Cooking a top round roast to make it tender can be achieved using alternative cooking methods other than a slow cooker. Here are a few techniques that can help you achieve a tender and flavorful top round roast:
Low and Slow Roasting: While not using a slow cooker, you can still cook the roast at a low temperature in the oven. Preheat your oven to around 275-300°F (135-150°C). Season the roast with your preferred herbs, spices, and marinades, then place it on a roasting pan with a rack to allow air circulation. Cook the roast until it reaches your desired doneness (use a meat thermometer to check the internal temperature). Cooking it slowly at a lower temperature will help break down the connective tissues and make the meat tender.
Marinating: Marinating the top round roast before cooking can add moisture and flavor, helping to tenderize the meat. Use a mixture of acidic ingredients like vinegar, wine, citrus juice, or yogurt, along with herbs, spices, and oil. Allow the roast to marinate in the refrigerator for several hours or overnight before cooking.
Brining: Brining the top round roast in a saltwater solution can enhance moisture retention and improve tenderness. Make a brine solution with water, salt, sugar, and any desired spices, and submerge the roast in it for several hours before cooking.
Braising: Braising involves searing the meat in a hot pan to develop a flavorful crust, and then cooking it slowly in a liquid like broth, wine, or tomato sauce. This method is excellent for tougher cuts of meat, as the slow cooking helps tenderize it while infusing it with flavors from the liquid.
Using a Meat Tenderizer: You can use a meat tenderizer tool or mallet to physically tenderize the meat before cooking. Gently pound the roast on both sides to break down some of the muscle fibers and make it more tender.
Resting Period: After cooking, let the roast rest for a few minutes before slicing it. This allows the juices to redistribute within the meat, resulting in a juicier and more tender roast.
Remember that the top round roast is a lean cut, so it's essential to take care not to overcook it, as it can become dry and tough. Aim for a level of doneness that suits your preferences, whether it's medium-rare or medium. Additionally, slicing the roast against the grain can also make the meat more tender to chew.