Best Cooking Method for Top-Round Roast

Your preferences and taste will determine the best way to prepare top-round roasts. For top-round roasts, a variety of cooking techniques are available. Some are pan-roasted, grilled, and smoked. This article can make the ideal top-round roast with the help of these suggestions. We will discuss the ideal methods for preparing top-round roasts.

Roasted top round is perfect for making roast beef sandwiches. The top round can also be made into steaks, typically referred to as top-round steaks.

Best Cooking Method for Top-Round Roast


What is Top Round?

A steer’s upper back leg produces the top round. This dome-shaped cut weighs about 10 pounds, though half portions are probably closer to 4 to 5 pounds. The top round is a naturally lean and occasionally tough meat cut. Slice it thinly for sandwiches, cut it into cubes for kebabs, or throw it in a grill basket or skillet for fajitas or stir-fries.

The top round is frequently cut into thin slices and eaten on its own or in a barbecue sandwich. It can also be dried or smoked to make jerky.

The top round has a flavour that is incredibly juicy when cooked properly. But because it’s so lean, this beef cut can easily be overcooked and become chewy or dry.

Best Cooking Method for Top-Round Roast

A top-round roast cooks on the grill and turns out surprisingly well. The use of indirect heat is essential when grilling top round. To accomplish this, create a two-zone fire in your grill. That’s simple if you’re using a gas grill. Turn on one of the burners and cook the roast, with the lid closed, on the side opposite the burner.

Herb-Crusted Top Round Roast

The same cut of beef as a London broil is top-round roast. Top round roast with a herb crust pairs well with roasted vegetables and other side dishes. Fortunately, most of these dishes can be made in advance. Make your French bread and bake it while the beef cooks if you have extra time. It will absorb the meat juices in this manner. But you can also substitute prime rib or sirloin.

Herb-crusted top round roast is a great way to please a large group of people. The beef is tender and beautifully scalded. A lower cooking temperature will guarantee a perfect medium-rare finish and reduce product loss. You should prepare this meat to serve your guests medium-rare or medium. To allow you to serve it with a few side dishes, it is best to serve it medium-rare.


  • One beef bottom round roast or rump roast (4-5 pounds)
  • Two minced garlic cloves
  • Dijon mustard, two tablespoons
  • Lemon juice, two tablespoons
  • Olive oil, two tablespoons
  • Worcestershire sauce, two tablespoons
  • One tablespoon of dried parsley flakes
  • one tablespoon of dried basil
  • One teaspoon salt, one teaspoon pepper, freshly ground
  • Tarragon (dried), 1/2 teaspoon
  • a half-teaspoon of dried thyme
  • A quarter to the third cup of all-purpose flour
  • Beef bouillon granules, two teaspoons


  1. Set the oven to 325°. Place the roast in an ungreased roasting pan, fat side up. Rub the roast with the parsley, basil, salt, pepper, tarragon, and thyme mixture. Pour over the roast the mixture of the next five ingredients.
  2. When the meat is done, a thermometer should read 135° for medium-rare, 140° for medium, and 145° for medium-well. Bake, uncovered, for 1-3/4 to 2-1/4 hours. Transfer to a hot serving platter. 10-15 minutes should be given for standing.
  3. In a measuring cup, pour the drippings and loosen the brown bits. Remove fat, saving two tablespoons. Flour, bouillon, and 1 cup water should be blended thoroughly in a large saucepan. Stir in the remaining water, reserved fat, and drippings gradually. Until thickened, cook and stir for 2 minutes after bringing to a boil. To serve with gravy, slice the roast.

Tips & Tricks:

  • After removing it from the oven, allow it to cool for at least 10 minutes to allow the juices to redistribute and settle. The juices on your cutting board will run out if you cut them too soon!
  • Before cooking, remove your beef from the refrigerator and let it come to room temperature for 30 to 60 minutes. By doing this, the inside round roast will cook more evenly without getting tough on the outside.
  • To determine the internal temperature of your roast beef, use an instant read or meat thermometer.
  • If your beef cut has a larger fat area, place it in your baking pan with that side facing up.
  • To chop fresh thyme, hold the stem at the top with one hand while pulling the leaves down the stem with the other using your fingernails.

Tasty Grilled Top Round Roast

Here are some suggestions if you want to grill top round roast. For about an hour, roast your meat at 325 degrees or until it reaches a safe internal temperature of 134 to 140 degrees. Before carving, the meat should rest for at least 30 minutes after it is finished. If you want to add more flavour and moisture, you can marinate it during this time. The roast can also be marinated for roughly an hour.

On a two-zone fire, cook a top-round roast. If using a gas grill, position the top round roast on one side of the grill and pile the coals on the other. Use a grill basket or a frying pan if you’d prefer to grill your top round roast over indirect heat. Keep the lid on to maintain moisture and a juicy flavour while the top round roast cooks. When the roast is finished cooking, give it at least 30 minutes to rest before serving.

Tips & Tricks:

The following advice will help you prepare the ideal grilled roast:

  • Your gas or charcoal grill is important! Make sure your grill is big enough to give your roast beef or pork plenty of room to cook directly on the grill and indirectly. The ideal grill size is at least 20 inches, but in this case, bigger is preferable.
  • To enable a slow grill and even, thorough cooking, pre-heat your grill to about 350 degrees with the lid closed.
  • Do you want your barbecue to have a strong flavour? Before grilling the roast, rub it with your preferred rub for more flavour. Or, for a more conventional taste, stick with olive oil, salt, and pepper. You might also want to add flavoured wood chunks to the grill to achieve the desired smoky flavour. The roast should have some barbecue sauce on all sides.
  • Place your prime rib roast on the hotter part of your grill and cook it there until the crust is crisp and lightly browned. If you do have a piece of meat that is particularly fatty, avoid searing it because the drippings could ignite a dangerous fire.
  • After the roast has been seared, please remove it from the heat source and cover the pan to finish cooking. This effectively and evenly heats your roast, much like an oven would.
  • Before slicing your grilled beef roast, let it rest at room temperature for up to 30 minutes to allow the juices to flow back through the meat, preserving tenderness. The ideal rest time is at least 15 minutes. After the roast has rested, use your meat thermometer to check the temperature to ensure it is at the right level of doneness.

Smoked Top Round Roast

A thermometer is necessary to check the internal temperature of a top-round roast. You will need about 20 minutes per pound of meat to cook to medium rare. Give it at least 15 minutes to rest before slicing. Use a thermometer inserted into the thickest part of the meat for best results. After cooking, you can add a marinade to the roast to improve its flavour and tenderness.

A smoker is also necessary. A Weber kettle, gas grill, or smoker are all options. Put the top round roast on the grate of your smoker and cover it with the lid. Remove the top round roast from the smoker after a short while. Then, season with sea salt and pepper as desired. After that, set it in a baking dish or on a rack.

Pan-Roasted Top Round Roast

Try pan-roasted top-round roast if you’re looking for a simple, efficient, and delectable way to prepare a top-round roast. Start with a top-round roast that has been well-seasoned for the tastiest results. A squeeze of lemon juice and a few dried herbs should then be added. After that, bake it at 250 degrees for about an hour or until the juices clear. Any crowd will enjoy this dish and leave a good impression.

Bring the top round roast to room temperature before beginning to sear it. Then, set the roasting pan to medium-high and the oven’s temperature to the lower middle position. Check the internal temperature of the meat before you begin cooking because it will rise by five to ten degrees during the resting period. This stage is crucial because continuing to cook the meat after this point can make it tough.

Does Top-Round Roast Work Well on the Grill?

The top round can be roasted as kebabs or cut into slices on the grill. Heat the grill to medium heat while turning off one burner to roast a whole top round. The roast should be placed on a cold burner to cook through indirect heat until a meat thermometer is inserted. If the roast seems dry, cover it with foil or bast it with some beef broth. Cutting the meat into cubes and skewering it instead of slicing it thinly and cooking it in a grill basket or skillet is a quicker option. The meat will be cooked in 15 minutes or less if grilled or sauteed in this manner just until the meat is lightly pink inside and browned on the outside.

How can I Make a Top-Round Roast More Tender?

You can break the tough muscle fibres by pounding the beef with a meat tenderizer or small mallet (you can wrap the cut in plastic wrap to keep this from getting messy). If you don’t have a mallet or tenderizer, poke holes in the surface of the beef with a fork to facilitate quicker marinade absorption. A sharp knife can also be used to score the meat’s surface. Cut shallow crosshatch-shaped slashes across the surface of the steak on both sides. Your cuts will help the marinade absorb and cut through tough fibres.

Can a Top-Round Roast be Overcooked?

The eye of the round roast should never be overcooked at all costs! This cut of beef is extremely lean, so if you don’t keep a close eye on it with your instant-read meat thermometer, it could easily overcook. The eye of a round roast that has been overcooked will be nearly flavourless, chewy, and dry.

Never cook an eye of round roast without first checking the internal temperature of the meat. It is crucial to avoid overcooking the roast by using a meat thermometer.

How is the Top Round Stored?

The top round can be kept in the refrigerator for three to four days, mostly for beef steak cuts. It can be vacuum sealed or tightly wrapped in butcher paper and frozen for up to a year.

You must wrap it or put it in an airtight container before putting it in the refrigerator if you want to store it after cooking. No later than two hours after cooking should you perform this? It can also be frozen, but the quality will deteriorate after two months.


The top round is one of the main subprimal of the beef round primal cut. The top round is the beef round, a sizable primal cut made up of well-trained muscles from the leg and rump of the cow. The top round has a chewy texture and a big, juicy flavour when not cooked slowly and at a low temperature. However, because it is a lean cut, be careful not to overcook it or risk drying it out.

Whether you use a grill, oven, wok, or slow cooker to prepare your meal, you will produce a tasty dish that will impress your friends without breaking the bank.