Get your roast beef right with a little kitchen know-how
Best to buy
Look for round roast that has a clear, red color and is firm to the touch. Make sure to buy it
on or before the “sell by” date on the package (the last day it should be offered
Store it safely
Refrigerate round roast in its original packaging up to four days or freeze for up to two
Quick & easy recipe
Place the roast on a pan, fat side up, in a 325°F (163°C) oven. Roast 2 to 4 hours,
depending on the size of the roast and the degree of doneness you prefer. When it is done,
remove the roast and let it stand 15 to 20 minutes.
Also indexed as: Pikes Peak Roast, Rump Roast, Tip Roast
Round tip roast, top round, and premium or choice rump roasts can all be roasted. Pikes
Peak roast, eye of round roast, or select rump roast should be braised to break down the
connective tissue they contain.
Insert a meat thermometer into the center of the meat (or use an instant-read thermometer).
Place the roast on a roasting pan, fat side up, in a 325°F (163°C) oven. Roast 1 3/4
to 3 3/4 hours, depending on the size of the roast and the degree of doneness you prefer. To
achieve the level of doneness you want, cook until the meat is 5 to 10 degrees below the
desired temperature. The temperature for medium rare is 145°F (63°C), for medium
160°F (71°C), and for well done 170°F (77°C). When it is done, remove the
roast and let it stand 15 to 20 minutes. The roast will continue cooking as it stands.
Heat oil in a heavy pan over the stovetop. Brown round roast on all sides. Lower heat and
add cooking liquid and seasonings if desired. Cover, bring the liquid to a simmer, and cook
over low heat on the stovetop or in the oven. Cook until the roast is fork-tender, 2 to 4
hours, depending on the size of the roast.
Buying and storing tips
Look for round roast with a clear, red color. The normal color of beef is purplish-red, but
it takes on a cherry-red hue, known as the “bloom,” when exposed to oxygen. While
the exterior is bright red, the interior of the meat retains the darker color. Vacuum-packed
round roast will also show the purplish color. Packaged round roast should be cold and the
packaging free of punctures or tears; vacuum-packed steak should have its seal intact. The
beef should be firm to the touch. Check the label for the “sell-by” date and make
sure to buy it before or on that date.
Store round roast in its original packaging in the coldest part of the refrigerator, where
it will keep for 3 to 4 days. It may be frozen in this packaging for up to two weeks. For
longer storage, wrap the roast in heavy-duty aluminum foil, freezer paper, or freezer bags.
Round roast will keep 6 to 12 months in the freezer. Defrost the roast in the refrigerator,
allowing 24 to 48 hours, depending on size. Cook as soon as possible after defrosting.
Round Tip Roast
The round tip roast, which may be sold as a trimmed tip roast or ball tip roast, is the
most tender of the round roasts.
Top Round Roast
Top round is another of the more tender round roasts and is also the leanest.
This roast is cut from the bottom of the round; the bone is then removed and the meat
rolled and tied. If the bone is left in, it is known as a standing rump roast. Premium or
choice grades of rump roast can be roasted but select rump roast is best when braised, and
makes a flavorful pot roast.
Beef Eye of Round Roast
One of the less-tender round roasts, the eye of round should be cooked with moist heat.
Pikes Peak Roast
Also called heel of round, the Pikes Peak roast is cut from low in the round, just above
the hock. It contains many small muscles and lots of connective tissue. This is the least
tender of the round roasts, but cooks up into a pot roast with excellent flavor.
Beef round tip roast (fat trimmed to 1/4 inch
[0.6cm], roasted), 3 oz. (85g)
Total Fat: 11g
*Excellent source of: Selenium (22.35mcg), Vitamin B12 (2.35mcg), and Zinc (5.53mg)
*Good source of: Iron (2.34mg), Niacin (2.99mg), Phosphorus (191.25mg), Riboflavin (0.21mg), and Vitamin B6 (0.31mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.