To make a top round roast tender, you can follow these steps:
Choose the right cut: Top round roast is a lean cut of beef, which means it can be tougher compared to other cuts. To improve tenderness, it's important to select a roast with good marbling (intramuscular fat) as it adds flavor and moisture.
Marinate the roast: Marinating the top round roast can help tenderize it and add flavor. You can create a marinade using ingredients like olive oil, vinegar, soy sauce, Worcestershire sauce, garlic, herbs, and spices. Place the roast in a sealed plastic bag or container, pour the marinade over it, and refrigerate for at least a few hours or overnight.
Preheat and sear: Preheat your oven to a high temperature, usually around 450°F (230°C). While the oven is heating, remove the roast from the marinade and pat it dry with paper towels. Then, heat a skillet or pan on the stovetop over high heat and sear the roast on all sides until browned. This step helps to develop a flavorful crust.
Slow-roasting method: After searing, transfer the roast to a roasting pan or oven-safe dish. Insert a meat thermometer into the thickest part of the roast. Place the roast in the preheated oven and cook at a lower temperature, usually around 325°F (160°C), until it reaches the desired doneness. The internal temperature for medium-rare is around 135°F (57°C), medium is around 145°F (63°C), and medium-well is around 155°F (68°C). Remember to allow for a few degrees of carryover cooking after removing the roast from the oven.
Rest and slice: Once the roast reaches the desired doneness, remove it from the oven and let it rest for about 10 to 15 minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavorful roast. After resting, slice the roast against the grain, which helps break up the muscle fibers and further enhances tenderness.
By following these steps, you should be able to achieve a more tender and delicious top round roast. Enjoy your meal!