"Top Round Roast" experiment (follow-up and conclusions).

Chubby · August 2005

<p />I decided to try to make my own Roast Beef yesterday.
I purchaced a "Prime" Top Round roast..seared on cast iron,and slow roasted...indirect on a raised grid @ 350 dome (about 300 grid level) on my Small.[p](see post from last evening for the particulairs)[p][p]Here is the Top Round...pulled after 1 1/2 hours at an internal temp of 135-140. I covered and let rest for 20 minutes.[p][p]Seasonings...Olive Oil and roasted garlic paste, salt, and cracked pepper with light cherry smoke.[p][p]Thin sliced....sammich ready!![p][p]Conclusions?[p]1) Next time, I'll pull @ 125to 130...the carryover was more than I thought it would be.
(Admittedly, I do like roast beef rare. Also...the farther in I sliced...the better I liked it).[p]2)The simple seasonings...slow roasting and light cherry smoke really let the beefy flavor of the Top Round come thru.[p]3) A slicer would be the ticket here...although I was surprised how tender it was even sliced a bit thicker.[p]4) This was a lot easier that I was thinking it would be!![p]Lastly...even using "Prime" Top Round...I saved 4-5 dollars a pound over what I'd pay at the Deli![p]I'll do this one again, for sure.[p]Evans[p][p]

tinman · August 2005

Chubby,
nice, thanks for working out the details. can't wait to try.[p]Jorge

Smokey · August 2005

Chubby,[p]It really look great, you're a natural. Maybe add little horseradish sauce on the side. Mmmmmm[p]Smokey

Chubby · August 2005

Smokey,[p]I'll be your WingMan...anytime!![p]Feeling better, I hope?[p]Two crowns at the Dentist for me today.[p]I guess better than a "stick in the eye"...but just barely!![p]Evans

"Top Round Roast" experiment (follow-up and conclusions).

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