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Top Round Beef Roast Recipe
Reviewed By: deano's Rating:
Reviewed By: 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."
Reviewed By: 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."
Reviewed By: virgilthecook's Rating:
Reviewed By: 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?"
Reviewed By: jwc's Review:
"This is full of flavor! The pepper really stands out."
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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.
Rotisserie Grilling Beef | Doneness
For general guidelines on rotisserie grilling, see Rotisserie Grilling Basics.
Rotisserie Grilling Beef
There are two methods of cooking beef using a rotisserie: direct heat cooking and indirect heat cooking.
The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination) depends on the cut of beef and the quality of the meat.
The proper beef cooking times and the correct beef cooking temperatures are extremely important. The optimum flavor and tenderness of various cuts of beef can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef.
General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat source for cooking.
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.
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