How to Cook a Top Round Roast

A top round roast contains a fair amount of fat, which keeps it moist.

The top round roast, also known as the rump roast, is a cut of meat from the round haunch of a cow. It contains a large amount of bone, but this is typically removed during the butchering process. Top round roast also contains a fair amount of fat, which can help keep it moist during cooking.

Things You'll Need

• Top round roast
• 1/2 cup red wine
• 6-quart Crock-Pot
• 1 tbsp. thyme
• 1 tbsp. rosemary
• 1 tbsp. black pepper
• 1 tsp. kosher salt
• 2 tbsp. vegetable oil
• Small bowl
• Casserole dish
• Plastic wrap
• 5 garlic cloves, halved
• 1/2 large onion, sliced
• 2 slices bacon, cooked
• Platter

Instructions

1. Combine 1/2 cup of water with the red wine in the slow cooker, then set aside. Mix together the thyme, rosemary, black pepper, salt and vegetable oil in a small bowl.

2. Massage the herb mixture into the entire top round roast. Place it in a large casserole dish and cover tightly with plastic wrap. Move the top round roast into the refrigerator and chill for 30 minutes.

3. Remove the top round roast from the refrigerator and transfer it into the Crock-Pot. Put the garlic and the onion slices into the pot, and place the bacon over the top of the roast.

4. Place the lid on the Crock-Pot, and set the temperature to low. Cook the top round roast for 10 hours, and then turn off the heat. Flip the roast over in the pot so the top is in the liquid, and let it stand for 15 minutes.

5. Transfer the top round roast to a platter and let it drip dry for 5 minutes. Carve the meat against the grain in fairly thin slices. Serve with the cooking liquid poured over the meat.

Tips & Warnings

• A homemade or commercially purchased liquid meat rub can be used in place of the one made in this recipe.

• This recipe uses a 3-lb. top round roast and will serve five to six people.

References

• "The Everyday Low-Carb Slow Cooker Cookbook: Over 120 Delicious Low-Carb Recipes That Cook Themselves"; Kitty Broihier, Kimberly Mayone; 2004
• Florida Center for Library Automation: Selecting and Using Beef and Veal

Resources

• Read this Article in Spanish