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How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. There are 14 references cited in this article, which can be found at the bottom of the page. This article has been viewed 334,673 times. A top round roast is a relatively lean section of meat taken from the inside of a cow’s hind leg. Despite being an inexpensive slice of meat, it is lean and very flavorful.
Like its name suggests, roasting is the most common way to cook a top round roast, although it can be incorporated into stews. Once the meat reaches the desired temperature, it can be eaten right away or even used as deli-style roast beef. Defrost the roast for up to 2 days in the refrigerator. This process can take a while due to the size of the roast, so get started ahead of time. Leave the roast in its original packaging while it thaws. You will have an easier time rubbing in the spices and cooking the meat after it is unfrozen. If you’re in a hurry, you can try defrosting it in the microwave.
Heat it at a low temperature until it is no longer frozen. Another way to speed up defrosting is to submerge the meat under cold water. Do this only if your roast is in a watertight container. Change the water out as it warms. Remove the roast from the refrigerator an hour ahead of time. The wait time brings the roast up to room temperature, causing it to cook more evenly. It won’t be out long enough to make bacteria an issue.
You can vary the resting time between 30 minutes and 2 hours, depending on how much time you have available. If you need to get the roast in the oven right away, that is fine. It will still cook well and taste good. Mix all ingredients besides the roast in a separate bowl. You can mix the ingredients 24 hours in advance and put them in a bag with the roast. The meat will absorb more of the flavors while the salt draws out flavor from the meat. For example, you can leave out the shallot and mustard.
You can add other herbs and spices or make a balsamic glaze. Rub the entire surface of the top round roast with the paste. If you have a basting brush, use it to easily coat the outer surface of your roast. A brush is helpful if your mixture is too liquid. You can also pour the paste onto the roast and try to spread it using a knife or other tool. Dry rubs and pastes can usually be worked into the meat by hand.
If you’re not shy about getting your hands dirty, you don’t need to reach for a brush. Turn on your oven and give it a few minutes to get up to the proper temperature. Once it is heated, begin cooking the roast as soon as you can. You may see recipes using wildly different temperatures, and cooking the beef at a different temperature is fine if you want to experiment. Lower temperatures mean slower cooking, so adjust your timer accordingly. Instead of using an oven, you can cook roasts in a dutch oven. Start by searing the meat in oil, then add beef stock and other ingredients.