 Meat boy is back, today I'm going to show you guys how to cook a roast in the oven and this can be applied to any reasonably large cut of meat whether it's top brown for roast beef, eye round, chuck roast, brisket, beef belly, you name it, the two principles we're going to go over today will help you get a nice brown crust flavorful on the outside as well as a juicy rare medium rare evenly cooked inside. Let me show you guys how I do it. Traditional roast beef is always made with the top round cut. Here I actually have some veal top round that we have on Frankie's free range meat. If you get a beef top round it's actually going to be a lot bigger and you're going to maybe even have to cut it in half. If you want to roast a different cut of meat, I mean there's plenty of stuff to choose from eye round, chuck, but the reason I really like top round is because it reminds me of that typical classic roast beef flavor as in like the the deli slices of roast beef that you're used to eating as a kid so we have cap on here which means there is a protective layer of fat and that'll help us get some caramelization it'll add some flavor. This is the real important trick that I'm showing you guys you know this is the main reason you're watching this video is to dry brine the roast as far in advance as you can you know up to three days in advance. We're going to do this one for about 16 hours and all we need to do for a dry brine is cover all of it in salt and this is going to do two things primarily it's going to season the meat throughout and it's going to dry out the surface so we can get a crust much easier and normally you have to use a pan or a grill to get a very nice crust on something but when it's going to be nice and dry it crisps up in the oven without having to sear it it's nice to just to be able to throw a roast in the oven cook it all the way through get it nice and brown as opposed to firing up another cooking surface keep in mind this is the bare minimum you could crack a lot of pepper on here use various herbs like thyme and rosemary you know covered in fish sauce this is called tira de lisi aka garum it's a Roman style fermented anchovy sauce we now have this on Frankie's syringe meat you could even brine this in bone broth get really creative the main factor here is that dry brine that dries out the surface and the salt that seasons it throughout as long as those two factors are present whatever other seasonings you use this is going to turn out great so the top round is liberally covered with salt I'm going to pop this in the fridge for the next 16 hours and I'll see you guys when we're ready to roast it so our veal top-round roast has sat in the fridge overnight and as you could tell you know the surface is very very dry what we're going to do now is pop this in the oven for a couple hours at 250 degrees get the internal temperature to where we want it around 115 and then we're gonna take it out of the oven turn the heat up throw it back in get a nice brown crust on the outside I know I said the dried brining was the most important part really making sure to season ahead of time but it's not you don't have to do that although I deem it as fairly necessary to get a quality roast this is where the technique really comes in getting the correct internal temperature and this is way different than cooking a steak because a roast holds a lot more heat obviously due to its size so normally for a rare steak you would want the internal temperature to be around 120 degrees for a roast you want to go much lower if you go to 120 degrees internal temperature for a roast that roast will cook up to like 130 in some cases 135 and you'll have a well done roast as opposed to a rare steak so we want to be really mindful I'm gonna go for around you know 112 113 degrees internal temperature if you want like a medium medium well roast you would go for around 118 and if you wanted something medium rare maybe a hundred fifteen a hundred sixteen so this is where it really helps to have a probe thermometer that we're gonna put in the not so thickest part of the meat or an instant read thermometer which is slightly more accurate now you have the thickest part of the roast in the center and you have slightly thinner points on the outside the problem here is if you put this directly in the center this outside is going to be way overcooked before the internal temperature is correct so we want to actually do is find a fairly thin part like right here and then worst-case scenario you know the inside's a little underdone you know you can't reverse overcooking the meat but we can always put in a little longer as you guys could see the internal temperature on the left here is 34 degrees very cold because it came straight out of the fridge you could do this at room temperature but since we are cooking this very low and slow at 250 degrees it's not necessary it might just take a little longer from the fridge as opposed to room temperature and the reason we want to do this at 250 degrees even less if you could you know if you could do 225 if you're really really patient to cook it at 200 you know six seven eight hours by all means you can do that but once you go above 250 to like 325 350 degrees what ends up happening is you know the outer part of the roast gets really overcooked when the inside is still raw so the lower the temperature the nicer the roast is going to be on the inside the less gray so we're gonna start at 250 and it's 945 right now on this clock this could take a while two and a half three hours but keep a really good eye on it because what'll happen is it'll take a really long time for the temperature to start moving but once it does it'll be done in about half an hour it's 1115 now it's been an hour and a half and our internal temperature on the probe thermometer is reading 82 degrees one thing I've learned from overcooking too much meat is never trust one thermometer we're gonna double check with our instant read thermometer so my internal temperature on the instant read thermometer is about the same on maybe a few degrees higher so we're just gonna keep in mind to take it out a little bit early and if any of you guys like don't have these thermometers and are concerned about the cost I think these are like 15 20 bucks each and that will save you from overcooking one meal worth twice as much as that you know this meat is not cheap now you spend 50 60 70 $80 on a roast and you overcook it once you could have already paid for two thermometers three thermometers even more so this is definitely the best investment I've made especially in regards to cooking meat for my family because I mostly eat raw meat if it's seared on the outside I eat it that's what I like I like the meat to be completely raw in the middle but most people and these recipes I'm making them approachable so this is a temperature we're cooking this to that just about everyone would eat so we want to keep an eye on this now because the temperatures really going up quickly we should be to 112 degrees within the hour I've been working out so you guys your little eye candy we're at 111 right now so let's turn this off and let's check with the instant read thermometer you're worried about 112 on the spot so let's take this out and we're gonna let it rest for 45 minutes an hour so there's a roast a little bit of browning already on it so now what you want to do is crank the oven as hot as it gets or about as hot as it gets we're gonna do 500 my oven goes up to 550 so what's gonna happen is this meat's gonna rest cool off the temperature is gonna lower that oven's gonna get really really hot so when this is cool and we pop it back in we can get a nice crust on the outside without cooking the inside any further so our roast has been sitting for about half an hour it's warm to the touch now it's definitely not hot and you guys can see if I've rubbed my fingers over this the fat is coming off and I can rub that fat onto the the drier meat parts of the roast so that's kind of what we want to do here because if the roast is dry on any part without fat on it it's not really going to caramelize that nicely so what I like doing here is just as a bit of insurance I'll take some butter this is a Finlandia grass-fed butter on Frankie's syringe meat by all means if you can get butter from a raw local farm that's great but you know I prefer using the more affordable butter for cooking anything that's being heated and if you were really crazy you know before when we were dry browning this you could have flipped this over you know make sure that this side got nice and dry too we're gonna pop this in that furnace hot oven like this see if this side crisps up and then we'll flip it over so I'll put this in the top close to the burners see if it drives up the top about five minutes we'll check on it bottom side is a bit too wet to caramelize so we're gonna flip this over this pop it back in I'm gonna go for about seven minutes so it's been about seven minutes and even if we don't get like a super brown crust all around we don't really want to leave this in longer than that because it's gonna start cooking again on the inside and we don't want that as you can see we got you have some nice browning and this has definitely developed those deep roasted flavors the rest of this butter on here just let it melt let those juices drip down into the rack you don't really have to let this rest it's completely up to you 15 minutes 30 minutes 45 minutes you all have you know different degrees of temperature and different degrees of juices flowing out I'm gonna let this sit for about an hour because I have to finish my workout and then we'll slice it open top rounds been resting for a bit it is hot to the touch just about the perfect temperature I reserved the butter fat and cooking juices as I removed it from the roasting tray we're gonna slice this for presentation so these end pieces I mean if you have a dog that's what I would feed them to I mean they're so perfectly good to eat if you like the meat that's a little more cooked but until you get you know two or three slices in it's gonna be a little over so see that piece is much better and I'm gonna put these like this in a ceramic pan of course you could cut this however thick or thin you want you feel the middle here this is very very very rare perfect temperature just how I like it most people would probably want veal cooked a little more maybe two instead of 112 you want to go to like a hundred fifteen a hundred sixteen the main reason I like doing these roasts so much is it's food for two or three days now when you're on a cardboard diet that means you know taking away five or six meals where you have to cook which saves a lot of time you know I'll have this sitting in my fridge I'll just take a few slabs out of the time and reheat them and roasts tend to taste better you know a day or two after you cook them the night after you cook it the meat tastes even better you know it's not like other foods where you want them to be fresh to taste good you know this stuff I usually just throw it in a freezer bag and save it for stocks and there we have it guys our perfectly medium rare roast with juices at the bottom that you can drizzle over and this is some more fat and juices that I'll just pour over and if you want you know you can add a little bit more butter when you go to eat it but this is going to be really tasty really delicious I'm sure you guys will love it add some horseradish aged balsamic vinegar whatever toppings you like so you can get the veal top run on Frankie syringe meat or just you know use whatever roast is more affordable at your local butcher you guys know how to support me through the other various methods down in the description below I'll see you guys for tomorrow's video as well as live stream