When it comes out right, roast beef is tender, succulent, and richly flavored. When it comes out wrong, the meat is dry and tough and requires tons of gravy just to get it down. Here we show you how to make a bargain cut of meat taste like high-end prime rib every time.
About Our Sponsors
Learn More
From This Episode
- RecipeMashed Potatoes and Root VegetablesAdding carrots, parsnips, turnips, or celery root to mashed potatoes sounds like a good idea—until the mash turns out too watery, too sweet, or too bitter.
- RecipeSlow-Roasted BeefRoasting inexpensive beef usually yields tough meat best suited for sandwiches. How do you transform a bargain cut into a tender, juicy roast that can stand on its own at dinner?
