This cooking process involves browning your meat and checking the temperature. The pan and thermometer I use are both linked in my Amazon storefront. I highly recommend using a thermometer that you can keep in the meat and monitor outside of your oven. I use the same for my Thanksgiving turkey. For the cooking, I use my giant stainless steel pan because I can brown and finish in the oven.
You can use a roasting pan and brown in a cast iron; you won't get the crust in a nonstick. I prefer the stainless steel because it's one less pan to wash. You will need a whisk for the gravy and a good knife. Don't waste your time on an electric knife, just get a good sharp knife like the one I have also listed in my Amazon store. By the way, I make very little money from those affiliates like pennies , but the knife, pan, and thermometer are all things I love and recommend to everyone.
I always use rosemary and thyme for my roast beef. I use a lot of garlic, and these herbs pair wonderfully with the beef and garlic. They have to be fresh. Even if you tend to use the dry stuff, try to go fresh here. It is well worth it. Yes, and here's why. The sealing in the juices thing is a myth, but it does develop a nice crust that continues to cook when the top round roast beef cooks in the oven. When cooking on the fat cap, this will also render that fat and make everything even more delicious.
Before cooking anything, you need to take your meat out and let it rest for hours. The reason why you are doing this is so the beef can cook evenly; if the beef is cold in the middle, you will have uneven temperature and you can have a raw middle or an over cooked outer layer. I used a little over 1 tbsp. I allow the beef to sit salted for 10 minutes before searing. I blot the top round roast beef with a paper towel to dry it before searing--you need dry meat to sear properly.
I sear for about 3 minutes on medium high on each side--it is more about color than time. You are looking for a nice, golden brown. You can use any vegetables, especially root vegetables in the bottom of your pan. I choose to use 1 potato, 1 onion, 4 carrots, and 2 celery stalks--all roughly chopped.
I add a handful of thyme and rosemary with the vegetables and another big pinch of salt to pan after searing the beef. I cook the vegetables for two minutes while scraping the bottom of the pan with a wooden spoon. Top Round is a lean and somewhat tough cut of meat from the rear leg of the cow.
Round steaks are often braised or slow-cooked to keep them tender. I actually like to cut a top round roast into chunks and use it in stews like Beef Bourguignon because I prefer it to a more fatty chuck roast. However, when you make roast beef with top round roast, cooked to medium, it stays juicy and tender. Top Round Roast is definitely my favorite cut for roast beef.
Here are some of the main ingredients for this dinner. Pick out the roast with the most fat on it. My supermarket also sells some half-roasts, if you want to make a smaller portion. Thyme is one of my favorite herbs to go with beef. I decided to limit the seasonings to salt, pepper, and thyme to keep it simple. These three add plenty of flavor on their own. You can add other spices or swap out other herbs for the thyme based on what you like and what you have on hand.
While the oven is preheating, season your roast. Place it in the roasting pan with the side that has the most fat facing up. Start out roasting the meat at degrees to get it nice and browned, then reduce the temperature to after 15 minutes. When you lower the heat, all the vegetables except for the asparagus go into the oven. To start, roast the meat for 15 minutes at degrees.
After that, leave the roast in the oven and lower the temperature to degrees. From here it will take about 1 hour to reach medium-rare. I think this is because of the shape of the cut.
The roast you see in the pictures here was removed from the oven at an internal temperature of degrees. Make sure to let the roast rest for 15 minutes before slicing. It will continue to cook while resting. Looking for other healthy protein and veggie dinners you can quickly prep and get in the oven? Pat beef dry with paper towels.
Place in prepared pan with the side with any extra fat facing up. Meanwhile, prepare vegetables. You can tell the roast is done when it reaches an internal temperature of about degrees Fahrenheit. Use your kitchen thermometer to stick the centre of the roast and get an accurate temperature reading. Once the roast has finished cooking, you can take it out of the oven and cover it loosely in tin foil for about 15 minutes.
This traps the flavour in and keeps it from escaping. After that, slice the roast into thin pieces to serve. What if you want to serve your top round roast with some roasted vegetables? You can cook them all together if you like. Just slice them as you want and place them around the roast in the baking dish. Carrots, broccoli, cauliflower, potatoes and most other vegetables can cook for the same amount of time as the roast.
It will be nice and tender when the roast is finished cooking. If you are cooking a boneless roast, you may be wondering if your cooking time or temperature will change. You do want to cook the roast based on its weight. I gave you a temperature and duration for a four-pound roast, and you have to adjust that based on the size of your roast. You can also use a slow cooker to make a top round roast. As I said, the oven is not the only way to cook this meat.
Of course, the slow cooker is going to take longer than the oven as a method for cooking the roast. A three-pound roast can take about 8 hours in the slow cooker. Be sure to season it before you put it in the cooker and cover the lid for starting up the cooker. You can cook on low for about 8 to 10 hours, or if you want to cook on high and speed things up, you can cook the roast for hours.
Another way to cook your top round roast is to use a Crock Pot. Some people confuse slow cookers with Crock Pots, but the crockpot is actually a brand name for a kitchen appliance, and it is simply a type of slow cooker. In other words, not every slow cooker will be a Crock Pot, but you can use the Crock Pot to cook your top round roast the same way as you would in a slow cooker. I'm Pauline, a mother of four grown children, my passion for cooking stemmed from the joy i get cooking for my family.
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