Top round roast refers to the top of the round cut of beef which is usually a lean portion and inexpensive to acquire as well.  There are ways to cook it in order to make it juicy and tender; once the roast is done well you can use it in your meals in different ways.

  1. Getting the Ingredients Together

The ingredients that you need comprise of herbs and spices mainly beside the meat to prepare and marinate the meat with:

  • 3 to 4 pounds of the top of the round roast meat.
  • 3/4th teaspoon kosher salt per pound.
  • 1/4th teaspoon ground pepper and garlic powder, each for a pound of beef.
  • A teaspoon of fresh herbs for every pound.
  • Olive oil, 2 tablespoons.
  • Four ounces of butter.
  • Four ounces of flour.
  1. Marinating the Meat
  • As per the proportions are given for spices, herbs, and salt, use the right amount for coating the beef.
  • Once the meat is coated, place it in a zipper seal bag which should be done 24 hours before cooking.
  • Hence, for those who wish to cook it for dinner tomorrow night will want to put aside the meat the previous afternoon.
  • It is best to leave it on for a minimum time of 24 hours and not sooner so that the herbs and spices work their way into the meat well. That will ensure that the meat does not end up dry after it is cooked.
  1. Prepare for Roasting
  • The meat should be taken out of the refrigerator and let to come down to room temperature for an hour or more.
  • Remove the meat from the sealed bag and pat it dry. Meanwhile, the oven should be set to 325 degrees for roasting and an iron skillet should be made hot and olive oil added to it.
  • Once the oil is hot, the meat should be added and seared from all ends; a sheet pan or one that is right for roasting should be kept ready for putting the meat in.
  1. The Roasting Process
  • After the meat is seared on all sides of the pan, it should be placed on the oven rack with a meat thermometer inserted in the thickest part.
  • A roast that weighs 3.3 pounds usually takes 95 minutes to roast at a temperature of 135 degrees.
  • This leads to a medium-rare roast. Even after it is removed from the oven and allowed to sit, the meat cooks up to 145 degrees.
  • With these calculations, it is best to cook till the meat thermometer shows 135 degrees; this can be checked with a probe thermometer as well when 90 minutes of roasting is done.
  1. Rest the Meat
  • Once the desired temperature level has been reached, take the meat out of the oven and cover with foil; if a remote meat thermometer is used then one should leave it inside the meat.
  • Make a foil tent and allow the meat to sit inside it for 15 minutes.
  • While the meat rests, you can make simple gravy to accompany the roast.
  1. Preparing the Gravy
  • Since fat and herb-based oil drips from the roast while it cooks, preparing gravy at the same time can help you make use of these drippings.
  • It is best not to use the herbs that are left on the skillet at the time of searing since they are fried and there would be only charred remains of the same.
  • To make the gravy take the butter and melt it in a pan.
  • Add the flour and cook in medium or low heat till the smell of raw flour disappears.
  • Stir with a wooden spoon. To make a darker gravy as is usually made with beef it is best to cook for a longer time.
  • Pour off the juices from the roasting pan and add water or meat stock from a can. Keep stirring and add salt and pepper till the gravy becomes thick. Stir to avoid lumps from forming.
  1. Serving the Meat and Gravy

Slice the meat and place on a separate dish or pour the gravy on top, as per your preference. Garnish the gravy with chopped parsley.

What is a top round roast good for?

Cut from the inside of the hind leg, top round roast is the cut that’s most commonly used for deli roast beef. It’s also the same area that London broil is cut from. Roasting is the best cooking method for top round roast, although it can also be used for quicker-cooking stews and braises.

How do you tenderize a top round roast?

From a long, slow cook to the power of a brine, here are six ways to get the job done.
  1. Pound it out. Pounding softens and tenderizes meat, making it easier to cut and eat.
  2. Harness the power of salt.
  3. Use an acidic marinade.
  4. Consider the kiwi.
  5. Give it some knife work.
  6. Slow cook it.

What temperature should a top round roast be?

Beef Roasting Timetable
Oven Temperature Pounds
Top Round Roast 325°F 6-8
Tri Tip Roast 425°F 2-3
Tenderloin Roast 425°F 2-3

Is Top round roast tough?

Because it’s essentially muscle meat, a top round roast is lean and very flavorful, but it lacks fat and marbleizing throughout – so it can be tougher, and not as juicy as roasts made from more expensive cuts of beef.

Which is better top round or bottom round roast?

The top round is very lean but tends to be more tender than the bottom round, and is often cut into steaks (which are sometimes labeled “London broil”). The bottom round, which is divided into a bottom round roast and a rump roast, is a bit tougher.

Does beef roast get more tender the longer it cooks?

What you need to know about cooking ANY large piece of meat in the crockpot is YOU HAVE TO LET IT COOK LONG ENOUGH. Unlike any other kind of cooking – almost – meat will get more tender the longer you cook it in the crockpot.

How do I cook a beef roast without drying it out?

Here’s what I do: I put a rack in the bottom of a roasting pan. Then I place the roast (no rubs or seasonings) on the rack and cover it with a lid. I put it in the oven at 400° for 15 or 20 minutes, then turn it down to 325° and roast for 30 minutes per pound. All it does is end up tough, chewy, and well-done.

Why did my roast turn out tough?

If it’s not cooked correctly, that same cut of meat can be distressingly tough, chewy or dry. A failed pot roast can result from undercooking, overcooking or choosing the wrong cut of meat, so before you can fix it you’ll need to decide where you’ve gone wrong.

Why is my roast chewy?

Leaner roasts such as rump, chuck, or brisket have less fat marbling, so they can become chewy if not cooked correctly. It is the fat and connective tissue in the roast that is softened by long, slow cooking to produce flavor and tenderness. Leftover pot roast makes for some tasty sandwiches the next day.

How do you cook beef so it’s not chewy?

8 Simple Ways to Make Tough Meat Tender
  1. Physically tenderize the meat.
  2. Use a marinade.
  3. Don’t forget the salt.
  4. Let it come up to room temperature.
  5. Cook it low-and-slow.
  6. Hit the right internal temperature.
  7. Rest your meat.
  8. Slice against the grain.

Do you cover a roast in the oven?

Do not cover the roast and do not add any liquid (liquid is used for braising, not roasting). Remove the roast from the oven and place aluminum foil loosely over the meat to hold in the heat. Let the roast stand for 15 minutes. The temperature will continue to rise 5 or 10 degrees, reaching the proper doneness.

Can you overcook roast?

There is such a thing as an overcooked pot roast. To ensure a tender roast without overcooking, probe it with a meat thermometer at the minimum cook time depending on the setting (4 hours on high, 8 hours on low). If the meat has reached 170 degrees internally, cook it for only 1 more hour.

How do you brown a roast before cooking it?

How long is too long to slow cook a roast?

Longer than that and you’re risking food poisoning, but 2 hours is generally considered safe. This gives you a 10-hour window, which is more reasonable. This is for beef and pork, red meats. Chicken doesn’t get tough–it cooks into paste.

How do you keep a roast from drying out?

Keep the meat in larger cuts (1 inch cuts or cubes) or whole roasts and chickens. If you are going to brown the meats before placing in the oven or slow cooker do so quickly. Brown the meat in a dry hot pan just until a crust forms on the surface. Cook low and slow.

How do you keep beef moist when roasting?

Cooking the roast at a low temperature until it reaches 115˚ F, then turning the oven off while keeping the meat in the oven until it reaches 130˚ F ensures the meat will be tender and juicy. And yes, it is safe.

Should you cover beef with foil when roasting?

Roast your beef, uncovered, to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. Roasts weighing over 8 pounds should be loosely covered halfway through roasting to avoid over-browning.

How do you keep meat moist when cooking?

Bring cuts of meat by soaking them in water mixed with 1/3 cup of kosher salt per 4 cups of liquid. Brining passes extra moisture into meat so it doesn’t dry out as much during baking. For more flavor, replace some or all of the water with pint, wine, soy sauce, broth, fruit juice, vinegar or other suitable liquid.