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Top Round Roast
Top Round Roast
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.
Other Common Names
- Top Round Pot Roast
Primal Cut
- Round Primal
Top Round Roast FAQs
Is Top Round Roast a Good Cut?
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.
How Much Does Top Round Roast Cost?
Expect to pay $5 to $10 per pound for top round roast.
How Do You Know When Top Round Roast Is Done?
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.
What Is a Top Round Roast Best For?
This cut is best when cooked in a slow cooker or braised.
Which Is Better Bottom or Top Round Roast?
Bottom round roast tends to have a little bit more flavor than top round roast because bottom round is slightly fattier.
Can Top Round Roast Be Cooked From Frozen?
Never cook large cuts like top round roast from frozen. The surface will overcook before the interior is safe to eat.
Interesting Facts About Top Round Roast
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.
Top Round Roast Nutritional Facts
According to the USDA, a roasted 6-ounce portion contains 278 calories, 51.2 grams of protein, and 8.1 grams of fat.