hi there I'm Alan Turner I'm the executive chef for Agri beef Co we're the producers of st. Helens and double our ranch beef today I'm going to show you how to roast a top round roast just a roast that you can pick up the local grocery store and here's how we're going to do it first this is a little about a five pound top Rose top round roast here and you can see the top round tends to be very lean that makes it very good for roasting this isn't a roast that you would braise this is a roast that you would definitely put in the oven on dry high heat so the first thing we're going to do is give it a little salt and pepper I use kosher salt at all times the the reason that I do use kosher salt when I'm using plain salt is because we can see it and I'm sure that you can actually see that I can see where I've salted using a finer salt is more difficult to to see so be very liberal the part that seasoned on this roast is just the outside it's just the very very little thin edge on the outside so don't be afraid you can't over season it little pepper actually my grandmother could over season it but I don't think most people could do that and if you're listening grandma you know I'm right okay we'll just take a little off of that look at that we get it all there just like that now we're going to take it over and we're going to sear it so I have a very hot pan with some high heat vegetable oil the important part is to give this a good sear and that's exactly the sound we want to hear we're going to let this sit we're going to give this a couple minutes on each side and the whole concept here is to sear the juices inside the beef so as it cooks it is the juices will this will act as a barrier so once we get this a nice Brown sear on the outside now we can roast it at a little more gentle temperature and it's going to keep all the juices inside for us so we're going to put this in the oven this is 325 degrees middle shelf is good on a rack we want to raise the roast off the hot surface of the pan so that it cooks evenly all the way around that's what the rack is for this is a 4 to 5 pound roast this should take an hour and a half to two hours at 325 degrees I will be using a thermometer to check temperature all right it's been a couple of hours and we should be able to pull this out and let it rest so that we can curve it and it looks beautiful so what I'm going to do is I'm going to place it on my cutting board where I'm going to carve it I'm going to take this piece of foil that I've got here I'm just going to tint that like that this is very important what we're going to do now is we're gonna let this rest by letting it rest what that means is all of those juices that are trying to expand out of the roast if you've ever poked a roast which is bad by the way don't do that if you ever poked a roast you notice all the juices running out that's what they're trying to do so if you carve a roast right after you take it out of the oven imagine poking it only worse because what's going to happen is you slice it all those juices are going to be on your plate and not in your not in your beef and that's where we want to keep it so we're going to this rest just for a little while don't worry it's not going to get cold it's just going to relax a little bit and then we'll be able to carve it okay it's been had plenty of time to rest we're going to look at this roast I can tell that the green goes this way just by looking you can see the see the grain that runs along that so what we're going to do to carve it let's go start right there we're a carve right against that grain you'll notice that this roast is very evenly roasted all the way across nice medium-rare roast so there you go 325 degrees after we've seared it for about two hours to 135 degrees internal temperature we let it rest and and then we can carve I'm Alan Turner and now you know how to cook a top round roast