How to Prepare a Boneless Top Round Roast
Boneless top roast is a delicious meal that's easy to prepare. Top roast is the lean meat taken from the upper part of the cow's back leg, and it is best when cooked in a broth or meat juices. As a result, this cut of meat is often used in soups, stews, in a slow cooker or prepared in the oven as a main course. Does this Spark an idea?
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Things You'll Need
- 4 to 6 pounds of boneless top round roast
- 1/2 cup olive oil
- 1/2 teaspoon paprika
- Pinch of red pepper flakes
- 1/2 teaspoon ground pepper
- Aluminum foil
Instructions
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Preparing a Boneless Top Roast
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1
Rinse the roast under running cold water for three minutes and pat dry with a paper towel.
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2
Combine 1/2 teaspoon paprika, the pinch of red pepper and 1/2 teaspoon ground pepper in a cup.
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3
Rub 1/2 cup of olive oil over the entire roast. Use gloves or bare hands to apply the olive oil for best results. Do not use a basting brush which, can leave bristles behind on the meat.
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4
Sprinkle the spice mixture on both the top and bottom of roast.
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5
Place the roast in a deep roasting pan. The pan should be large enough to leave 3 inches of space between the meat and the edge of the pan on all sides.
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6
Cover the roast with aluminum foil. The foil should be placed loosely over the roast.
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7
Cook or marinate roast for 20 minutes. If you decide to cook the meat immediately, preheat the oven and cook the roast at 375 degrees Farenheit for two hours for a well-done roast. Adjust the cooking time depending on how well done you like your meat. If you decide to marinate the meat, place the roast in the refrigerator for at least 30 minutes prior to baking.
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Tips & Warnings
Cut the meat into 1-inch chunks when using it for soups and stews.
Do not allow meat to sit at room temperature for longer than five minutes because bacteria can quickly reproduce and spread onto the roast. Either immediately cook or refrigerate the roast.
