Top Round Roast Beef

WHY YOU’LL LOVE THIS RECIPE

You are going to love this recipe.  

• It is so easy to make. With only a few simple steps, you will have an impressive main course.
• A top-round roast is a lean cut of meat.  So, if calorie and fat content are a concern, this beef roast is right for you.
• It’s a relatively inexpensive, but flavorful cut of meat.
• Leftovers are delicious and versatile.  It is just as good cold as it is warm!      

WHAT IS A TOP-ROUND ROAST

You may have heard of a top round roast referred to as a round roast, an inside round, or a London broil (although London broil is actually a cooking method rather than the cut of beef).  According to Beef It’s What’s for Dinner, the top round is part of the Round Primal cut of beef.  It comes from the rump and the hind leg area and is called the “top round” because it is the section above the bottom and eye of round primal cuts.

The cow’s hind legs do a lot of work, so cuts from this area are muscular with very little fat. Proper cooking is crucial to getting a flavorful and tender result.

INGREDIENTS YOU NEED

• Top Round Roast or Bottom Round Roast:  Let the meat sit out at room temperature for 1-2 hours.  The meat will cook more evenly if it is at room temperature before going into the oven.  
• Onion Powder, Garlic Powder, Italian Seasoning, Kosher Salt, and Black Pepper  
• Olive Oil
• Red Wine and Butter – optional.  I use the wine and butter to make a sauce to serve with the beef, but if you don’t plan to make the sauce then you will not need these ingredients.

​STEP BY STEP INSTRUCTIONS

MAKE A TASTY TOP ROUND ROAST

1. Season: Combine all the seasoning ingredients in a small bowl.  Dry the roast with paper towels, brush it with olive oil on all sides then season it generously with the rub. With a large cut of meat like a roast, there is no way to season the center of the meat.  So, for maximum flavor it is important that you generously season the outside of your roast.  Give those seasonings a chance to permeate the outer layer of meat by letting it sit for about 15 minutes.  This also allows the salt to do its magic and tenderize the meat a bit.
2. Sear:  In a heavy skillet or a cast iron pan set over high heat, sear the roast on all sides until it is well browned. You may have to hold it with tongs to brown the ends. 
3. Cook: Place the oven safe skillet in a pre-heated 325°f oven.  Alternatively, you can transfer the roast to a low rimmed roasting pan fitted with a roasting rack. Cook the top round until a meat thermometer inserted in the thickest part of the roast reaches a temperature of 125°f – 130°f. A round roast is usually between 2 1/2 and 4 lbs.  So, you will need to adjust your cooking times for the size of your roast.  A 4 lb. roast cooked in an oven set at 325°f took 45 minutes to reach an internal temperature of 125°f degrees.  
4. Rest:  Once the roast has reached your desired internal temperature, remove it from the oven, transfer it to a cutting board and lightly tent it with aluminum foil.  Let it rest for at least 20-30 minutes.  
5. Slice:   When you are ready to serve the roast, use a sharp carving knife to cut it across the grain, making sure your slices are very thin. Cutting across the grain will slice through all the tough connective tissue, resulting in more tender piece roast beef.   

​MAKE THE PAN SAUCE

1. While the roast is resting on the cutting board, place the skillet or roasting pan on the stove set to medium-high heat.  Add the wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan. 
2. Once the liquid has reduced by half, add a tablespoon of butter, and gently stir until it is melted then season with salt and pepper to taste.  You can even add some fresh herbs if you like.  Remove it from the heat and pour it into a serving dish or a gravy boat.  

COOKING TIPS

The lack of fat in a round roast makes it a lot tougher than some of the more expensive cuts of beef like Prime rib or tenderloin.  But there are some easy things that you can do to make sure that your top round roast beef is moist delicious and tender. 

Rest before cooking – Make sure you rest the meat at room temperature before you cook it.  Giving the roast an hour or two to warm up a bit will ensure that your roast cooks evenly.  If the meat is cold when it goes into the oven the outside will cook much faster than the center, resulting in a large ring of dry meat around a rare center.

Don’t skip the sear – Browning the outer layer of meat creates a rich flavor packed crust. If you don’t want to sear it on the stovetop, you can sear it in the oven.  Start by setting your oven to 450°f.  When the oven is pre-heated, place your roast in the oven for 15 minutes.  This will sear the outside of the meat quickly.  Then, immediately turn the heat down to 325°f and let the roast finish cooking. 

Do not overcook your roast! –  Cooking the meat to the right temperature is probably the single most important thing that you can do.  Remember that this is a very lean and unforgiving piece of beef, so if it is overcooked, it will dry out!  I would not rely on cooking time alone to determine doneness.  Using an instant-read thermometer will ensure that you cook a perfect roast beef every time. 

Final Rest – This is also an important step because the juices need to be redistributed in the roast to create moisture.  If you don’t give the roast time to rest, all of the juices will run out when you cut into it, leaving you with a dry rather than a juicy piece of beef.  After all you did to get here, take the time to let your roast rest.  You will be so happy that you did!

STORING LEFTOVER ROAST BEEF

Leftovers can be stored in the refrigerator for 3-4 days. Just be sure to place them in an airtight container or a plastic storage bag.  If you want to freeze leftovers, I suggest storing them in a freezer bag with all the air pressed out.