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Fall Apart Top Round Roast
There is nothing better in the fall than a cozy meal full of harvested vegetables, and this fall apart top round roast is one of the most enjoyable meals our family has. I love to change things up when I cook this, but usually stick to the standard start for my recipe. All the flavours of your hard work from the season are mixed into one delicious dish.
This recipe is best used with a rump roast, top round roast, or sirloin tip. This is a slow roasting method at a low heat which is good for tougher cuts of beef.
What kind of beef is used for roast beef?
- Top Round Beef Roast – Also known as Inside Round
- Bottom Round Beef Roast – Also known as Rolled Rump Roast
- Eye of Round Roast
- Top Sirloin Roast – Also known as the Top Butt.
- Tenderloin – This is the most tender of the cuts for a beef roast.
ingredients
- 3 to 3 1/2 pounds Roast (pick an end cut with a layer of fat if you can)
- 1 tablespoon extra virgin olive oil
- 8-10 slivers of garlic (3 to 4 cloves, sliced in half or into thirds)
- Chopped onion
- Potatoes
- 1 can Consommé
- 1 cup red cooking wine
- 1/2 cup beef stock
- Rosemary
- Salt and pepper
directions
- Salt the roast and let sit at room temp. Preheat oven to 225 F
- Insert slivers of garlic into the roast. Use the tip of a sharp knife to make 8 to 10 small incisions around the roast. Put a sliver of garlic into each cut.
- In a separate pan on medium heat, add a dollop of olive oil and begin to sear your roast. You will want to turn all sides of your meat as this will help to lock in the flavours during the cooking process.
- Place potatoes into a roasting pan and toss with salt, pepper, and olive oil.
- Add roast to your oven roasting pan, I like to use a large crock or cast iron cooking dish. Cover the roast with the remainder of the olive oil and salt/pepper. Add your red wine, beef broth, and chopped onion for flavour. Place the rosemary on top and cover.
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- Cook for approximately 2 1/2 to 3 1/2 hours, depending on the size. Using a meat thermometer, you want your roast’s internal temperature to reach 135 F to 140 F
- Remove from heat, tent with foil and let meat rest for 20-30 minutes. Enjoy.
The perfect fall apart top round roast every time! Perfect for those cooler fall days when you just want to curl up in the house with the family. I would love to hear what some of your most nostalgic recipes are. Let me know in the comments below!
Love a good spin on a classic? Try this smoked tomato soup from scratch or this Béchamel Lasagna With Sweet Italian Sausage and Swiss Chard
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Ingredients
- 3 to 3 1/2 pounds Roast, pick an end cut with a layer of fat if you can
- 1 tablespoon olive oil, extra virgin
- 8-10 garlic, 3 to 4 cloves, sliced in half or into thirds
- onion, chopped
- potatoes, halved
- 1 can consomme 298 g
- 1 cup red cooking wine
- 1/2 cup beef stock
- Rosemary
- Salt and pepper
Instructions
- Salt the roast and let sit at room temp. Preheat oven to 225 F
- Insert slivers of garlic into the roast. Use the tip of a sharp knife to make 8 to 10 small incisions around the roast. Put a sliver of garlic into each cut.
- In a separate pan on medium heat, add a dollop of olive oil and begin to sear your roast. You will want to turn all sides of you meat as this will help to lock in the flavours during the cooking process.
- Place potatoes into roasting pan and toss with salt, pepper and olive oil.
- Add roast to your oven roasting pan, I use a large crock or cast iron cooking dish. Cover the roast with the remainder of the olive oil and salt/pepper. Add your red wine, beef broth and chopped onion for flavour. Place the rosemary on top and cover.
- Cook for approximately 1 1/2 to 2 1/2 hours depending on the size. Using a meat thermometer, you want your roast internal temperature to reach 135 F to 140 F
- Remove from heat, tent with foil and let meat rest for 20-30 minutes. Enjoy.
Nutrition
While cooking the roast, you may keep it uncovered until it reaches the desired temperature and doneness. Once you remove it from the oven, be sure to place the lid back on or tent it and let the meat stand for approximately 15 minutes. This will allow the juices to be redistributed into the roast, preventing it from being dry or disappointing.
A roast can turn out badly from undercooking, overcooking, or choosing the wrong cut of meat! If your beef roast is undercooked it will be tough and chewy! Make sure to test your meat prior to eating it to be sure it is cooked thoroughly. Test the meat by placing a fork in the roast while it is still in the pot, if the fork goes in easily and shreds the meat off with ease, then you will know it is ready!
You can cook a roast without having to thaw it out and it will stay tender however you will need to increase your cook time to 4-5 hours. To know when the frozen roast is ready, you will want to use a meat thermometer. You want your roast’s internal temperature to reach 135 F to 140 F.
Made this last night, redskin potatoes carrots and even a little red pepper. Was super tender and delicious! Will definitely be saving this recipe
YUM!! That sounds amazing!
Oh gosh, sorry to hear it didn’t turn out for you. Yes the temperature would be 225F. Hopefully you have better luck next time!
Turned out great!
I hope you don’t mind, but I used shallots instead of onions, made mushroom broth with dried porcini and skipped the potatoes and garlic. I also added the porcini to the broth and meat. I did use the consumme and red wine. All that aside, the roast was excellent! And I made my usual substitute for potatoes – dumplings, which were great with that broth.
Thank sounds absolutely amazing! Thank you for sharing.