- (1) Top Round Roast - Tallahassee Partner
- (Varies) Herb rub (Garlic-Herb Rub or Cumin-Cinnamon Rub)
Rub the roast with the herb rub of your choice (see recipe below), wrap loosely in plastic, and allow to sit at room temperature for 2 hours.
Preheat oven to 250 F.
Place the meat in a small roasting pan, insert a meat thermometer, and cook for 30 minutes. Turn the oven heat as low as you can (most modern ovens do not go below 170 F, but if yours will accurately go as low as 150 F or 160 F, so much the better). Continue cooking the meat until the thermometer registers 120 F to 125 F. Because these tend to be lean cuts, I recommend that you do not cook them any further than medium-rare. As a guide, figure on 1 hour and 10 minutes per pound of meat at 170 F.
Remove the roast from the oven, tent loosely with foil, and let rest for 5 to 10 minutes. Carve into very thin slices to serve.
This recipe makes a large quantity of rub, which can be stored in an airtight container for later use. It is ideal for beef steaks.
1 1/2 tablespoons chili powder 1 teaspoon sugar
1 1/2 tablespoons ground cumin 1 teaspoon freshly ground black pepper
1 tablespoon ground coriander 1 1/2 teaspoons ground cinnamon
1 1/2 tablespoons coarse salt 1/2 teaspoon cayenne pepper
This herb rub will work on pork, lamb, veal, venison, goat, or beef. I like to make a double or triple batch and keep it on hand for a quick, convenient meat seasoning. I find it a very handy seasoning mix to take along when we're camping.
1 tablespoon dried thyme 2 teaspoons garlic powder
1 tablespoon dried rosemary 1 1/2 tablespoons coarse salt
2 tablespoons dried oregano 2 teaspoons freshly ground black pepper
1 teaspoon ground fennel