If you’re looking for a cheap cut of beef, top round roast is the way to go. What makes it cheap is that it is tough and lean. That means it’s not very flavourful and it can be kind of chewy, unless it is prepared properly. However, top round roast can be somewhat flavourful compared to some of the other cheap cuts of beef.
This kind of beef can be made into steak as well, but it is usually served instead as a round roast. Most people will slice it into relatively thin slices for roast beef. This kind of beef comes from the inside of the round is a really good source of protein.
How to cook a top round roast so that it comes out tender and succulent? It should be marinated before it is cooked. This helps trap juices inside the beef and give it a softer and tender structure. What also helps is if it is sliced thinly and sliced against the grain.
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Before you learn how to cook a top round beef roast, you need to know how to prepare it for cooking.
The roast can be prepared a few different ways, although the most common method for how to cook a beef top round roast is to cook it in the oven. I’m going to show you that method primarily, but also cover some other cooking methods you can use if you would prefer something different.
I find that for the best flavour and easiest overall cooking method, cooking the roast in the oven is the way to go.
How to Cook a Top Round Roast in Oven
One of the most important things about cooking a top round roast is to make sure you start cooking at a temperature that is really high. From there, you need to turn the temperature down after the outside of the roast becomes brown. This is one of those insider secrets for how to cook a top round roast in the oven that helps give it that perfect colour but also ensures it is cooked all the way through as well.
I recommend using a roasting pan for cooking in the oven for the easiest cooking method. Be prepared for a lengthy cooking time. It is supposed to cook for about an hour and 15 minutes altogether. The majority of roasts do take a long time but I want to throw that cooking time out there from the start so you know what to prepare for.
You can make a rub for your roast as well to flavour the outside of it. I would suggest a mix of primarily dried oregano and dried thyme. And then you add to that smaller amounts of rosemary, onion powder, garlic powder and kosher salt.
I also like to use just a little bit of dry mustard and ground black pepper in my rub. For a four-pound roast, that’s about four teaspoons of the thyme and oregano, with one teaspoon of the dry mustard and black pepper, and then two teaspoons of the other seasonings.
How to cook a top round oven roast? Start by preheating your oven to 450 degrees Fahrenheit. Then, mix the spices together in a bowl. You can grind or crush them using a pestle or food processor and then coat your meat with your spice mixture.
Next, put the roast inside a baking dish and place it on the wire rack. Bake it for just 15 minutes at 450 degrees. Then, reduce your heat to 325 degrees. How long to cook a top round roast at 325 degrees? It needs to cook at that temperature for about an hour.
You can tell the roast is done when it reaches an internal temperature of about 135 degrees Fahrenheit. Use your kitchen thermometer to stick the centre of the roast and get an accurate temperature reading.
Once the roast has finished cooking, you can take it out of the oven and cover it loosely in tin foil for about 15 minutes. This traps the flavour in and keeps it from escaping. After that, slice the roast into thin pieces to serve.
Top Round Roast with Vegetables, Potatoes, and Gravy
- 1 Top round roast (approximately 1.5kg)
- Salt and pepper to taste
- 2 tbsp Olive oil
- 1 kg Potatoes, peeled and quartered
- 500 g Carrots, peeled and cut into chunks
- 500 g Parsnips, peeled and cut into chunks
- 1 Onion, chopped
- 3 Cloves of garlic, minced
- 1 L Beef Stock
- 2 tbsp Plain flour
- Fresh herbs for garnish (optional)
- Preheat your oven to 120°C.
- Season the roast generously with salt and pepper. Heat the olive oil in a large frying pan over medium-high heat. Sear the roast on all sides until browned, then transfer to a roasting tray.
- In the same frying pan, sauté the chopped onion and minced garlic until they become translucent. Add these to the roasting tray.
- Arrange the potatoes, carrots, and parsnips around the roast in the tray.
- Pour in enough beef stock to come halfway up the sides of the vegetables.
- Place the roasting tray in the oven and roast for approximately 2.5 hours, or until the roast reaches your preferred level of doneness.
- Remove the tray from the oven. Transfer the roast and vegetables to a serving platter, covering them with foil to keep warm.
- Place the roasting tray on the hob over medium heat. Mix the flour with a little cold water to make a paste, then whisk this into the juices in the tray. Simmer, stirring continuously, until the gravy thickens.
- Strain the gravy and serve it alongside the roast and vegetables.
- Let the roast rest for 15-20 minutes before carving. Serve the carved roast with the roasted vegetables, drizzled with the gravy. Garnish with fresh herbs, if desired.
How to Cook a Top Round Roast in the Oven with Vegetables
What if you want to serve your top round roast with some roasted vegetables? You can cook them all together if you like. Just slice them as you want and place them around the roast in the baking dish.
Carrots, broccoli, cauliflower, potatoes and most other vegetables can cook for the same amount of time as the roast. It will be nice and tender when the roast is finished cooking.
How to Cook a Boneless Top Round Roast
If you are cooking a boneless roast, you may be wondering if your cooking time or temperature will change. The bone definitely adds some mass to your roast, but it shouldn’t significantly affect how you cook the roast.
You do want to cook the roast based on its weight. I gave you a temperature and duration for a four-pound roast, and you have to adjust that based on the size of your roast.
However, you don’t have to cook the roast for longer just because it has the bone in it; you’ll simply base your cooking time on the weight of the overall roast.
How to Cook a Top Round Roast in a Slow Cooker
You can also use a slow cooker to make a top round roast. As I said, the oven is not the only way to cook this meat.
Of course, the slow cooker is going to take longer than the oven as a method for cooking the roast. A three-pound roast can take about 8 hours in the slow cooker. Be sure to season it before you put it in the cooker and cover the lid for starting up the cooker.
You can cook on low for about 8 to 10 hours, or if you want to cook on high and speed things up, you can cook the roast for 5-7 hours.
How to Cook a Top Round Roast in Crock Pot
Another way to cook your top round roast is to use a Crock Pot. Some people confuse slow cookers with Crock Pots, but the crockpot is actually a brand name for a kitchen appliance, and it is simply a type of slow cooker.
In other words, not every slow cooker will be a Crock Pot, but you can use the Crock Pot to cook your top round roast the same way as you would in a slow cooker.
What is a top round roast?
A top round roast, also known as a topside roast in the UK, is a lean and fairly tender cut of beef from the rear leg of the cow. It’s a popular choice for roasting due to its rich flavour and relatively affordable cost.
How should I prepare a top round roast for cooking?
Bring the roast to room temperature before cooking, pat it dry with kitchen paper, then season well with salt, pepper, and any other seasonings or herbs of your choice. Some cooks also like to sear the roast on all sides in a hot frying pan before roasting for extra flavour.
What’s the best oven temperature for roasting a top round roast?
For a tender and juicy roast, it’s recommended to cook your top round roast at a lower temperature, typically around 120°C (250°F). Slow roasting helps to break down the tougher fibres in the meat.
How long should I cook a top round roast in the oven?
As a rough guide, you should roast a top round for 20-30 minutes per 500g at 120°C. However, the exact timing will depend on your preferred level of doneness. It’s always best to use a meat thermometer to ensure the roast is cooked to your liking.
What internal temperature should I aim for with my roast?
For a medium-rare roast, aim for an internal temperature of 57°C (135°F). For medium, aim for 63°C (145°F). Always insert the meat thermometer into the thickest part of the roast to get an accurate reading.
Should I rest my roast after cooking?
Absolutely! Resting the roast allows the juices to redistribute throughout the meat. Cover your roast with foil and let it rest for at least 15-20 minutes before carving.
Can I cook vegetables alongside my roast?
Certainly. Root vegetables like potatoes, carrots, and parsnips can be cooked alongside the roast, although they may need to be added partway through the roasting time as they often cook faster than the meat.
How do I make gravy for my roast?
Gravy can be made by deglazing the roasting pan with a bit of stock or wine, then simmering with flour to thicken. You can also add the juices that accumulate from resting the roast for extra flavour.
Can I refrigerate or freeze the leftovers?
Yes, leftover roast can be refrigerated for up to 4 days or frozen for up to 3 months. Remember to store in an airtight container to maintain freshness.
How do I reheat my leftover roast?
Reheat leftovers gently in a low oven, covered with foil, or in a pan with a bit of stock or water to prevent drying out. If the roast has been frozen, thaw it in the refrigerator overnight before reheating.
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