How to Cook a Top Round Roast
Defrost the roast for two days in the refrigerator if it is frozen., Remove it from the refrigerator an hour ahead of time so that it can come to room temperature. , Mix the black pepper, dry mustard, garlic, rosemary, thyme, allspice, red pepper...
Step-by-Step Guide
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Step 1: Defrost the roast for two days in the refrigerator if it is frozen.
Mix it until it becomes a paste. ,,, It will drip down and improve the flavor of the lean meat. , For example, a two and a half pound (1.1kg) roast will need 75 minutes or
1.25 hours.
A five pound roast (2.3kg) will need 150 minutes or
2.5 hours.If you want it to be medium rare, use 25 minutes per pound.
If you want it to be medium, bordering on well, increase it to 35 minutes.
Top round roasts are best served rare and medium rare. , Start your timer. , Insert the thermometer into the thickest part of the meat.
Follow these guidelines to achieve the right doneness:
A rare roast should read 125 to 130 degrees Fahrenheit (52 to 54 Celsius) when it is done.
A medium rare roast should read 140 degrees (60 Celsius).
A medium to well done roast should read 155 degrees (68 Celsius). , For exact doneness, remove the roast when it is just below the desired internal temperature.
It will continue cooking for five minutes while it rests. , Tent the roast with aluminum foil. ,, Serve immediately after carving. -
Step 2: Remove it from the refrigerator an hour ahead of time so that it can come to room temperature.
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Step 3: Mix the black pepper
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Step 4: dry mustard
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Step 5: garlic
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Step 6: rosemary
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Step 7: allspice
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Step 8: red pepper and olive oil in a bowl with a fork.
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Step 9: Rub the entire surface of the top round roast with the paste.
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Step 10: Preheat your oven to 325 degrees Fahrenheit (163 Celsius).
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Step 11: Place the seasoned roast in your roasting pan with the fat side up.
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Step 12: Multiply the weight of the roast by 30 minutes to find your cooking time.
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Step 13: Place the meat in a center rack in your oven.
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Step 14: Remove the roast and test it with a meat thermometer when there are 30 minutes remaining in your cook time.
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Step 15: Take the roast out of the oven with five degrees to spare.
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Step 16: Place the roasting pan on a counter.
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Step 17: Allow it to rest for 15 minutes before you carve it.
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Step 18: Cut the meat into thick slices against the grain.
Detailed Guide
Mix it until it becomes a paste. ,,, It will drip down and improve the flavor of the lean meat. , For example, a two and a half pound (1.1kg) roast will need 75 minutes or
1.25 hours.
A five pound roast (2.3kg) will need 150 minutes or
2.5 hours.If you want it to be medium rare, use 25 minutes per pound.
If you want it to be medium, bordering on well, increase it to 35 minutes.
Top round roasts are best served rare and medium rare. , Start your timer. , Insert the thermometer into the thickest part of the meat.
Follow these guidelines to achieve the right doneness:
A rare roast should read 125 to 130 degrees Fahrenheit (52 to 54 Celsius) when it is done.
A medium rare roast should read 140 degrees (60 Celsius).
A medium to well done roast should read 155 degrees (68 Celsius). , For exact doneness, remove the roast when it is just below the desired internal temperature.
It will continue cooking for five minutes while it rests. , Tent the roast with aluminum foil. ,, Serve immediately after carving.
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Sophia Bishop
Brings years of experience writing about pet care and related subjects.
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