Easy Top Round Roast Beef (2024)

FAQs

How do you cook top round so tender? ›

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.

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.

Top Round Roast

Top round is often mislabeled and sold in supermarkets as London Broil, which is not an actual cut of beef but a method for cooking tough cuts. Top round roast can also be braised, roasted, stewed or cooked in a slow cooker. You can even slice it for use in sandwiches.

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.

If it warms up too much, it will likely overcook. My roast was 38° when it went in the oven. 1 beef roast, like top, eye or bottom round, approximately 3 pounds (My roast was a 3.3-pound top round roast.)

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.

Baste meat every 30 minutes while it cooks to keep it moist.

This should help keep it from drying out and make it more flavorful.

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.

A simple and quick way to roast a beef top round or similar cut. Searing, or browning, the roast first in a cast iron skillet or oven-safe pan adds flavor and a lovely thin crust. And makes clean-up a breeze. Keep the seasoning simple with salt and pepper, or reach for your favorite spice mix.

What can I use top round for? ›

This cut comes from the inside of the rear leg and is very lean. It can be fabricated into steaks, which benefit from tenderization or marination, but is commonly roasted and sliced for Roast Beef.

Despite their similarities as large, affordable beef roasts, top round roast and chuck roast don't work well when used interchangeably. Because it's far leaner, top round roast doesn't deliver the same velvety, flavorful result you get from a braised chuck roast.

In general, cooking a bottom round roast for an extended period at a low temperature can help improve its tenderness. However, there is a point at which overcooking the roast can cause it to become dry and tough.

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.

Heat a cast-iron skillet or a heavy-bottomed pan on medium-high heat. Adding a small amount of oil or butter to the pan will help prevent the steak from sticking. Once the skillet is hot, place the seasoned beef top round steak in the pan, and let it sear for about 3-4 minutes on each side.

Sear the meat before cooking it in the oven

This may change for the cut meat but, usually, searing the meat before putting it in the oven will help to keep the juices inside. If you are cooking a big piece of meat like roast beef or similar with sauce, make sure you pour some sauce in while cooking it to keep it juicy.

Conclusion. Top round steak is a versatile and delicious cut of beef that can be used in a wide range of dishes. Whether you're grilling, braising, or stir-frying, this lean and flavorful steak is sure to impress.