Tonight we tried a 3.18 lb. Beef Top Round Roast for dinner. It had a great flavor but it came out a little tougher than I would have like for it to have been.
I marinaded it for almost 20 hours then put a pepper rub on it for about 3 hours.
I cooked it at 325° dome temp for about 3 hours. I pulled it when the beef was almost 140° and wrapped it and let it rest in a cooler for about 20 minutes.
Anyone have any thoughts on my next attempt of getting it to be more tender?