Understanding the Top Round Roast Cut

The top round comes from the round primal, located in the hindquarter of the cow. Due to the significant muscle work in the back and hind legs, these cuts are typically leaner and less tender. However, if cooked correctly, they can be intensely flavorful and deliciously satisfying.

There are various subprimal cuts from the round, including top round, eye of round, sirloin tip, and bottom round. The top round can be prepared as a roast, steak, or other variations. When selecting a top round roast, you might find it as a cylindrical cut or as a rolled version, similar to London broil, held together with butcher’s twine.

Both formats work well for this recipe, though personal preference may lead some to prefer a solid cut. Just ensure that any rolled version is trimmed properly to avoid excess silverskin that can result in gristle.

Ingredients for Smoked Top Round Roast

• Top Round Roast: A roast that weighs at least two pounds is recommended. Smaller roasts can dry out more easily. If the roast comes with butcher’s twine, keep it on while cooking.
• Seasoning: A mix of kosher salt, coarse ground black pepper, and granulated garlic (often referred to as SPG) is ideal. Feel free to experiment with your preferred dry rub for beef.
• Apple Cider Vinegar: This will be used to spritz the meat, helping to keep it moist while cooking.

Substitutions: This method can also work with bottom round or eye of round. Instead of apple cider vinegar, beef broth, juice, water, or beer can be used.

How to Smoke a Top Round Roast

1. Step 1: Begin by rubbing the top round roast on all surfaces with your seasoning mix. For optimum flavor, it’s best to let it rest in the fridge overnight. If you’re short on time, simply allow it to rest on the counter while your smoker heats up.
2. Step 2: Preheat your grill or smoker to maintain an indirect heat zone at 275°F. Utilize oak or hickory wood for smoking. If you’re using a gas grill, turn on one burner while leaving another off, so the roast cooks over that cold section.
3. Step 3: Position the seasoned roast onto the smoker, keeping it over the indirect heat. Monitor its internal temperature, spritzing with apple cider vinegar every 20 to 30 minutes to retain moisture.
4. Step 4: Assess and remove the roast from the smoker once it reaches an internal temperature of about 130°F, which is ideal for medium-rare. Use an instant-read thermometer for accuracy.
5. Step 5: After removing it, let the roast rest for about 15-20 minutes, loosely covered with aluminum foil to keep it warm before slicing into thin pieces.
6. Step 6: Use a long serrated knife for slicing the roast. The edges will have a different doneness than the center, providing a variety of textures and flavors.

Serving Suggestions for Smoked Top Round Roast

Serve your sliced smoked top round roast on sandwiches, or include in French dips topped with melted provolone cheese. This flavorful meat is also delicious in Korean beef lettuce wraps. For a more substantial dinner, accompany it with mashed potatoes and gravy, or a fresh side salad.

For an additional depth of flavor, consider adding sides of grilled vegetables. The versatility of the sliced smoked top round makes it a great option for many dishes.

Storage Tips for Leftover Top Round Roast

Leftovers can be stored in an airtight container in the refrigerator for up to five days. Alternatively, you can portion the meat and freeze it for up to six months. Make sure to thaw in the fridge before serving again.