Top Round Roast

What it's good for:

Braise it in the oven at 325°F with liquid for 3–4 hours. Slow cooker on low for 8–10 hours. For deli-style roast beef, roast it at 325°F to 130–135°F internal, cool completely, then slice very thin.

Top round is leaner than chuck, so moisture matters. Give it time and it rewards you.

Here's what you're getting:

Top round comes from the inside of the rear leg, leaner than chuck but more flavorful than eye of round. From cattle raised on pasture.

Good all-purpose roast for families.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed top round roast in the fridge for 1-2 days, or refreeze immediately if not using.