Top Round Roasts Delivery or Pickup

Once the roast has come out of the oven, let it sit on a cutting board to rest for 30 minutes. It is hard to resist cutting into this warm, deliciously aromatic roast, but the resting time allows all of the juices to be redistributed within the meat instead of pouring out onto your cutting board, leaving your well-executed roast dry and less flavorful. After 30 minutes, take a sharp carving knife and gently cut thin slices against the grain. 

Using the remaining juices from the pan after roasting the top round roast, you can create a gravy by combining this with some butter and flour to pour on top of your sliced roast. Pot roast and roast beef pair beautifully with potatoes and sauteed leafy greens for a complete, satisfying meal. 

When you are cooking a larger cut of meat, such as a top round roast, using a meat thermometer becomes necessary. Undercooked and overcooked meat are both problematic in their own ways and are avoidable situations with a quick temperature read. Top round roasts are ideally cooked medium to medium-rare, which has a little pink at the center to lock in juicy flavoring. A thermometer should read around 130 degrees Fahrenheit for a medium-rare roast, and the temperature will continue to rise slightly as the roast sits to rest after cooking. When you measure the temperature of the roast, be sure to insert the meat thermometer far enough that it reaches the center of the roast to ensure an accurate temperature reading.