The Top Round Roast is, as the name implies, cut from the top part of the beef’s round section. Unlike most butchers we trim this cut aggressively to remove all of the side muscles and connective tissue. This roast is all lean meat, ready for the best roast beef you’ve ever had.
This cut is best cooked hot and fast, and served rare. Season with coarse salt and pepper and start in an oven set to 500°F. After 15 minutes, turn the temperature down to 225°F and continue cooking until the internal temperature reaches 120°F. Rest for 10-15 minutes, or cool completely, before slicing as thin as your knives allow.