aMeltingly tender and juicy, this braised top round roast recipe bursts with the flavors of sunny Provence. Weeknight easy and company worthy, this beef roast is a meal youll make over and over again!
During the fall and winter months, beef roasts are a mainstay of my dinner rotations. These budget-friendly roasts not only make easy weeknight friendly meals but are also fabulous for get-togethers since all the work can be done in advance!
From this Tender Eye of Round Roast with Herb Oil to this Coffee and Spice Rubbed Sirloin Roast Im always looking for new beef roast flavor combinations – and this Provencale Braised Top Round Roast recipe was the result.
Inspired by a stew Id had recently, its filled with savory onions, meaty mushrooms, and sweet tomatoes. Fresh herbs and a surprise ingredient – dry white wine!! round out the flavors of this top round roast. Perfect for those who arent red wine fans!
Beef roasts like Top Round, Eye of Round and Sirloin Tip are less expensive beef cuts that make wonderful roasts – if you know how to cook them! My favorite way of cooking this Top Round Roast is to braise it! Yes, I know… braise a roast? But it works… really well!!! Unlike stewing, the crust formed by searing the roast isnt lost and the steam from the braising liquid helps keep the meat juicy and tender. But the best part? You get a delicious sauce – a “two for one” which is always a win in my book!!!
When it comes to cooking a tough cut of meat like top round, braising is the perfect technique to transform it into a tender and flavorful dish. Braising involves searing the meat and then slowly cooking it in a flavorful liquid until it becomes fork-tender.
How to Make Beurre Manie:
Beurre Manie or “kneaded butter” is one of my favorite techniques for thickening sauces and gravies and so easy to do!
Step #1: Combine equal amounts of softened butter and all-purpose flour in a small bowl. Mix until thoroughly combined.
Beurre manie is the secret to silky and smooth sauces – and so easy to make!
Other warm and comforting Beef Recipes you don’t want to miss!
- Mexican Picadillo – a Mexican meat and potatoes classic!
- Hunters Stew – the classic french sauce as a stew!
- Homemade Meat Sauce – thick and rich with tomatoes its sweet and a little spicy!
6 Braising Mistakes Most Beginners Make
FAQ
Can top round roast be braised?
Is top round steak good for braising?
Can I use top round instead of chuck roast?
What cut of meat is best for braising?
Which meat is best for braising?
In general, beef short ribs are the most popular cut of beef for braising. They are also followed by brisket, chuck roast, top round roast, rump roast, country-style ribs, and bottom round roast. Any cut that is a roast will be good for braising. Do you flip meat when braising? On average flipping meat while braising will help it cook more evenly.
Should you flip meat while braising?
On average flipping meat while braising will help it cook more evenly. Braising allows part of the meat to be exposed and cooked differently than the meat submerged in the liquid. This is a controversial issue and there are many disagreements on this topic.
What is braising & how does it work?
At the end of the day, braising is just cooking a tougher cut of meat gently in liquid until it is transformed into a tender, succulent, fall-off-the-bone masterpiece. The low-and-slow cooking time is largely hands-off, warming your kitchen and filling the house with the expectant aroma of dinner while you putter around and binge watch Netflix.
How much braising liquid should be covered?
The braising liquid should only partially cover the meat. The amount of liquid will be determined by how much meat there is, how big the cooking container is, and high the meat sits in the container. The meat should be covered with liquid about halfway.