day before and refrigerate after it cools. Its actually easier to slice thin when chilled!
I've made this several times since this video was posted and I must say that it is an excellent way to cook such a lean and tough cut! It regularly goes on sale for around 3-4 dollars a pound which is chuck and hamburger prices for a family sized cut.
Awesome!!! I can’t Wait to Make This!!!❤😊😊😊
I made this last night and it was so good! I did it more of a reverse sear method. I scored the fat and cooked a 2 pound roast for about an hour and 15 minutes, took it out, bumped up the heat to 450, and put it back in for maybe 12-15 minutes til the roast was around 135 internal. let it rest with foil over it for a half hour and it was a nice medium-medium rare.
Looks fantastic!
I might have to save a roast from one of my deer this fall and give it a try. It’s much leaner but the flavor is so much better!
Yum have to try
so simple for a common cheap (still more expensive then chicken or pork) cut of meat that can be found anywhere. thanks for this recipe, i've just always cut it up to make stir fry out of it. going to try this right away ;)
Going to have to try this
I like the idea 💡
Most outstanding!!!
Mmmm looks so good I think I can smell it
Holy Moly
My roast didn't brown up as nicely, perhaps because it was smaller and the internal temp came up too quickly, still pretty good.
That sauce, I am with Miss J having doubts, but it works perfectly.
Nice job y'all!!
I am getting ready to make this now
Yum
Ill take two
Mine is in the oven now. Hope its as good as Brian's. I've never had a tender bottom roast. 🤞
Is this Mark Hoffman or ZZ Top?
😜🤔
Detroit's own Zip Sauce. Thank you Mario Lelli - your legacy continues.
Lelli's is always a yearly visit when we go to Woodward. Walking distance from our hotel!
I from Detroit & was thinking the same thing!
I usually sous vide this but the slow oven sounds good.
That looked amazing🥵🥵
In the UK this is topside usually served as Sunday roast with Yorkshire puddings
good job brian
You might want to add that the recipes are only available with a paid subscription.
You just watched the recipe...write it down...
Surprisingly magnificent
This would be even better on a smoker. This looks great!
I was thinking the same thing!
czcams.com/video/FrJPjZW1yGs/video.html
If by smoker you mean a Weber kettle using charcoal, then I agree. Real men don’t use pellet grills, certainly not Traegers.
@@Kingfisher1215 💯If you have to cook on something that has to be plugged in to an electrical plug you ain’t cooking.
@@BoslagerBBQ I live in California part time and in Colorado at 8700 feet part time. I have a basic Weber kettle at both places. My favorite is a tri tip with some rub that I throw together with whatever I have on hand. At 8700 feet, 17 miles from a town of 450 people, I have to make do, but thankfully in the middle of ranching country, there is plenty of beef.
yummy
At that temperature, smoking would probably work well too. The zip sauce has much the same base as the sauce that coats homemade chex mix. I'd like to try reducing the worcestershire by half with minced shallot and garlic, then mounting with butter. I'll call it Beurrcestershire (pronounced BURST-a-sure).
I made this and it turned out perfectly. I salted the roast 24 hrs in advance.
Mmm,thank you.
Does the internal temperature increase during the tenting/resting process? What's the final recommended temp - 135?
Thank you. I have yet to prove how true this recipe is. Note: remind your audience, the meat has to
My parents ate steak three times a week and after the first time I would have hot dogs the other two times! :-). I was not a steak lover then but give me a rib eye and get out of the room because I will eat it all! :-)
Yum!!!!
Loved meat looked great
This is a very crucial video about making pot roast with zip-style sauce
I want to try this recipe tomorrow with a 3.54 lb Rump Roast, but my main oven right now is a Counter Top oven. I guess it’s not so much a minutes/lb at 250 situation, but give it 2 hours and wait for an internal temp of 130? 😜🤔
Use club soda soak for 30 minutes, then proceed with the recipe. Your bottom round will melt in your mouth.
Do you have a recipe to share?
That looks delicious! Any cut of meat my Mom cooked well done. Ugh! I was well into adulthood when I figured out why I hated roast beef. She cooked it to death. She parboiled it and then cooked it in the oven for another two hours. This looks done to perfection. Mom cooked all beef that way except hamburgers and steaks, but steaks were still well done.
Brings back memories lol
Looks amazing. But I prefer my roast beef to be cooked a little more. I can easily figure out that temperature myself. Yum!
Okay the roast is great congratulations but I need that giant wooden cutting board, please drop the link.
Tasty 😀
I make a similar sous vide bottom round and its even better with a great torched crust, cook to 120 and then torch it...try it, you wont be disappointed. Served with a sauce it is awesome.
I think this can be accomplished via sous vide. An extended stay in a 135°F sous vide wouldn't hurt a bit, especially if it is a lower-quality cut of meat. I would finish it for a very short time in a hot oven to develop a crusty exterior.
Absolutely
Sounds great!
czcams.com/video/FrJPjZW1yGs/video.html
What if I Sous Vide it for 5 hours or 6 hours @ 140 F (with all the spices and maybe a bit of the sauce) and finish in 500F oven for 10 or 15 mins or finish with my Propane Torch?
Mashed potatoes, buttery corn and a biscuit. Perfect dinner.
Chef, nice recipe, I omit the rosemary as is to strong for my palate. I use beef base for gravy, double starch with diced taters & egg noodles, baby carrots, pearl onions, peas & is delicious, yes, I am Irish, lol
Thank you. Amen
I don't like Rosemary but I will use thyme.
Medium is a great way to get a dry chewy bottom round. I cook it like an eye of round and pull it out at 110. It will coast up to around 120 which keeps it moist.
Yes cut thin is key but like your parents like it blood rare...add garlic subtract rosemary
I braised this cut for a couple of hours once and my wife still accused me of serving her horse meat. Unfortunately, I doubt I could convince her to try it again.
Dang that’s the best bottom round I’ve ever see
I just made a roast beef in zip sauce, using your recipe. It called for a bottom round roast. I found, what I thought , was a well marbled cut of meat. After following the recipe to the letter, the roast came out very chewy.
What I need to know is where did I go wrong when I bought the beef? I never seam to buy a tender piece of meat.
You have to make sure you choose USDA “Prime or “Choice” bottom round roast, and the same goes for steaks as well. Stay away from “select” , If it doesn’t say “Choice” or “Prime” then you you’re buying “Select” which is the toughest of the three.
“The beef grades also tell you the amount of tenderness and amount of marbling to expect in the beef.
Prime Graded Beef comes from well-fed beef cattle and it has lots of marbling (i.e. white flecks of fat within the beef). You usually find Prime Beef at restaurants and hotels. It’s known for being full of flavor, and very tender and juicy. Only about 2 percent of today’s beef is of the highest USDA grade, or prime, which, has the highest level of marbling.
Choice Graded Beef is very high quality, but has slightly less marbling than Prime. Choice beef is very tender and juicy. It is the most widely available grade of beef, and about 50 percent of beef is graded choice by the USDA.
Select Graded Beef is even more lean than Choice. Select has less marbling, so that means it may also lack some of the juiciness and flavor of the higher graded meat. The USDA grades about 21 percent of beef with the select grade.”
Also:
“The amount of marbling is thought to be responsible for about one-third of meat quality; other factors include the amount of exercise and quality of diet, the age, and other conditions, at slaughter, the breed, and the aging and storage of the meat.”
this was really helpful....thanks!
Dang I’m jealous, grew up eating roast two or three times a week?
Tasty meatloaf on Sunday was a treat with leftovers for a few days too😁😂
whats that temperature probe called? i wanna buy one on amazon!
@@sandrah7512 thanks so much for for replying! And noted!
Could you roast tiny potatoes with the beef or will they get soggy at such a low temp?
Since the beef has a 30-minute rest time on the board, I bet you could crank the oven up nice and high after you pull it out and get some color and crispiness on the potatoes while you wait to carve and serve. Love potatoes with garlic and rosemary (thyme sounds good too) so that sounds yummy to me!
“You want to get even coverage of the herbs”, as he places the roast on the baking sheet with blotches of herbs on it.
God, I hate stuff like this with regards to cooking shows. When they season meat, they never bother to make sure every piece/side is thoroughly covered.
Chef alarm thermometers are a bit pricey for me. Can you recommend one that’s not so expensive? Thanks.
Check Amazon I got one for under $25.00. Works great, i use it in the oven and with my Weber kettle.
Hi!
I’m looking for the recipe from atk for flan 🍮
No CZcams video but they do on their website!
I have traumatic flashbacks to eating my mom's well done roast beef Round cuts. Shoe leather indeed.
Unfortunately my family abhors worchestire. Any recommendation on an alternate ingredient for the sauce?
Fish sauce - great alternative
Has ATK ever tried cooking sous vide? I would like to try changing the oven time to sous vide at 135F for 8-10 hours then brown under a broiler or on a grill.
Yes they have. In February ATK posted a video cooking roast beef using a sous vide cooker (How to Make Impressive Sous Vide Rosemary-Mustard Seed Crust Roast Beef and Crème Brûlée). IMO roast beef is one of the best foods to cook using sous vide due to how the extended cooking time tenderizes the meat without over cooking it.
....now here's a totally uninformed comment.
@@brewmagoo589 I need to spend more time at ATK then. Thanks for the response!
@@ackack612 So sorry I haven't watched every ATK video. Freakin' trolls...
@@sandrah7512 Thanks for the response. I will definitely look for those past videos.
How can I print a copy for bottom roast
Would that be good for French Dip sandwiches?
French Dip is dipped in Au Jus. Knorr makes a good Au Jus base I keep in the fridge.
Nice for those with a garden or sunny windowsills. I don’t & must rely on dried herbs. Please take into account that fact & measure out quantities of fresh & dry.
Slicing it thin and against the grain isn't some technique to make it better. It's a necessity to make it edible.
Yeah I bought a pound of smoke brisket and they sliced it with the grain I didn't realize it till I got it home because it was wrapped.
That was a real pain at 1999 a pound
@@lawrencejensen1240 that's almost $2K. Might wanna check your punctuation.
I disagree. It's absolutely a technique, think about the opposite perspective.
$19.99 a pound 😂
@@ChefChrisDay I don't think you really grasped what I was saying there.
I like mid rare a little closer to rare.
What episode
did anyone try white pepper ?
Boy she loves that sauce tho 😁😂
So many other shows they use baking soda to tenderize meat, wonder why not for this roast?
Because your cooking it so slow at low temp you don’t need to tenderize it! Plus slicing it paper thin against the grain and this meat will be as tender as a tenderloin!
czcams.com/video/FrJPjZW1yGs/video.html
What weight was this beef please?
I shouldn't watch this hungry
Across the grain not against the grain!!
Is the additional salt in the sauce necessary give the absurd amount of Worcestershire sauce?
There is no bad meat, just bad cooks.
Is that like Au Jus?
What's the purpose of turning off the oven before it's done ???
To let the roast continue cooking in the insulated oven.
😜
Convection oven at 250F?
The real question is: Why did they cut to a big bowl of apples just sitting outside? Is there any resolution to this storyline?
Yep. Seems like that same shot is in every video on here.
I tried this recipe yesterday, followed every step. The meat came out juicy, rare, and flavorful. But it’s still putting lipstick on a pig - it’s a terrible cut of meat, tough and stringy. The only decent meal I’ve ever made from bottom round is pot roast, braised for hours in a dutch oven.
ATK
HI 😋🤗
Salutations 💌