Top Round Roast Beef Recipe (2024)

FAQs

Does top round roast get more tender the longer you cook it? ›

The key to cooking a top round roast for pure tenderness is to cook it low and slow. More specifically, we mean to cook it using low heat and over a long period, both of which work together to break down fat and tenderize the meat.

You can also cook the steak in a skillet on the stovetop or with an electric grill pan. Slice the steak thinly against the grain, which shortens tough fibers and makes the meat more tender. Serve with garlic roasted potatoes and asparagus for a delicious meal.

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. As far as cheap cuts of beef go, top round roast is relatively lean and flavorful since this muscle isn't as heavily worked.

Oven roasting is the usual method of cooking a Top Round roast. It gives you control over the temperature so you can avoid toughening the meat with too much heat. Aim for a temperature of 300 degrees F or below and a longer cooking time.

Because round roast is cut from the hind legs of the animal where muscles are worked a great deal, the meat is very lean and tough. This means that it needs to be slow-cooked so that the beef is enjoyable and not too chewy.

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.

How Long to Cook Top Round Roast in the Oven. To start, roast the meat for 15 minutes at 425 degrees. After that, leave the roast in the oven and lower the temperature to 325 degrees. From here it will take about 1 hour to reach medium-rare.

I recommend pulling this recipe out of the oven at 135 for the medium rare you see here. If you would like the beef more rare, pull it out at 125. Pull it out at 145 for medium, and 155 for medium well. I don't recommend cooking it past 155.

For this reason, Top Round makes amazing deli meat (roast beef) for sandwiches. It also makes a great London broil, which involves marinating a thick slab of Top Round, and then grilling it quickly over high heat. Just make sure you always slice it against the grain to make it more tender.

What is better chuck roast or top round? ›

Chuck pot roasts have more fat, and therefore more flavor, than those from the round. Beef round roasts suitable for pot roasting are round tip, round rump, bottom round and eye round roasts. Most beef round and chuck pot roasts can be used interchangeably, with only slight adjustments in cooking time.

The secret to making tender roast beef:

It's all about cooking low and slow. With a cut of meat like this, a longer cook time will give you better, more tender results. Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

Of all the cooking methods that involve liquid, steaming appears to be best for nutrient retention. Steaming food isn't too difficult, but you need to purchase a freestanding vegetable steamer or a steaming basket. Pressure cooking involves the use of a special pressure cooker that allows for higher temperatures.

Does pot roast get more tender the longer it cooks? Yes, pot roast absolutely becomes more tender the longer it cooks.

While you're waiting, preheat your oven to the recommended temperature. You'll notice our chart selects low to moderate heat, in the range of 325 or 350 degrees, for larger roasts and higher heat, above 400 degrees, for smaller, tender roasts to produce the best results.

The top round roast is cut from the upper thigh of the hindquarters of the beef cow. The top round is not a heavily worked muscle, which results in a roast that's more tender and flavorful than other cuts from the round.