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ROAST TOP ROUND

December 26, 2019 • 0 comments

ROAST TOP ROUND
Top round roast is lean and flavorful. Remove defrosted roast 1 hour before cooking to bring meat to room temperature, causing it to cook more evenly. Optional: Roast can be basted 24 hours in advance and put in a bag. The meat will absorb more of the flavors while the salt draws out flavor from the meat. Cutting the meat against the grain leads to delicious, tender pieces that are easier to chew. To turn the top round into a pot roast: add vegetables about 30 minutes of cooking time left, but it depends on cooking temperature, and size and amount of vegetables.

Directions

1 Top Round Roast

Baste with:
1 Tablespoon parsley, dried
1 Tablespoon Dijon mustard
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
1 Tablespoon sea salt
1 Tablespoon black pepper (60 grinds, coarse grind)
1 Tablespoon onion powder

Preheat oven to 325ºF.

In small Dutch oven over medium heat, put 2 Tablespoons extra virgin olive oil. Sear meat 2 minutes per side.

In small bowl, put parsley, mustard, oil, butter, salt, pepper, and onion powder. Mix into a paste.  Rub the entire surface of the top round roast with paste.

Place roast in small Dutch oven with the “fat side” up. The fatty end will usually appear rounded, while the opposite end is flatter. Put the roast directly in the center of the pan.

Cover Dutch oven. Bake 60 minutes, until internal temperature is 168ºF. Leave lid on pot. Let rest 15 minutes before carving. The additional waiting time allows roast to cook to proper temperature. It also allows juices to seal inside the meat. Instead of getting a bloody mess, meat will be jucier when finally cut.

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