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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

top round roast

EnokEnok Posts: 15
edited November -1 in EggHead Forum
Well good people, the boss did it. She pulled out a 3# top round roast from the freezer and said I should "Egg" it tomorrow. Does anyone have a good way to cook this peice of meat? Lather? Rub? How long? I am sure it must be low and slow. That's ok as I enjoy a beer or two. Thanks for any help.....


  • Wise OneWise One Posts: 2,645
    enok, we're not being too responsive here. Maybe the problem is that not many of us ever get TOP round roast. I think a very simple way to do this would be to coat it with a good rub (JJ's comes to mind) and just cook indirect at about 225 for a few hours. Figuring on the 2 hours per pound would indicate about 6 hours. Bumping it up to around 350 the time should drop to about 25 minutes per pound. You're going for an internal temperature of 145-160 in either case. Good luck and let us know how it turns out.

  • JimEJimE Posts: 158
    Wise One,
    At 145 to 160º the roast will be getting tough.
    Cook to 130º and I think you will be happier.

  • EnokEnok Posts: 15
    Jim,and Mr. Wise One[p]Thank you for the info. It just now dawned on me that beef is beef is beef when it comes to a roast so they must be cooked pretty much the same way. Thanks again guys.
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