Top round comes from the rump of the animal. This muscle group gets worked when the animal moves, and cuts from the round are rather tough and lean. Slow cooking will give you the best results.
Top round roast isn't one of the prime cuts because it is rather tough and doesn't have the flavor of some other larger cuts like chuck roast or rib roast.
Expect to pay $5 to $10 per pound for top round roast.
If it's being braised, which we recommend, top round roast should be cooked at low temperatures until it is extremely tender, at an internal temperature of 204 degrees Fahrenheit.
This cut is best when cooked in a slow cooker or braised.
Bottom round roast tends to have a little bit more flavor than top round roast because bottom round is slightly fattier.
Never cook large cuts like top round roast from frozen. The surface will overcook before the interior is safe to eat.
Top round is one of the many cuts sometimes sold as London Broil. The term “London Broil” originally referred to a cooking method, rather than a cut. Despite the name, we don't recommend broiling this tough cut.
The National Cattlemen's Beef Association identifies top round roast with UPC number 1551. You may see this number in the UPC code on the beef package label at the supermarket.
According to the USDA, a roasted 6-ounce portion contains 278 calories, 51.2 grams of protein, and 8.1 grams of fat.
A quick sear and a long, slow cook on your Traeger will produce the tender, rosy roast beef you'll find at the local deli.
This roast packs some prime time flavor in every bite. Butter, herbs and a slow roast over hickory is all this beef cut needs to rule your taste buds.
Grab a slab and round up your family, you're about to be the hero of this Sunday meal. Smoke this hearty roast low and slow, then sink your teeth into a pre-historic chunk of protein that's dripping with flavor.
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