Preparing top round roast beef

4 Responses for "Preparing top round roast beef"

1. Chef Erika August 27th, 2008 at 3:10 pm

   Gladys,
   This is an excellent question, and one i’d love to answer, but I’m afraid that I need a little more information. Is this going to be a straight roast, or are you going to prepare what’s known as a London Broil. The possible recommendations are very different and I want to make sure that you get the best information. Please advise,
   Chef Erika

2. Chef Jim Gray August 28th, 2008 at 5:38 pm

   Hi Gladys,
   You are preparing two large roasts. The larger, 18 pounder, is often referred to as a steamship round, and prepared quite often for catered buffets. Although I can help you estimate the total roasting time using your method and for the 9 pound roast as two and one half hours - it’s tough to know. But that is my guess. I will not venture a guess at the 18 pound steamship round, but do have some tips for knowing when to pull the meat. First, use a probe thermometer and insert it deep into the center. You might even consider using two probe thermometers to measure different parts of the top round roast. Your thermometer should also be the kind that you leave in the meat while it’s roasting - opening and closing the oven door to check with an instant read thermometer is not an option here and will only prolong the cooking time. In both cases, pull your roast when the thermometer reaches 128 for medium rare.

   Preparing Top Round
   For a top round, using a low heat method is best. (Alternatively, the high heat method for roasting beef is best for the more expensive cuts — like standing rib or ribeye.) Top round is best prepared by braising or slow roasting, like one does with the dish sauerbraten. The longer time in the oven will help break down the connective tissues in the beef for a tender and succulent roast.

   Sauerbraten is one of my favorite dishes in fact. Although you will need to marinate your roast for 24 hours (or even better - 48 hours), I think it’s worth the time.

   Here’s my sauerbraten recipe for your 9 lb. top round:

   Kitchen Guy Sauerbraten Recipe

   Ingredients
   3 cups of water
   1-1/4 cups apple cider vinegar
   a large onion, coarsely chopped
   2 bay leaves
   2 Tbsp. kosher salt
   1 Tbsp. black peppercorns
   1 tsp. whole cloves
   a large lemon, cut into wedges

   Method
   Bring all ingredients to a boil, then let it cool down. Pour the marinade over the meat, cover and refrigerate it for at least 24 hours and up to 48 hours. The longer marinating time is best.

   Bring meat to room temperature; drain and reserve marinade. In a preheated 350 oven, roast meat for about 2-1/2 to 3 hours, until meat is tender. Remove meat to a cutting board, but do not clean out the roasting pan. Pour any accumulated juices into the reserved marinade and strain.

   Make a dark roux in a saucepan using 3/4 cup of vegetable oil and 3/4 cup of all-purpose flour. This should take about 10 minutes. Combine roux with strained marinade and pour into the roasting pan, placed over burners on stove. Bring the liquid to a boil and scrape up the brown bits from the bottom of the pan. Add 1/3 cup of dark brown sugar and freshly grated ginger root.

   Slice meat and arrange in a large glass baking dish. Pour sauce over meat, and roast for about 12 minutes at 400 until meat has heated through again and sauce is bubbly.

   I’d love to coach you through this and other recipes perfect for feeding a crowd. Visit my ChefsLine profile and book a private coaching session with me. Thanks!

3. sherie November 18th, 2008 at 10:46 am

   What is the best way to cook my 2lb top round roast for dinner?

4. Chef Kevin November 18th, 2008 at 3:05 pm

   Hi Sherie,
   Well let me recommend slow-cooking a top round roast. That can either be as a pot roast in a crock pot or dutch oven or slowly dry-roasted. In terms of seasoning, it will really depend on what you like! For the slow, dry-roast technique please see my post HERE. Reduce your cook time by half. If making a pot roast DO NOT boil the meat, that will make it even tougher. For the best way to prepare your roast as a “pot roast,” visit this article HERE. I hope we’ve helped and do let us know how the cooking process went for you.