Top Round Roast - Ideas?

[Dewesq55]

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.

[Donw]

Have a look at Baltimore Pit Beef on the free side.

[rickgregory]

Beat me to it.

[Mosca]

Medium rare and slice thin against the grain.

[bbqLuv]

Across the grain, 😛

[DeusDingo]

perpendicular to the grain :-P

[barelfly]

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.

[rickgregory]

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

[barelfly]

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!

[klflowers]

Jerky. Whenever I get a round, that is what it ends up. I keep meaning to make pit beef, but the jerky pull is too strong.

[Bartender-in-the-Kitchen]

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

[klflowers]

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...

[Mosca]

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.

[ecowper]

I do it Pit Beef style. I don’t go past rare. That means the ends will be medium rare for those that don’t like rare roast beast.

[Willy]

Sauerbraten?

[ItsAllGoneToTheDogs]

I like this answer best, though jerky and pit beef are always good go-to's with this.

[Tax Man]

Yes!

[Henrik]

I’m with Mosca here, slice it super thin. I make roast beef out of it, always a winner.

[theroc]

Top round takes well to sous vide and searing. I usually sous vide at 131 F for 24-36 hours, then sear on the plancha.

[BourBonQ]

Yes, this^^^. Perfect temp end to end. And make some jus from the bag juices.

[bbqLuv]

Roast beef, MR, sliced thin, In a toasted sour dough roll, and Horse Radish Sauce.
Paired with PBR. oh yea.

[Tax Man]

I'm sitting here at 4:30 AM and that is making me hungry! Just like you described, maybe with a slice of provolone. Oh yeah!

[bbqLuv]

😃 cheese, yes add cheese. My bad.

[troymeister]

Sous Vide at 131° for 12 or more hours..Sear on grill or Cast iron. Use the liquid in the bag to make an Au Jus.....Slice thin...Oh yeah!

[BourBonQ]

What he said^^^

[smokin fool]

Light up your smoker, dry rub the round outta the fridge and on the grill at 280ish, flip it a coupla times if that floats your boat.
As Mosca a says cook to inside temp of no more than 130, let it rest and slice thin as you can.
Well worth the effort.

[HouseHomey]

Grind that sucker!!

[Dewesq55]

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.

[smokin fool]

That is the thing about rounds, lean as all get out but done right it's outstanding.
Takes smoke like a champ.
Your doing yourself an injustice not trying a round at least once.