Top Round Roasts Delivery or Pickup

If you are looking for a hearty cut of meat to prepare for a group of friends or family on a budget, the top round roast is a wonderful choice. The top round roast comes from the cow's hindquarters, meaning it is a leaner cut of meat which makes it one of the less expensive roast cuts. Top round roast is wonderfully flavorful, although it lacks fat and marbling throughout, making it somewhat less juicy than its counterparts. That said, with some culinary tricks and techniques, a top round roast is sure to be a crowd-pleaser with everyone clamoring for second helpings! 

Top round roast is often at the heart of a pot roast recipe where the beef gets more tender as the meat sits in the juices in the pot. This has a double benefit of creating a rich, flavorful base and importing tender juiciness to the top round roast. 

Top round roasts also play a starring role in recipes for roast beef, which may sound overwhelming to those new to cooking with larger cuts of meat but are actually quite achievable with a few simple suggestions. Begin with a seasoning mix that can really enable you to be creative by combining such ingredients as onion powder, garlic, cumin, Garam masala, salt, and other ingredients such as scallions, diced herbs, and other elements. As top round roasts are typically larger cuts of meat of around four pounds or more, apply your seasonings generously, with the rule of thumb being one teaspoon per pound of meat. The top round roast benefits from seasonings, so definitely don't be shy when you're applying this rub.

Some cooking experts also swear by the pre-salt method, which renders the beef more tender once it is cooked. Pre-salting entails coating the cut of beef with a coating of salt, spices, and herbs, similar to a dry rub, and then placing it in a sealed plastic bag 24 hours before cooking it. The salt draws the liquid out of the meat through this process and then adds it all back in with the herbs and spices. In addition to providing flavoring deep within the roast, it also breaks down the sinew of the meat, which makes it more tender.