In a world of image, ego and illusory instagram perfection it's so nice to see a video like this; perfectly imperfect. The greatest successes are a mere consequence of repeated failures. Having a skilled chef proudly demonstrating this offers a lesson that far transcends cooking. KZfaq needs more Andy Cooks!

What I particularly enjoy in Andy’s videos - it’s how calm, tranquil and natural he is while cooking. No rush, no making faces, no overreacting (no matter how awesome the dishes are) - he’s talking to the audience as to adults.

nothing better than a chef who is all about his trade not acting like a fool. just good honest advice and a clear passion

I respect you so much more for leaving everything in the video. It’s nice to know that world-class chefs make mistakes just like we do. But like you said it still looked amazing and pink to me and I’m sure it tasted incredible. Respect. 👊🏻👌🏻

I have always been fascinated with Yorkshire Pudding... so this would be a cool thing to see you make. This was my Sunday dinner growing up in Texas. English family heritage does not fade easily even after many generations.

Andy, you are a talented chef. I enjoy watching your KZfaq shorts, but they move a bit fast to follow. A longer format like this one will help. I look forward to watching you show us how to tackle meals without feeling intimidated. Thanks for sharing your experience and skills with us. 👍🏼 Cheers from the US! 👍🏼

Just seen this gem of a video the other day. It's 34 degrees Celsius here in Melbourne, and I'm currently following this recipe, turning my kitchen into a hot box 😂. Love your work Andy, your definitely my favourite influencer in the cooking world, big thanks to Josh Weissman for doing the collaboration with you and allowing me to find your stunning videos.

I love this guy. Pro chef, “overcooks” it to his standard and posts the video anyway because sh*t happens and it’s still gonna be ace because it’s seasoned, seared and rested really well. Legend!

Never comment on anything ever on KZfaq but I'm a chef myself and I agree with I think a lot of people, just by seeing the first three comments that I came across. The best thing about this video is he actually posted it as it was. Andy you obviously know what your doing and I love your videos especially this one, as it is what everyone does at some point and it's more relatable. You explain things very well too, cheers to you.x

THANK YOU! The pressure to make everything perfectly causes so much anxiety for me and takes away my joy in cooking for those I love. Reminding myself that even professional chefs make mistakes will hopefully take some of that pressure off.

I love to see your passion for cooking. I headed a restaurant for 5 years when I was a younger man and the fast paced stress filled kitchen got the best of me not ashamed to admit it. Not everyone can run a kitchen I know you understand. God bless you and your family I wish you nothing but success!!!!!

Stumbled across this channel after seeing the little jimny in a short, best cooking channel by far!

I know it's been a couple of years, but, this was a very intelligent presentation, not waffling, just normal presentation, well done chef.

Late to the party here, but absolutely love your honesty, I too make mistakes in the kitchen, but hey, the kids still say they loved it!

I'm so happy your sub count is going up!! You really deserve this success!! I can't wait till you hit 1 million!!🎉🎉✨️✨️🎊🎊🎊

My favorite chef to watch on KZfaq. Even when he doesn’t make it to his liking he shows it and tells the truth. None of us are perfect especially when it comes to cooking. Great job as always chef.

The most important thing is your beef still looked moist. I've found the core temp of larger pieces seems to shoot up after the 45C mark. And the more fat on the outside (Sirloin with that fat cap for example) can increase by up to 15C whilst resting because the fat retains so much heat from the oven.

I love that you didn’t reshoot the the mid-well roast. Thank you for turning self-acceptance into an act of kindness we can give ourselves.

I cook a lot because it's my favorite thing to do. I've made incredible dishes that have absolutely blown my friends and families minds. I've also fully fucked up dishes despite doing all I could to make it something special. I appreciate the honesty that Andy brings to the front when he makes videos like this. Your going to make mistakes. Some of them are salvageable. Some aren't. They're all learning experiences.

By far the best cooking channel i’ve come across on youtube, and it’s not really close. Your presenting style, your honesty, your enthusiasm, are all top notch. Glad that you’re getting the recognition that you deserve.

Thanks Andy, perfect for my fathers’ day lunch plans.

Love the fact that it was a little overcooked but kept the video the way it is and didn't try to hide it. Great video, cheers!

A great chef can make the best out of anything, just like an artist. Prove me wrong

Thank you Mr. Andy for sharing your recipe with us. Very descriptive and detailed. 👌 I'm not a chef but I appreciate your time explaining and my husband too because he reaps the benefits of the food l'lI make through you. 💓 Love the humbleness about the meat, "it happens in real life" very true none of us are perfect. God bless you, Nancy from NYC.

I love that you kept the the overcooked beef in the video. More people should be like you, to not be afraid to not be perfect all the time

the honesty and the straight forward style of you is just so great! humble, passionate, real! love your videos. keep it up chef!

Glad I’m not the only one to overcook something

Nowadays it seems that everyone online make perfect dishes, but so many times maybe they lie or they practice with that dish a lot... You are different, you're real and honest... You're a fantastic chef

Mate!! Love how real and honest you are as a now, well known chef !! I’m a head chef and can’t cook at home to save my life!! Brilliant!

Love all of your videos Andy, makes me feel like I could also try cooking some of the things you make. Also love how calm and collected you always are in the kitchen. Keep the content coming xx

I don't know which I find more interesting. ANDY or how he cooks. 💓

I love that your honest in your videos and by no means did you butcher it. It certainly had my mouth watering.

Hey Andy. As a former regular visitor to Toms Kitchen in Chelsea UK. Just wanted to say a huge thanks for all your content! From your restaurant dishes to your home cooking dishes throughout lockdown and beyond! Love your channel and everything you do! Keep up the great work! 🙌

Wow a you tube chef showing the you tube audience the real world . Well done Andy, maybe you are the guy that can can show people it’s ok to fuck up . We learn . not everything can be perfect, in fact nothing can . Again good job man .

You the man Andy. Loved that you were so honest about the mistake and more importantly not wasting that delicious meat!! Would love to see more of these types of videos. Perhaps a roast chook next? ;)

That roast beef is cooked just right for me and the potatoes look like perfection.

This is so crazy you posted this today... I legit just made those potatoes...they are in the oven now with some chicken. Lol 😆 I followed your recipe.

That’s why you’re one of my fave chefs Andy. So humble and relatable and very informative. Kudos mate. You’re the best!

He's on another lever-professional.

Great comment about having a try! I really appreciate the honesty about the "overcooked" meat! As a passionate home cook , I often say that you have to eat a lot of bad mistakes before you get anywhere near good at it! Great video!

Just made this dish…. Thank you so much for your generosity in showing us how to make this! Honestly one of the best things I’ve ever made 🙏

I like how yeah you overcooked it, but if cooking at home you are not gonna throw it out. Honest cooking, by a good chef.

I have been following your content for a while and this video sums up why I think I like it so much. Leaving that in and talking about it at the end oozes humility! Bravo 👏🏻

I always cook a roast beef joint at 100oC. Without searing first. You'd be amazed at how quickly it comes up to temp. A joint that size takes just around an hour to get to 55 in the centre. Then pull it out and let it carry over to 60ish and it's perfect medium. Benefit of doing it that way is that you don't get the overcooked grey band around the outside... because the heat is more gentle it's the same colour pink from a millimetre in, all the way to the centre. And because of the low temperature it's very hard to overshoot. Then after resting, you give it a quick sear in the pan and it's all good. Love your work man.

Just started in the industry not too long ago, I have just under a year of experience but watching your videos is really inspiring! Your experience and knowledge to make anything you want and having everything turn out delicious is a skill I want to work towards 🙂

Always a pleasure to watch and learn Andy.

New to watching you Andy, and now I have a man crush!, and a huge motivation to get in the kitchen mate, thanks. Daniel.

Thank you for the honesty and realistic. Hats off to you!!

Followed this recipe yesterday making roast for the first time and it turned out unbelievably! Couldn't get hold of Beef Tallow so used vegetable oil instead and the tats still turned out really nice. Thanks Andy you legend!

Keepin it real! Got a lot from this video, thank you Chef. 👍

I don't usually comment but ... you're a real chef , your food looks colorful, beautiful..and from your combination of spices and add-ons I know it tastes amazing ..don't beat yourself up .. thanks for being real !

roast sides ideas potato gratin, croquettes, boulangere and hassle back are best potato sides to a epic roast. Oh and pomme purée

Great cook. Awesome honesty. It makes it easier for home cooks to accept their own mistakes. Thanks chef. Love it.

Thank You. Finally a professional Chef that acknowledges yes pepper does in fact burn. I noticed it burns then taints the fact being used

Loving the full length videos. Keep em coming!

Andy!!! Great channel. Love the authenticity of what you do. Keep being real!!!!

Hi Andy I know this is one of your older videos now, but I cooked this today and it was the best roast beef and even better roast potatoes me and my family have ever had. Thanks for your videos as always

Thanks so much for leaving the mistakes in the vid!! Julia Child was my most favourite chef when I was a wee baby. I appreciated that she made so many mistakes on camera and left it in. She didn’t demand an unreachable perfection. She had a potato dish that she needed to invert, it all fell apart, some fell onto the counter. She just picked it all up and plodded on. At the end of the episode she ate it, and happily said she liked to eat her mistakes because they’re still edible, no flavour lost, and more experience was gained. Bravo to you for keeping and eating your “mistake” chef. I would probably over cook my meat too 🥰

For stuff like Roasts etc. i love my MEATER, perfect pink every time

The medium roast is perfect for my kids - glad you kept it !

Truly think your content is the most educational of all the food content creators. Love it

Thanks Andy, your videos are so wholesome and relatable. I'm always keen to try (and fail) your recipes. FYI your adobo is my go to recipe for harmony days (I'm half filo). ♥️

My all time favourite comfort food! Thankyou chef for this. My dad makes this for me ...with all the trimmings...whenever I visit them in Scotland. Just doesnt taste the same anywhere else. Really appreciate yr honesty also. 👌🌻

Being English I didn't think I could learn anything new about cooking a roast.... but I never knew how to make the roast potatoes fluffy! Thanks Andy really enjoy your content. :-)

the honesty of the mistake that happened is the best part of this video. acknowledge your mistakes and learn from it. love it

Very humble video in all honestly that meat came out wonderful! thanks for the great tips on roast potatoes learnt some new things

Such a pleasure watching you how to cook so calmly with so much love on what you are doing. Kudos to more videos. You deserve the 25M. Bon appetit👍👏🍾

Great video and so authentic. Chapeau.

Try it with brisket ! After sealing it in the pan pop it in slow cooker as it’s a tough /gristly cut. 3/4 hours . The gravy is insane!!

Just love your videos ❤️!!!! So much better than the Food Channel etc. Thank you for all your wonderful Knowledge!!!

Killer cook man. Love the honesty too

Andy is the legend!

Andy, love your great looking and great tasting roast 🥩 beef. I learned a lot from this cooking, especially the making of your gravy. Bon Appétit!

Good ol' Kilcoy. I can't even remember how many times I hauled cattle into that plant in my past career. Love your vids Chef. Your gravy is the bomb 💥🏆 Rolled roast is a pretty popular style of beef roast around here. My crew love roasted pumpkin, also parsnips n carrots with balsamic honey glaze. When the Irish backpackers return pumpkin will go off the menu cos they think it's cow chow!🤦🏼‍♀️😂

Ah ha, the chef is a human not a robot reminder video. I think when a professional is paid to do a job, the purchaser is more expectant and critical. I remember that when I'm in a restaurant, I'm there because I either can't or don't want to cook something - so am grateful that someone is doing it all for me. Thanks for bringing your game to our homes - always informative and enjoyable. Hello from London : - )

The elephant in the room haha that was hilarious! Thanks mate. Nice to see you’re human like us too

Love your wife’s touch on the videos , she needs her own channel

Looks delicious, thank you Chef!

Great ides for me to cook for my family, love your video's Andy. Keep up the great work, good on you mate.

Dude. I love you. You're definitely my new favorite chef! I mess up a lot and get frustrated because I know I can do better, so I go make it again lol. I'm glad you're having a lot of success you deserve it!

Nice and chilly here in Queensland so will do this for sure. Salivating. Yorkies for sure please. 😋😋👏🏾👏🏼

Newer subscriber here from NYC! Your videos are super easy to follow and explained perfectly. Thank you!

Love your work Andy.

certified proper mate Andy love your content keep up all the great work :)

Beautiful video, learned a lot!

Damn at least you’re honest . But to me it’s still perfect

Finally a perfectly cooked beast 😂 gimme the medium-well any day of the week 😋

my mum always made glazed shallots in red wine with a roast beef. it's still my favorite side.

Love it mate ..... And love watching your KZfaq. Keep it up please

Couldn't of said it better my self Andy I'm in the same boat cooking at home to a kitchen is 2 different things

Drooling 😋........... Great tutorial Chef!

My favourite KZfaq chef, keep these long form videos going pleaaase

You're such a great cook keep it up 👍👍👍👍👏😋

Andy can you please come out with more long form cooks. I get the tic tic videos are catchy but I actually like cooking and really appreciate the long form how-to videos to learn from long term. Thank you and keep up the great work 😁

Looks delicious Andy! 😋 You just need some fresh ground pepper on that plate!

Never heard the above/below ground method for boiling. Easy to remember!

Looks absolutely banging bro! Yorkies and veg on the side please!

Andy you are a great cook I enjoy watching your shorts would like to see you cook mums meatloaf your twist on a timeless staple….

Always avoided cooking a roast beef. Well no more, its on the menu for this week and I'm buying one of those temperature prongs. Will try to follow your instructions but best of all as long as it is still moist its a winner.

Love your long videos (too)!