Ya gotta try this!

[flamin lib]

I just got a promotional issue of Cooks Country magazine and it had an article on top round roast. It’s a beautiful cut but a bit tough so the author, Diane Unger, experimented with cooking temps and timing. She settled on 225f until it reached an internal temp of 125. To get the dark crust she browned it in a skillet first. I tried it last night and it was tender enough to cut with a fork! Literally; cut it with my fork! For Christmas dinner I had a standing rib roast and this top round came awfully close at 1/3 the price. I’ve subscribed to the magazine and record the PBS series, it was that good!

recipe says 2.5 to 3.5 hours but mine was done in 2 hours, 4 lbs in a calibrated oven.

Recipe here: http://www.cookscountry.com/pwlogin.asp?did=6385&area=recipe&iseason=

[NMDemDist2]

1. well, i don't think i'll pay for the site

but thanks for the tips!

[flamin lib]

4. The site is free. I subscribed to the hard copy magazine. nt

[NMDemDist2]

5. it asked me for all kinds of info and said i could have a 14 day 'free trial'

:shrug:

[flamin lib]

8. Oops, it appears you're right. I got in once and it won't let me back. nt

[Stinky The Clown]

6. You could always share a subscription

The site allows you to search it. You can then cut and paste to an e-mail and send it to your subscription partner - or vice versa,

[NMDemDist2]

7. is that an offer???

:evilgrin:

[grasswire]

2. what grade of beef did you use?

Select? Or choice?

That would make a huge difference. Supermarket beef used to be choice, so most beef dishes were way more tender than they are today with select grade meat.

[flamin lib]

3. At $1.99/lb I'm sure it was the lesser of the two.

The nice part is that the roast is perfectly done edge to edge, no gradation from perfect medium rare to well done and dry at the edges.

[flamin lib]

9. Cause the site is subscription, here's the recipe:

Ok, here’s the recipe/technique:
One 4-5 lb top round roast, tied at 1 inch spacing to maintain shape
2 tbs butter
1 tbs oil
1 large onion, cut in ½ inch rings
2 carrots cut in 2 inch pieces
1 stalk celery cut in 2 inch pieces
½ cup flour
1 tbs tomato paste
2 cups beef consume
Water for gravy consistency

Salt roast on all sides, wrap in plastic wrap and refrigerate overnight.
Pepper roast on all sides. Melt butter with oil in a large skillet and brown roast all over. Transfer to a platter, add vegetables to the skillet and sauté until browned. Add flour and tomato paste and continue to stir until flour browns. Push all veggies to the center and place roast on top of them. Roast at 225 f until temp at the center reads 125 f (medium rare).

Transfer roast to a cutting board and tent with foil for 20 minutes. While roast rests make gravy by adding consume to veggies and bringing to a boil to thicken the gravy. Add water for consistency and strain to remove solids. Adjust seasoning.

Slice roast thin, ¼ inch, and serve with gravy if desired.

[NMDemDist2]

11. will it work for rump roast too? and you don't cover it? n/t

[Warpy]

10. I know pan searing and finishing in the oven is the best way to do steak

That a roast would be done perfectly the same way makes a great deal of sense. The low temperature also makes a certain amount of sense, giving more time for the collagen in a tough cut of meat to break down, much the way low temperature stovetop braising does.

[hippywife]

12. I tried using a rump roast

for my Sunday gravy last weekend. Let it cook in the crockpot for something like 8 hours. It took that long for it to become tender and, while the sauce still tastes good, it doesn't taste as good as when I make it with a bone-in chuck roast with all that lovely fat and marrow.

:hi:

[NMDemDist2]

13. i did a rump roast Sunday too

but being my "Ms Hollandaise" self (never met a recipe I didn't think I could "improve") I didn't follow the recipe exactly

the flavor was fine, but it was still a bit tough ALTHO to be fair, I was delayed in town and did bake it at 300 instead of 275

sadly Chucks are off our diet for the time being, we still are losing weight and fat is kept to a minimum in my menus

I figured I could get away with a rump roast, especially since I baked it on a rack

[hippywife]

14. Well, at least you know why

it was a little tough and it was just due to the circumstances. I bet it was still delicious and you figured out a way to make it a little less "dentive." (new word!) :rofl:

I'm sleeeepy and need to turn in for the night, should have done it long before now. Check your PM's doll. I'll talk atcha tamari! :hi: