Slow-roasting top round beef
I wanted to try out a recipe for a slow-roasted eye of round roast. However, I was unable to find this cut at my local market, so I purchased a top round roast instead. Can this cut be prepared the same way, or should I use a different technique?
The technique outlined in the recipe is as follows:
- Salt the exterior and let sit for 18–24 hours
- Season & oil the roast, and sear the exterior in a pan
- Roast at 225°F for about 2 hours
- Turn off oven and let roast sit undisturbed in the oven until it reaches an internal temperature of 140°F.
Best Answer
The two cuts come from the same general area. They eye of round is more lean, and generally tougher and less flavorful, given the lack of fat. There is no reason you cannot use the cooking technique described on the top round. Using a thermometer will ensure proper done-ness. It will probably take a bit longer than the more narrow eye roast.
Pictures about "Slow-roasting top round beef"
How do you slow roast a top round oven?
Put the top round in the prepared pan and insert a wireless thermometer if you're using one. Place the pan in the preheated oven and roast for 10 minutes. Then lower the heat to 325\xb0F. Roast for 50-60 minutes more or the meat reaches an internal temperature of 125\xb0F or medium rare (see note).How many minutes per pound do you cook a top round roast?
Expect the cooking time to be about 21 minutes per pound of meat in your pan. To make sure, take the meat out about 30 minutes before the time is up and test both roasts with a thermometer.What is the best temperature for slow cooking beef?
As a rule of thumb, it is best to slow cook meats at a minimum of 170 degrees Fahrenheit and a maximum of 225. However, you may go as low as 150 degrees Fahrenheit for smaller cuts of red meat under 3 pounds. Whether you are using an electric, gas, or convection oven, the cooking time and temperature may vary.How do you cook a beef top round roast?
Place the roast on a wire rack inside a shallow baking dish. Bake for 15 minutes at 450 degrees. Then reduce the oven to 325 degrees and bake for an hour or until an instant read thermometer reads 135 to 140 degrees. Remove from the oven and tent with tin foil for 15 minutes.How to Cook Perfect Roast Beef | Jamie Oliver
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