Prime CAB Top Round roast is on sale in my supermarket for what seems like a good price. That said, I have no idea what to do with top round. Can somebody point me in the direction of something good to do with such a roast if I were to pick one up? Thanks in advance.
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Top Round Roast - Ideas?
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Good question, I picked up some eye of round a few weeks ago, had some plans but not sure on that now after some reading. Will watch here as well to see what some may suggest.
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For eye, you can do it medium rare, slice across the grain and use for sandwiches. You could do pit beef. OR... you can do jerky. mmmm
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rickgregory - you hit on two of the ideas I have. Jerky, because I’ve never made jerky before, and the pit beef. I two portions, so perhaps I’ll do both.
Thanks for the suggestions!
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I like to roast it Chicago Italian Beef Style or Baltimore Pit beef. Both are awesome as is, But after it is roasted I like to slice it as thin as possible put it in a slow cooker with beef stock and let it sit for a few hours. Great straight with roasted potatoes or Makes awesome sandwiches
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Jerky. I haven't done anything except jerky with a round in a long time. I need to try the pit beef, but I have a dehydrator that is just sitting there...
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I have a little time to share my experience. I was using eye of round.
The first one I did came out a little bit tough, but okay enough. I did it like a rib roast, 225* until an internal of 130*. (I’ve also seen people say to set the oven at 500*, put the roast in, and after 10 minutes turn the oven off. I’ve never done that, but I did try someone else’s roast where they did that, and it was really good.) When someone says "thin slice", try to get it really thin. 1/8†is too thick. Try and shave that son of a gun. I served it as open faced roast beef sandwiches, in mushroom gravy.
The second one I did the same way. I did it to medium, by accident, and it was really tough. We ate the dinner part, but didn’t bother with leftovers.
So, it‘ s cheap, relatively speaking, but unforgiving. No more than medium rare, and thin slice across the grain. I’m not sure there’s anything really that it’s better for than sandwiches.Last edited by Mosca; November 2, 2020, 01:52 PM.
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
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Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
So I didn't buy a roast because they didn't look like they were worth the extra cost of "prime" (no visible marbling.) I DID, however, buy a CAB prime London broil that looks amazing. Maybe I'll post a picture later. I'm not sure I could slice a roast thin enough to make a good sammy. Thanks for all of the ideas, though.
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