ROAST BEEF better than in a restaurant! Tender and juicy - the PERFECT DINNER!

🔗 Save $6,000 A Year with My Complete Amish Home-Saving Method I teach: https://eliasyoder.com Let me show you today the grand king of the Sunday roasts, a proper old-fashioned roast beef, a fine beef roast seared to a deep browned crust and roasted to tender, juicy, rosy-pink perfection, then carved into thin slices and served with a rich pan gravy, the sort of roast that sits proud at the head of a Sunday table and makes a dinner an occasion. It is a magnificent thing, a good roast beef, and yet it is not hard, only wanting a bit of knowing, chiefly about the cooking and the resting, which I will show you. Now, do not fear a roast beef, for it is no restaurant trick nor fine-dining secret, it is a piece of beef and a hot oven and a thermometer and a rest. It is a tender roasting cut, dry-roasted only to a rosy pink, rested well, and carved thin across the grain, and done so it is as fine as any roast beef served anywhere, made in your own kitchen for a fraction of the price. INGREDIENTS (serves 6 to 8) For the roast: 1 beef roasting cut (rib, loin, round, or sirloin), 3 to 4 lb 2 tablespoons oil (for searing) 2 teaspoons salt 1 teaspoon black pepper 1 onion, roughly chopped 2 carrots, roughly chopped 2 stalks celery, roughly chopped 4 cloves garlic Optional: 1 tablespoon fresh thyme or rosemary For the pan gravy: 3 tablespoons drippings/fat from the pan 3 tablespoons flour 2 1/2 cups beef broth Salt and pepper to taste Here is what you will learn: ✔ The difference between a roast beef and a pot roast (and why it matters) ✔ Which tender cut to choose for dry-roasting and slicing ✔ Why you sear (the honest truth, it is for flavor, NOT to seal in juices) ✔ The bed of vegetables that flavors the gravy ✔ How to cook by TEMPERATURE, not time (130 to 140 degrees for rosy) ✔ Why you pull it a few degrees early (it keeps rising as it rests) ✔ Why the rest is half the secret (and what happens if you skip it) ✔ How to carve thin and across the grain for the most ten