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Roast Top Round of Beef

Author
JWU College of Culinary Arts

Minimum internal temperature 145°F

Yield
10 servings

Serving Size
8 ounces (225 grams)

Recipe ID
C00334

Ingredients
US standard
Metric
Beef, top round
5 pounds
2.3 kilograms
Salt
As needed
As needed
Black pepper
As needed
As needed
Garlic powder
As needed
As needed
Mustard powder
As needed
As needed
Beef stock, heated to a boil
1 pint
474 milliliters
Mirepoix:
Onions, peeled, diced
8 ounces
225 grams
Celery, washed, peeled, diced
8 ounces
225 grams
Carrots, washed, peeled, diced
8 ounces
225 grams
Preparation
  1. Gather all the ingredients and equipment.
  2. Preheat the oven to 350°F (177°C).
  3. Trim the meat, and trim the thick fat to ¼ inch (6 milliliters).
  4. Rub the seasonings into the meat.
  5. Place the mirepoix in the bottom of a roasting pan with the meat on top. Roast to an internal temperature of 135°F (57°C).
  6. Remove the roast from the pan, and hold at 135°F (57°C) or higher. Allow to rest and carry over to 145°F (63°C) before serving.
  7. Place the roasting pan on the stove, and remove excess fat. Deglaze the pan with beef stock, heat to a boil, and reduce to the proper consistency and flavor.
  8. Strain the sauce, and adjust the seasonings.
  9. Slice the meat against the grain. Serve on a preheated dinner plate with the seasoned sauce.