Cassie’s Ruminations

Slow Roasted Top Round Roast

Tonight’s dinner was adapted from this one on AllRecipes. The high heat followed by very low and slow works well for tougher cuts of beef like top round. While it will never be as tender as a porterhouse or rib eye, it is still good. I served this with some sautéed zucchini and mushrooms.

   

Slow Roasted Top Round Roast
Serves 4

1.5 lb top round roast, well trimmed
1/2 tsp kosher salt
1/2 tsp ground black pepper
1/8 tsp garlic powder

Season the roast all over with the salt, pepper, and garlic powder. Place in a small cast iron skillet and let rest at room temperature for 20 minutes.

While the roast is coming to room temperature, preheat the oven to 500 degrees F. It should be fully at temperature before proceeding.

Put the roast in the oven and cook for 11 minutes (7 minutes per pound if you have a larger roast). Turn the heat off and let the roast sit in the oven for 2 hours (or at least 20 minutes per pound of roast for medium rare and up to 1 hour per pound for well). Do not open the oven during this time, or the heat will escape and the roast will not cook right.

Take the roast out of the oven and let rest for 15 minutes. Slice thin against the grain and serve.