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Cooking a top round roast for the first time this evening. Experiencing confusion.
None of my cookbooks or printouts even list this cut. Online sources give multiple cooking options (slow roast for many hours at 250 F; no, 325 - 350 F for 2.5 to 3 hours; idiots, half an hour at 400 F; no, no, no you'll ruin it, it has to be 500 F for 20 minutes) seasoning methods (dry rub on a rack; no, an oil-based rub down in the juices or it'll be too dry) and even what the quality of the meat is (notoriously tough to famously tender).
Okay. I'm using my standard sunflower seed oil based rub of fresh ground black pepper, fresh-peeled garlic cloves, sweet basil, thyme and sage all minced together in my little Cuisinart, cooking at 350 F for 2.5 to 3 hours (will check at 2.5). Will see how this goes.
Update: One hour per pound (in this case, 2.5 hours) was just a bit too much. The meat is tender and moist, but a bit more done than I like, being barely pink in the middle. Not a bad first try, though. Eating it now. :-)
None of my cookbooks or printouts even list this cut. Online sources give multiple cooking options (slow roast for many hours at 250 F; no, 325 - 350 F for 2.5 to 3 hours; idiots, half an hour at 400 F; no, no, no you'll ruin it, it has to be 500 F for 20 minutes) seasoning methods (dry rub on a rack; no, an oil-based rub down in the juices or it'll be too dry) and even what the quality of the meat is (notoriously tough to famously tender).
Okay. I'm using my standard sunflower seed oil based rub of fresh ground black pepper, fresh-peeled garlic cloves, sweet basil, thyme and sage all minced together in my little Cuisinart, cooking at 350 F for 2.5 to 3 hours (will check at 2.5). Will see how this goes.
Update: One hour per pound (in this case, 2.5 hours) was just a bit too much. The meat is tender and moist, but a bit more done than I like, being barely pink in the middle. Not a bad first try, though. Eating it now. :-)
