Tasty Grilled Top Round Roast Recipe

For economical eating, a top round roast offers a lot for a relatively small price. It has great flavor and is nice and juicy if not overcooked. Top round is also one of the leanest cuts of beef you can get, so it's great if you're watching the calories and saturated fat going into your diet.

For this cut of beef to be nice and juicy, it needs to be cooked no more than to medium doneness, and it's best when cooked to medium-rare. Cooked any further, the roast will become dry and chewy.

Grilled Top Round Roast: Marinate and Cook To Perfection

This recipe makes a great tasting Italian style roast beef, perfect for sandwiches.

INGREDIENTS

• One 3 pound top round roast
• 1 cup red wine
• 2 teaspoons salt
• 2 teaspoons oregano
• 2 teaspoons marjoram
• 2 teaspoons basil
• 1 teaspoon sage
  

Combine the dry ingredients with the wine, and marinate the roast in the mixture for 2 to 3 days. A freezer storage bag is the perfect container for marinating smaller cuts of meat.

Turn the meat several times a day to ensure that all sides are equally flavored. When the marinating time is up, pat the surface of the roast with a paper towel to remove the excess marinade before grilling.

Preheat your grill to medium, about 300 degrees, and set it up for indirect cooking. Cook the roast to your desired level of doneness, but not over medium. This cut of beef is most tender when cooked to rare or medium-rare, or 135˚ Fahrenheit.

Allow your roast to rest for 30 minutes before slicing thinly to serve.

Alternately, this roast can be cooking in the smoker. After seasoning, place it in a 225˚ to 250˚ smoker, using oak or pecan as the smoker wood.

Cook in the smoker for approximately two hours, then check the internal temperature. Depending on the size of the roast, figure on it taking from two to 3 hours to reach 130 degrees.

When it reaches the desired temperature, remove it from the smoker and cover with foil to rest. give it at least 30 minutes before slicing. This would be very good with a bit of horseradish sauce smeared here and there.