Sous Vide Time and Temperature Charts

Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

What Would You Like to Sous Vide?

How to Sous Vide Beef Top Round Roast

Top round is a very lean but tough piece of meat that really shines with sous vide. After 1 to 2 days at 131°F (55°C) it turns very tender.

top-round-roast

Top round is another very tough piece of meat that sous vide can change into a tender steak. It is a very lean piece of meat and after 1 to 2 days of cooking it has a texture similar to a slightly drier filet mignon. It comes from the round primal, located at the rear of the cow. The lack of marbling means it is usually less flavorful and I prefer to serve it heavily sauced, or as a component in dishes that have more flavor built in.

Since top round roast is such a tough cut of meat sous vide can greatly change how it normally tastes. This is because with sous vide you can cook it below the temperature that starts causing moisture loss for a long enough time that it still becomes tender. This results in very tender and moist meat.

About Top Round Roast and Top Round Steak

Top round roast is taken from the round section (inside muscle of the leg) of the cow. The top round section weighs around 15 to 17 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, not the cut of meat. 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. 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. The safest way to cook all top round cuts is by sous vide. Not only will the roast or steak be quite tender, but it will also maintain it's moist flavor. This meat is also a good candidate to be cooked using a slow moist heating method like braising. If it is marinated properly it can also be cooked in fast heating methods like grilling.

Typical Cooking Methods for Top Round

Top Round Roast: Sous Vide, Braise, and Broil

Top Round Steak: Sous vide, Broil, Grill, and Pan Fry

Other Names for Top Round

Top Round Roast: Inside Round, Top Round First Cut, and Top Side

Top Round Steak: London Broil, and Butterball Steak

Good Substitutes for Top Round

Top Round Roast: Round Tip Roast and Flank Steak

Top Round Steak: Round Steak, Flank Steak, and Rump Roast

Traditional Dishes for Top Round

Top Round Roast: London Broil, and Beer Chili

Top Round Steak: London Broil

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What is the Best Sous Vide Top Round Roast Temperatures and Times?

Top round is a very lean but tough piece of meat that really shines with sous vide. After 1 to 2 days at 131°F (55°C) it turns very tender.
  • Tender Steak
  • Medium-Rare: 131°F for 1 to 2 Days (55.0ºC)
  • Medium: 140°F for 1 to 2 Days (60.0ºC)

Do you have experience cooking top round roast? Let us know your thoughts in the comments below!

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