Cooking a top round roast?

Question

I have to make my roast tonight or it will be goin bad. what is the fastest way to cook it and at what temp.?

Answer 1

First brown the roast in a frying pan on the stove. Then rub with salt and pepper.

Put in oven at 350 .

for each 1 pound cook for 15 minutes.

Add peeled whole onions. potatoes, carrots.

add tow cups of water to the frying pan and using a spoon stir the water removing all the Brownstuff from the frying pan.

This is called de-glazing the pan.

After 30 minutes add that liquid to the pan you are cooking the roast in.

You can use that for the beef juice.

To subscribe to get recipes go to my web page click on get recipe

Chef Robert

Author of Chef Robert Presents Romantic Dinners For Two

www.romanticdinnersfortwo.com

Answer 2

How big (how many pounds)?  Try baked at 350.  (I'm assuming you've got around a 3 pounder)  Start checking after 1.5 hours.  When it reaches the stage you like, remove from the oven, cover with foil, and let it rest for 10 minutes.  Carve and enjoy.

Answer 3

ROUND STEAK AND STUFFING  

Thin cut of round steak

Stove Top stuffing or your own homemade stuffing

1 can cream of mushroom soup

1/2 can water

Prepare your stuffing. Spread stuffing over thin round steak. Roll meat and stuffing. Place in roaster. Mix mushroom soup and water together. Pour over rolled meat. Bake in oven at 350 degrees for 1 1/2-2 hours.

Answer 4

Well first we need to know what type of meat your using,

but here is a general rule of cooking (it doesn't apply to everything)

RULE:

everything can be cooked on 180 Celsius or 356 Fahrenheit

now back to your question,

If the roast was 1.5-2kg or 3.3-4.4lb

I would begin cooking your roast two to four hours before serving on 150*C or 302*F allowing 20-45min for the meat to rest after cook

Note:

you well need to place tin foil over the roast and the pan you are cooking it in

Answer 5

Torch

High!

Answer 6

Braciole but I'm not sure that it's quick.  

Stuffing options: Mustard, bacon, onion & pickles

OR cream cheese, mushroom, leeks sliced thinly, thyme, pepper, salt, butter, & olive oil.

OR Swiss cheese, garlic, sage & spinach

OR sauerkraut, pepper, parsley, salt, butter & pepper

OR : rehydrated raisins, garlic, mozza, butter.

Cut steak into 4-6 pieces and pound each piece to flatten very thin.Season with S&P.  Place stuffing options on. Roll each piece and tie securely with string. (I use toothpicks)

Saute in olive oil with salt and pepper until steak rolls are browned on all sides. Drop into your favorite tomato sauce and simmer 1 1/2 hours or until fork tender. Remove from sauce, let cool slightly then carefully remove string and serve with your favorite pasta.

I always serve w/egg noodles.