Top round

DESCRIPTION:

The large half- football-shaped top round is the most tender part of the round. The lean top round takes well to marinades and sauces, it is well suited for stews, and can be pot roasted, braised or slow-cooked in crockpot.
Slow roast at 100 C, allowing about 6 hours for 2.5 kg. roast or until it reached the desired temperature. Remove from the oven , cover with foil, and let rest 15 min. before carving.

Flavor: barbecue sauce, bourbon, garlic, ginger, horseradish, mustard, red wine, vinegar, soy sauce, steak sauce.