Recipe: How to Cook a Beef Top Round Roast

BEEF TOP ROUND ROAST
"This economical boneless cut with no waste is lean, full-flavored and has an excellent nutrition profile. For best eating quality, cook only to medium rare doneness and carve into thin slices. A relatively large roast, ideal for planned leftovers for quick weeknight meals."

OVEN ROASTING - BEEF TOP ROUND ROAST
Heat oven to 325 degrees F. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast according to chart. Remove roast when meat thermometer registers 135F for medium rare. Let stand, loosely covered, 15 to 20 minutes before carving. (Temperature will continue to rise 10F to reach 145F for medium rare.)

6 to 8 pounds
Medium rare: 2-1/2 to 3 hours

8 to 10 pounds (Tent loosely with aluminum foil halfway through roasting time to prevent roast from becoming too dark.)
Medium rare: 3 to 3-3/4 hours

COOKING TIPS:
- Heat oven to 325F before roasting.
- Add flavor by using a rub, such as a blend of parsley, lemon peel, crushed garlic and black pepper, if desired.
- Add salt after cooking.
- Place top round roast on rack in shallow open roasting pan.
- Do not add water to roasting pan and do not cover.
- Recommend cooking to medium rare doneness for best eating quality

DONENESS:
For best results, cook beef top round roast to medium rare (145F) doneness. Do not overcook.
- Use ovenproof or instant-read thermometer. Insert thermometer so that the tip is centered in thickest part of roast. Ovenproof thermometers are inserted before roasting and remain in place during the entire roasting process. Instant-read thermometers are not ovenproof and cannot be left in roast during cooking. Use to test roast temperature periodically toward end of suggested cooking time.
- Prevent overcooking by removing top round roast from oven when internal temperature is 10 F below desired doneness.
- Tent roast loosely with aluminum foil after removing from oven.
- Let roast stand 15 to 20 minutes. The internal temperature rises 10F to finish cooking and the juices firm up, making carving easier

Source: Cattlemen's Beef Board and National Cattlemen's Beef Association

Seasoned Top Round Roast
Board: What's For Dinner? at Recipelink.com
From: Jackie/MA 11-9-2006

Orange Teriyaki Beef Roast
Board: Daily Recipe Swap at Recipelink.com
From: Chat Room 1-13-2001

Hi BG,

I hope you find this info and these recipes helpful.

Happy Cooking!

Betsy