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Fall Apart Top Round Roast

There is nothing better in the fall than a cozy meal full of harvest 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 cooks this, but usually sticks to the standard start for my recipe. All the flavours of your hard work from the season 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. 

How do I cook a roast beef so it doesn’t dry?

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 redistribute into the roast preventing it from being dry or disappointing.

Why does my roast beef turn out tough?

A roast can turn out badly from undercooking, overcooking or choosing the wrong cut of meat! If your beef roast is under cooked 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 meat off with ease, then you will know it is ready!

Can you cook roast beef from frozen?

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 internal temperature to reach 135 F to 140 F. 

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 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 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.

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• 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.

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

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4.17 from 18 votes

Fall Apart Top Round Roast

There is nothing better in the fall than a cozy meal full of harvest vegetables and this fall apart Top Round Roast.  The best Roast Beef is tender, flavourful and this one turns out perfect every time. 

Prep Time20 minutes mins

Cook Time2 hours hrs 30 minutes mins

Total Time2 hours hrs 50 minutes mins

Course: food & recipes

Cuisine: English

Keyword: cast iron roast, easy roast beef recipe, fall apart round roast, roast beef, round roast

Servings: 9 servings

Calories: 170kcal

Author: Deborah McDonald

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 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

Serving: 100grams | Calories: 170kcal

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