So that’s usually my thought about this big hunka meat. But I have to tell ya, it’s delicious. It’s easy. It’s flavorful. And it can be healthy!
Well… let’s be honest. When I added “roast” to my grocery list, I knew nothing more than the tastiest and most tender roasts are often the ones with more fat. So thanks to my culinary friend, the internet, I found that the healthiest roast cut is a “round” roast. Round beef options: eye of round, top round, or bottom round.
The grocer determined my choice by what they had in stock… top round.
What I also didn’t know was that beef top round roasts lack fat and marbling which makes it moderately tough. Therefore, I was a little baffled when I pulled the roast from the slow cooker. I was waiting for it to fall apart. Instead, I removed the whole roast and sliced it. And it was delicious and tender!
The recipe was adapted from a flank steak recipe I made years ago. And what did it include? Tomato juice. The same tomato juice that enhances the tenderness of a round roast! (BTW… I have since read that another tenderizer is wine, but I’d rather soften myself up with a glass than feed it to dinner.)
So here it is…
- 3.5 pounds Top Round Roast (or roast type of your choice)
- 16 oz. tomato juice
- 2 Tbsp. minced garlic
- 1/4 cup onions, chopped
- 1/4 cup Worchestershire Sauce
- Pepper (optional)
- Pour half of the tomato juice in slow cooker.
- Add roast.
- Make deep cuts across the roast about every 1.5" apart.
- Press garlic down into cuts in the roast.
- Slowly pour Worchestershire Sauce over roast, making sure it gets down into the cuts as well.
- Sprinkle onions across the top.
- Pour remaining tomato juice slowly over the top.
- Cook on high for 5-6 hours.
- Let roast sit 10 minutes before cutting.
- If desired, spoon tomato juice from slow cooker over the top and serve.
- Cook roast to an internal temperature of at least 145 degrees Fahrenheit to lower your risk of food-borne illness.