Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Chashub]

Hey all,
Looking for recommendations on cook times, temps and any other pertinent ideas for a 5 pound top round roast.
Thanks,
Charlie

[Bentley]

Tell me more, so we can advise...Do you like a char on the outside of your beef?  Do you have preferred finish?  Well done, medium rare, etc...

[Bar-B-Lew]

maybe also what you intend to do with it...stew, pulled, sliced roast beef, prime rib like thick slices, etc.

[Fishwater2002]

Coincidentally I just picked up two CAB top rounds this morning. I’ve never cooked them before but wanted to practice before my bone in rib roast for Christmas. Im thinking of a simple salt & pepper rub or Montreal seasoning then throwing them on the pit around 250 to an internal temp of 125. Let them rest for a few & then putting them on the searing station for a little char on the outside, sound good?

[Michael_NW]

Coincidentally I just picked up two CAB top rounds this morning. I’ve never cooked them before but wanted to practice before my bone in rib roast for Christmas. Im thinking of a simple salt & pepper rub or Montreal seasoning then throwing them on the pit around 250 to an internal temp of 125. Let them rest for a few & then putting them on the searing station for a little char on the outside, sound good?

Sounds great, Fishwater2002, I like that - simple. Just make sure you slice them nice and thin against the grain. And don't be afraid to use an instant-read meat thermometer while searing to make sure you bring them up to a safe temp.

[Chashub]

Bentley,
your roast is actually what I'm looking for, seared and medium rare to medium!

[Bentley]

Well, I will tell you how I did that one.  And then I will tell you what I have learned over the last few years and how I do it now.

The one above was charred on 4 sides in a Daniel Boone on Grill Grates with the DB set at 500° for about 5 minutes on each side.  The pit was turned down to 325° and I cooked the meat till it hit an internal temperature of 125° dead center of the roast.  It was pulled with the temperature gauge still in it, rested, and as soon as the temperature started to drop, was served...On this cook it peaked at 138°...

Now days for Roasts, I still sear it, but I cook it at about 240°, takes longer, but is more gentle on the meat fibers and does nor require anywhere near as long a rest.  It also is a more consistent temperature through the Roast!

Large roast are all about temperature for me anymore...Just to easy to accomplish with todays thermometers...

[Fishwater2002]

I did mine today at 275 until internal temp of about 125. I then took them off to rest while I got the sear box up to temp, then brought them up to about 140 putting a nice char on them. Final results were delicious.

[Bentley]

Nice cook!

[Michael_NW]

Final results were delicious.

That's really all that matters. Good job!