For economical eating, the top round roast offers a lot for a relatively small price. It has great flavor and is nice and juicy if not overcooked.
Top round is also one of the leanest cuts of beef you can get, so it's great if you're watching the calories and saturated fat going into your diet.
For this cut of beef to be nice and juicy, it needs to be cooked no more than to medium doneness. Cooked any further, the round roast will become dry and chewy.
This recipe makes a tasty Italian style roast beef.
Combine the dry ingredients with the wine, and marinate the roast in the mixture for 2 to 3 days. A freezer storage bag is the perfect container for marinating smaller cuts of meat. Turn the meat several times a day to ensure that all sides are equally flavored. When the marinating time is up, pat the surface of the roast with a paper towel to remove the excess marinade before grilling.
Preheat your grill to medium, about 300 degrees, and set it up for indirect cooking. Cook the top round roast to your desired level of doneness, but not over medium done.
This cut of beef is most tender when cooked to rare or medium-rare.
|Rare||130ºF||Remove at 120-125ºF|
|Medium Rare||140ºF||Remove at 130-135ºF|
|Medium||150ºF||Remove at 140-145ºF|
|Medium Well||160ºF||Remove at 150-155ºF|
|Well Done||170ºF||Remove at 160-165ºF|
Allow your roast to rest for 30 minutes before slicing thinly to serve.