Slow-roast beef eye of round, with mushroom jus and baked mash
Adam Ragusea
3,860,427 views
Thanks to Bright Cellars for sponsoring this video! Get 50% OFF your first 6-bottle box: https://bit.ly/BrightCellarsRagusea2 Bright Cellars is the monthly wine club that matches you with wine that you’ll love. Get started by taking the taste palate quiz to see your personalized matches.
**RECIPE, FEEDS 6-8**
For the beef and jus/gravy
1 3-4 lb (1.5 kg) eye of round roast
1 head of garlic
a few sticks of rosemary and/or thyme
butter
salt
pepper
oil
1 quart (4 cups, 28 oz, 830 ml) beef stock
1/2-1 cup (100-200 ml) red wine (optional)
1-3 tablespoons dried mushroom powder
1-3 tablespoons onion powder
1 teaspoon mustard powder
2 teaspoons cornstarch (or 1/2 teaspoon xanthan gum)
For the potatoes
3-4 lbs (1.5 kg) potatoes (like yukon golds for this)
1 stick (4 oz, 113 g) butter
8 oz (225 g) cheddar cheese, grated
4 egg yolks
milk
salt
pepper
Heat a large, oven-safe pan to medium-high, and heat your oven to 170 F / 75 C (of whatever temperature around there that your oven will hold). Crush the garlic cloves — no need to peel them if they don't have a lot of black mold. Coat the roast in oil, salt and pepper. Sear the beef on all sides. When it's almost done, put in a bunch of butter (maybe 2-4 oz, 50-100 g) the garlic and rosemary/thyme. Coat the roast in the melted butter, position it fat-side-up in the pan and transfer to the pan to the oven. Roast until the internal temperature is 125-130 F / 50-55 C for medium rare to medium, 5-6 hours.
Cut the potatoes into even chunks for boiling (I would only bother peeling them if they're baking potatoes) and boil them until fork-tender. Drain them, return them to the hot pot, melt in the butter, put in the cheese, egg yolks, lots of pepper and a pinch of salt to begin with. Mash until smooth. Add more salt to taste, and milk until you get the texture of stiff mashed potatoes. Grease a wide baking dish, scoop the potatoes in and brush the top with melted butter. When the roast comes out, up the oven to 400 F / 200 C and bake for about a half hour. If the top isn't very brown by the end, turn on the broiler.
Let the roast rest on a cutting board. Turn the heat on high under the pan that contains the roast drippings, garlic, herbs, etc. Stir constantly when it starts sizzling. When it seems about to burn, deglaze with the wine (if not using wine, use the stock). Put in the beef stock, mushroom powder, onion powder and mustard powder and bring to a boil. Reduce the liquid by a third to a half. If thickening with cornstarch, mix it with a just enough water to make a slurry. If using xanthan gum, mix it with just enough oil to dissolve it. Add the thickener to the liquid, let boil for a minute, then taste for thickness and seasoning. (NOTE: This amount of thickening is designed to get you something that could still be called a jus. If you want a gravy, you'll need more thickener.) Strain, and discard the solids.
Slice the roast as thin as possible against the grain. Scoop some potatoes on a plate, flood the plate with hot jus (hot enough to reheat the now-cold meat), put on some beef on the jus, and garnish with curly parsley if you're feeling tacky.
20 Comments
Rest In Peace, Dad. Some day I’ll have a shot at cooking eye of round sous vide... and I think it will still end up tough.
"I can't be bothered'
"It's fine"
"close enough"
Big mood
Jon Townsend: "So you have chosen death"
Adam, you are, without exaggeration, the Bob Ross of cooking
The culinary definition of "it ain't much but it is honest work"
Adam Redusea
Edit: 350 Likes wow! thanks so much, this really makes me think about a career in comedy :P
Slow-roast beef eye of round, with mushroom jus and baked mash
Adam Ragusea
3,860,427 views
Thanks to Bright Cellars for sponsoring this video! Get 50% OFF your first 6-bottle box: https://bit.ly/BrightCellarsRagusea2 Bright Cellars is the monthly wine club that matches you with wine that you’ll love. Get started by taking the taste palate quiz to see your personalized matches.
**RECIPE, FEEDS 6-8**
For the beef and jus/gravy
1 3-4 lb (1.5 kg) eye of round roast
1 head of garlic
a few sticks of rosemary and/or thyme
butter
salt
pepper
oil
1 quart (4 cups, 28 oz, 830 ml) beef stock
1/2-1 cup (100-200 ml) red wine (optional)
1-3 tablespoons dried mushroom powder
1-3 tablespoons onion powder
1 teaspoon mustard powder
2 teaspoons cornstarch (or 1/2 teaspoon xanthan gum)
For the potatoes
3-4 lbs (1.5 kg) potatoes (like yukon golds for this)
1 stick (4 oz, 113 g) butter
8 oz (225 g) cheddar cheese, grated
4 egg yolks
milk
salt
pepper
Heat a large, oven-safe pan to medium-high, and heat your oven to 170 F / 75 C (of whatever temperature around there that your oven will hold). Crush the garlic cloves — no need to peel them if they don't have a lot of black mold. Coat the roast in oil, salt and pepper. Sear the beef on all sides. When it's almost done, put in a bunch of butter (maybe 2-4 oz, 50-100 g) the garlic and rosemary/thyme. Coat the roast in the melted butter, position it fat-side-up in the pan and transfer to the pan to the oven. Roast until the internal temperature is 125-130 F / 50-55 C for medium rare to medium, 5-6 hours.
Cut the potatoes into even chunks for boiling (I would only bother peeling them if they're baking potatoes) and boil them until fork-tender. Drain them, return them to the hot pot, melt in the butter, put in the cheese, egg yolks, lots of pepper and a pinch of salt to begin with. Mash until smooth. Add more salt to taste, and milk until you get the texture of stiff mashed potatoes. Grease a wide baking dish, scoop the potatoes in and brush the top with melted butter. When the roast comes out, up the oven to 400 F / 200 C and bake for about a half hour. If the top isn't very brown by the end, turn on the broiler.
Let the roast rest on a cutting board. Turn the heat on high under the pan that contains the roast drippings, garlic, herbs, etc. Stir constantly when it starts sizzling. When it seems about to burn, deglaze with the wine (if not using wine, use the stock). Put in the beef stock, mushroom powder, onion powder and mustard powder and bring to a boil. Reduce the liquid by a third to a half. If thickening with cornstarch, mix it with a just enough water to make a slurry. If using xanthan gum, mix it with just enough oil to dissolve it. Add the thickener to the liquid, let boil for a minute, then taste for thickness and seasoning. (NOTE: This amount of thickening is designed to get you something that could still be called a jus. If you want a gravy, you'll need more thickener.) Strain, and discard the solids.
Slice the roast as thin as possible against the grain. Scoop some potatoes on a plate, flood the plate with hot jus (hot enough to reheat the now-cold meat), put on some beef on the jus, and garnish with curly parsley if you're feeling tacky.
A: Potatoes that are turning green do generally contain elevated levels of the glycoalkaloid poison solanine, which develops naturally in potatoes when exposed to light. It is dangerous, and you do want to avoid eating it. However, I was wrong in the video when I said the green itself is solanine. The green itself is chlorophyll, which is harmless. I apologize for the error, but it's also important to note that this is a distinction without a practical difference for us cooks/eaters. The development of chlorophyll and solanine in potatoes is strongly correlated — if there's a lot of chlorophyll, that's an indication that there's a lot of solanine. The solanine is concentrated near the surface of the potato (along with the chlorophyll), therefore peeling the potato until you don't see green anymore is a pretty good way of protecting yourself. The wikipedia article on this appears well-cited: https://en.wikipedia.org/wiki/Solanine
Q: Isn't the green stuff cyanide?
A: As far as I can tell, that's a (persistent) myth. The problem is solanine, not cyanide.
Q: What if I want my roast well done, rather than medium?
A: Maybe 160 F / 70 C, but I really don't recommend roasting eye of round past medium. It will get super tough. You've probably had eye of round cooked all the way through before in the form of deli-sliced roast beef, but they're using a deli slicer — that gets it impossibly thin (which helps tenderization) and I suspect they might also use a long, wet cooking method to further break down connective tissue. For roasting, even slow roasting, I would urge cooking this no more than medium, and if you don't like pink beef, cook a more tender cut instead.
Q: Is $6.99 a pound really that cheap for a beef roast?
A: A standing rib roast (which is the standard cut for a big celebratory beef roast) would cost twice as much, so yes, I think so. Also, I bought this meat at Publix, which is not the cheapest grocery store (as I mentioned in the video). I go to Publix a lot because, from what I can gather, they treat their employees better than comparable grocery stores, and the environment is really nice — perhaps as a result of that good treatment.
Q: What if I don't want to use mushrooms?
A: I think the recipe could work if you simply skipped the dried mushroom powder, but you could compensate for the umami you're giving up by adding some soy sauce or Worcestershire sauce to taste. Just be careful about salt, since both are very salty.