Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition | Ask Your Questions Now ›


Home Cooking 38

Top Round Roast?

HBGigi | Mar 16, 2012 08:57 AM

I've ordered a 5 pound top round roast from the butcher and now I'm wondering how to roast it so that it comes out medium-rare and not too tough. This roast was recommended by the butcher as a less expensive substitute for a standing rib. Will I be able to make a tasty gravy/sauce from the drippingts?

Want to stay up to date with this post?