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Top Round Roast

Top round roast

Information for Top Round Roast

Cut Ratings

Flavor 3 star
Tenderness 2 star
Value 3 star
Leanness 3 star

Typical Cooking Methods

Braise, Broil

Other Names for Top Round Roast

Inside round, top round first cut and top side

Good Substitutes for Top Round Roast

Round tip roast or flank steak

Traditional Dishes for Top Round Roast

London broil, beer chili

Sous Vide Top Round Roast Recipes

View all Sous Vide Top Round Roast Recipes

Description of Top Round Roast

Top round roast is taken from the round section (inside muscle of the leg) of the cow. The top round section weighs around fifteen to seventeen pounds. It is a favorite among the other cuts from the round section such as the round steak, rump roast, eye round roast and bottom round roast because the top round roast is slightly more tender and leaner. For more tender cuts, you can choose cuts from the ribs and short loin.

The top round steak and round steak are derived from the top round roast. The top round steak is a thick cut while round steak is a thin cut. Some people mistakenly call the top round roast the London broil, which is a name of an actual dish. This is why sometimes you will find the top round roast labeled as London broil in grocery stores and butcher shops.

The biggest advantage of this cut is that it is affordable and has good flavor. This meat is cooked using slow moist heating methods like braising. If it is marinated properly it can also be cooked in fast heating methods like grilling. One can season the top round roast with black peppers, crushed or powdered garlic, paprika or powdered onions. Herbs like thyme and rosemary add to the delicious aroma of top round roast.

Serve this cut in thin slices so that the bite is less chewy. In addition avoid overcooking this cut at all cost as it makes the beef tough.