top round roast

Meltingly tender and juicy, this braised top round roast&nbsp;bursts with the flavors of sunny Provence. Weeknight easy and company worthy, beef&nbsp;roast is a meal you'll make over and over again!

Provencale Braised Top Round Roast

lbs. Top Round Roast

olive oil

onion (sliced)

roma tomatoes (diced)

cremini mushrooms (quartered)

garlic

dry white wine (pinot grigio or sauvignon blanc)

water

rosemary

thyme

orange peel

unsalted butter (softened)

Tablespoon all purpose flour

Pre-&nbsp;heat the oven to 350 degrees.&nbsp;Blot the roast dry with a paper towel. Season with salt and pepper.&nbsp;

Heat the olive oil in a large dutch oven. When the oil begins to shimmer, add the roast and sear for 2 - 3 minutes. Turn the roast and sear on the other side.&nbsp;

Remove the roast from the dutch oven and reserve.&nbsp;Add the onions and saute for 4 minutes. Add the mushrooms and saute for another 4 minutes.&nbsp;Add in the tomatoes and garlic and stir, scraping up the bottom of the pan as the tomatoes release their juices.&nbsp;Saute for another 2 - 3 minutes.&nbsp;

Pour in the white wine and stir, scraping up the bottom of the dutch oven. Add the water and the herb sprigs.&nbsp;Return the roast to the Dutch oven. Cover and place in the oven.&nbsp;Combine the softened butter with the flour and stir to combine. Set aside.Bake for 30 minutes and check the internal temperature. Cook the roast until the internal temperature reaches 135 degrees, about another 15 minutes.&nbsp;

When the roast reaches 135 degrees, remove the roast from the oven and then remove the roast and the herb sprigs from the from the dutch oven.&nbsp;Place the dutch oven over a burner and bring the mixture to a simmer. Add 1 teaspoon of the butter and flour mixture. Stir into the sauce. If the sauce is still too thin, add another teaspoon of the butter an flour mixture. Taste and adjust the seasonings.&nbsp;Slice the roast thinly and serve with the sauce.&nbsp;

Garlic Herb Beef Top Round Roast - This is the best method of turning an inexpensive piece of meat into a tender, juicy, medium rare delight!

Garlic Herb Beef Top Round Roast Recipe

2.5-3 lb boneless top round roast

kosher salt, divided

olive oil, divided

black pepper

oregano

red pepper flakes (more

garlic (finely minced)

brine

The night before you plan to cook the roast, rub 1 1/2 teaspoons of salt evenly over the meat. Wrap tightly with plastic wrap and refrigerate. Or at least do this step 6 hours ahead of cooking.

remove

At least one hour before roasting, remove the roast from the refrigerator to take the chill off.

preheat

Pat the roast dry with paper towels to remove excess moisture from the meat.

Rub the roast all over with 1 tablespoon of olive oil.

In a small bowl mix the remaining 1/2 teaspoon of kosher salt, oregano, thyme, red pepper flakes, black pepper, and garlic.

Evenly rub the garlic herb mixture on all sides the roast

heat

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it just begins to simmer. Add the roast and sear on all sides until browned (including the sides and the ends), about 2 to 3 minutes per side.

transfer

Transfer the roast to a wire rack set inside a rimmed baking sheet lined with foil (easy clean up).

roast

Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees F on a meat thermometer. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees F for medium-rare (I remove it at about 123 degrees F it will continue to cook while resting) or 140 degrees F for medium. Do not cook the roast past medium it will be too dry!

rest

Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes. Slice the meat as thinly as possible and serve.

You no longer have to travel to Baltimore to experience authentic pit beef thanks to this recipe.

Baltimore Pit Beef Recipe

horseradish

mayonnaise

(6 pound) top beef roast

Morton Coarse Kosher Salt

Mrs. O'Leary's Cow Crust recipe

onions

kaiser rolls

Prep. Mix the mayo and horseradish and let it sit for at least 30 minutes during the cook.

Trim excess fat and any silver skin from the roast. The fat does not penetrate the meat. Meat is 75% water and fat and water don&#39;t mix. And the fat blocks the rub and smoke from the meat. If your roast is funny shaped, tie it with butcher string to make it closer to uniform in thickness so it cooks uniformly. Now take a look at the meat and figure out which way the grain is running because when it is done, you will want to slice it across the grain to reduce the chewiness. It is easier to find the grain when the meat is raw.

Dry brine the meat a day in advance if possible, 1/2 teaspoon of Morton Coarse Kosher Salt per pound of meat.

Crust. Anytime before cooking, in a baking pan, wet the entire surface and coat it with the Cow Crust.

Fire up. Set up your grill for 2-zone indirect heat and get the indirect side to about 225°F (107°C) with the lid down. On a smoker, set it up to cook at 225°F (107°C). I know this is a lot cooler than most restaurants cook at, but stick with me. This will make meat more tender than most restaurants. If you wish, throw some wood into your grill for smoke flavor. I recommend it.

Cook. Place the meat in indirect heat, close the lid and check the color on the bottom after about 30 to 60 minutes. If it is different than the color on top, roll it over. The cooking time will depend on the temp and the thickness of the meat. Shoot for about 115°F (46°C) in the deepest part.

Then move it over direct infrared heat to crisp up the crust, and roll it around every 5 minutes or so when the exterior gets deep mahogany. Don&#39;t burn it. Watch the temp in the center and remove the roast when it hits 125 to 130°F (52 to 54°C) for medium rare. This reverse sear method will give you much more even color inside the meat, and a crisper crust that if you sear first.

Slice. Slice the meat thin across the grain for max tenderness. If you slice and the grain is running parallel to the slice, rotate the hunk and slice it across the grain. This is crucial! It may be hard to slice warm meat with a machine if you have one, so I slice mine by hand. Just shave it off. Don&#39;t try to make large complete slices. The thinner the better. After you slice it, you can throw a few slices back on the grill or in a pan for those who like it chewier and more well done.

Serve. Mound it high on the roll, drizzle on some horsey sauce, and scatter a few thinly sliced onion rings on.

Slow Cooker Top Round Roast cooks low and slow and is so tender and flavorful. Just add a few ingredients, then set it and forget it!

Slow Cooker Spicy Top Round Roast

Top Round Roast

Kosher salt

5-10 pepperoncini (plus 1 tablespoon of the juice)

Beef broth

Butter (1 stick,

Rub roast all over with salt and pepper and place into a slow cooker. Place the butter on top of the roast and the pepperoncinis around it. Carefully pour the beef broth around the roast, and not over the top. Cover with the lid.

Cook on low for 8-10 hours, or on high for 5-7 hours.

Shred meat into chunks and serve with rice or mashed potatoes, spooning the juices over the top. Or, stuff into tacos or burritos.

Top 4 top round roast recipes from across the web

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Top Tags

Provencale Braised Top Round Roast

Garlic Herb Beef Top Round Roast Re...

Baltimore Pit Beef Recipe

Slow Cooker Spicy Top Round Roast

Top 4 top round roast recipes from across the web

The most viewed top round roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Provencale Braised Top Round Roast

Garlic Herb Beef Top Round Roast Re...

Baltimore Pit Beef Recipe

Slow Cooker Spicy Top Round Roast

The most viewed top round roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine