Top round roast, an affordable and flavorful cut of beef, becomes even more tender and juicy when you marinate it prior to cooking it. Because this beef tends to have less marbling, the acids in the marinade will break down the beef fibers and make the roast a delectable entrée. Mix up a marinade that will enhance the meat and infuse flavors into the flesh. A 3-lb. top round roast will serve 8 to 10.
Measure and pour the lime juice and the orange juice into the plastic bag. Add the minced garlic and blend the ingredients carefully in the bag.
Add the roast to the bag. Seal the bag after removing as much air as possible.
Place the bag on the plate and refrigerate the marinating roast for eight hours or overnight.
Flip the roast two or three times while it marinates.
Remove the roast from the plastic bag to cook it. Discard the marinade.
The used marinade may contain bacteria from the roast. If you wish to use some marinade for cooking, reserve 1 cup of marinade without using it to marinate the roast. Use this reserved marinade for cooking the roast.