The Ultimate Guide to Cooking Beef Round Roasts for a Mouthwatering, Budget-Friendly Meal
Updated: Feb 17
You can cook Sirloin Tip, London Broil, Flank, Top Round, Bottom Round, or Rump Roast perfectly. This is a guide on cooking roasts from the round portion of the beef.
The above dishes were made from beef round cuts, from left to right: Beef Bourguignon made with Rump Roast, Fajitas made with Top Round Flank, Sirloin Tip Round Roast, and London Broil Top Round Roast.
I made all the above dishes for my family, and none was over $10/pound. One was under $6/ pound. Beef Round is inexpensive but has a reputation for being tough or suitable only for braising or stewing. This is false, but the round does require more careful cooking than the Sirloin or Short-Loin portions of the beef.
Roasts from the round and how to cook them.
Roasts from the round primal area are lean cuts from the hind leg. Some popular round roasts include the top round, bottom round, eye of round, and rump roast. These cuts are known for their firm texture and rich flavor but can be tough if not cooked properly. Here are some tips and methods for cooking them to perfection:
1. Top Round Roast
Top round beef roast is from the hindquarters of the beef, specifically from the upper leg. It's a lean and affordable cut often used for roast beef, deli meats, and even steaks if tenderized properly. It benefits from marinating and slow, moist cooking methods to avoid being too tough.
Top round is often marketed as London Broil, a thinner roast marinated and cooked very quickly to medium rare. It is sometimes called Flank, but true Flank comes from the abdominal section of the beef, not the round. Still, you can use a thinner top round cut as a substitute for flank steak in a fajita recipe—just make sure you marinate it overnight. Top Round also makes excellent beef jerky.
If you marinate your Top Round, do not cook it past medium rare, as it will get tough. If you like well-done beef, consider a Pot Roast or beef bourguignon.
This recipe calls for flank steak, but a thinly cut London Broil works just great:
At the bottom of this page, you will find an excellent London Broil Roast recipe.
This recipe is very similar to the fajita marinade above, with variations on seasoning. This excellent marinade works with everything, and I mean everything, you might place on the grill. I have used it for beef, chicken, and even shrimp. Use the basic marinade, but remember that if you marinate different proteins, put them in different containers or bags. Absolutely no cross-contamination of meats allowed! If you cook for a vegetarian, reserve some of this marinade for a nice portobello mushroom and grill it in a pan so it doesn't touch the leftover meat juices.
2. Bottom Round Roast
Bottom-round cuts come from the top portion of the primal round section. They're much tougher than either Top Round or Sirloin Tip. In the Midwest US, this cut is called Rump Roast, but in other locations, it is called Pot Roast. This cut is lean but tough. It is suitable for braising or roasting in a slow cooker. I prefer Rump Roast or Chuck Roast for beef bourguignon or Beef Stew.
The above picture was made with Chuck Roast and the below with Rump Roast. Whichever cut you choose to make your beef bourguignon, following a good recipe like the Julia Child adaptation on my page will produce a great dish.
Never use expensive beef for beef bourguignon or Pot Roast. A chuck or rump roast is ideal and costs much less.
Sirloin Tip Roast
The Sirloin Tip roast (despite the name) isn't from the sirloin but from the round. Perhaps calling it sirloin makes it more desirable since sirloin roasts are more tender and flavorful than round roasts. The Sirloin Tip Roast comes from the round area closest to the sirloin. This roast has less fat and marbling than ribeye or chuck, but it is healthier, and when cooked properly, it is quite tender. My go-to recipe for Sirloin Tip comes from the great Ina Garten. If followed closely, this recipe will give you a perfect medium rare from one side of the roast to the other. The photo below is of a Sirloin Tip Roast I made a few weeks ago. My notoriously finicky college-age daughter polished off nearly two pounds in a single sitting and declared it exceptional. Thank you, Barefoot Contessa! The roast came from Aldi for under $6 per pound. If you find Sirloin Tip Roast on sale, grab it and make this excellent recipe for your family. But use a meat thermometer and check 30 minutes before you think it will be done.
Tips for Tenderizing Round Roasts
Marinate: Marinating the roast in acidic ingredients like vinegar or citrus juice can help break down tough fibers.
Low and Slow: Cooking at a low temperature for a longer time ensures the meat becomes tender without drying out.
Resting: Letting the meat rest after cooking allows the juices to redistribute, making it juicier and more flavorful.
Round roasts can be delicious and satisfying when cooked with care. Enjoy your culinary adventure! 🍽️
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