NOVEL THINKING

For that reason, I recommend using a good thermometer and check often. Let your roast rest at least 10-15 minutes before serving. potatoes (not low carb) I’m thinking – after a seat, braise, like 10 min at 450 – 500° – turn off oven and leave door closed – time @ 10-12 minutes/lb. Preheat oven to 500 degrees. This post may contain affiliate links. All of these make great oven roasts when combined with a savory dry rub.

Is that a typo? Had bottom chuck in my freezer, took it out this morning to thaw and defrost. At this point I’d estimate it was already 1/4 cooked.

We have gas, electric, and convection ovens, and each of these will have a varied outcome. You can prepare it with a marinade ahead of time or do a dry rub before cooking. We will see what happens. Your email address will not be published.

Remove the fully thawed roast from the fridge and remove it from the packaging. The key is to use an eye of round roast (or any well-rounded and even-shaped roast). And! Steak Salad – Okay, not technically steak. It is a fabulous recipe. … It should be flavorful and not tough. When you try again, you could lower your oven temp by 10 degrees and compare. Please do not cook this delicious oven roast in a crockpot or instant pot. What is your recommendation as far as cooking time for that size? Cooking the roast at a high temperature initially and then reducing the heat gives it a great sear on the outside and lends to the perfect tender roast. This roast looks amazing! So on that note, if you own an oven, which I’m sure you do, buy a meat and oven thermometer. See post for details about reheating and left over ideas. The biggest issue I’ve seen, from personal experience, is oven variation. I made a wonderful gravy with the drippings and served it slathered in the gravy on top of a cauliflower and parsnip puree. It’s really good, and it’s great because it’s such an affordable cut of meat. They make me laugh. Assuming you have top round roast beef left overs, though I would not be surprised if you don’t have any, there are so many great ways that you can eat it. Wow, yes, definitely!

You can sear the roast on the stove top or in the oven. Roast Beef Breakfast Bowl – Next time we have left overs, I’m going to add them to some hash browns, onions, and eggs, for a breakfast bowl. Second, the best bet with this recipe is to get an instant read thermometer. This video explains a little bit about the bottom round cut. Must rest at least 20 mins. You really need to be diligent about checking the internal temperature regularly to ensure you don’t over-cook your roast. There are many different methods when it comes to reheating roast beef. Maybe 1 and ahalf, 1 hr per pound even? Also for the gas range I’m wondering if your using a dial or have an exact temp set? That was so delicious! Again, it won’t be as tender as steaks or other cuts of beef, but it won’t be tough either.

If you are looking to slice it like roast beef, you must cook your roast in the oven. The temp already said 140! I will be trying this recipe soon. For this reason, it is very wise to keep a thermometer in your roast so you can regularly check the temperature at the thickest part of the meat. Sear time of 15 min for a 2lb roast is high (15 min at 450) and smaller roasts are often thin vs fat. Since everything else is ready, I round up the family and settle in for dinner. This helps provide moisture and flavor, which are so important for these more affordable cuts of meat. Thanks for the response. Rub the entire roast with a dry rub (recipe below). The butt if you will or beef bottom. This is important to get that nice exterior crust that is packed with flavor. I find searing on the stove to be messy, so I prefer to start it on high in the oven to cook the outside quickly and seal in the natural juices of the meat. Set aside at … Start with the oven at 450 degrees. They sometimes like to make my recipes. (Who talks like that and when did I become 80? 3-4 lb thin bottom roast would take less time than a fat roast (longer and thinner). If I’m running a little low on time can Increase the oven temperature? Also, it is always a good idea to check a roast at the midway point.

Also another reason to avoid trimming the fat on a bottom roast. It took another 2 1/2 hours to reach 135 degrees. Just be sure to keep a close eye on the temperature so it isn’t over done and make sure to slice it thin. I’m so sorry this didn’t work fo you. Total Carbohydrate My guests raved about how tender it was. It was tender enough, but I think that if it had taken a few hours longer to reach 135 degrees it would have been even more tender. If you make this easy top round roast beef recipe or any of my other recipes, please leave me a comment and let me know what you think!

It’s the best way to preserve the tenderness and the flavor of the beef. My 4 pound roast was perfect after 3 hours this is definitely a keeper. Hi! Watch your cooking time, the steam from the broth and veggies will speed things up. I put the rub on yesterday and baked it today. Slice thin, and enjoy. with a meat thermometer. This Easy Top Round Roast Beef Recipe is going to become a regular in your house after you see how easy it is to make, how tender and perfect it comes out every time, and how versatile the left overs are. 2 hours per lb is a decent estimate but we’ve had roasts take longer and roasts take far less.

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