I have a beef round top roast that I would like to cook on Sunday. What is the best way to cook it so that i

Question

I would like to be tender and I would prefer to use my oven rather then my crockpot and how lond should I cook it at what temp. and what sesonings should I use.

Answer 1

If you have a dutch oven, you can make a pot roast.  Beef round top tends to be on the tough side, making a pot roast in a dutch oven would allow the moister to seep through and make the meat more tender to the palate.

Answer 2

Top Round Roast, Beef cooking techniques:

A beef roast cut from the top round muscle, which is the inside muscle of the upper portion of the rear leg. It is one of the better cuts from the round primal in terms of flavor. Pot-roasting is still the recommended cooking method for a top round roast, because it can be a bit chewy if cooked with dry heat methods.  



http://www.recipetips.com/glossary-term/...

Couple ideas here

Top Round Beef Roast Recipe

2 1/2 pounds top round beef roast  

1/4 cup olive oil  

2 cups beef broth  

   RUB:

1 tablespoon pepper  

1 tablespoon barbecue seasoning powder  

1 tablespoon rosemary  

1 teaspoon garlic salt  

1/4 cup olive oil  

Pour 1/4 cup of oil in a roasting pan or dutch oven.

Heat on the stove on medium.

Rub the meat all over with the rub mixture. Place roast in the oil and brown on both sides.

Heat oven to 400°F. Place the dutch oven or roasting pan in the oven, uncovered.

Roast for 1/2 hour, turn the roast over and lower the heat to 350° F.

Roast for another 20 minutes or until the internal temperature reaches 130°F. for rare, 145°F. for medium, etc.

Remove from the oven and allow it to rest for 15 minutes before carving.

After the roast has been removed, place the roaster or dutch oven on top of the stove over medium heat.

Add two cups of broth, stir to combine with the drippings.

Simmer for 5 minutes. Pour through a strainer and serve warm with the meat.

http://www.recipetips.com/recipe-cards/t...

3 lbs eye of round roast (trimmed of all fat)

pepper

1 cup dry white wine

1 (1 1/4 ounce) package dry onion soup mix

1 teaspoon olive oil

Directions

Pepper roast and brown on all sides in 1 t olive oil.

Remove roast and place in aluminum foil in roasting dish.

Add onion soup mix and 1 cup white wine to skillet with roast dripping and bring to boil. Scrape up any brown bits from bottom of skillet.

Pour mixture over roast.

Seal roast completely in aluminum foil.

Bake at 350 degrees for 2.5-3 hours.

Remove, open packet and let rest for 15 minutes.

Slice and serve with gravy.

http://www.familyoven.com/offsite?r_id=2...

Answer 3

Always use a crock pot, put meat in pot and add a package of Lipton Onion dry mix, meat will be so tender when done it will almost fall apart, I like to eat it with horseradish myself.