Enjoy this Orange Glazed Top Round Roast with your choice of a crunchy Fennel and Apple Slaw or comforting Garlic and Herb Roasted Baby Potatoes.
Preheat your oven to 325°F (160°C).
In a small bowl, mix together soy sauce, oyster sauce, Worcestershire sauce, minced garlic, ground black pepper, and red pepper flakes (if using) to make a marinade.
Remove the roast from the refrigerator and let it rest at room temperature for 20-30 minutes. Meanwhile, heat 1 tbsp (15ml) of vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Remove the roast from the marinade, reserving the marinade for later. Sear the roast on all sides until it develops a nice brown crust, approximately 2-3 minutes per side.
Once the roast is seared, remove it from the skillet and set aside. Add the remaining 1 tbsp (15ml) of vegetable oil to the skillet, and sauté the onions for 3-4 minutes, or until they start to soften.
Add the reserved marinade, beef broth, and water to the skillet, stirring to combine. Bring the mixture to a simmer.
Place the seared roast back into the skillet and transfer it to the preheated oven. Cook for approximately 1 hour and 30 minutes, or until the internal temperature of the roast reaches 135°F (57°C) for medium-rare.
Remove the roast from the oven and let it rest on a cutting board for 10 minutes. During this time, cook the ramen noodles according to package instructions, discarding the seasoning packets.
While the noodles cook, add the mixed vegetables to the skillet with the sauce and cook over medium heat for 5-7 minutes, or until the vegetables are tender.
Slice the roast thinly and serve over the cooked ramen noodles. Top with the vegetable and sauce mixture, garnishing with chopped green onions and sesame seeds. Enjoy your Top Round Ramen Roast!
A top round roast, also known as an inside round roast, is a cut of beef taken from the round primal cut, which is located in the hindquarters of the cow. This cut is lean and relatively tender compared to other parts of the round, but it can be somewhat tough and dry if not cooked properly.
Here are some tips and best practices to make a top round roast as moist and tender as possible:
Marinate the meat: Marinating the roast with an acidic ingredient like vinegar, lemon juice, or wine, along with herbs and spices, can help tenderize the meat and add flavor. A marinade can also help keep the roast moist during cooking. Marinate the roast for at least 2 hours or overnight for best results.
Bring to room temperature: Allow the roast to come to room temperature for 20-30 minutes before cooking, which helps it cook more evenly.
Sear the roast: Searing the roast on all sides before roasting will create a crust that seals in juices, helping to keep the roast moist during cooking. Use a hot pan and a small amount of oil to achieve a good sear.
Roast at a low temperature: Slow-roasting the top round roast at a low temperature (325°F or 160°C) allows the connective tissue to break down gradually, resulting in a more tender roast. Use a meat thermometer to monitor the internal temperature and avoid overcooking. Aim for an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Baste periodically: Basting the roast with its juices or a mixture of melted butter and herbs helps keep the meat moist and adds flavor.
Use a roasting rack: Placing the roast on a roasting rack allows even heat circulation and prevents the bottom of the roast from becoming soggy.
Let it rest: After removing the roast from the oven, let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a moist and tender result.
Slice against the grain: When carving the roast, be sure to slice against the grain. This shortens the muscle fibers, making the meat more tender.
By following these tips, you can maximize the tenderness and moistness of your top round roast while also enhancing its flavor.