How to Cook a Top Round Roast (Top Side)

Ingredients

• 2kg/4 lbs top round roast
• 4 tsp coarse salt like kosher or Maldon salt
• 4 tsp freshly ground black pepper (optional)
• 3 red onions, quartered (optional)

Steps

1. For best results, you want to pre-salt the meat 24 to 48 hours before you start cooking. Rub 1 tsp course kosher salt or 1 1/4 tsp flaky Maldon salt per pound (450g) of meat, all over the exterior.
2. At this stage, you could also add ground black pepper, garlic granules, onion powder, spices such as paprika and/or dried herbs into the meat to taste. You could also use a good dry rub for this. Don't add fresh herbs or they will burn when cooking.
3. About an hour after rubbing the salt onto the meat, you will see that the surface is really moist because of the salt. If you were to cook the meat at this stage, you would not achieve a nice crust on the meat as it's too wet. Place the meat in the fridge, uncovered for 24 to 48 hours.
4. After this time, you will see that the exterior of the meat is dry. The moisture will have soaked back into the meat, flavouring it and making the meat more tender.
5. Pre-heat your oven or barbecue to 220C.450F. Please see notes for barbecue instructions.
6. If using the quartered onions, place them in a roasting tray and then secure the roast on top. The onions will help produce a nice gravy if you choose to make one.
7. Stick a meat thermometer into the thickest part of the meat and then place the meat in the oven and roast at this high temperature for 15 to 20 minutes to form a crust on the exterior. Then reduce the heat to 180C/350F.
8. Continue cooking the meat for 15 minutes per pound (450g) or until it has reached your preferred doneness, 45C/113F for rare or 50C/122F for medium rare.
9. Transfer the cooked roast to a cutting board and cover loosely with foil for at least 20 minutes before you even consider slicing it.
10. Cut against the grain into thin slices and serve.