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Apr 26, 2013 09:44 AM

What do you do with top round?

It's always on what actually tastes good?

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  1. Salt it 24 to 72 hours. Then slow roast to 125 degrees.

    1 Reply
    1. re: phantomdoc

      I first sear it in fry pan on all sides. Remove to cutting board then apply a simple rub of kosher salt, black pepper, paprika all in equal parts. If the frypan is ovenproof, I then place it in the pan, fat side up into a 225 degree oven. About 45 minutes per pound. After one hour Add a cup of dry red wine and roast to an internal temp of 125. Remove from oven and let rest for 1/2 hour on a cutting board. During this period, run the pan juices through a seive. 2 tbs butter, 2tbs flour, cook the roux in the fry pan until light brown, add back the pan juices, 1 cup of beef broth & 2tbs of capers. Warm until gravy thickens. Slice on the thin side.

    2. Cut it into cubes and put it in the slow cooker with 1/2 cup flour, 1 tsp salt, an 8-oz can of tomato sauce, 2 cans of beer, a large onion chopped, and 1/2 lb Portabello mushrooms sliced. Add a little water so you will have plenty of sauce. Cook until the meat is falling apart. Must use Portobellos as they make a rich dark brown gravy. Serve with noodles or potatoes. This Beef & Beer freezes well.

      1. Pot roast, but add extra braising liquid. when using a cut from the round, since it helps to remove and rest the meat, then slice and return to the sauce, letting it permeate the meat a while before serving. Round has the reputation of being dry and tough, because it has no marbling to speak of.
        It's also described as having a livery taste, which I have not personally experienced. If you paid attention to most discussions of beef cuts, you'd think the round is unfit for human consumption. But there's a lot of it, and it's economical because it's the Rodney Dangerfield of meat cuts. Just remember that round needs to be cooked low and slow. I think pot roast is more forgiving than roast beef because if you overcook pot roast you can always shred it, mix with the sauce/gravy, and use it over noodles or for sandwiches. Overcooked roast beef is salvageable, but not as easily.

        1. I have the butcher run it through the cuber or I tenderize it with a 48 blade tenderizer then I make Swiss steak or Chicken fried or country fried steak.

          1. Whether you have steaks or or a roast, this cut is flavorful and will cook up well. Steaks grill up nicely, if you have a roast you can cube it and make chili. make a pot roast or a regular roast in the oven. I think is one of the best lower cost cuts you can get.

            1 Reply
            1. re: treb

              OOPS, I thought I saw Top Sirloin, sorry. Top Round is good for chili, stews and in braising dishes, ie pot roast. Also, you can, you can pound them out for swiss steak or chic fried steak or my fav bricole simmered in a good red sauce.