Baking Top Round Roast: Timing For Tender Meat

Top round roast is a lean cut of beef from the upper rear leg of a cow. It is a relatively inexpensive cut of beef that is packed with flavour. The cooking time depends on the size of the roast and the desired level of doneness. As a general rule of thumb, a 4-pound top round roast takes 15 minutes to sear at 450°F, then approximately 1 hour to finish cooking to medium-rare at 350ºF. For a 3-pound roast, it will take about 30 minutes in a 375° F oven to become rare.

How to cook a top round roast

Ingredients

• 1 x 2-4.5 lb top round roast
• 1-2 tbsp kosher salt
• 1-2 tbsp dried thyme
• 1-2 tbsp dried rosemary
• 1-2 tbsp dried oregano
• 1-2 tsp ground black pepper
• 1-2 tsp dry mustard powder
• 1-2 tbsp garlic powder or 2-3 cloves of fresh garlic, finely chopped
• 2-4 tbsp olive oil
• 2-3 cups beef broth or leftover red wine
• 1-2 tsp onion powder (optional)
• Butcher's twine (optional)

Method

• Take the beef out of the refrigerator 30 minutes before cooking and leave it to rest at room temperature.
• Preheat the oven to 450°F and place a rack in the centre.
• Combine the salt, thyme, rosemary, oregano, black pepper, mustard powder, garlic powder, and onion powder (if using) in a small bowl.
• Pat the roast dry with paper towels, then rub the olive oil over the entire surface of the beef.
• Rub the seasoning mixture on the top, bottom, and sides of the beef and let the roast sit for 20-30 minutes.
• Place the seasoned roast on a wire rack inside a roasting pan and put it in the oven.
• Roast at 450°F for 15 minutes, then reduce the heat to 325°F and continue to cook for 45-60 minutes, or until a meat thermometer inserted into the centre of the roast reads 125-140°F.
• Remove the beef from the oven and loosely tent it with aluminium foil.
• Let the roast rest for 10-15 minutes before slicing to give the juices time to redistribute.
• While the beef is resting, add a cup of water to the pan drippings and place it on the stove to heat up. Use a heavy spoon to scrape up all the tasty browned bits from the bottom of the pan.
• Strain the au jus and keep warm until ready to serve.

Tips

• If you want to make a gravy, you can baste the beef by spooning the drippings from the bottom of the pan over the top of the roast as it cooks.
• If you like your beef well done, cook it until the thermometer reads 135-140°F.
• For rare beef, cook until the thermometer reads 125°F.
• For medium-rare, cook until the thermometer reads 130-135°F.
• For medium, cook until the thermometer reads 140°F.
• For medium-well, cook for up to 45 minutes or more, until the thermometer reads 150°F.
• If you're serving the beef hot, let the roast rest for at least 15 minutes before slicing.
• If you're serving the beef cold, let it cool to room temperature, then chill it and slice it cold.
• Always slice the beef against the grain, or perpendicular to the lines in the meat.
• Use a very sharp knife for thin, even slices.
• If you don't have a meat thermometer, check if the beef is cooked by inserting a knife into the thickest part of the meat and checking the colour of the juices that run out. If the juices are red, the meat is rare. If they are pink, the meat is medium-rare. If the juices are clear, the meat is well done.
• To store leftovers, let the beef cool to room temperature, then place it in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

What is a top round roast?

A top round roast is a cut of beef from the upper thigh in the rear of a cow, or more specifically, the inside of the hind leg. It is located directly above the bottom round and the eye of round in the round primal.

The top round is a lean cut of beef that is typically boneless. It is not a heavily worked muscle, which results in a roast that is more tender and flavourful than other cuts from the round. Top round is often sold in supermarkets as London broil, which is not an actual cut of beef but a method for cooking tough cuts.

Top round roast is most commonly used for deli roast beef. It can be roasted, braised, stewed, cooked in a slow cooker, or sliced for sandwiches.

How long should I cook the top round roast?

The cooking time for a top round roast depends on the size of the roast and your desired level of doneness. A good rule of thumb is to cook the roast for 15 minutes per pound after dropping the oven temperature to 325 °F for a medium-rare roast.

For example, a 2-pound roast should be cooked at 450 °F for 15 minutes, and then the oven temperature should be reduced to 325 °F and cooked for an additional 35 minutes (50 minutes total cooking time).

A larger, 4-pound roast would be cooked at 450 °F for 15 minutes and then at 325 °F for 60 minutes (75 minutes total cooking time).

It is important to use a meat thermometer to check the internal temperature of the roast to ensure it reaches your desired level of doneness. For a medium-rare roast, the internal temperature should be around 135 °F, as the temperature will continue to rise while the meat rests.

Letting the roast rest for 10-15 minutes before slicing is crucial, as it allows the juices to redistribute and the meat to relax, resulting in a juicier and more tender roast.

Additionally, it is recommended to bring the roast closer to room temperature before placing it in the oven, as this helps the meat cook more evenly. Taking the beef out of the refrigerator about 30 minutes before cooking is usually sufficient.

How to serve this roast beef

There are many ways to serve top round roast beef. Here are some ideas for a delicious meal:

Sides

Sides are a great way to complement your roast beef and make the meal more filling and nutritious. Here are some options:

• Potatoes — mashed potatoes, scalloped potatoes, roasted potatoes, or baked potatoes are all excellent choices.
• Vegetables — roasted or baked vegetables such as beets, butternut squash, carrots, green beans, or Brussels sprouts go well with roast beef.
• Casseroles — try a potato casserole, sweet potato casserole, or corn casserole.
• Salads — a green salad, spinach and pear salad, or a romaine salad can add a refreshing touch to your meal.
• Bread — serve with dinner rolls, Yorkshire pudding, cornbread muffins, or focaccia.

Sauces and Gravies

A sauce or gravy can enhance the flavour of your roast beef and make it more juicy. Here are some options:

• Pan sauce — sauté a shallot or small onion in butter and add red wine and the juice from the roast.
• Horseradish cream — whip together heavy cream, horseradish, and mustard.
• Gravy — try a gluten-free gravy or a beef broth brown gravy.

Leftovers

If you have any leftover roast beef, you can use it to make sandwiches or turn it into a hot roast beef sandwich with tangy horseradish sauce. You can also try recipes like leftover prime rib or steak dishes.

What pans are best for roasting beef?

To answer this question, it's important to understand the unique qualities of roasting pans. Roasting pans are almost always made of steel, a non-reactive metal that can withstand high temperatures and is usually compatible with induction cooktops. They are also larger and deeper than baking pans, with high sides designed to accommodate larger cuts of meat, like the top round roast you're preparing.

Now, let's look at some specific recommendations for roasting pans that will ensure your beef turns out perfectly:

• Cuisinart MultiClad Pro Roasting Pan: This pan is made of stainless steel with an aluminum core, ensuring even heat distribution. It has a unique U-shaped rack that provides stability for large cuts of meat like top round roasts. It offers ample space underneath the rack for vegetables, and its sturdy handles make it easy to move around.
• All-Clad Stainless Steel Roasting Pan: This pan is constructed entirely of stainless steel, which makes it highly durable. It has flared or sloping sides, which allow for more steam to escape and expose a larger surface area of the meat to the oven's heat. It comes with a flat rack and can accommodate a roast weighing up to 20 pounds.
• Rachael Ray Roasting Pan: This pan stands out for its reversible rack, which can be adjusted to two different heights. The higher setting allows for more airflow and even browning, while the lower setting brings the meat closer to the juices and drippings, making it ideal for preparing gravy.
• Farberware Nonstick Steel Roaster: If you're looking for an affordable option, this nonstick steel roaster is one of the cheapest on the market. While it doesn't have some of the features of pricier pans, it does the job beautifully. The traditional flat rack provides enough space to keep your roast and vegetables separate, ensuring even cooking.
• Nordic Ware Copper Turkey Roaster: If you're cooking for a large group, this extra-large roasting pan is a great choice. It has a nonstick coating, making cleanup a breeze, but keep in mind that it's delicate and shouldn't be used with metal utensils or cleaned in the dishwasher.

When choosing a roasting pan, consider the size of your roast, the type of rack you prefer, and whether you prioritize features like nonstick coatings or even heat distribution. Happy cooking!

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