The top round roast is cut from the upper inside part of the animal’s rear leg. It is a flavorful cut from the top round muscle. The top round roast is also known as a rump roast. Braising or pot roasting is the preferred method of cooking because the round roast is somewhat chewy unless it is cooked slowly with a tight cover and a small amount of liquid. The cooked roast carves nicely, yielding full, flavorful slices.

Place the roast in a large heavy skillet or Dutch oven with a small amount of olive oil over medium heat. Slowly brown the roast on all sides.

Reserve the drippings, if desired. Season with salt and pepper or to your personal preference for use as gravy or a sauce.

Season the roast to taste. Add 1/2 a cup of wine or broth to the roaster pan. Cover the pan with a tight-fitting lid to contain the steam it will generate.

Place the roaster pan on the middle rack of the oven and simmer at 300 degrees Fahrenheit. The internal temperature of the meat should reach at least 135 degrees Fahrenheit when you insert the thermometer in the thickest part of the roast. Generally, a roast that is 1 inch to 1-1/2 inches thick should take two to three hours to get done.