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I have a boneless top round roast 1.91lbs.

r
Rheta Oct 16, 2013 06:56 AM

I'm not sure how to cook it. Should I braise or roast? I bought it with the idea I would pot roast it with vegys but I've read a few recipes that say roast it and serve it rare. I was really hoping to braise slowly with vegetables. Which is the right way?

  1. porker Oct 17, 2013 08:42 AM

    Did this last week:
    Sear on all sides to get some color.
    Roast in low oven, 200F, until internal temp 120-125.
    Let rest.
    Slice thin, pile on bread, top with beef gravy and warm, canned peas - hot roast beef.

    1. m
      mwhitmore Oct 17, 2013 08:30 AM

      Haven't tried, but it sounds ideal for Sous Vide. If not available, I would roast in the lowest possible oven, maybe 200-225. Probably closer to medium than medium rare. Barding is the old fashioned way of adding fat, impossible for most of us. But I would lard by covering with bacon. Good luck!

      1. d
        darrentran87 Oct 16, 2013 12:54 PM

        I would definitely roast it... braise a lean cut of meat? Braising is good for fatty or collagen filled cuts -- not lean cuts like a top round.

        1. Robin Joy Oct 16, 2013 11:26 AM

          Roast it, with some day-before prep. Look no further than this:

          http://chowhound.chow.com/topics/608907

          1. boyzoma Oct 16, 2013 09:53 AM

            Just my 2 cents, but I would do a top round roasted to medium rare. It's just a cut that is made for that. Serve with some au jus and some horseradish on the side. Ummm.

            1 Reply
            1. re: boyzoma
              LindaWhit Oct 16, 2013 01:34 PM

              Agree - not enough fat in a top round (IMO) to help break down the meat while braising.

            2. MidwesternerTT Oct 16, 2013 09:02 AM

              Go for the pot roast with veggies. I found this terminology thread on braise vs roast helpful.

              http://chowhound.chow.com/topics/878882

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