Best 5 Beef Choice Top Round Roast Recipes

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Beef choice top round roast is a versatile cut of meat that can be cooked in a variety of ways. It is a lean cut of meat, so it is important to cook it properly to avoid it becoming dry and tough. With the right cooking method, beef choice top round roast can be a delicious and affordable meal. This article will provide you with some tips and recipes for cooking beef choice top round roast, so you can enjoy this delicious cut of meat at home.

Here are our top 5 tried and tested recipes!

EASY TOP ROUND ROAST BEEF RECIPE



Easy Top Round Roast Beef Recipe image

This Easy Top Round Roast Beef Recipe is going to become a regular in your house after you see how easy it is to make. Our fail proof cooking method leaves you with a flavorful and tender roast that you prepared in five minutes.

Provided by Lisa Longley

Categories     Main Course

Time 1h5m

Number Of Ingredients 5

3 pound top round roast
1 tablespoon extra virgin olive oil
1 tablespoon kosher salt
2 teaspoons black pepper
2 cloves fresh garlic (minced)

Steps:

  • Preheat your oven to 450 degrees. Fit a rack in a roasting pan and set aside.
  • Rub the top round roast with the olive oil. Then spread the salt, black pepper and garlic over it. Do your best to cover not only the top and bottom but the sides.
  • Place the seasoned roast on the rack in roasting pan. Roast (uncovered) in the oven for 15 minutes. Then reduce the heat to 325. Roast for another 45 to 60 minutes or until the a thermometer reads between 135 and 140. Please note that roasts that are less than 3 inches thick will take less time to roast. I highly recommend investing in an instant read thermometer so you know the exact moment to pull it out of the oven.
  • Remove from the oven, loosely tent with foil, and allow the roast to rest for 10 minutes. Slice thin, and enjoy. See post for details about reheating and left over ideas.

Nutrition Facts : Calories 384 kcal, Carbohydrate 1 g, Protein 50 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 150 mg, Sodium 701 mg, UnsaturatedFat 2 g, ServingSize 1 serving

A PERFECT EYE OF ROUND ROAST BEEF



A Perfect Eye of Round Roast Beef image

Without fail, my mother-in-law made an eye of round roast beef for Sunday dinner every week. While I tried to do so myself, I always had varying results. Sometimes, I overcooked it, and other times, it was too rare. I finally discovered this method that produced a perfect roast beef every time, that was medium, and even rarer in the center, and pleased all of our tastes. The key is to use an eye of round roast (or any well-rounded and even-shaped roast). The seasonings are up to you. I listed very basic seasonings, but I use different meat rubs at times, or whatever I'm in the mood for. While there are not enough pan drippings to make gravy, the juices make a lovely au jus to accompany the beef. This works for any size roast and couldn't be easier.

Provided by JackieOhNo

Categories     < 4 Hours

Time 2h35m

Yield 1 beef roast

Number Of Ingredients 5

1 beef eye round
salt, to taste
pepper, to taste
paprika, to taste (optional)
vegetable oil

Steps:

  • Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil.
  • Place meat in roasting pan in preheated oven.
  • Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).

TENDER EYE OF ROUND ROAST



Tender Eye of Round Roast image

Expand your culinary arsenal with this hearty, Paleo-friendly meal from Russ Crandall of The Domestic Man.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h30m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon dried thyme
4 cloves garlic, minced
1 (3 pound) beef eye of round roast
½ cup dry red wine (merlot or cabernet sauvignon)
½ cup beef broth
2 tablespoons cold butter, cubed
Reynolds Wrap® Aluminum Foil

Steps:

  • Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
  • On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
  • Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
  • When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
  • Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.

Nutrition Facts : Calories 685.2 calories, Carbohydrate 2.2 g, Cholesterol 198.9 mg, Fat 25.6 g, Fiber 0.3 g, Protein 99.7 g, SaturatedFat 10 g, Sodium 1230.8 mg, Sugar 0.2 g

BASIC ROAST BEEF



Basic Roast Beef image

Nothing is better for Sunday dinner then a beef roast. This recipe is so tasty and goes well with any side dish.-Virginia Vail, Lake Monroe, Florida

Provided by Taste of Home

Categories     Dinner

Time 3h35m

Yield 14 servings.

Number Of Ingredients 6

1 beef rump roast or bottom round roast ( about 3-1/2 pounds)
Salt and pepper
1 large onion, sliced
GRAVY:
2 tablespoons all-purpose flour
2 cups water

Steps:

  • Place beef, fat side up, on rack in a roasting pan. Season with salt and pepper; top with onion slices. Add enough water to pan to cover the bottom. Bake at 350° for 3-1/2 hours or until tender. For gravy, mix flour with water; stir into pan drippings, cooking over medium heat until gravy has thickened., First Day: Pot Roast. Place peeled carrots and halved peeled potatoes in with the roast during the last 1-1/2 hours of cooking., Second Day: Sweet-and-Sour Beef. Heat chunks of leftover beef in sweet-and-sour sauce and serve over cooked noodles. To make sauce, saute 1/2 cup chopped celery and 1/4 cup chopped onion in 2 tablespoons butter until tender. Stir in 1 tablespoon flour. Add 1/4 cup sugar, 1/4 cup vinegar and 1/4 cup water. Stir until slightly thickened., Third Day: Beef Stew. Heat gravy and chunks of beef in a pan, along with leftover potatoes and carrots., Fourth Day: Beef over Rice. Heat leftover beef and gravy and serve over cooked rice., Fifth Day: Meat Pie. Place leftover meat chunks, gravy, peas and carrots in pie plate. Top with you favorite pie crust or biscuits. Bake at 350° for 30-45 minutes or until crust is golden.

Nutrition Facts :

PERFECT BONELESS BEEF ROASTS



Perfect Boneless Beef Roasts image

This easy cooking method allows you to cook PERFECTLY tender boneless beef roasts (from rare to medium-well) of almost any size, as long as the roast is at least 2-1/2 to 3-inches thick. I've used this method for 30+ years, and find it's a lifesaver when I'm having company and want a foolproof entree without the fuss! For Sunday dinners - cook the roast before church, turn the oven off, and dinner is ready when you return home. Great meat for party and wedding meat trays. If you enjoy this cooking method, you might want to try my pork loin/tenderloin version - Recipe #63828. You'll be glad you did!

Provided by BeachGirl

Categories     Meat

Time 23m

Yield 4 pound beef roast

Number Of Ingredients 7

4 lbs boneless beef roast, at least 2-1/2 to 3 inches thick, such as tenderloin, sirloin tip roast, eye of round roast, rib-eye (NO VERY TOUGH CUTS, PLEASE as cooking will NOT make them tender.)
seasoning or herbs
onion (optional)
mushroom (optional)
balsamic vinegar (optional)
beef broth (optional)
cornstarch (optional)

Steps:

  • NOTE: The success of this recipe will depend upon how accurate the temperature of your oven is and how will it retains heat. Adjust cooking time +/- according to your individual oven.
  • IMPORTANT: Determine the EXACT weight of the roast from the meat wrapper. Weight will determine how long to cook the roast. If you have a probe meat thermometer with an alarm, I recommend using it.
  • Preheat oven to 500 degrees.
  • Cut all visible fat from the outside of the meat. Rub the entire outside of the roast with salt, pepper, or seasonings of your choice, such as thyme, garlic powder, etc. (If using a probe thermometer insert it into center of the meat. Set the temperature to your desired degree of doneness and set the alarm.).
  • Place roast in roasting pan and bake according to the following Cooking Chart:.
  • RARE - 3 minutes per pound.
  • MEDIUM RARE/RARE - 3 1/4 minutes per pound.
  • MEDIUM RARE - 3 1/2 minutes per pound.
  • MEDIUM - 4 minutes per pound.
  • MEDIUM WELL - 4 1/2 minutes per pound.
  • WELL DONE - not recommended with this method.
  • Set your oven timer for the cooking time calculated from the Cooking Chart above.
  • When cook time is completed, TURN THE OVEN OFF! DO NOT OPEN THE OVEN DOOR FOR AT LEAST 1-1/2 HOURS or until the probe alarm signals desired temperature has been reached. After removing roast from oven, tent with foil and let it rest for 5 minutes before slicing.
  • To reserve meat juices, slice rare/medium rare roasts on a platter where juices can collect. Pour juices into roasting pan, scraping loose any pan drippings, and pour au jus over the roast.
  • OPTIONAL ONIONS AND MUSHROOMS: Slice mushrooms and onions. In frying pan coated with non-stick cooking spray, saute mushrooms and onions until limp and tender. Add 2-3 tablespoons balsamic vinegar and set aside.
  • FOR GRAVY: For each cup of au jus (beef liquid), make a slurry by stirring 1-1/2 to 2 tsp of cornstarch into 1 tbs water. Bring au jus to a slow boil (adding 1 cup beef broth, cooked mushrooms and onions w/vinegar if using optional ingredients); stirring constantly. Gradually add the slurry to the boiling au jus. Cook on medium, stirring constantly, until mixture thickens - about 1 minute. Remove from heat and serve.

Nutrition Facts : Calories 557.9, Fat 18.6, SaturatedFat 7.5, Cholesterol 299.4, Sodium 331.1, Protein 98.2

Tips:

  • Choosing the Right Roast: Look for a roast with good marbling, as this will help keep it moist during cooking. A roast with a fat cap is also ideal, as this will help baste the roast as it cooks.
  • Seasoning the Roast: Be generous with your seasonings, as this will help to enhance the flavor of the roast. Use a combination of salt, pepper, garlic powder, onion powder, and any other herbs or spices that you like.
  • Searing the Roast: Searing the roast before cooking it will help to create a flavorful crust and lock in the juices. To sear the roast, heat a large skillet over medium-high heat and sear the roast on all sides until it is browned.
  • Cooking the Roast: The cooking time for a top round roast will vary depending on the size of the roast and the desired level of doneness. For a medium-rare roast, cook the roast for about 1 hour per pound. For a medium roast, cook the roast for about 1 hour and 15 minutes per pound. For a well-done roast, cook the roast for about 1 hour and 30 minutes per pound.
  • Resting the Roast: Once the roast is cooked, let it rest for about 15 minutes before carving. This will help the juices redistribute throughout the roast, resulting in a more tender and flavorful roast.

Conclusion:

Top round roast is a versatile and affordable cut of beef that can be cooked in a variety of ways. With its lean and flavorful meat, top round roast is a great option for a healthy and delicious meal. Whether you are roasting it in the oven, cooking it in a slow cooker, or grilling it, top round roast is sure to please everyone at your table.

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