1 top round roast (inside round)
salt and pepper
your favorite seasonings (onion & garlic powder, etc.)
garlic cloves, cut in half

An hour before cooking, remove the top round roast from the refrigerator to bring to room temperature.

Preheat the oven to 250°F and set the rack to the lower middle position.

Take a heavy bottomed roasting pan and depending on the size of the pan you will be using, set the pan on 1 burner or 2 burners if you have a large pan and set the temperature to medium-high.

Once the pan is hot sear the roast on all sides for about 6-8 minutes total time. A frying pan also can be used to sear the roast.

Carefully remove the top round roast, set a wire rack in center of the roasting pan and place roast fat side up on the rack.

Season with salt and pepper and generously sprinkle your favorite seasonings, such as onion or garlic powder etc. Cloves of garlic may be used cut in half lengthwise and with a small knife cut small slits into the top of the roast and insert the garlic clove halves into the roast.

Transfer the pot to the oven and cook, uncovered at 250°F until an instant-read thermometer inserted into the thickest part of the roast registers 110°F, about 1-2 hours depending on size and shape. I recommend checking the temperature 45 minutes to 1 hour after entering the oven.

Adjust oven temperature to 500°F and cook until the internal temperature reaches 130-140°F, about 15-20 minutes.

Remove the roast from oven and tent with foil. Let it rest at least 15-20 minutes to allow the juices to redistribute themselves evenly throughout the roast.

Cut twine off roast and cut across the grain into thin slices. If the twine is tied correctly it should run across the grain, so just cut in the same direction the twine was tied.

MEAT THERMOMETER READING:

 • Rare Red with cold, soft center 125-130°F.
 • Medium-Rare, Red with warm, somewhat firm center 135-140°F.
 • Medium Pink and firm throughout 140-150°F.
 • Medium-well, Pink line in center, quite firm 150-155°F.
 • Well-done, Gray-brown throughout and completely firm 160-165°F.

Submitted by: JohnnyMac