My friend’s at Mason’s Market sent me a beautifully marbled American Wagyu Top Round to try. Top round comes from the Round Primal Cut and is home to inexpensive cuts of meat used for roasts, London Broil, or ground beef. As it is Springtime, and the weather is beautiful, I wanted to do something with this cut that would pair nicely with the season… roast beef! What’s better than a perfectly cooked roast beef for sandwiches or served on its own with a nice selection of cheeses? With that said, this recipe couldn’t be any easier to make and you should feel confident to try this on your own. Now sit back, grab an ice cold PBR, and enjoy this post for Homemade Top Round Roast Beef.
Homemade Top Round Roast Beef
Starting with a beautiful Top Round from Chili Pepper Ranch is a great confidence booster. The marbling alone tells you that the meat will be delicious no matter how you cook it. But let’s focus on this recipe for delicious homemade roast beef.
Start out by adding Kosher salt, coarse black pepper, and garlic.
Preheat a cast iron pan and when ready sear each side of the Top Round for about 2 minutes (per side).
Using a rule of thumb for 2 minutes per side is not the end all be all way. Remember use your senses and learn to know when this is done. You will know when you are ready to move on to the next step when you see that beautiful charred crust on the outside of the Top Round.
Homemade Top Round Roast Beef
Setup your Traeger Timberline to 225° using your favorite wood pellets (for this cook I used Cherry Pellets).
When the grill is up to temp and ready, place the seared top round inside with the probe inserted. Set the probe to monitor for 125° internal temperature (which is rare).
After the top round reaches temp, pull from the grill and allow to rest for an hour before placing in the fridge.
After the beef has been in the fridge for several hours, it is time to slice and serve. Enjoy this sliced roast beef on sandwiches or all by itself. Delicious!
Homemade Top Round Roast Beef
Ingredients
- 2-3 lb Top Round
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
Instructions
- Preheat your cast iron pan to 500°
- Season your top round with an equal mix of salt, pepper, and garlic powder
- When the cast iron pan is ready add a small amount of oil and sear the top round on all sides until you develop a nice crust
- Preheat your grill to 225° (indirect heat if not using a pellet grill)
- When the grill is at temp place the top round inside
- Cook until the internal temp measures 125°
- Pull from the grill and let rest for 10 minutes at room temp before placing in the fridge
- After several hours remove the beef from the fridge and slice thin