Top Round Roast

Here’s how you can cook a beef round roast:

1. Oven Roasting Method (for a lean, tender roast)

Ingredients:

• 3-5 lb beef round roast (top round, bottom round, or eye of round)
• 2 tbsp olive oil or vegetable oil
• Salt and pepper (to taste)
• Garlic powder, onion powder, and dried herbs (rosemary, thyme) (optional)

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Season the roast: Pat the roast dry with paper towels. Rub the outside with olive oil, and season generously with salt, pepper, garlic powder, onion powder, and dried herbs of your choice. You can also add fresh herbs or minced garlic for extra flavor.
3. Sear the roast (optional but recommended): In a hot skillet over medium-high heat, sear the roast on all sides until browned (about 2-3 minutes per side). This helps lock in flavor and juices.
4. Roast in the oven: Place the roast on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the roast. Roast for about 20-25 minutes per pound for medium-rare, or until your desired doneness. (For medium-rare, aim for an internal temperature of 125°F, and for medium, about 135°F.)
5. Rest the roast: Remove the roast from the oven and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it moist and tender.
6. Slice: Slice against the grain to ensure the roast is tender.

2. Slow Cooker Method (for tender, melt-in-your-mouth results)

For a tougher cut like bottom round, the slow cooker method is great for breaking down the fibers and making the roast more tender.

Ingredients:

• 3-5 lb beef round roast (top round, bottom round, or eye of round)
• 1 cup beef broth (or red wine for a deeper flavor)
• 1 large onion, chopped
• 2-3 garlic cloves, minced
• 2 carrots, cut into chunks (optional)
• 2 celery stalks, cut into chunks (optional)
• Salt, pepper, and herbs (thyme, rosemary, bay leaves)

Instructions:

1. Season the roast: Rub the roast with salt, pepper, and herbs of your choice.
2. Prepare the slow cooker: Place the chopped onion, garlic, carrots, and celery in the bottom of the slow cooker.
3. Add the roast: Place the beef round roast on top of the vegetables. Add the beef broth (or wine) and any remaining herbs you want to use.
4. Cook on low: Cover and cook on low for 7-8 hours, or until the roast is fork-tender and easily shreds.
5. Serve: Slice or shred the roast, and serve with the cooked vegetables and juices from the slow cooker.

Tips for a Perfect Beef Round Roast:

• Don’t overcook: Round roasts are lean, so they can become tough if cooked too long. It's best to use a meat thermometer to avoid overcooking.
• Rest before slicing: Resting allows the meat to finish cooking and lets the juices redistribute.
• Use a marinade: For additional tenderness and flavor, marinate the roast for several hours or overnight before cooking. Acidic ingredients like vinegar, lemon, or wine can help tenderize the meat.

Beef round roast can also be used for making roast beef sandwiches or even beef stroganoff, depending on how you prepare it!