Pot Roast

• The key to tenderness with a top round roast is slow cooking with moisture. For this recipe, preheat your oven to 350 degrees Fahrenheit. Brown meat on all sides in a skillet or heavy pot, then place in an oven bag. Combine 2 cups of water, a 1-oz. package of dry onion soup mix, and 1 tbsp. of Worcestershire sauce; pour over roast. Arrange two chopped carrots, two chopped celery stalks and three chopped potatoes around the meat and place bag on a roasting pan. Place roast in oven and immediately reduce heat to 300 degrees Fahrenheit. Bake for 1 1/2 hours or until medium (about 145 degrees Fahrenheit when a meat thermometer is inserted into the thickest part of the roast).
  
  

Slow Cooker

• A slow cooker can do wonders with a top round roast, and is sure to make this cut of beef a family favorite. In a slow cooker, combine two cans of condensed cream of mushroom soup, a 1-oz. package of dry onion soup mix and 1 ¼ cups of water. Use a roast that is approximately 5 1/2 lbs. and coat the meat in the mixture. Cook on low for eight to 10 hours, or on high for three to four hours, and you have a delicious entrée.
  
  

Dry Roast

• Proper seasoning can add much needed flavor to this lean beef, particularly when dry roasting. Combine the following seasonings in a bowl and then rub onto a 4 lb. roast: 2 tsp. each of black pepper and dry mustard, 1 clove of crushed garlic, 1 tsp. each of rosemary, thyme and olive oil and 1/2 tsp. each of ground allspice and ground red pepper. Place the roast, fat side up, in a shallow roasting pan. Cook at 325 degrees Fahrenheit for two to two-and-one-half hours, or until a meat thermometer stuck in the thickest part of the roast measures 145 degrees Fahrenheit. Take out of the oven and cover in a foil tent for 15 minutes before cutting.
  
  

Grilling

• For a summer treat, try grilling a top round roast. Combine 1 tsp. sage and 2 tsp. each of salt, oregano, marjoram and basil with 1 cup red wine. Marinate the roast for two to three days. Turn the meat a couple of times a day to ensure each side is flavored. After marinating, rinse with cold water before grilling. Preheat your grill to medium and set it up for indirect cooking. Cook until rare, medium rare or medium.