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Brined/Slow Roasted Top Round. After reading all the threads, am I doing it right?

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Brined/Slow Roasted Top Round. After reading all the threads, am I doing it right?

AllieM | Dec 19, 2012 03:12 PM

After reading three weeks of threads, I just purchased a 15 lb top round roast that I'm preparing. Since I haven't done one of this size before, nor ever tried a dry brine, I was wondering if anyone could take a look at my plans and give me some opinions.

Day 1 - Dry brine with 1/2 to 3/4 cups of Kosher salt. Wrap in plastic and refrigerate for 3 days.

Day 4 - Remove, rinse and pat dry. Leave out for 3 hours to warm to room temperature.

Season with Kosher salt, black pepper, garlic powder and rosemary.

Roast on a rack at 225 degrees until internal temperature reaches 118 to 120 degrees. Remove and let sit for 2 hours.

Coat the exterior with olive oil and sear under the broiler.

I would be happy to get any advice to method, times or temperatures as this is my first attempt this way. Will be sure to share photos and a review after it's done!

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