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Beef Round Roast

Also indexed as: Pikes Peak Roast, Rump Roast, Tip Roast

Preparation, uses, and tips

Round tip roast, top round, and premium or choice rump roasts can all be roasted. Pikes Peak roast, eye of round roast, or select rump roast should be braised to break down the connective tissue they contain.

Roast

Insert a meat thermometer into the center of the meat (or use an instant-read thermometer). Place the roast on a roasting pan, fat side up, in a 325°F (163°C) oven. Roast 1 3/4 to 3 3/4 hours, depending on the size of the roast and the degree of doneness you prefer. To achieve the level of doneness you want, cook until the meat is 5 to 10 degrees below the desired temperature. The temperature for medium rare is 145°F (63°C), for medium 160°F (71°C), and for well done 170°F (77°C). When it is done, remove the roast and let it stand 15 to 20 minutes. The roast will continue cooking as it stands.

Braise

Heat oil in a heavy pan over the stovetop. Brown round roast on all sides. Lower heat and add cooking liquid and seasonings if desired. Cover, bring the liquid to a simmer, and cook over low heat on the stovetop or in the oven. Cook until the roast is fork-tender, 2 to 4 hours, depending on the size of the roast.

Buying and storing tips

Look for round roast with a clear, red color. The normal color of beef is purplish-red, but it takes on a cherry-red hue, known as the “bloom,” when exposed to oxygen. While the exterior is bright red, the interior of the meat retains the darker color. Vacuum-packed round roast will also show the purplish color. Packaged round roast should be cold and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it before or on that date.

Store round roast in its original packaging in the coldest part of the refrigerator, where it will keep for 3 to 4 days. It may be frozen in this packaging for up to two weeks. For longer storage, wrap the roast in heavy-duty aluminum foil, freezer paper, or freezer bags. Round roast will keep 6 to 12 months in the freezer. Defrost the roast in the refrigerator, allowing 24 to 48 hours, depending on size. Cook as soon as possible after defrosting.

Varieties

Round Tip Roast

The round tip roast, which may be sold as a trimmed tip roast or ball tip roast, is the most tender of the round roasts.

Top Round Roast

Top round is another of the more tender round roasts and is also the leanest.

Rump Roast

This roast is cut from the bottom of the round; the bone is then removed and the meat rolled and tied. If the bone is left in, it is known as a standing rump roast. Premium or choice grades of rump roast can be roasted but select rump roast is best when braised, and makes a flavorful pot roast.

Beef Eye of Round Roast

One of the less-tender round roasts, the eye of round should be cooked with moist heat.

Pikes Peak Roast

Also called heel of round, the Pikes Peak roast is cut from low in the round, just above the hock. It contains many small muscles and lots of connective tissue. This is the least tender of the round roasts, but cooks up into a pot roast with excellent flavor.

Nutrition Highlights

Beef round tip roast (fat trimmed to 1/4 inch [0.6cm], roasted), 3oz. (85g)
Calories: 198.9
Protein: 22.9g
Carbohydrate: 0.0g
Total Fat: 11.3g
Fiber: 0.0g

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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