This budget-friendly cut is easy to prepare in the oven or crockpot using a few simple tips. This budget-friendly cut is easy to prepare in the oven or crockpot using a few simple tips. Leftover cold roast beef is one of life's greatest pleasures. Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust. Take out the meat from the oven and cover it with foil paper. The low temperature and steam circulation braises the meat, breaking down tough connective tissues. Here’s what to do: Make sure you have a sharp carving knife handy, as top round will not normally fall apart like a chuck roast or brisket. Place the tray in the oven and let it bake at 450°f for 20 minutes. When you want to feed a crowd on a budget, top round is a great choice. All rights reserved, 3½- 4 pound Certified Angus Beef Top Round Roast. Please do not post or republish without permission. Editor's note: This recipe was last updated on July 31, 2020. Read the disclosure policy here. Top round is commonly used to make deli roast beef as well as london broil. At 30 minutes interval, take out the tray, flip the meat, and place it back in the oven to finish cooking. I swear, there's a good reason! Any leftovers are great in a sandwich or to add protein to a salad. If you want to republish this recipe, please link back to this post. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Tips When Cooking a Top Round Roast Beef. Images and text on this website are copyright protected. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Alliums like onions, garlic, and scallions would be delicious additions as well. Lena Abraham is the Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends. Top round (also called inside round) is an inexpensive cut of beef coming from the inside of the hind leg in the round primal. (AKA it's WAY too big and heavy to move around in a skillet.) If you like the flavor of Worchester sauce, you may coat the meat with the sauce before rubbing the spice herb seasoning. It takes the guess work out of cooking big pieces of meat, and we swear it'll come in handy more than just this once. Rub the seasoning on the top and sides then flip the meat to sprinkle and rub the seasoning on the bottom side. Since the meat is slow roasted for a long amount of time, even tougher, more lean cuts of meat will be tender. For a medium-rare pot roast, aim for an internal temperature of about 130°F. You might be wondering why you have to change the temperature of the oven 15 minutes into cooking. Just don't be shy on the flavorings, this is a big cut of meat and the more flavor, the better. To make a complete meal, pair with mashed potatoes (or roast potatoes or rice) along with veggies like carrots, broccoli, green beans or Brussel sprouts. Rate it and leave a comment below! Below, we break down what's most important to know when preparing this classic dish. Rest for 10-15 minutes to let the juices redistribute through the meat. or use dried if you prefer. Starting with a hot oven gives the roast a chance to get that beautiful crust without bringing out a pan. If you cut it right away, all those flavorful juices will end up on the cutting board and your meat will be dry and sad. high-temperature oil such as canola oil, refined olive oil. If you're unsure, ask your butcher! Pat dry the meat with paper towels. This ingredient shopping module is created and maintained by a third party, and imported onto this page. This lean cut is well-suited to slow cooking methods such as oven roasting and braising in a crock pot or Dutch oven. Place the meat in a roasting pan with the fat side up, then roast it in a 325°F oven. Cooking time depends on the size of your top round roast, with the general rule being 20 minutes per pound. Then rub the seasoning mix all over. This easy recipe includes potatoes and veggies for a complete meal. Plus, you get au jus gravy to serve with the roast! Doneness: Medium rare is the recommended for top round, as cooking longer runs the risk of getting tough meat. Rub it on all sides with oil. In our opinion, the meat stays more tender and flavorful this way. Here’s how long it takes in a 325°F oven to reach the recommended medium-rare doneness: Since there’s variation between ovens, use an instant-read or dual-probe thermometer to check doneness. Place roast in roasting pan fitted with a roasting rack. Roast for 50-60 minutes more or the meat reaches an internal temperature of 125°F or medium rare (see note). One thing that's not optional, though, is a meat thermometer. Remove from the oven and tent with aluminum foil.