Cooking a top round roast to make it tender and flavorful without using a slow cooker requires a careful cooking method that helps retain moisture and breaks down the meat's connective tissues. Here are a couple of alternative methods to achieve a tender top round roast:
Oven Roasting with Low Temperature:
- Preheat your oven to a low temperature, around 275°F to 325°F (135°C to 160°C).
- Season the top round roast with your preferred rub or marinade. You can use a mix of herbs, garlic, salt, pepper, and olive oil.
- Place the roast on a roasting pan or a wire rack set inside a roasting pan. The wire rack helps to elevate the roast and allows the heat to circulate evenly.
- Cook the roast in the preheated oven until it reaches the desired doneness. For medium-rare, you'll want an internal temperature of about 130°F to 135°F (54°C to 57°C), medium is around 140°F to 145°F (60°C to 63°C). Use a meat thermometer to monitor the temperature accurately.
- It's essential to avoid overcooking, as top round roasts are lean and can become tough if cooked too long. Remove the roast from the oven, tent it with foil, and let it rest for about 15-20 minutes before slicing. The resting period allows the juices to redistribute within the meat, resulting in a more tender and flavorful roast.
Reverse Searing:
- This method involves slow-cooking the roast at a low temperature first and then finishing it off with a sear for added flavor and texture.
- Preheat your oven to a low temperature, around 250°F to 275°F (120°C to 135°C).
- Season the top round roast with salt, pepper, and any other desired spices.
- Place the roast on a wire rack in a roasting pan and cook it in the oven until it reaches an internal temperature of around 115°F to 120°F (46°C to 49°C).
- Once the roast reaches the desired temperature, remove it from the oven and let it rest for about 15 minutes.
- While the roast is resting, heat a cast-iron skillet or heavy-bottomed pan over high heat and add a high smoke-point oil (e.g., vegetable oil, grapeseed oil).
- Sear the roast on all sides for about 1-2 minutes per side until you achieve a nice crust.
- Allow the roast to rest again for a few minutes before slicing and serving.
Regardless of the method you choose, it's crucial to use a meat thermometer to ensure you cook the roast to your preferred level of doneness. Additionally, always slice the top round roast against the grain to further enhance its tenderness.