Top Round Beef Roast Recipe

recipetips.com - Superb flavor highlights this easy to make beef roast served with a rich sauce prepared from the pan drippings. Using the proper cooking times and temperature to cook this top round beef roast results in tender and flavorful meat.
Anonymous
Rating of 4 out of 5.0 stars
deano's Rating:
Ingredients
  • 2 1/2 pounds top round beef roast
  • 1/4 cup olive oil
  • 2 cups beef broth
  • RUB:
  • 1 tablespoon pepper
  • 1 tablespoon barbecue seasoning powder
  • 1 tablespoon rosemary
  • 1 teaspoon garlic salt
  • 1/4 cup olive oil
Change Servings
Container: roasting pan or dutch oven, small mixing bowl
Directions
  • Pour 1/4 cup of oil in a roasting pan or dutch oven.
  • Heat on the stove on medium.
  • Rub the meat all over with the rub mixture. Place roast in the oil and brown on both sides.
  • Heat oven to 400°F. Place the dutch oven or roasting pan in the oven, uncovered.
  • Roast for 1/2 hour, turn the roast over and lower the heat to 350° F.
  • Roast for another 20 minutes or until the internal temperature reaches 130°F. for rare, 145°F. for medium, etc.
  • Remove from the oven and allow it to rest for 15 minutes before carving.
  • After the roast has been removed, place the roaster or dutch oven on top of the stove over medium heat.
  • Add two cups of broth, stir to combine with the drippings.
  • Simmer for 5 minutes. Pour through a strainer and serve warm with the meat.

Ratings, Reviews & Comments

top round beef roast

:
Average of 3.00 out of 5 stars
Rating of 3 out of 5.0 stars
Ratings (5)
Comments (0)

Anonymous
Rating of 4 out of 5.0 stars
deano's Rating:

Anonymous
Rating of 1 out of 5.0 stars
ohdawgs's Review:
"I agree with virgilthecook. After the 1st half hour some of mine was already med well! If you try this either don't brown it or subtract the browning time."

Anonymous
Rating of 4 out of 5.0 stars
2Tmom's Review:
"I thought this recipe came out really good. I just served it with baked potatoes and asparagus. I cooked it according to the directions and mine was great."

Anonymous
Rating of 1 out of 5.0 stars
virgilthecook's Rating:

Anonymous
not yet rated
virgilthecook's Review:
"This is one of the worst recipes I have ever seen. First, if you follow the cooking times, you will get a shoe leather well, well, well, well done roast. You should at least cut cooking time in half, if not more. Second, who has ever heard of barbeque seasoning powder? What is it? What is in it?"

Anonymous
Rating of 5 out of 5.0 stars
jwc's Review:
"This is full of flavor! The pepper really stands out."

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Cooking Tips & Advice
The proper beef roast cook times and the correct beef cooking oven temperatures are extremely important. The optimum flavor and tenderness of various beef roasts can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef roasts.
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roasting, pumpkin, seeds, information, instruction
A hearty corned beef and cabbage dinner is most often associated with St. Patrick's Day celebrations, especially in the United States where it has become a popular holiday dish. Although it is often thought to be an Irish recipe, it is rarely served in Ireland.
Glossary Terms
A beef roast cut from the top round muscle, which is the inside muscle of the upper portion of the rear leg.
A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal).
The beef bottom round is the outside muscle of the upper leg. The bottom round roast can be used as an oven roast if it is of the best quality, but it can become very tough and chewy if it is roasted too long.
A beef roast cut from above the shoulder blade in the chuck primal. This cut has good marbling and flavor, but can be tough if improperly cooked.
The beef round tip roast is next to the sirloin tri-tip, so it is not quite as tough as other round roasts.
The eye round is the eye muscle of the bottom round of the beef round primal cut. The eye round roast is boneless and can be a bit tough, so it is best to cook it with a moist heat process such as pot-roasting.
A beef roast cut from the top loin muscle, which is the largest muscle of the short loin. The top loin roast is lean, very tender, and quite expensive.
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