When preparing a traditional Sunday roast with beef, it's essential to distinguish between different cuts. The top round and bottom round roasts, derived from the hindquarter of the cow, are preferable to the eye-of-round for tenderness. Top round benefits from an herb crust and should be oven-seared before cooking at lower temperatures, while bottom round requires careful cooking to ensure it’s not overdone. Chef Jesse Moore provides cooking techniques to optimize the roast's flavor and tenderness, emphasizing medium rare or medium doneness for the best results.
The bottom round is trickier to cook than top round, requiring careful attention to avoid well-done results, as it's a lean cut best served at medium rare.
Moore suggests roasting top round uncovered for 15 to 18 minutes per pound while seasoning it with assertively flavored herbs like basil, rosemary, or thyme.
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