- Looking for a roast that's easy on the wallet
but big on flavor?
We've got the technique for you.
(upbeat music)
Roasting is a simple technique,
so let's walk you through a few steps
to make sure you get a nice eating experience
from a top round.
In this case we have a roast that's
about four and a half or five pounds top round.
We're gonna use a roasting pan fitted with a rack
and I also have foil in the bottom
so that I can keep the clean up nice and easy,
and then I have a simple rub
that can really enhance the flavor of this top round,
so you see we've got marbling in here
which is great so it can baste the roast as it cooks.
To get it ready for the oven we're going to put a little bit
of oil on the outside
and the reason I do this is because we're gonna put it
in an oven that's got a really hot temperature
to get a good sear on the outside.
Then we're gonna ride at nice low temperature
to finish cooking to its internal doneness, about 125.
So, the oil's nice and coated on the outside.
This will also help a rub stick to it,
so the rub that I have here
has got exceptional flavor to it.
It's got salt, pepper.
It's got orange zest, so dried orange peel
and coriander and ginger
so it gives a good Asian flavor to it.
Make sure I get the rub
all the way around the whole surface, nice and even
on every side and then start to rub it in just a little bit,
and it is called rub for a reason, right.
It's nice and coated and just put it in the oven,
so I have a fitted rack on a roasting pan
and I'm gonna go into a really hot oven,
450 degrees so I can get a good sear on the outside.
After 15 minutes at 450,
we're gonna drop the temperature to 325.
I'm using the roast perfect app as a tool
so I can nail this temperature.
I set in top round.
I put four and a half pounds
and I targeted medium rare,
and that means I've got about 70 minutes here at 325.
It's been an hour and ten minutes
and my roast should be right where I want it to be
before resting so I'm gonna confirm the temperature is yes,
125 and we'll let it rest.
This is super important to let your roast rest
and especially true with a top round.
The roast perfect app says 15,
but I'm gonna do that as a minimum.
I'm probably gonna do 20 minutes on this
because what happens is the energy of cooking
in the roasting technique,
it's accelerated on a path
that this is gonna keep cooking,
so at 125 it's gonna ride all the way up
to 135 degrees, which is my target.
If you're concerned about your roast getting cool,
go ahead and tent it with foil.
(foil crinkling)
After 20 minutes of resting,
our roast is now ready to slice,
so I'm gonna put this on the cutting board,
(slicing)
(tapping) and we'll slice it super thin.
That's important with round,
so against the grain,
if you can see a grain direction
which I kinda see it goes at an angle this way
so you'll see I'll cut slices that are super thin
kind of at an angle on this roast
just because I want to oppose.
The reason for that is so that
you have the most tender eating experience possible
for a round.
Boy, look at that doneness.
It's exactly what I was looking for
so by going at high heat initially at 450,
dropping it down to 325,
we were able to coast to our target doneness
of 135 or so for our medium rare.
For other doneness options, pick your favorite here,
and there you have it,
a perfectly done top round cooked exactly the way I like it.
I can't wait to dive in and enjoy it.
For more top round recipes and this specific one,
go to CertifiedAngusBeef.com
(upbeat music)