Directives: – Preheat the oven to 450 degrees Fahrenheit or 232 degrees Celsius. Combine all ingredients and evenly coat the top round roast with the mixture. Place roast in a shallow, rack-equipped roasting pan.15 minutes later, reduce oven temperature to 350°F 177°C.
How many minutes per pound should a top round roast be cooked?
Tips – Before cooking, ensure that your eye of round is at room temperature. Before beginning this recipe, let the beef sit at room temperature for at least 45 minutes (or 1 hour). If the roast is not at room temperature, it will take longer to cook. Regardless of the size of your roast, aim for 20 minutes per pound at 375 degrees F (190 degrees C).
How long must a top round roast cook at 325 degrees?
THE BEST ROAST BEEF RECIPE – For a few simple reasons, this is the best roast beef recipe. The preparation of the rub is so simple and takes only a few minutes. It is also highly adaptable. If you have a favorite rub, you could substitute it for the one in this recipe. Prep: 10 minutes 1 hour and 15 minutes 1 hour 25 minutes in total This Top Round Roast Beef Recipe is so simple to prepare and so deliciously juicy. With only about 10 minutes of hands-on time, this dish is suitable for any celebration. Certified Angus beef top round roast weighing 4 pounds 4 teaspoons dried oregano Four tablespoons of dried thyme 2 teaspoons of dried rosemary crushed 2 teaspoons minced garlic 2 teaspoons powdered onion 2 teaspoons kosher salt 1 teaspoon pepper coarsely ground 1 teaspoon mustard powder Preheat oven to 450 degrees Fahrenheit.
In a small bowl, mix all of the spices. Either pulverize with a pestle or the back of an ice cream scoop. or pulverize using a food processor. Apply the mixture to the meat. The roast should be placed on a wire rack within a shallow baking dish. Bake for 15 minutes at 450 degrees. Then, reduce the oven temperature to 325 degrees and bake for one hour, or until an instant-read thermometer registers between 135 and 140 degrees.
Remove from the oven and tent for 15 minutes with aluminum foil. Then, cut into thin slices, and serve. Course: Main Course The cuisine served is American
This article may include affiliate links. Please review our policy on disclosure. Today, we will discuss a method for cooking a tender Top of the Round Roast! Top of the round is a very inexpensive cut of beef that can be purchased at your local grocery store.
It is derived from the steer’s hind quarter. Because it is essentially muscle meat, a top round roast is lean and very flavorful, but it lacks marbling and fat throughout, making it tougher and less juicy than roasts made from more expensive cuts of beef. Top of the round roasts are frequently braised at home as pot roasts, where they become tender.
(Top-of-the-round roasts are also the cut of beef typically sold as pre-cooked roast beef at the deli counter of supermarkets!) Today, however, we’ll discuss an alternative method – the pre-salt method – that also renders this type of roast more tender after cooking.
- Pre-salting involves coating the beef with salt, herbs, and spices (similar to a dry rub) and then storing it in a plastic bag for 24 hours prior to cooking.
- Salting food 24 hours in advance serves two purposes: It breaks down the meat’s connective tissue slightly.
- And – it imparts flavor to the meat’s interior.
The salt is the key to this technique’s enchantment. The salt draws the liquid from the roast, absorbs the additional flavors (herbs and other seasonings), and reintroduces them into the meat. As it sits for the full 24 hours in the plastic food bag, the juices will drain out; however, when you examine the top round roast after 24 hours, there will be little to no liquid remaining in the bag.
- This is because all the juices returned to the meat.
- This pre-salting method is applicable to all meats except fish.
- There is a slightly different method (not covered in this post) for cooking a steak in less time, but the general concept remains the same.
- If you choose to follow our recipe, please keep in mind that we do not wish to mislead you into believing that your top round roast will be as tender and juicy as a more expensive rib eye roast – it simply won’t be! But for an inexpensive cut of beef such as Top of Round, this method works fairly well to tenderize it for consumption.
Also, we’ve included some suggestions for cutting and slicing this roast below the recipe. Also, be sure to read that!
Is roast top round tender or tough?
What Is Top Round? – Top round is one of the less expensive cuts of beef because it is very lean and tough. Top round roast is relatively flavorful for a cut that is inexpensive. Top round can also be processed into steaks, which are enhanced by tenderization or marinating, but it is typically roasted and sliced for roast beef. The Spruce is a work by Joshua Seong.
