Even though it's not a traditional cut for the holiday table, tasty (and affordable) grass-fed top round makes an excellent roast when seared and cooked rare (beyond medium-rare, it will be tough). Bring the meat to room temperature before cooking so it roasts evenly.

This Story Originally Appeared On sunset.com


Credit: Brown Cannon III

Recipe Summary test

2 hrs
Serves 10 to 12, with leftovers (serving size: 1/4 lb.)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 250°. Heat a cast-iron ridged grill pan over high heat until very hot. Trim any fat from roast, then sprinkle generously with kosher salt. Wipe pan with an oiled paper towel, then sear beef on each side until a nice brown crust forms, 10 to 12 minutes total.

  • Put pan of beef in oven and roast until meat registers 130° in center when tested with an instant-read thermometer, 1 to 1 1/2 hours. Let rest 20 minutes. Slice paper-thin across the grain and serve with salsa verde.

Nutrition Facts

237 calories; calories from fat 27%; protein 40g; fat 7.2g; saturated fat 2.6g; sodium 51mg; cholesterol 102mg.