How do I cook a Top Round Roast?

[chocovrdmicears]

I am not much of a roast cooker. I got a great deal today but I have NO idea how to cook it! I searched Allrecipes but I can't quite match up the type of roast my label says it is to any recipe. It does say 'oven roast' so I know it doesn't go in the crockpot. Can anyone tell me how to cook this thing?
It is a 3.15 lb "Beef Top Round Roast"
TIA!

 

[donnajean17]

I have done it in a crock pot. Add a packet of lipton onion soup mix with some water and let it cook all day on low. IN the last 2-3 hours add carrots, potatoes, any veggies you want. I also usally put in rue (flower and water mixed together) to thicken the sauce up. Yum!

 

[allyphoe]

Rub with olive oil, cumin, salt & pepper. Set fat-cap up on a roasting rack over a cookie sheet with a lip (or in a shallow pan, if you don't have a lipped cookie sheet). Bring to room temp if it's not there already while you pre-heat the oven to 500. Roast at 500 for 30 minutes (to get some Maillard reaction on the outside), then turn down to 250 to finish. I use a probe to tell me when it's done. I cook to about 125, but I like some moo in my meat. Rest on the countertop 15 minutes or so (at least until the temp stops rising) to let the juices reabsorb.

 

[jocotter]

I use my crockpot, too. I put in the roast and veggies and then I put in a can of cream of mushroom soup and some wine. It turns out really good.

 

[chocovrdmicears]

Thanks for the crockpot recipes...but I sort of promised DH a roast tonight . Anyone have a recipe to cook in the oven?

 

[mom2aredhead]

A top round is like a roast beef, not a pot roast. You'd basically do the same thing as you would for an eye round.

I like to cut slits randomly in the meat then stick some garlic in it. Season all around with salt and pepper. Throw it in a baking dish that has a little bit of water in the bottom, and cook at 375. Time will depend on the size of it. I usually stick a meat thermometer in mine.

 

[chocovrdmicears]

A top round is like a roast beef, not a pot roast. You'd basically do the same thing as you would for an eye round.

I like to cut slits randomly in the meat then stick some garlic in it. Season all around with salt and pepper. Throw it in a baking dish that has a little bit of water in the bottom, and cook at 375. Time will depend on the size of it. I usually stick a meat thermometer in mine.

This sounds like something I can manage...It's 3.15 lbs..how long should i cook it (for med rare)...
ps...don't have a meat thermometer,

 

[britfish]

Rub with olive oil, cumin, salt & pepper. Set fat-cap up on a roasting rack over a cookie sheet with a lip (or in a shallow pan, if you don't have a lipped cookie sheet). Bring to room temp if it's not there already while you pre-heat the oven to 500. Roast at 500 for 30 minutes (to get some Maillard reaction on the outside), then turn down to 250 to finish. I use a probe to tell me when it's done. I cook to about 125, but I like some moo in my meat. Rest on the countertop 15 minutes or so (at least until the temp stops rising) to let the juices reabsorb.

YUMMMMM!!! Can I come to your house for dinner? I don't mean to hijack the thread but I loved your advice on the top round, do you have any suggestions on cooking a turkey? I am planning on cooking my first this weekend, we visit family over the holidays so we never get leftovers so I decided to cook my own!