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What do you do with top round?

  • l

It's always on sale...now 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.

              1. re: chefj

                This is what I want to do. Do you have a good, tried & true recipe/method for the jerky?

                1. re: jbsiegel

                  For 1# of Beef thinly sliced with the Grain
                  2 T Fish Sauce
                  1 T Dark Soy
                  1 T finely minced Lemongrass
                  1 tsp coarsely crushed Coriander Seed
                  1 T Garlic Paste
                  1 tsp Crushed Black Pepper
                  3 T Brown Sugar
                  1 T Sambal Olek or Minced Fresh Red Chili
                  2 T Toasted Sesame Seed
                  Combine all add Beef Marinate 8 hours or overnight

                  You can also put everything except the Beef and Sesame Seeds in a Mini chop or a Blender to avoid all the mincing.

                  I use a Dehydrator.

                  1. re: chefj

                    Thanks - sounds good! I don't have a dehydrator and can't quite figure out the best way to do it in the oven.

                    My husband loves jerky, and I want to make some for him. I was going to give him a list of possible things for the marinade and let him choose (within reason - I'll veto some disgusting combination!).

              2. Grillades = Small 1/2 in thick, 2 or 3 inches square pieces that you "beat the living daylights out of" to flatten. Season, flour, and brown. Braise in a roux based water/beef broth/gravy that has onions, pepper, a little celery, garlic, thyme, bay leaves, basil, a dash or two of worchestershire sauce, and of course Salt and pepper. Some folks add tomatoes, I prefer not to. However, I will on occasion add a can of Ro-Tel. Simmer until the Grillades are very tender. If you like, add chopped green onion and parsley during the last 10 minutes or so. Serve over/with grits.

                Grillades and Grits actually taste Day-um good! Especially for breakfast, brunch, or dinner.


                1 Reply
                1. re: Uncle Bob

                  You can also Panéed Beef
                  Dust the pounded Scallops of Beef with Flour and then into beaten Eggs, seasoned with Ketchup, Mustard and Cajun Seasoning
                  Then coat with Bread Crumbs seasoned with Cajun Seasoning
                  and Parmesan and Pan Fry.

                2. It works very well for braciole. I keep my eyes out for the thinly cut top round when it's marked down because it is nearing its sell-by date. Turns out to be a very economical meal that way.

                  1. Usually I make it into London broil, per Alton Brown's I'm Just Here for the Food p. 63. Marinate overnight, then broil 3-4 minutes per side, let rest, and slice thinly across the grain. Fresh ginger is key to the marinade, which also contains soy sauce, Worcestershire sauce, a little honey, oil, wine, garlic, and onions.

                    1. When I grew up, it was the only cut for roast beef we could afford. I have always thought it tastes a lot better than any prime rib I have had. However, it is chewier and so needs to be sliced thin. In fact, I am told that it is the preferred cut for deli roast-beef sandwiches. Jamie Oliver's "Food Revolution" contains a wonderfully simple and tasty recipe for it. No doubt by now it has been posted jillions of times on the web.

                      1. It was roast beef growing up for me too. Also good as steaks, and yes, ground round is a wonderful burger meat. Whatever preparation you want it medium rare. It doesn't have a lot of fat as others have mentioned, so it will be fred out if you cook to medium or well done, but as a rare or medium rare it is still moist and has great beefy flavor.

                        1. Most often I pound it flat and make chicken fried steak, then serve it with mashed potatoes and gravy.